Cheesecake Stuffed Chocolate Chip Cookies – Gooey, Creamy, Irresistible Treats 🍪💛✨

If you love the sweet, creamy tang of cheesecake and the classic comfort of chocolate chip cookies, then these Cheesecake Stuffed Chocolate Chip Cookies are your dream dessert come true! Soft, golden chocolate chip cookies with a surprise creamy cheesecake center—each bite is pure magic. These cookies are perfect for parties, bake sales, or anytime you want to wow your friends and family with a fun twist on a classic favorite. 🎉

They’re easy to make thanks to store-bought cookie dough and a quick homemade cheesecake filling. No fancy equipment needed—just simple ingredients and big flavor!

Ingredients

Here’s what you’ll need to make these gooey, creamy stuffed cookies:

1 roll chocolate chip cookie dough (16–18 oz)
4 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk

How to Make Cheesecake Stuffed Chocolate Chip Cookies

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, sugar, and egg yolk until smooth and creamy.
Prepare the Cookie Dough: Slice the cookie dough roll into even pieces. Flatten each piece into a disc using your hands.
Assemble the Cookies: Place about a teaspoon of the cheesecake filling in the center of half the cookie dough discs. Top with another disc and seal the edges by pinching the dough around the filling to completely enclose it. Gently roll into a ball shape.
Bake: Arrange the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until golden brown around the edges and just set in the center.
Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy the gooey, cheesecake-filled surprise in every bite!

Serving Suggestions

Serve warm for the ultimate gooey, melty center experience.
Dust with powdered sugar for a pretty finishing touch.
Pair with a glass of cold milk, coffee, or hot chocolate.
Make mini versions for bite-sized party treats!

What Chefs Say About This Recipe

Gordon Ramsay – “A brilliant twist on two classic desserts—cheesecake and cookies together? Absolutely delicious!”

Ina Garten – “Simple ingredients, beautiful results. Love the creamy surprise inside!”

Jamie Oliver – “Sweet, soft, creamy, and packed with flavor—a must-try cookie recipe.”

Martha Stewart – “Elegant and playful at the same time. These cookies are showstoppers.”

Bobby Flay – “Gooey cookies with a cheesecake center? Count me in—every bite is perfect!”

10 Frequently Asked Questions (FAQs)

1. Can I use homemade cookie dough instead of store-bought?

Absolutely! Any chocolate chip cookie dough will work for this recipe.

2. Do I need to chill the dough before baking?

No, but chilling the assembled cookies for 10–15 minutes before baking can help prevent too much spreading if desired.

3. Can I use flavored cream cheese?

Yes! Try strawberry or chocolate-flavored cream cheese for fun variations.

4. How do I keep the cheesecake filling from leaking out?

Make sure to fully seal the edges of the cookie dough around the filling before baking.

5. Can I freeze these cookies?

Yes! Freeze the unbaked, stuffed cookie dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the bake time.

6. How long do these cookies stay fresh?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

7. Can I make the cheesecake filling ahead of time?

Yes, the filling can be made a day ahead and kept in the refrigerator until ready to use.

8. Can I add chocolate chips or sprinkles to the cheesecake filling?

Definitely! Mini chocolate chips, crushed Oreos, or rainbow sprinkles would be a fun addition.

9. How many cookies does this recipe make?

Depending on the size of your cookie dough roll and how much filling you use, this recipe makes about 12–16 cookies.

10. Can I use this cheesecake filling with other types of cookie dough?

Yes! Sugar cookie dough, double chocolate, or peanut butter cookie dough also work great for stuffing with the cheesecake filling.

Nutritional Information (Per Cookie, Approximate)

Calories: ~220 kcal
Carbohydrates: 25g
Sugar: 16g
Fat: 12g
Protein: 3g
Sodium: 180mg
Saturated Fat: 6g

Storage and Leftovers

Refrigerate: Store baked cookies in an airtight container in the fridge for up to 7 days. Bring to room temperature before serving for best texture.

Freeze: Freeze unbaked cookie dough balls or fully baked cookies for up to 2 months. Bake or reheat as needed.

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Conclusion

With a soft chocolate chip cookie shell and a creamy cheesecake surprise inside, these Cheesecake Stuffed Chocolate Chip Cookies are sure to become your new favorite sweet treat. They’re easy to make, fun to serve, and absolutely unforgettable from the first bite. Try this recipe today and enjoy the best of both dessert worlds! 🍪💛✨