Stuffed Chocolate Chip Skillet Cookie

A Stuffed Chocolate Chip Skillet Cookie with a layer of cheesecake in the middle is a special dessert. This deep dish brings buttery cookie dough and cheesecake, making it perfect for anyone who cannot decide between a cookie or a slice of cheesecake. Chocolate and cheesecake come together beautifully in this stuffed chocolate chip cookie, creating a warm, gooey dessert.

• What Makes This Recipe So Good
• What Goes Into Stuffed Chocolate Chip Skillet Cookie
• How To Make Chocolate Chip Skillet Cookie
• Tips For Making Stuffed Chocolate Chip Skillet Cookie
• Recipe FAQ’s
• Cheesecake Stuffed Skillet Cookie Recipe

What Makes This Recipe So Good

This Stuffed Chocolate Chip Skillet Cookie stands out because it bakes as one cohesive dessert. The cheesecake layer stays creamy while the cookie dough bakes up with crisp edges and a soft, gooey center, giving you contrast in every bite without extra steps or chilling time.

Unlike many cheesecake stuffed chocolate chip cookies that require shaping and filling each cookie, this skillet version keeps things simple. You get the indulgence of a stuffed chocolate chip cookie with less effort, making it an easy, reliable option when you want something impressive but approachable.

What Goes Into Stuffed Chocolate Chip Skillet Cookie

This Stuffed Chocolate Chip Skillet Cookie uses simple pantry staples, but each one plays a specific role in creating those crisp edges, soft centers, and that creamy cheesecake layer tucked right in the middle.

• Cream Cheese: The heart of the cheesecake filling, cream cheese creates a smooth, tangy layer that stays creamy as it bakes and contrasts beautifully with the warm cookie dough.
• Light Brown Sugar: This adds moisture and a subtle caramel depth to the cookie dough, helping the skillet cookie bake up soft and chewy instead of dry.
• Butter: Softened butter gives the dough structure and richness, allowing the edges to crisp while keeping the center tender and gooey.
• Dark Chocolate Chips: Semi sweet chocolate balances the sweetness of the cheesecake filling and melts into pockets of rich chocolate throughout the cookie.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chocolate Chip Skillet Cookie

1. Preheat and Prepare: Preheat the oven to 175°C | 350°F. Line an 8 inch cast iron skillet or pie dish with baking paper, leaving some overhang for easy lifting, then set aside.

1. Make Cheesecake Filling: In a bowl, beat the cream cheese, sweetener or sugar, egg, and vanilla until completely smooth and creamy. Set aside while you prepare the cookie dough.

1. Cream Butter and Sugars: In a bowl, whisk softened butter, sugars, and vanilla until creamy.

1. Add the Egg: Whisk in the egg until fully incorporated and the mixture looks smooth and glossy.

1. Form the Dough: Add flour, baking soda and salt, mixing until a dough forms. If dough feels too wet, add extra flour one tablespoon until it can be rolled and holds its shape. Gently fold in 1/2 cup of the chocolate chips.

1. Create the Base Layer: Press half of the cookie dough evenly into the bottom of the prepared skillet or pie dish, smoothing it into a compact, even layer that reaches the edges and creates a sturdy base for the filling.

1. Add Filling and Top Layer: Spread the cheesecake filling evenly over the dough. Flatten small portions of the remaining cookie dough in your hands and place them over the filling until covered. Sprinkle the top with the remaining chocolate chips.

1. Bake and Chill: Bake for 35 to 40 minutes until the edges are golden and the center feels set. Cool for 30 minutes to 1 hour, then refrigerate for at least 2 hours to fully set, or serve warm if desired. Cut into 16 slices and store leftovers in the refrigerator.

This Stuffed Chocolate Chip Skillet Cookie pairs beautifully with lighter, creamy, or slightly tangy desserts that cut through the richness. Serve it with Coconut Whipped Cream for an airy contrast that complements the warm cookie and cheesecake layers without overpowering them.

For something a little fresher, Instant Blueberry Frozen Yogurt or Strawberries and Cream Crepes with Orange Liqueur add brightness and texture, making this skillet cookie feel like part of a complete dessert spread rather than a stand-alone treat.

Tips For Making Stuffed Chocolate Chip Skillet Cookie

• Use room temperature cream cheese: I always take mine out early because cold cream cheese never blends smoothly. Room temperature gives you a creamy, lump free cheesecake layer every time.
• Do not overmix the dough: Once everything comes together, stop mixing. I have learned the hard way that overworked dough leads to a firmer cookie instead of that soft, gooey center we want.
• Press the top dough gently: The dough does not need to completely cover the cheesecake layer. It looks patchy at first, but it spreads as it bakes and turns into a perfect top layer.
• Watch the edges, not the center: If the edges are golden and set, it is ready. The center should still feel slightly soft and will firm up as it cools.

The edges should be golden and set, while the center still feels slightly soft. It will continue to firm up as it cools and chills, especially the cheesecake layer.

This usually happens if the dough is too soft or warm. If needed, chill the cookie dough for 10 to 15 minutes before assembling to help keep the layers distinct.

Yes. You can use an 8 inch pie dish or any oven safe baking dish of similar size. Just be sure to line it with baking paper so the cookie lifts out easily.

Watch Us Make It Here:

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IngredientsUSMetric1x2x3x

CHEESECAKE FILLING:

• ▢ 8 ounces cream cheese
• ▢ 1/3 cup powdered sweetener or powdered sugar
• ▢ 1 egg large
• ▢ 1 teaspoon pure vanilla extract

COOKIE DOUGH:

• ▢ 1/2 cup light butter or your spread of choice, softened
• ▢ 3/4 cup light brown sugar
• ▢ 1/3 cup granulated sugar or a natural sweetener
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 egg large
• ▢ 1 1/2 cups flour plain or all purpose
• ▢ 1/4 teaspoon baking soda
• ▢ 1/3 teaspoon salt
• ▢ 2/3 cup dark semi-sweet chocolate chips

Instructions

• Preheat oven to 175c | 350° F. Line a 8-inch cast iron skillet (or pie dish ) with baking/parchment paper and set aside.
• In small bowl, prepare cheesecake filling first. Beat cream cheese, sugar, egg and vanilla with a beater until smooth. Set aside.
• In a large bowl, combine the butter, sweetener/sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet with your hands to form a dough. If you find the dough too wet, add in a tablespoon extra flour at a time until a cookie dough is formed (a dough you can form into a ball and hold in your hands). Fold in 1/2 cup of the chocolate chips.
• Press half of the cookie dough evenly into the bottom of the skillet (or pie dish) to form a base. Spread cream cheese mixture over dough. With remaining cookie dough, press tablespoon-sized dough in the palms of your hands and place them over the cream cheese mixture until fully covered (they will look like patches but will smooth over while baking). Sprinkle the top with remaining chocolate chips.
• Bake 35 to 40 minutes or until golden brown on the edges and firm to the touch. Cool for 30 minutes to an hour and refrigerate for at least 2 hours until chilled OR serve warm.
• Cut into 16 slices. Can be stored in the refrigerator.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Cheesecake Stuffed Skillet Cookie

Ingredients

CHEESECAKE FILLING:

• 8 ounces cream cheese
• 1/3 cup powdered sweetener or powdered sugar
• 1 egg large
• 1 teaspoon pure vanilla extract

COOKIE DOUGH:

• 1/2 cup light butter or your spread of choice, softened
• 3/4 cup light brown sugar
• 1/3 cup granulated sugar or a natural sweetener
• 1 teaspoon pure vanilla extract
• 1 egg large
• 1 1/2 cups flour plain or all purpose
• 1/4 teaspoon baking soda
• 1/3 teaspoon salt
• 2/3 cup dark semi-sweet chocolate chips

Instructions

• Preheat oven to 175c | 350° F. Line a 8-inch cast iron skillet (or pie dish ) with baking/parchment paper and set aside.
• In small bowl, prepare cheesecake filling first. Beat cream cheese, sugar, egg and vanilla with a beater until smooth. Set aside.
• In a large bowl, combine the butter, sweetener/sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet with your hands to form a dough. If you find the dough too wet, add in a tablespoon extra flour at a time until a cookie dough is formed (a dough you can form into a ball and hold in your hands). Fold in 1/2 cup of the chocolate chips.
• Press half of the cookie dough evenly into the bottom of the skillet (or pie dish) to form a base. Spread cream cheese mixture over dough. With remaining cookie dough, press tablespoon-sized dough in the palms of your hands and place them over the cream cheese mixture until fully covered (they will look like patches but will smooth over while baking). Sprinkle the top with remaining chocolate chips.
• Bake 35 to 40 minutes or until golden brown on the edges and firm to the touch. Cool for 30 minutes to an hour and refrigerate for at least 2 hours until chilled OR serve warm.
• Cut into 16 slices. Can be stored in the refrigerator.

Notes

Nutrition

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