Chocolate Chip Cheesecake Cookies are a dream come true for cookie lovers who also adore cheesecake. These cookies are soft and chewy with a creamy cheesecake flavor baked right into every bite, plus lots of melty chocolate chips scattered throughout. They feel like a little bite of dessert heaven wrapped up in cookie form.
I love how these cookies are not too sweet but just perfectly balanced with that smooth cheesecake texture that makes them special. When I make them, I always sneak a few extra batter bites because it tastes like creamy cheesecake dough with chocolate chips. A helpful tip I found is to chill the dough for a bit before baking—it helps the cookies keep their shape and gives you an even better texture.
My favorite way to enjoy these cookies is fresh out of the oven, still a little warm so the chocolate is gooey and the cheesecake flavor is so rich. They’re great for sharing at parties or just for a sweet treat with a cup of coffee or milk. Whenever I bring these cookies along, everyone always asks for the recipe because they’re a fun twist on classic chocolate chip cookies that feels extra special and comforting.
Key Ingredients & Substitutions
Cream Cheese: This is the magic that gives these cookies a rich and creamy cheesecake flavor. Make sure it’s softened for smooth mixing. If you’re dairy-free, try a vegan cream cheese alternative—it works pretty well.
Butter: Provides that classic cookie richness and chewiness. Use unsalted to control the salt level, but if you only have salted, just reduce any added salt in the recipe.
Chocolate Chips: Semi-sweet chips balance the sweetness nicely. You can swap for milk or dark chocolate chips based on your preference. Mini chips also work if you want smaller chocolate bursts.
Powdered Sugar (for filling): Sweetens the cheesecake center without grittiness. You could use a fine sugar alternative, but powdered sugar is best for that smooth texture.
How Do You Seal the Cheesecake Filling Inside the Cookie Dough?
Keeping the cheesecake filling inside while baking can be tricky. Here’s how to get it right:
- Scoop about 1 1/2 tablespoons of cookie dough and flatten slightly in your hand.
- Place about 1 teaspoon of the cheesecake filling in the center.
- Add another dough scoop on top, then gently press the edges together to seal fully around the filling, making sure no gaps remain.
- Roll lightly between your palms to form a smooth ball.
Chilling the assembled cookie dough balls for 15-20 minutes before baking helps the cookies keep their shape and prevents spilling. This step makes baking easier and gives you that perfect soft, gooey center.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients separately with ease.
- Electric mixer or hand whisk – makes creaming butter and cream cheese quick and smooth.
- Measuring cups and spoons – to get your ingredient amounts just right for perfect texture.
- Baking sheets – flat and sturdy to bake your cookies evenly without burning.
- Parchment paper or silicone baking mats – stops cookies from sticking and makes cleanup simple.
- Scoop or spoon – helps portion cookie dough evenly for uniform baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap semi-sweet chips for white chocolate chips to add a creamy, sweeter twist that complements cheesecake well.
- Add chopped nuts like pecans or walnuts for a nice crunch and a little extra flavor contrast.
- Mix in mini dried cranberries or cherries for a tart pop that pairs beautifully with the creamy filling.
- Try a sprinkle of cinnamon or a hint of lemon zest in the dough to brighten up the cheesecake flavor.
How to Make Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 1/4 cup powdered sugar
Time Needed:
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow 5 minutes for cooling before serving. Total time is roughly 30 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, beat together the softened butter, 4 oz cream cheese, granulated sugar, and brown sugar until smooth and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until everything comes together. Fold in the chocolate chips evenly throughout the dough.
3. Prepare the Cheesecake Filling:
In a small bowl, mix the remaining 4 oz cream cheese with the powdered sugar until the mixture is smooth and creamy.
4. Assemble the Cookies:
Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center. Then, take another similar-sized scoop of cookie dough and place it on top. Carefully seal the edges of the dough around the filling to completely enclose the cheesecake mixture.
Place each filled dough ball onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
5. Bake and Cool:
Bake the cookies for 10 to 12 minutes or until the edges are lightly golden but the centers still look a little soft. This helps keep them gooey inside. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6. Serve and Enjoy:
Enjoy your soft and chewy chocolate chip cheesecake cookies fresh, with a glass of milk or your favorite warm drink. They’re sure to be a hit!
Can I Use Frozen Cream Cheese for the Cookies?
It’s best to use softened cream cheese for this recipe to get a smooth dough and filling. If your cream cheese is frozen, thaw it overnight in the fridge and bring it to room temperature before using.
Can I Make the Dough Ahead of Time?
Yes! You can make and assemble the dough balls, then refrigerate them for up to 24 hours before baking. Just add a minute or two to the baking time if baking straight from the fridge.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze the baked cookies for up to 2 months—just thaw at room temperature before enjoying.
Can I Substitute the Chocolate Chips?
Definitely! Feel free to swap semi-sweet chips for milk, dark, or white chocolate chips. You can also add chopped nuts or dried fruit for different textures and flavors.
