Cheese-Filled Chocolate Chip Cookies

by dccheese on February 10, 2014

in Cooking with Cheese

Yes, you read that right. I’m generally not a fan of desserts-stuffed-with-other-desserts, but one afternoon in a moment of weakness (read: chocolate craving) I had the crazy idea to stuff cheese in a chocolate chip cookie. Not just any cheese, either, but the luscious, creamy Moses Sleeper, a Camembert-style cheese from Cellars at Jasper Hill.

Moses Sleeper with Pomegranate |

Moses Sleeper has been on a steady rotation in my cheese drawer since Thanksgiving — littlest curd kid calls it the “cake cheese” and while my two don’t always care for bloomy-rinds, they are both smitten with this one. We eat it plain, with pomegranate seeds or jam, on toast, and most recently, inside these cookies:

Cheese-Filled Chocolate Chip Cookies |

Encased in chocolate chip cookie dough and baked, the cheese softens and oozes just as I had hoped. As Jill said, why choose between dessert and cheese when you can combine then?

One important note: Only fill and bake as many as you intend to eat (or share) right away. It is imperative to eat these still warm. Once cool, the cheese hardens and reheating them by microwaving them is not advised.

Cheese-Filled Chocolate Chip Cookies

Adapted from Picky Palate.
Makes 2 dozen cookies


  • 1 cup butter, room temperature
  • 3/4 cup brown sugar
  • 3/4 cup cane sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 10 ounce bag bittersweet chocolate chips
  • About 4 ounces Moses Sleeper (or other Camembert-style cheese), cut into 1/2-inch squares.

Making cheese-filled cookies |


  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
  2. In mixer, cream butter and sugars until fluffy. Add eggs and vanilla and mix until combined.
  3. Add flour, salt and baking soda and mix until just combined. Gently mix in chocolate chips.
  4. Roll a tablespoon of dough into a ball. Repeat to make a second ball. Gently indent the center of the first ball and set a piece of cheese in indentation. Place second ball on top and gently press edges together to seal. Place on baking sheet and repeat with remaining dough and cheese.
  5. Bake for 10 to 13 minutes, until set but remove before edges brown. Remove and let cool for 5 minutes before removing to a cooling rack. Serve while still warm.


Ever combined cheese and cookies? Tell us about it. And stay tuned for more cheesy recipes perfect for Valentine’s or, really, any time you want a little sweet with your savory.

Comments on this entry are closed.

{ 1 trackback }

Previous post:

Next post: