Chocolate Chip Cheesecake Cookies bring together the best of both dessert worlds—rich, creamy cheesecake and classic chocolate chip cookies. These little treats are soft, slightly tangy, and loaded with melty chocolate chips. They’re like taking a bite of your favorite cheesecake in cookie form!
Perfect for parties, bake sales, or just satisfying your sweet tooth, these cookies are sure to impress. Plus, the cream cheese gives them a soft and chewy texture that sets them apart from traditional chocolate chip cookies. Once you make a batch, they’ll disappear in no time!
Ingredients Notes
Here’s a breakdown of what you need to make these dreamy cookies:
- Cream Cheese – Adds a subtle tang and incredible creaminess to the cookie dough.
- Butter – Use unsalted butter, softened, to help the dough come together smoothly.
- Brown Sugar & Granulated Sugar – A mix of both sugars adds depth of flavor and that signature chewy texture.
- Egg – Helps bind everything and adds moisture.
- Vanilla Extract – Enhances the sweet, creamy flavor of the cookie.
- All-Purpose Flour – The base of your dough.
- Baking Soda – Gives the cookies a light, fluffy rise.
- Salt – Balances out the sweetness.
- Chocolate Chips – You can’t skip the star of the show! Semi-sweet or milk chocolate both work beautifully.
Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 10–12 minutes
Total Time: 55 minutes | Servings: 24 cookies
How to Make Chocolate Chip Cheesecake Cookies (Step-by-Step)
Step 1: Cream the Wet Ingredients
- In a large mixing bowl, beat together 4 oz cream cheese, ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until smooth and fluffy.
- Add in 1 egg and 1 teaspoon vanilla extract, mixing well to combine.
Step 2: Add the Dry Ingredients
- In a separate bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 3: Fold in the Chocolate Chips
- Gently fold in 1 cup chocolate chips (add more if you love extra chocolate!).
- Chill the dough in the fridge for 30 minutes to help the cookies hold their shape while baking.
Step 4: Scoop and Bake
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden but the centers still look soft.
- Let cool for 5 minutes on the sheet before transferring to a wire rack.
Tips for the Best Chocolate Chip Cheesecake Cookies
🍪 Don’t Skip Chilling the Dough – The cream cheese makes the dough soft, so chilling helps prevent over-spreading.
🍪 Use Full-Fat Cream Cheese – For the richest, creamiest flavor, avoid light or whipped cream cheese.
🍪 Softened, Not Melted Butter – Using butter that’s just soft enough to blend gives your cookies the best texture.
🍪 Measure Flour Accurately – Use the spoon-and-level method to avoid dry cookies.
🍪 Try Mini Chips – For even chocolate distribution, use mini chocolate chips.
Why You’ll Love These Chocolate Chip Cheesecake Cookies
❤️ Perfect Texture – Soft, chewy, and slightly creamy in every bite.
❤️ Two Desserts in One – Cheesecake + chocolate chip cookies = irresistible combo.
❤️ Easy to Make – Simple steps with no fancy equipment needed.
❤️ Crowd-Pleaser – Everyone loves a good chocolate chip cookie—with a twist!
❤️ Freezer Friendly – Bake a big batch and freeze extras for cookie emergencies.
Serving Suggestions
- Cookie Sandwiches – Spread frosting or more cream cheese between two cookies for a dessert sandwich.
- With Coffee – These cookies pair beautifully with a hot cup of coffee or espresso.
- Holiday Platters – A standout addition to your cookie exchange or dessert buffet.
- Ice Cream Topping – Crumble and sprinkle over vanilla or chocolate ice cream.
Storing and Freezing
To Store:
- Keep cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
To Freeze:
- Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temp when ready to eat.
- You can also freeze the raw dough balls and bake straight from the freezer—just add a couple minutes to the bake time.
FAQ
Can I use low-fat cream cheese?
It’s better to use full-fat cream cheese for the best texture and flavor. Low-fat versions may make the dough too soft.
Do I have to chill the dough?
Yes, chilling helps keep the cookies thick and chewy. It prevents them from spreading too much while baking.
Can I use white chocolate chips instead?
Definitely! White chocolate adds a sweeter, creamier taste that goes perfectly with the cheesecake base.
Why are my cookies cakey instead of chewy?
You may have added too much flour or overmixed the dough. Stick to the recommended measurements and mix just until combined.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even mini marshmallows are great additions.
Conclusion
Chocolate Chip Cheesecake Cookies are the ultimate cookie for dessert lovers who can’t choose between cheesecake and cookies. With their soft, creamy centers and bursts of chocolate in every bite, they’re a total crowd-pleaser and simple to make. Whether you’re baking for a special event or just because, these cookies are sure to leave everyone asking for the recipe. Save this one—you’ll be making it again and again!
