If you’re the kind of person who always sneaks a slice of cheesecake and a chocolate chip cookie from the dessert table, get ready for your new obsession: Chocolate Chip Cheesecake Cookies. This recipe mingles two icons of the dessert world into soft, pillowy cookies with rich, creamy middles and melted chocolate in every bite. The perfect marriage of tangy cream cheese and sweet, gooey chocolate chips makes each chewy cookie taste like a bakery treat, right from your own oven.
Ingredients You’ll Need
Here’s the beauty of this recipe: you only need simple, familiar ingredients, but the magic really happens when you blend them just right. Each component plays a key role in giving these Chocolate Chip Cheesecake Cookies their signature texture and flavor. Don’t skip or substitute—they all matter!
- Unsalted butter, softened: Lends richness and a tender crumb, so your cookies are never dry or tough.
- Cream cheese, softened: The secret to a creamy, tangy center that sets these treats apart from ordinary cookies.
- Brown sugar: Adds caramel notes and helps keep the cookies moist and chewy.
- Granulated sugar: Balances sweetness and ensures a light, soft bite.
- Large egg: Binds everything together and gives the cookies structure.
- Vanilla extract: Infuses warmth and deep flavor throughout the dough.
- All-purpose flour: Provides the right foundation for both chewiness and softness.
- Baking soda: Helps the cookies rise and puff up so they’re never flat.
- Salt: Enhances all the flavors and keeps sweetness in check.
- Semisweet chocolate chips: Melts into gooey pockets—the more, the merrier!
How to Make Chocolate Chip Cheesecake Cookies
Step 1: Preheat and Prep
Start things off by preheating your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper—this helps prevent sticking and gives your cookies that golden-bottom finish. A few minutes spent here makes cleanup a breeze later on, too!
Step 2: Cream the Butter, Cream Cheese, and Sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, cream cheese, brown sugar, and granulated sugar. Keep mixing until everything looks smooth and creamy, which usually takes a minute or two. This step sets the base for your Chocolate Chip Cheesecake Cookies, ensuring each bite stays soft and luscious.
Step 3: Add the Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat again until everything is completely incorporated. The dough will start to look fluffy and light at this point, which is exactly what you want for pillowy cookies.
Step 4: Mix Dry Ingredients Separately
In a different bowl, whisk together the flour, baking soda, and salt. Combining these dry ingredients first ensures even distribution, so you won’t end up with a pocket of baking soda or salt in a single bite!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the creamy wet base, mixing just until combined. Don’t over-mix here—stop as soon as you see the flour disappear. This keeps your Chocolate Chip Cheesecake Cookies super tender.
Step 6: Fold in the Chocolate Chips
Switch to a spatula to gently fold in those glorious semisweet chocolate chips. Folding, rather than stirring vigorously, helps keep the dough soft and prevents overworking the gluten, making every cookie tender and full of melty chocolate morsels.
Step 7: Portion and Bake
Scoop out generous tablespoons of dough and drop them onto your prepared baking sheet, leaving about 2 inches of space between each one. For that pro touch, press a few extra chocolate chips onto the tops before baking. Pop them in the oven and bake for 10 to 12 minutes, until the edges turn golden but the centers are still just a bit soft.
Step 8: Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. This lets them set up, so they don’t fall apart when you move them. Then transfer to a wire rack and let the anticipation build—you’re almost ready for that first irresistible bite!
How to Serve Chocolate Chip Cheesecake Cookies
Garnishes
To add a finishing flourish, sprinkle freshly baked cookies with a pinch of flaky sea salt or a dusting of powdered sugar. You can even drizzle a little melted chocolate or white chocolate on top for a bakery-style look that’ll wow anyone who catches a glimpse!
Side Dishes
Pair your Chocolate Chip Cheesecake Cookies with a tall glass of cold milk, a cup of richly brewed coffee, or even a scoop of vanilla bean ice cream. The cool, creamy side drinks or desserts enhance the cookie’s gooey, luscious center, creating an irresistibly indulgent treat.
Creative Ways to Present
Try stacking the cookies on a tiered platter for a party, sliding them into cute bakery boxes for gifting, or even sandwiching a little cream cheese frosting between two cookies for a truly decadent twist. However you serve them, these cookies turn any gathering into a celebration!
Make Ahead and Storage
Storing Leftovers
Once cooled, pop your Chocolate Chip Cheesecake Cookies into an airtight container and keep them at room temperature. They’ll stay soft and chewy for up to four days—if they even last that long! Be sure to keep them away from direct sunlight or heat to preserve their texture.
Freezing
Want to make your future self extra happy? Freeze these cookies! Just layer them between sheets of parchment in an airtight container or freezer bag. They’ll keep perfectly for up to two months. Thaw them at room temperature, and they’ll taste freshly baked all over again.
Reheating
If you prefer your Chocolate Chip Cheesecake Cookies warm and gooey, reheat them in the microwave for about 10 to 15 seconds. This revives that just-baked magic, making the chocolate delightfully melty and the centers soft and irresistible.
FAQs
Can I use low-fat cream cheese in these cookies?
You can substitute low-fat cream cheese, but your cookies may not be quite as rich and creamy. For the signature soft, cheesecake-like centers, full-fat is really best.
Why are my cookies spreading too much?
It could be that your butter or cream cheese was too soft or even melted before mixing. Make sure both are just softened and not runny, and double-check your flour measurements for accuracy.
Can I make the dough ahead of time?
Absolutely! Prepare the dough, cover, and refrigerate it for up to 48 hours. You can even freeze scooped dough balls for easy, fresh-baked cookies any time you crave them.
What’s the best way to measure flour for this recipe?
Spoon the flour into your measuring cup and level it off with a knife for the most accurate measurement. Scooping directly from the bag can compact the flour and throw off the texture.
Can I add nuts or other mix-ins?
Go for it! Chopped walnuts, pecans, or even white chocolate chips pair wonderfully with the tangy cream cheese and chocolate. Stick with about 1/2 cup of extras to avoid overloading the dough.
Final Thoughts
If you’ve never tried Chocolate Chip Cheesecake Cookies, there’s no better time than right now. With their melt-in-your-mouth centers, bursts of chocolate, and signature cheesecake flavor, these cookies deliver the best of both worlds. Invite some friends over, or stash a few as a late-night treat just for you. Trust me—these are cookies you’ll want to make again and again!
Print
Chocolate Chip Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect marriage of creamy cheesecake and classic chocolate chip cookies with these irresistible Chocolate Chip Cheesecake Cookies. Soft, chewy, and bursting with chocolate chips, these cookies are a delightful treat for any occasion.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat butter, cream cheese, brown sugar, and granulated sugar until smooth. Add egg and vanilla, mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture and stir until combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop tablespoons of dough onto the baking sheet, bake for 10-12 minutes until golden. Cool on a wire rack.
Notes
- For a bakery-style finish, press extra chocolate chips on top before baking.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
