Delicious Cheesecake Stuffed M&M Cookies

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The perfect pairing of cheesecake and freshly baked M&M chocolate chip cookies. These are delicious, full of flavor, and so easy to make!

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If you follow me on Instagram, then you know by now that I have a slight cookie addiction. Hands down, cookies are my favorite dessert. There’s just nothing like a warm, freshly baked, chocolate chip cookie. It’s my go-to dessert and the perfect pick-me-up, if you ask me. Plus, in comparison to other desserts, they’re relatively easy to make and the flavor combinations are endless. 

Today, we’re going to be combining one of my other favorite desserts (cheesecake) with cookies by making Cheesecake Stuffed M&M Cookies. I know, right?! It’s an unreal combination and the flavors play off each other so well.

This recipe was inspired by SweetMeliBakery’s M&M Cheesecake Cookie recipe. I first tried SweetMeliBakery’s recipe in the Summer of 2023 and loved it! Once I developed my Best Chocolate Chip Cookie recipe, I knew that I wanted to try and make a version of these cookies.

The cookie dough has a brown butter base, which adds a hint of nutty flavor and takes these cookies to the next level. And that cheesecake filling? It’s so easy to make! All we’re going to do is combine three ingredients, scoop it out, and freeze it until it’s set. It’s pretty much foolproof. 

One of the main goals of my blog and social pages is to show you all how easy it is to create something amazing. I’m a self-taught baker and I do minimal editing — I want you all to see that how a recipe turns out for me is completely achievable in your own kitchen too. With that being said, this is a great recipe for beginners because it’s relatively simple. While it does involve a few extra steps that may be new to you, it will inspire you to create other amazing cookie combinations.

Read on for the full recipe for these amazing Cheesecake Stuffed M&M Cookies.

In this recipe, we’ll be using my Best Chocolate Chip Cookies recipe for the cookie dough. It includes brown butter which is my favorite way to elevate any baked good. If you’re unfamiliar with brown butter, don’t worry — not only is it super easy to make, but it’s absolutely delicious. Brown butter is simply melted butter that’s been cooked further, creating brown milk solids that add a tasty, nutty flavor. 

To make brown butter, all you need is a light-colored, small or medium sized saucepan (depending on how much butter you’re browning) and a heat-resistant spatula or wooden spoon. Place the butter in the saucepan on the stove and set the heat to low-medium. The butter will melt as usual, keep stirring to ensure nothing sticks or burns. Within a few minutes, the butter will start bubbling and eventually get foamy on top. Continue to stir. You will notice the butter will begin to change color and see golden “toasted” pieces (the milk solids) at the bottom of the pan. Continue stirring and remove from heat once the butter is a golden amber color.

In regards to the color, the butter should be mostly golden/amber with a hint of yellow. If your butter is dark brown, it is most likely burnt.

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Mini semisweet chocolate chips 
• M&M’s
• Cream cheese

Kitchen tools you’ll need (linking my favorites below!)

• Prep bowls 
• Measuring cups
• Spatulas
• Whisk
• Cookie scoop
• Baking pan
• Parchment paper
• Wax paper
• Cookie turner 
• Cooling rack

How to make these super easy Cheesecake Stuffed M&M Cookies

Cheesecake Filling 

Start by making the cheesecake filling. It’s very important that your cream cheese is at room temp. — soften your cream cheese by placing it in the microwave for 5-10 seconds.

Add sugar and vanilla to the cream cheese and mix by hand (or with a stand or handheld mixer) until fully combined.

Line a baking sheet or plate with wax paper. Measure out 12 dollops of the cheesecake filling (they should be about ½ tbsp to ¾ tbsp each) and place on the wax paper. Freeze for 30 minutes to an hour.

Cookie Dough

While the cheesecake filling is setting, prepare the cookie dough. On low to medium heat, brown the butter. Remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool.

While the butter is cooling, combine the flour, baking soda, salt, and cornstarch in a bowl and whisk together. Set aside.

In a large bowl, add the sugars and butter. Whisk together until it is smooth and combined.

Add the eggs and vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula.

Fold in the mini chocolate chips and M&M’s.

Chill the dough in the refrigerator, even just for 15-20 minutes (no more than 30 minutes).

Preheat the oven to 350 degrees Fahrenheit.

Once the dough and cheesecake filling have both chilled, scoop out 12 equally sized dough balls.

Flatten each dough ball with the palm of your hand, place a frozen dollop of cheesecake filling in the middle and wrap the cookie dough around the dollop until it’s fully covered.

Line a baking sheet with parchment paper and set the cookie dough balls on the sheet. Place in the oven and bake for 11 to 12 minutes or until the edges are golden and the tops of the cookies still look slightly wet. 

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra chocolate chips and M&M’s.

Let the cookies rest for about 10 minutes before transferring to a wire rack to finish cooling. Once on the wire rack, let the cookies cool and set for an additional 15-20 minutes.

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for success

• Whenever you are measuring dry ingredients (i.e. flour), use a kitchen scale or the spoon and level method. Before measuring dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Instead of scooping, the spoon & level method entails spooning the ingredient into the measuring cup and using a flat top tool to level off the top and remove any excess. 
• This recipe calls for 1 hour of chill time. My recommendation is to start chilling your cheesecake filling, first, and to chill for 1 hour. For the dough, I do not recommend chilling this dough beyond 30 minutes as it needs to be flexible enough so it can be flattened to add in the cheesecake filling. If the dough is chilled for too long, it will be harder to spread out/may crack a bit. 
• Let the butter cool for about 10-15 minutes before you begin preparing the dough.
• Do not overmix your cookie dough. When there are a few flour streaks in your cookie dough, add in your toppings. Stop mixing once there are no flour streaks and the toppings are dispersed well throughout the dough. Overmixing will impact the texture and softness of your cookies.
• The #1 key to good-looking cookies? Shape them and top with extra toppings as soon as they come out of the oven!

How to store

Store the cookies in the refrigerator in an airtight container for up to 1 week or freeze for up to 3 months. If freezing, when you are ready to eat the cookies, set them on the counter and let them come to room temp. for about 10-15 minutes before eating.

Cheesecake + homemade, freshly baked M&M chocolate chip cookies…it’s an unreal combination. The brown butter cookie dough compliments that classic cheesecake filling so well, making these super flavorful. Try out these cookies for yourself and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock