Creamy, indulgent, and delightfully chewy — these Chocolate Chip Cheesecake Cookies are the best of both worlds: a soft, tangy cheesecake center folded into classic chocolate chip cookie dough. If you love desserts that feel special but are simple to prepare, this recipe is your new go-to. Fun fact: combining cookie dough and cheesecake flavors has been a fan favorite since the first daring baker mixed batter with filling, and it always disappears faster than plain cookies at a party.
This recipe stands out because it’s straightforward, quick to make, and perfect for kids and adults alike. It’s a wonderful alternative to larger cheesecake recipes for when you want portion control without sacrificing creaminess. If you enjoyed our Reese’s peanut butter bites, you’ll find the same comforting simplicity here — try this variation for a new favorite: Reese’s Peanut Butter Chocolate Chip Cookie Bites. Give these a try tonight and watch them vanish!
What is Chocolate Chip Cheesecake Cookies?
What do you get when a chocolate chip cookie flirts with cheesecake? Chocolate Chip Cheesecake Cookies, of course. Why is it called that — is there a tiny slice of cheesecake hiding in each bite? Kind of! These cookies blend the tang of cream cheese with the familiar warmth of cookie dough, so each bite tastes like a mini cheesecake wrapped in cookie form. Who needs fancy slices when handheld desserts steal the show? After all, as the classic saying goes, “the way to a man’s heart is through his stomach.” Curious yet? Whip up a batch and find out why everyone’s smiling after the first bite.
Why You’ll Love This
These cookies are irresistible for three big reasons. First, the main highlight is the creamy cream cheese blended right into the dough, giving a luxuriously soft texture that contrasts with melty chocolate chips. Second, making them at home saves money compared to store-bought specialty desserts, and you control quality ingredients. Third, toppings and mix-ins like extra chocolate chips or a sprinkle of sea salt turn them into a bakery-style treat.
If you love classic cookies, this version adds a special twist without extra fuss — and if you haven’t already, explore more cookie ideas in our cookies collection for inspiration. Ready to bake? These will become a family favorite fast.
How to Make
Quick Overview
This recipe is delightfully easy and satisfying. It mixes creamy and chewy textures, with a rich, slightly tangy flavor from the cream cheese. Preparation is simple and hands-on time is short. Expect about 10 minutes active prep and 10 to 12 minutes baking time per batch — total time roughly 25 to 30 minutes including cooling.
Ingredients
1 cup cream cheese, softened at room temperature
1/2 cup butter, softened at room temperature
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 egg, large
1 tsp vanilla extract
1 1/2 cups all-purpose flour, measured and leveled
1/2 tsp baking soda
1 cup chocolate chips (semi-sweet or mix of chips and chunks)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat together 1 cup softened cream cheese, 1/2 cup softened butter, 1/4 cup sugar, and 1/2 cup packed brown sugar until smooth and well combined. Use a stand mixer or hand mixer on medium speed for about 1 to 2 minutes.
- Add 1 egg and 1 tsp vanilla extract to the cream cheese mixture, mixing until incorporated and creamy. Scrape down the bowl once so everything blends evenly.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 tsp baking soda until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix; stop as soon as the flour is incorporated.
- Fold in 1 cup chocolate chips with a spatula so they’re evenly distributed through the dough.
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for gentle spread. Press down slightly if you prefer flatter cookies.
- Bake in the preheated oven for 10 to 12 minutes, until edges are set and tops are lightly golden. The centers will still feel soft — they firm up as they cool.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!
What to Serve With
These cookies are delicious on their own, but pairing suggestions elevate the experience. Serve with a cold glass of milk or oat milk for a classic combo. For adults, a cup of strong coffee or a latte complements the sweetness. If you want a dessert platter, add fresh berries and a scoop of vanilla ice cream on the side. For a party, arrange with small bowls of nuts, extra chocolate chips, and whipped cream for guests to customize.
Top Tips for Perfecting
Use room-temperature cream cheese and butter for smooth mixing and even texture. If your dough seems too sticky, chill it for 15 minutes to make scooping easier. Try dark chocolate chips for a less-sweet contrast or white chocolate for extra decadence. For a salty-sweet pop, sprinkle a tiny pinch of flaky sea salt on top before baking. Don’t overbake — remove when centers are soft to keep them tender. If you want uniform cookies, use a small cookie scoop for consistent sizes.
Storing and Reheating Tips
Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate in an airtight container for up to 7 days. These cookies freeze well: arrange in a single layer on a tray to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat from thawed or refrigerated in a 300°F oven for 5 to 7 minutes to revive softness, or microwave a single cookie for 10 to 12 seconds for a warm treat.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture will be slightly less rich. Full-fat cream cheese gives the best creamy mouthfeel and structure.
Can I make the dough ahead of time?
Absolutely. Store the dough in the fridge for up to 24 hours, or freeze scooped dough balls for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
Can I substitute the flour for gluten-free flour?
You can use a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture; check the dough consistency and adjust with a touch more flour if too sticky.
Why did my cookies spread too much?
If butter was too soft or oven temperature is low, cookies can spread. Chill the dough briefly and ensure the oven is fully preheated.
Can I add mix-ins like nuts or dried fruit?
Yes. Add up to 1/2 cup of chopped nuts or dried fruit in place of some chocolate chips for variety.
Conclusion
These Chocolate Chip Cheesecake Cookies are a wonderfully simple, light, and delicious treat you can whip together any night of the week. They bridge the gap between cheesecake and cookies beautifully, are family-friendly, and perfect for sharing. For more inspiration or similar recipes, check out this take on the same flavor profile: Chocolate Chip Cheesecake Cookies Are Simple, Light And Delicious. For a related creamy dessert idea that blends cookie dough and cheesecake flavors in a classic way, see Easy Chocolate Chip Cookie Dough Cheesecake Recipe.
Give this recipe a try, share it with family, and enjoy the smiles that follow.
Chocolate Chip Cheesecake Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Stand Mixer or Hand Mixer
Ingredients
Ingredients
- 1 cup Cream Cheese, softened At room temperature
- 1/2 cup Butter, softened At room temperature
- 1/4 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour Measured and leveled
- 1/2 tsp Baking Soda
- 1 cup Chocolate Chips Semi-sweet or mix of chips and chunks
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat together cream cheese, butter, granulated sugar, and brown sugar until smooth and well combined.
- Add egg and vanilla extract to the mixture, mixing until incorporated and creamy.
- In a separate bowl, whisk together flour and baking soda until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Fold in chocolate chips with a spatula until evenly distributed.
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set and tops are lightly golden.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.