These cheesecake stuffed cookies are beyond indulgent and such a fun treat to make!
When I first told Matt about this recipe, he was skeptical. He’s kind of a chocolate chip cookie enthusiast and classic chocolate chip cookies are right up there with my pineapple upside down cake and blonde brownies as his most requested bakes.
So when I told him I was going to fill these eggless chocolate chip cookies with cream cheese, to make cheesecake stuffed cookies, he looked at me like I was nuts.
To be honest, I didn’t even understand the hesitation. Everything about this concept sounded delicious to me! I couldn’t wait to put it to the test… and it’s safe to say he was hooked once he actually tried them. I knew he would be 😉
As you can imagine, these gluten free stuffed cookies are extra indulgent. That cream cheese center is just so rich and, well, creamy. If you can’t tell from my photos, these cookies are SO thick and soft. They’re almost like little eggless chocolate chip cookie balls. We’re chilling the dough just a little, and also using cold cream cheese, for minimal spreading.
This cheesecake stuffed cookie recipe couldn’t be easier… I’d just recommend reading through the post and recipe before getting started, just to familiarize yourself with how we’ll be assembling these guys. And if you’re a fan of all things chocolate chip, you definitely will want to try my chocolate chip cookie cups, too!
Why You’ll Love These Cheesecake Stuffed Cookies…
- I just know you’re going to love that cream cheese filling paired with the classic chocolate chip flavor. Even if you are a skeptic, like my husband initially was, I think you’ll change your mind after just one bite!
- This stuffed cookie recipe is really so easy (and all made in one bowl). It’s a fun twist on a classic, but doesn’t really require more work or effort.
- They’re so pillowy soft and thick. If you’re in the soft cookie camp, like we are, you will love the texture of these!
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The flavor: two types of sugar + vanilla extract.
- The fat: softened, room temperature butter.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- Add in: chocolate chips + cream cheese (make sure it’s cold).
How To Make Cheesecake Stuffed Cookies…
This whole process really is very straightforward and similar to other cookie recipes. To make cheesecake stuffed cookies, start by creaming your softened butter with both types of sugar. Add the vanilla extract and egg replacer and keep mixing.
Then just pour your dry ingredients right in and beat on low speed until the dough starts to come together. Turn your mixer off and stir in the chocolate chips.
It’s important to note that the dough will be crumbly at this point. It’s not a wet or sticky dough, at all. BUT if you press it together with your hands, it should stick and not fall apart.
Cover your cookie dough and pop it into the fridge. We’re going to chill for at least 30 minutes, but can leave it in there for up to an hour.
Now for the assembly. Scoop out little bits of dough and shape into a disc with your hands. Grab a teaspoonful of cream cheese, place right in the center of your cookie dough disc, then grab a bit more dough (just enough to cover up the cream cheese) and roll the whole thing into a ball.
Do this 15 more times (mine always yields 16 cookies but you may get more or less depending on how big you make your cookies).
Bake on 350ºF for just about 10 minutes. DO NOT over-bake. It might be tempting, because your cookies will still look like mounds (I told you, they don’t spread).
Take them out, and then let the stuffed cookies sit on the baking sheet for at least 30 minutes before attempting to remove or serve them. Trust me, it will be super hard to wait… but they will set up and you’ll end up with the most perfect texture.
Cheesecake Stuffed Cookies – Gluten Free, Eggless
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) brown sugar packed
- ⅓ cup (66g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (113g) chocolate chips
- 8 ounces cream cheese
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar. Add the prepared egg replacer and vanilla extract, and beat to combine. Mix in the flour, baking soda, and salt on low speed. Stir in the chocolate chips. The dough will be crumbly.
- Cover and chill dough in the refrigerator for 30 minutes to an hour.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Remove dough from the refrigerator. Use your hands to roll dough into balls. Flatten each ball of dough slightly and, using a teaspoon, place a spoonful of cream cheese at the center of each flattened disc. Cover each with more dough, enough to cover the cream cheese completely, and roll into a ball. Place on baking sheet and bake for 10-11 minutes. Cool on the pan for 30 minutes.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- Do NOT use softened/room temperature cream cheese. You will want your cream cheese to be cold to avoid melting.
- The cookie dough should be crumbly, but should stick together when worked with your hands.
Did you try my cheesecake stuffed cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!