Chocolate Chip Cheesecake Cookies

The smell of chocolate chips and cheesecake filling makes the whole kitchen feel warm and cozy.
These Chocolate Chip Cheesecake Cookies are soft, gooey, and melt right in your mouth.

I made them one rainy evening, and they were gone before they even cooled.
They’ve got that perfect mix of buttery cookie and creamy cheesecake in every bite.

If you love sweet treats that feel like comfort, this one’s for you.
Let’s bake a batch and taste that perfect chocolatey bliss.

Why You’ll Love This Recipe

• Two Desserts in One: Get the creamy tang of cheesecake with the comforting texture of chocolate chip cookies.
• Incredibly Soft: Cream cheese creates an ultra-tender, melt-in-your-mouth texture.
• Perfect Sweetness: The slight tang from cream cheese balances the sweetness beautifully.
• Easy to Make: Simple ingredients and straightforward steps mean anyone can master these.
• Crowd Pleaser: These disappear fast at parties, potlucks, and family gatherings.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 12 minutes per batch
• Total Time: About 1 hour

Servings: This recipe makes approximately 24 cookies, perfect for sharing or storing for later treats throughout the week.

Difficulty: Easy. Great for beginners and experienced bakers alike. The dough is forgiving and simple to work with.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Electric mixer (hand mixer or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Plastic wrap or airtight container for chilling

Ingredients for Chocolate Chip Cheesecake Cookies

These cookies come together with pantry staples and one special ingredient that makes all the difference: cream cheese. Here’s what you’ll need:

For the Cookie Dough:

• 2 and 1/4 cups all-purpose flour: The foundation of your cookies, providing structure.
• 1 teaspoon baking soda: Helps cookies rise and creates a tender crumb.
• 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
• 4 ounces cream cheese, softened: The secret ingredient that gives these cookies their cheesecake character.
• 3/4 cup unsalted butter, softened: Creates richness and helps cookies spread just right.
• 1/2 cup granulated sugar: Adds sweetness and helps with browning.
• 1/2 cup packed brown sugar: Brings moisture and a hint of caramel flavor.
• 1 large egg: Binds everything together.
• 1 egg yolk: Extra richness for an even softer texture.
• 2 teaspoons vanilla extract: Adds warmth and depth.
• 2 cups semisweet chocolate chips: The classic chocolate element everyone loves.

For the Cream Cheese Swirl (Optional):

• 2 ounces cream cheese, softened: Creates a cheesecake ribbon.
• 2 tablespoons powdered sugar: Sweetens the swirl without graininess.

Variations for Chocolate Chip Cheesecake Cookies

• White Chocolate Version: Swap semisweet chips for white chocolate chips for a sweeter, creamier cookie.
• Double Chocolate: Add 1/4 cup cocoa powder to the dough and use dark chocolate chips.
• Berry Swirl: Mix a tablespoon of strawberry or raspberry jam into the cream cheese swirl.
• Nutty Addition: Fold in 1/2 cup chopped pecans or walnuts with the chocolate chips.
• Mini Chips: Use mini chocolate chips for more even distribution throughout each cookie.
• Sea Salt Finish: Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.

How to Make Chocolate Chip Cheesecake Cookies: Step-by-Step Instructions

1. Prepare Your Ingredients

Take the butter and cream cheese out of the refrigerator about 30 minutes before starting. They should be soft enough to press easily with your finger but not melted or greasy.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you work on the wet ingredients.

3. Cream the Butter and Cream Cheese

In a large bowl, use your electric mixer to beat together the softened butter and 4 ounces of cream cheese. Mix on medium speed for about 2 minutes until the mixture is smooth and creamy with no lumps.

4. Add the Sugars

Add both the granulated sugar and brown sugar to the butter mixture. Beat on medium-high speed for 2-3 minutes until the mixture becomes light, fluffy, and slightly pale in color. This step incorporates air for a softer cookie.

5. Mix in Egg and Flavorings

Add the whole egg, egg yolk, and vanilla extract. Beat on medium speed until everything is well combined and the mixture looks smooth and unified.

6. Combine Wet and Dry

With your mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until you no longer see streaks of flour. Be careful not to overmix, as this can make cookies tough.

7. Fold in Chocolate Chips

Using a rubber spatula, gently fold the chocolate chips into the dough until they’re evenly distributed throughout.

8. Chill the Dough

Cover your bowl with plastic wrap and refrigerate for at least 30 minutes. This step is important because it prevents the cookies from spreading too much and helps develop better flavor.

9. Prepare to Bake

While the dough chills, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.

10. Shape and Bake

Scoop the dough into portions about 1.5 to 2 tablespoons in size. Roll each portion into a ball and place them on your prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, until the edges are set and lightly golden but the centers still look slightly soft.

11. Cool Properly

Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven. This allows them to finish setting without overbaking. Then transfer them to a wire rack to cool completely.

Serving and Decoration

Serving Suggestions:

• Serve warm with a cold glass of milk for the ultimate comfort treat.
• Stack on a pretty plate with fresh berries for an elegant dessert display.
• Crumble over ice cream for a cheesecake-inspired sundae.
• Pack in decorative tins as homemade gifts.
• Serve alongside coffee or hot chocolate for an afternoon pick-me-up.

Decoration Ideas:

• Drizzle melted chocolate over cooled cookies in a zigzag pattern.
• Dust lightly with powdered sugar for a snowy, elegant look.
• Press a few extra chocolate chips on top right after baking for a bakery-style appearance.
• Add a cream cheese frosting swirl on top once cooled for extra indulgence.

Storing Chocolate Chip Cheesecake Cookies

Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking.

Refrigerator: Because these contain cream cheese, you can refrigerate them in an airtight container for up to 1 week. Let them sit at room temperature for 10 minutes before eating for the best texture.

Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes. You can also freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.

Tips and Tricks for Success

• Room Temperature Matters: Make sure your butter and cream cheese are truly softened. Cold ingredients won’t cream properly and can result in dense cookies.
• Don’t Skip Chilling: Chilling the dough prevents excessive spreading and gives you thicker, chewier cookies.
• Use Quality Chocolate: Since chocolate is a star ingredient, choose good-quality chips for the best flavor.
• Watch the Baking Time: These cookies continue to cook on the hot pan after you remove them from the oven. Take them out when centers still look slightly underdone for the softest texture.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Scooping directly from the bag packs in too much flour and makes dry cookies.
• Rotate Your Pan: Halfway through baking, rotate your baking sheet for even browning.
• Add the Swirl: For an extra cheesecake touch, mix 2 ounces of cream cheese with 2 tablespoons powdered sugar. Add small dollops to dough balls before baking and swirl gently with a toothpick.

Nutrition

Nutrient	Amount Per Cookie
Calories	185
Total Fat	10g
Saturated Fat	6g
Cholesterol	35mg
Sodium	95mg
Total Carbohydrates	22g
Dietary Fiber	1g
Sugars	13g
Protein	2g

Nutritional values are approximate and based on one cookie (1/24 of recipe)

Chocolate Chip Cheesecake Cookies FAQs

Can I make these without chilling the dough? You can, but chilling is highly recommended. Without chilling, the cookies will spread more and be thinner. If you’re short on time, chill for at least 15 minutes.

Why do my cookies spread too much? This usually happens when the butter is too soft or melted, or if the dough wasn’t chilled. Make sure your butter is softened but still holds its shape, and always chill the dough.

Can I use reduced-fat cream cheese? Full-fat cream cheese gives the best texture and flavor. Reduced-fat versions have more water and can make cookies cakey or dry.

How do I know when the cookies are done? The edges should be set and lightly golden, while centers may still look slightly underdone. They’ll continue cooking on the hot pan after you remove them from the oven.

Can I make these dairy-free? This recipe relies heavily on butter and cream cheese for its signature flavor and texture, so substitutions may significantly change the results. However, you can try using dairy-free butter and dairy-free cream cheese alternatives.

Why are my cookies cakey instead of chewy? This can happen from too much flour or overbaking. Make sure you’re measuring flour correctly (spoon and level) and remove cookies when centers still look soft.