If you’re ready for a cookie that delivers the best of both worlds, let me introduce you to Chocolate Chip Cheesecake Cookies. Imagine all the velvety richness of cheesecake baked into a buttery, golden cookie studded with melty chocolate chips. These cookies have soft, creamy centers and delightfully chewy edges, making each bite a little celebration. The secret? Cream cheese is whipped straight into the dough, creating a flavor that’s tangy, sweet, and totally irresistible. Trust me, this is the dessert mashup you didn’t know you needed, but once you taste it, you’ll crave a batch of Chocolate Chip Cheesecake Cookies for every occasion.
Ingredients You’ll Need
This recipe for Chocolate Chip Cheesecake Cookies calls for simple pantry staples, but every ingredient plays a starring role in the final treat. Each one is thoughtfully chosen to give you those tender, creamy cookies with pops of rich chocolate and just the right amount of sweetness. Here’s what you’ll need:
- Unsalted Butter (1/2 cup, softened): Adds richness and a soft, tender crumb, while balancing the tangy cream cheese.
- Cream Cheese (4 oz, softened): The secret hero, lending the cookie its signature cheesecake flavor and luxurious texture.
- Granulated Sugar (3/4 cup): Provides sweetness and contributes to that perfect golden color.
- Brown Sugar (1/4 cup, packed): Deepens the flavor and helps create a moist, chewy bite.
- Large Egg (1): Binds everything together and enriches the dough.
- Vanilla Extract (1 teaspoon): Amplifies all the other flavors and gives a classic cookie aroma.
- All-Purpose Flour (1 3/4 cups): Gives structure and shape to the cookie while keeping it tender.
- Baking Soda (1/2 teaspoon): Ensures a gentle lift and helps the cookies spread just right.
- Salt (1/4 teaspoon): Balances sweetness and draws out the flavor of the chocolate.
- Semi-Sweet Chocolate Chips (1 cup, mini or regular): These turn every cookie into a chocolate-studded masterpiece with gooey pops of flavor.
How to Make Chocolate Chip Cheesecake Cookies
Step 1: Prep Your Baking Equipment
Begin by preheating your oven to 350°F. Line a baking sheet with parchment paper so your cookies bake evenly and release easily. Trust me, you don’t want to skip this step—parchment makes cleanup a breeze and keeps those precious bottoms from overbaking.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until they’re smooth and velvety. This base is what gives Chocolate Chip Cheesecake Cookies an unmistakably creamy texture, so make sure there are no lumps. An electric mixer makes this process quick and effortless, but a sturdy spatula and some elbow grease work, too!
Step 3: Sweeten and Whip
Add both granulated and brown sugars to the bowl, and beat until the mixture is light and fluffy. This step incorporates air, resulting in cookies that are chewy at the edges but soft and luscious in the center—just what you want in these cheesecake-inspired treats.
Step 4: Blend in the Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then mix until just combined. This is where the dough really starts to come together, developing complexity and richness from the egg and that infamous cookie aroma from the vanilla.
Step 5: Combine the Dry Ingredients
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures the leavening and salt are evenly distributed for a consistent bake throughout every single cookie.
Step 6: Bring It All Together
Gradually add the dry ingredients to your wet mixture, mixing gently until just combined. Overmixing can make the cookies tough, so stop as soon as everything is blended and there are no big streaks of flour left. This is the foundation of that perfect chewy/creamy cookie texture!
Step 7: Fold in the Chocolate Chips
Pour in your mini or regular chocolate chips and use a spatula to fold them into the dough. Every scoop should be loaded with chocolate, so take a moment to distribute them evenly.
Step 8: Scoop and Bake
Using a tablespoon or cookie scoop, form heaping balls of dough and place them about 2 inches apart on your prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are just turning golden and the centers still look slightly underbaked—they’ll finish setting as they cool, which guarantees moist, creamy centers.
Step 9: Cool and Enjoy
Let the cookies rest on the pan for 5 minutes (this helps them set up), then carefully move them to a wire rack to cool completely. They’re irresistible warm, but even better once they’ve settled into their final, luscious texture!
How to Serve Chocolate Chip Cheesecake Cookies
Garnishes
For an extra-special touch, try dusting your cookies with powdered sugar or drizzling them with melted chocolate. A few sea salt flakes on top not only look beautiful but also intensify the chocolatey, cheesecake flavor in every bite. If you’re feeling playful, add a sprinkle of festive sprinkles for birthdays or holidays!
Side Dishes
Pair Chocolate Chip Cheesecake Cookies with a frosty glass of milk for the classic experience, or serve alongside fresh berries for a bright, tart contrast. They also shine next to a scoop of vanilla or strawberry ice cream, turning dessert into a mini sundae celebration. For grown-ups, try with a cup of espresso or a creamy coffee blend.
Creative Ways to Present
Stack your cookies in a tall glass jar for a rustic-chic look, or arrange them on a cake stand for the ultimate treat centerpiece. For parties, turn them into sandwich cookies with a smear of cream cheese frosting, or crumble them over ice cream for a dreamy sundae topping. No matter how you serve them, Chocolate Chip Cheesecake Cookies always steal the show.
Make Ahead and Storage
Storing Leftovers
Place any leftover cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to five days—if they last that long! The cream cheese keeps them from drying out, but make sure the container is sealed tight to lock in freshness and softness.
Freezing
Got extra dough (or baked cookies)? You’re in luck! You can freeze the dough balls on a baking sheet, then transfer to a freezer-safe bag to bake off cookies on demand. If you freeze baked cookies, wrap them tightly and stash them in a zip-top bag; they’ll keep for up to three months. When a craving hits, just let them thaw at room temp for a couple of hours.
Reheating
Want that just-baked taste again? Pop one or two cookies in the microwave in 10-second bursts until gently warmed—they’ll taste like they came straight from the oven. If you’re reheating a batch, a quick 3-4 minute stint in a 300°F oven does the trick and brings that gooey, fresh-baked magic back to life.
FAQs
Can I use low-fat cream cheese for these cookies?
Yes, you can use low-fat cream cheese in Chocolate Chip Cheesecake Cookies, but full-fat cream cheese gives the best rich flavor and texture. Low-fat versions may yield slightly softer cookies and a little less decadence, but you’ll still end up with a tasty treat.
Can I make these cookies gluten free?
Absolutely! Simply substitute your favorite gluten-free all-purpose flour blend (make sure it includes xanthan gum if possible). The cookies will still turn out soft and creamy, with all the signature flavor you crave.
How do I keep the cookies from spreading too much?
If your Chocolate Chip Cheesecake Cookies are spreading more than you’d like, try chilling the dough for 30 minutes before baking. Also, double-check that your butter and cream cheese are just softened, not melted—overly soft ingredients can make the dough too loose.
Can I swap the chocolate chips for something else?
Definitely! White chocolate chips, dark chocolate chunks, or even butterscotch chips offer delicious twists. For a fun variation, fold in chopped nuts, toffee bits, or dried cherries for bursts of extra flavor.
What causes my cookies to come out cakey instead of chewy?
Cakey cookies usually result from overmixing the dough or measuring in too much flour. For the ideal chewy-creamy texture, mix until just combined and use the spoon-and-level method to measure out your flour correctly.
Final Thoughts
There’s just something magical about biting into these Chocolate Chip Cheesecake Cookies—the creamy centers, the melty chocolate, and the irresistible balance of flavors. I hope you’ll give this recipe a try and share it with your favorite people. Trust me, these cookies are bound to become a new classic in your kitchen, one delicious batch at a time!
Print
Chocolate Chip Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect marriage of chocolate chip cookies and creamy cheesecake with these irresistible Chocolate Chip Cheesecake Cookies. These soft, chewy cookies are packed with mini or regular semi-sweet chocolate chips and a hint of tangy cream cheese for a delectable treat.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini or regular semi-sweet chocolate chips
Instructions
- Preheat the oven and prepare baking sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the cookie dough: In a large bowl, cream together butter and cream cheese. Add granulated sugar and brown sugar, beat until fluffy. Mix in egg and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, fold in chocolate chips.
- Bake the cookies: Scoop dough into balls, place on baking sheet, and bake for 10–12 minutes until golden. Cool on the pan before transferring to a wire rack to cool completely.
Notes
- For softer cookies, avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Experiment with flavors by adding cinnamon or white chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
