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.
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! 🍪💛✨
