Chocolate Chip Cheesecake Cookies are a wonderful treat that brings together the best of two worlds—soft, creamy cheesecake and classic chocolate chip cookies. These cookies have a tender, slightly tangy bite thanks to the cream cheese mixed right into the dough, and bursts of melty chocolate chips throughout. They’re not your everyday cookie, but in the best way possible!
I love making these cookies when I want something that feels a little special but still easy to throw together. The cream cheese makes all the difference—it keeps the cookies soft and gives them a subtle richness that pairs perfectly with the sweet chocolate chips. I always enjoy how they come out a little chewy in the middle with just the right amount of crispy edges.
My favorite way to enjoy these is fresh out of the oven with a cold glass of milk or a warm cup of coffee. They’re a huge hit whenever I bring them to gatherings because they taste like a fancy dessert but are as simple to share as a regular cookie. Plus, they keep well in an airtight container so you have a delicious treat ready for a few days!
Key Ingredients & Substitutions
Cream Cheese: This is the star ingredient that gives the cookies their soft, creamy texture and slight tang. If you can’t find cream cheese, mascarpone is a good substitute but expect a milder flavor.
Butter: Unsalted butter controls the salt level and adds richness. You can swap it for salted butter; just reduce added salt in the recipe.
Sugars: A mix of granulated and brown sugar helps balance sweetness and moisture. Brown sugar adds a touch of chewiness.
Chocolate Chips: Mini chips are perfect for even chocolate distribution. You can use regular chips but mini ones melt more evenly. For a twist, try dark or white chocolate.
How Do You Get the Cream Cheese and Chocolate Center Just Right?
Sealing the chocolate inside the dough is key for a gooey surprise inside each cookie. Here’s how to nail it:
- Scoop about 2 tablespoons of dough and flatten slightly in your palm.
- Place a small chocolate chunk or chopped piece in the center.
- Gently wrap the dough around the chocolate, making sure no gaps are left.
- Roll into a smooth ball to avoid leaks.
- Press extra chocolate chips on top for a pretty finish.
Bake until edges turn golden but the center looks soft. Letting cookies cool a bit on the tray helps them firm up without losing their creamy center.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two: one for wet ingredients and one for dry to keep things tidy.
- Hand mixer or stand mixer – makes beating the cream cheese and butter smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts to get the best cookie texture.
- Baking sheet – a flat cookie sheet helps cookies bake evenly without sticking.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup simple.
- Cookie scoop or spoon – to portion out even-sized cookies and keep baking consistent.
- Cooling rack – lets your cookies cool down without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap in white chocolate chips for a sweeter, creamier twist that pairs nicely with the tangy cheesecake flavor.
- Add chopped pecans or walnuts for a bit of crunch and nuttiness that balances the soft cookie.
- Mix in raspberry or cherry jam drops for a fruity burst that complements the chocolate and cream cheese.
- Try folding in mini butterscotch chips for a rich caramel note perfect for fall baking.
How to Make Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 3 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips (plus extra for topping)
- 1/4 cup chopped semi-sweet chocolate or regular chocolate chips, for melting inside
Time You’ll Need:
This recipe takes about 15 minutes to prepare and about 11-13 minutes to bake each batch. Allow an additional 5 minutes for cooling before serving. Overall, you can have these delicious cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Prepare Baking Sheet and Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the granulated sugar and light brown sugar, beating until the mixture is fluffy. Then mix in the egg and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Fold in the mini chocolate chips.
3. Shape and Fill the Cookies:
Scoop out about 2 tablespoons of dough and flatten it slightly in your hand. Place about 1 teaspoon of chopped chocolate in the center, then gently wrap the dough around it, sealing the chocolate inside. Shape into a ball.
Place the dough balls on the prepared baking sheet about 2 inches apart. Press a few extra chocolate chips on top of each cookie for a decorative touch.
4. Bake and Cool:
Bake the cookies for 11-13 minutes, or until the edges are lightly golden but the centers still look soft. Remove them from the oven and let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
5. Enjoy!
For the best experience, enjoy these cookies warm so the cream cheese and chocolate centers are wonderfully gooey. They’re the perfect mix of soft, cheesy, and chocolaty—a real treat for any cookie lover!
Can I Use Frozen Cream Cheese for These Cookies?
It’s best to use softened cream cheese for this recipe to ensure a smooth dough. If your cream cheese is frozen, thaw it overnight in the fridge and bring it to room temperature before mixing.
Can I Substitute the Butter?
Yes! You can use salted butter but reduce the added salt in the dough to avoid it becoming too salty. Margarine or coconut oil can work, but texture and flavor might slightly change.
How Should I Store Leftover Cookies?
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month and thaw at room temperature before eating.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the shaped cookie dough balls for up to 24 hours before baking. Just add a minute or two to the baking time if baking straight from the fridge.