Cheesecake Stuffed Chocolate Chip Skillet Cookie

cheesecake stuffed chocolate chip skillet cookie

Gooey in the middle, crunchy around the edges, a tangy cheesecake filling, sweet chocolate chip cookie and finished off with a generous sprinkling of coarse sea salt. This cheesecake stuffed chocolate chip skillet cookie takes indulgence to the next level!!

cheesecake stuffed chocolate chip skillet cookie

One delicious mashup!

Is there anything better than a warm, hot-out-of-the-oven chocolate chip cookie? Better yet, if it is layered with cheesecake filling.

Here’s a cheesecake stuffed chocolate chip skillet cookie recap –

  • Crunchy around the edges

  • Gooey in the middle

  • Sweet chocolate chip cookie with strong caramel notes

  • Tangy cheesecake filling that is just enough to contrast the sweetness

  • A generous sprinkling of sea salt




cheesecake stuffed chocolate chip skillet cookie


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Here’s how this is going down.

  1. Make chocolate chip cookie dough – cream butter, sugar and dark brown sugar followed by eggs and vanilla. Mix in flour, baking soda and salt. Then chocolate chips.

  2. Make cheesecake filling – cream cream cheese, egg white, sugar and vanilla.

  3. Layer in a skillet

  4. Sprinkle more chocolate chips and sea salt 

  5. Bake 

If you are short on time but have a craving for a hot chocolate chip then I highly recommend checking out Chocolate chip cookie mug cake

cheesecake stuffed chocolate chip skillet cookie



5 from 2 votes
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Cheesecake Stuffed Chocolate Chip Skillet Cookie

Gooey in the middle, crunchy around the edges, a tangy cheesecake filling, sweet chocolate chip cookie and finished off with a generous sprinkling of coarse sea salt. This cheesecake stuffed chocolate chip skillet cookie takes indulgence to the next level!!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Maria Doss

Ingredients

Chocolate chip cookie layer

  • 1 and 3/4 cups + 2 tablespoons all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter ( 1 and 1/2 sticks), room temperature
  • 3/4 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 3/4 cup semi sweet chocolate chips

Cheesecake layer

  • 4 ounces cream cheese, room temperature
  • 1 large egg white
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Additional ingredients to finish (optional)

  • semi sweet chocolate chips
  • coarse sea salt

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet with some butter or non-stick cooking spray. 

Make chocolate chip cookie dough

  1. Whisk together all purpose flour, baking soda and salt together in a  medium bowl and set aside. 

  2. Add butter and both sugars into a large bowl, beat with a hand held electric beater for about 2 minutes or until light and fluffy. 

    Add egg, egg yolk and vanilla extract. Beat for 30 seconds. 

    Add flour mixture and beat until just combined (start low and build up to high). Do not over mix. 

    Add 3/4 cup chocolate chips and beat just until well distributed (or you could stir chocolate chips with a spoon. 

    Set aside until you make the cheesecake layer. 

Make cheesecake layer

  1. Wash and dry beaters. 

  2. Add cream cheese, egg white, sugar and vanilla extract into a medium bowl. Beat with the hand held electric beater until light and fluffy (about 1 minute). 

Assemble cheesecake stuffed chocolate chip skillet cookie

  1. Press half of the cookie dough evenly in the skillet to form a base. Spread cream cheese mixture evenly over the dough. Pinch chunks of remaining dough and scatter evenly over the cream cheese mixture ( don't worry if it doesn't look neat. The cookie dough will melt and smoothen while baking). 

  2. Sprinkle additional semi sweet chocolate chips and sea salt on top, if desired. 

  3. Bake cookie for about 35 minutes or until golden brown on the edges and firm to touch. 

    Place skillet on a wire rack to cool. Serve warm or at room temperature (Cut at room temperature to make neat wedges or serve warm with a spoon). 

Recipe Notes

Dark brown sugar gives a strong molasses flavor and really amps up the chocolate chip cookie. I'll strongly suggest not using light brown sugar which makes the cookie lighter in color and reduces the caramel notes. 

If you’ll love this Cheesecake stuffed chocolate chip skillet cookie recipe or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!

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