Chocolate Chip Cheesecake Cookies are the perfect treat that combines two favorites in one bite. Imagine soft, chewy cookies packed with melty chocolate chips and swirls of creamy cheesecake flavor throughout. They’re a little tangy, a little sweet, and totally delicious.
I love making these cookies when I want something a bit special but still easy to snack on. The cheesecake adds a fun twist, making them richer and more indulgent than your average chocolate chip cookie. Plus, they always get compliments whenever I bring them to gatherings — people can’t believe how soft and tasty they are!
My favorite way to enjoy these is fresh out of the oven with a cold glass of milk. They’re great for sharing, but honestly, it’s hard to stop at just one. If you’re looking for a cookie that feels a little extra without extra fuss, these chocolate chip cheesecake cookies are a wonderful choice.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. Softened butter helps mix the dough smoothly, giving you a tender cookie base.
Sugars: Both granulated and brown sugar add sweetness and moisture. Brown sugar adds chewiness and richer flavor thanks to its molasses content.
Chocolate Chips: Semi-sweet chips are classic, but you can swap with milk chocolate or dark chocolate depending on how sweet or intense you want it.
Cream Cheese: This is what makes these cookies special! Use full-fat cream cheese for the best creamy filling. You can try Neufchâtel for a lower-fat option, but it may be less rich.
How Do I Make the Perfect Cream Cheese Filling for These Cookies?
The cream cheese filling should be smooth and thick enough to hold its shape inside the cookie. Here’s how to get it right:
- Make sure your cream cheese is softened to room temperature before mixing.
- Beat the cream cheese with powdered sugar and vanilla extract until it’s light and fluffy. This helps sweeten and smooth it out.
- Keep the filling chilled if it starts to get too soft while you’re assembling cookies, so it stays easy to handle.
Sealing the filling inside the dough carefully is key — press the edges well so the cream cheese doesn’t leak during baking. This gives you that delightful creamy center every bite.
Equipment You’ll Need
- Mixing bowls – for combining your dough and cream cheese filling separately without mess.
- Electric mixer – makes creaming butter, sugars, and cream cheese quick and smooth.
- Baking sheets – use flat, rimmed sheets for even baking and easy cookie handling.
- Parchment paper or silicone mats – prevent sticking and make cleanup simple.
- Spoon or small ice cream scoop – helps portion cookie dough evenly and quickly.
- Wire cooling rack – lets cookies cool fully without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier taste.
- Add chopped pecans or walnuts for a crunchy texture that pairs well with the creamy filling.
- Mix in a teaspoon of cinnamon or espresso powder to give the dough a warm, unique twist.
- Use mini chocolate chips if you prefer more gooey chocolate spread evenly through the cookie.
How to Make Chocolate Chip Cheesecake Cookies?
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Time Needed
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, plus about 5 minutes cooling time per batch. So, set aside roughly 30-40 minutes from start to finish to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make clean-up easier.
2. Making the Cookie Dough:
In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is creamy and smooth. Add the eggs one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips evenly throughout the dough.
3. Preparing the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese with powdered sugar and 1 teaspoon vanilla extract until the mixture is smooth and fluffy. This will be the tasty filling for your cookies.
4. Assembling the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in the palm of your hand. Place about 1 tablespoon of the cream cheese filling in the center. Take another 2 tablespoons of cookie dough, flatten it, and sandwich it over the filling.
Seal the edges carefully, making sure the cream cheese is fully enclosed so it won’t leak during baking.
5. Baking and Cooling:
Place the filled dough balls on the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn golden brown but the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your decadent, soft, and chewy chocolate chip cheesecake cookies!
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use cream cheese that’s fully softened to room temperature for a smooth filling. If your cream cheese is frozen, thaw it in the fridge overnight and then bring it to room temp before mixing.
Can I Make These Cookies Ahead of Time?
Yes! You can assemble the cookies and refrigerate them on the baking sheet for up to 24 hours before baking. Just add a minute or two to the baking time if baking cold dough.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw at room temperature before serving.
Can I Substitute Different Chocolate Chips?
Absolutely! Feel free to use milk chocolate, white chocolate, or mini chocolate chips based on your preference. Each will give a slightly different flavor and texture.
