Imagine the best parts of cheesecake and your favorite chocolate chip cookie joining forces in one irresistible treat. That’s exactly what you’ll get with the Irresistible Chocolate Chip Cheesecake Cookies Recipe. Each bite is a little cloud of creamy, tangy, chocolate-studded bliss with soft centers and lightly crisp edges—a total dream come true for dessert lovers. Whether you’re looking for a crowd-pleasing treat or just want to indulge your sweet tooth, these cookies never fail to win hearts (and make taste buds very, very happy).
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—the ingredients are kitchen staples, yet each one makes a big difference in flavor, texture, and that iconic creaminess. Here’s what you’ll need and why each one truly matters.
- Unsalted butter (1/2 cup, softened): Creates a rich base and helps form that ultra-tender crumb.
- Cream cheese (4 oz, softened): The secret star that brings creamy tang and a soft, slightly chewy texture.
- Brown sugar (3/4 cup, packed): Adds deep caramel notes and extra moisture for a softer cookie.
- Granulated sugar (1/4 cup): Lends sweetness and balances the brown sugar for great structure.
- Large egg (1): Binds everything together and helps the cookies puff as they bake.
- Vanilla extract (1 tsp): Enhances all the sweet, warm flavors and rounds out the tanginess.
- All-purpose flour (1 3/4 cups): The foundation—a touch more than classic cookies keeps things cakey yet soft.
- Baking soda (1/2 tsp): Gives you just the right lift to keep cookies light without being cakey.
- Salt (1/2 tsp): Highlights all the sweetness and prevents the cookies from tasting flat.
- Mini chocolate chips (1 cup): Ensures melty chocolate in every single bite—mini chips disperse perfectly!
How to Make Irresistible Chocolate Chip Cheesecake Cookies Recipe
Step 1: Prep Your Oven and Pans
Begin by preheating your oven to 350°F (175°C). While you wait for it to heat up, line two baking sheets with parchment paper to guarantee the cookies won’t stick—and for super easy cleanup later.
Step 2: Cream Butter and Cream Cheese
In a large bowl, use an electric mixer to beat together the softened butter and cream cheese. This combo should look ultra-smooth and creamy. Taking time with this step means your final cookies will have that ethereal cheesecake-like texture we’re after.
Step 3: Add Sugars and Beat Until Fluffy
Toss in the packed brown sugar and granulated sugar, then continue to mix until the mixture is light and fluffy. This process helps incorporate air for a delicate, tender bite, while also dissolving the sugars for a consistent sweetness throughout.
Step 4: Mix in Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then blend until everything’s beautifully combined. The egg is your binding agent, ensuring the dough stays together and the flavors meld in each delicious mouthful.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed for even lift and just the right flavor in every cookie.
Step 6: Add Dry to Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low just until you no longer see floury streaks. You want a cohesive, soft dough here—overmixing can make the cookies tough, so stop as soon as it’s combined.
Step 7: Fold in Mini Chocolate Chips
Gently fold in your mini chocolate chips. Using mini chips means you’ll get bits of gooey chocolate in every bite, delivering maximum chocolatey payoff without overwhelming the cheesecake flavor.
Step 8: Scoop and Arrange Dough
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, leaving about two inches between each so the cookies have room to spread. If you’re feeling extra, press a few additional chips on top for those perfect bakery-style looks.
Step 9: Bake to Perfection
Bake the cookies for 10–12 minutes. You’ll know they’re ready when the edges are set but the centers still look just a bit underbaked—this is key for that creamy, soft interior!
Step 10: Cool and Enjoy
Let your cookies cool on the baking sheet for about five minutes before transferring them to a wire rack. This helps them firm up while staying irresistibly soft in the center. Now all that’s left is to try not to eat them all at once!
How to Serve Irresistible Chocolate Chip Cheesecake Cookies Recipe
Garnishes
For a finishing touch, a dusting of powdered sugar or a drizzle of melted chocolate takes these cookies to the next level. A pinch of flaky sea salt on top (right after baking) also makes the chocolate flavor pop wonderfully.
Side Dishes
Pair your Irresistible Chocolate Chip Cheesecake Cookies Recipe with an ice-cold glass of milk, a robust cup of coffee, or even a scoop of vanilla ice cream. They also work beautifully on a dessert board with fresh berries and candied nuts for a playful contrast.
Creative Ways to Present
Try stacking the cookies and tying them with a ribbon for a charming homemade gift, or arrange them in a circle around a bowl of whipped cream cheese dip for an interactive party platter. For special occasions, sandwich a scoop of ice cream between two cookies for out-of-this-world ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
After they’ve cooled, store your cookies in an airtight container at room temperature—they’ll stay fresh and tender for up to four days. A little trick: Pop a slice of bread in the container to help keep them extra soft!
Freezing
The Irresistible Chocolate Chip Cheesecake Cookies Recipe freezes beautifully. Place cooled cookies in a zip-top bag or airtight container, and they’ll keep in the freezer for up to three months. You can also freeze unbaked dough balls; bake straight from the freezer, just add a minute or two to the bake time.
Reheating
If you love that just-baked warmth, simply microwave a cookie for 10–15 seconds or pop a few in a low oven for a couple of minutes. It’ll bring back the gooey chocolate and that irresistible fresh-baked aroma.
FAQs
Can I use full-size chocolate chips instead of mini chips?
Absolutely! You can swap in regular chocolate chips, though mini chips give you a more even distribution of melty chocolate throughout each cookie—for classic chips, just expect little pockets of chocolate in each bite.
Do these cookies need to be refrigerated because of the cream cheese?
Nope! They’re perfectly fine at room temperature for up to four days because the cream cheese is incorporated and baked into the dough. If you’ll be keeping them longer, freezing is best.
Can I make the dough ahead of time?
Definitely. Refrigerate the cookie dough (tightly covered) for up to 48 hours before baking. Let it sit out for 15–20 minutes to soften slightly so it’s easy to scoop and bake.
Why do the centers of the cookies look a little underbaked when I take them out?
This is the secret to soft, cheesecake-style cookies! They’ll continue to set up as they cool on the baking sheet, resulting in that lush, creamy texture instead of a dry, crumbly cookie.
Is the Irresistible Chocolate Chip Cheesecake Cookies Recipe suitable for kids to help make?
Yes! Kids love measuring, mixing, and especially scooping the dough. Just be sure to supervise when using the mixer and handling hot trays—otherwise, this recipe is a family-friendly baking adventure.
Final Thoughts
If you’re looking to bake up some sweet magic, you simply can’t go wrong with the Irresistible Chocolate Chip Cheesecake Cookies Recipe. There’s something nostalgic yet totally new about every gooey, creamy, chocolate-filled bite. I can’t wait for you to try this at home—get ready to fall head over heels for your new favorite cookie!
Print
Irresistible Chocolate Chip Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of creamy cheesecake and chocolate chip cookies with these irresistible Chocolate Chip Cheesecake Cookies. These soft, chewy cookies are sure to become a favorite dessert for any occasion.
Ingredients
Cheesecake Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix butter and cream cheese: In a large bowl, beat the butter and cream cheese together until smooth and creamy.
- Add sugars and egg: Add the brown sugar and granulated sugar, mix until light and fluffy, then beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined.
- Add chocolate chips: Fold in the mini chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until edges are set and centers are slightly underbaked.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra indulgence, press a few extra chocolate chips on top of each dough ball before baking.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
