Soft, creamy, and packed with chocolatey goodness, these Chocolate Chip Cheesecake Cookies bring together two classic desserts in one irresistible treat.
Chocolate Chip Cheesecake Cookies
Picture this: buttery cookie dough wrapped around a rich, creamy cheesecake filling, all coated in melty chocolate chips. If you love cookies and cheesecake, this recipe is a dream come true! It’s the perfect mix of textures and flavors — soft, chewy, and deliciously creamy. Perfect for dessert lovers who can’t choose between cookies and cheesecake!
These cookies are great for special occasions, dessert platters, or when you’re simply in the mood for something indulgent. Pair them with a warm drink, or enjoy them as a sweet snack anytime.
If you love these cookies, try my Raspberry Cookies or Brownie Cookies — both are just as delicious!
Why You Will Love This Recipe
- Best of Both Worlds: A buttery cookie stuffed with rich cheesecake filling? Yes, please!
- Soft and Creamy: It melts in your mouth with every bite.
- Simple Ingredients: No fancy ingredients required! Just pantry staples and a few easy steps.
- Customizable: Swap the chocolate chips, add mix-ins, or drizzle caramel on top for extra flavor.
How to Make Perfect Chocolate Chip Cheesecake Cookies
Prepare the Cheesecake Filling: In a small bowl, mix the cream cheese, sugar, and vanilla until smooth. Set aside while you make the dough.
Mix the Wet Ingredients: In a large bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy. Add the egg and mix until well combined, then stir in the vanilla extract.
Bake the Dough: Gradually add the flour, baking soda, and salt, folding them in with a spatula until a thick dough forms. Stir in the chocolate chips.
Assemble the Cookies: Scoop a tablespoon of cookie dough and press a small indentation in the center. Add about a teaspoon of cheesecake filling. Flatten another tablespoon of dough and place it over the filling, gently sealing the edges.
Chill before Baking: For best results, refrigerate the assembled cookies for at least an hour. This helps them hold their shape and enhances the flavor.
Bake: Preheat your oven to 350°F and line a baking sheet with parchment paper. Bake for 12-14 minutes until the edges turn golden brown while the centers remain slightly soft.
Let them Cool: Allow the cookies to sit on the baking sheet for a few minutes before transferring them to a wire rack. This helps the cheesecake filling set properly for the perfect texture.
Key Ingredients and Substitutions
Cream Cheese: The heart of the cheesecake filling, providing richness and a creamy texture. Full-fat cream cheese works best, as reduced-fat versions can make the filling too runny.
Chocolate Chips: Semisweet chocolate chips add the perfect balance of sweetness and depth, but you can switch it up with milk, dark, or white chocolate — or chop up a chocolate bar!
All-Purpose Flour: The foundation of the dough, providing structure while keeping the cookies soft and chewy. A well-balanced flour ensures the cookies hold the filling without being too dense or crumbly. If needed, you can experiment with a 1:1 gluten-free flour blend for a similar texture.
Brown Sugar: Adds moisture and a caramel-like sweetness, contributing to the chewy texture. If you’re out of brown sugar, mix granulated sugar with a bit of molasses to achieve a similar flavor.
Butter: Unsalted butter at room temperature ensures the cookies have the right balance of tenderness and structure. If using salted butter, reduce the added salt in the recipe.
Vanilla Extract: Enhances the overall flavor with warm, sweet undertones. Pure vanilla extract is best, but if you don’t have it, vanilla bean paste or even almond extract can add a unique twist.
Frequently Asked Questions
How do I store these cookies?
Keep them in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating, or warm them up in the microwave for 10 seconds.
Can I freeze these chocolate chip cheesecake cookies?
Yes! Store them in a freezer-safe container for up to a month. Let them thaw at room temperature before serving.
Why is my cheesecake filling leaking?
Make sure the dough completely seals around the filling. Chilling the dough before baking also helps prevent leaks.
Can I add other mix-ins?
Of course! Try chopped nuts, toffee bits, caramel drizzle, white chocolate, M&Ms, or sprinkles.
How do I know when the cookies are done baking?
They’re ready when the edges are golden, but the centers still look slightly soft. Let them sit on the baking sheet to finish setting.
Chocolate Chip Cheesecake Cookies
Ingredients
Cheesecake Filling
- 8 oz Cream Cheese softened to room temperature
- 3 tbsp Granulated Sugar
- 2 tsp Vanilla Extract
Cookie Dough
- ¾ cup Unsalted Butter softened to room temperature
- ⅔ cup Granulated Sugar
- ½ cup Brown Sugar packed
- 1 large Egg
- 1½ tsp Vanilla Extract
- 2¼ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1½ cups Semisweet Chocolate Chips
Instructions
- In a small bowl, mix the cheesecake filling ingredients until smooth, then set aside.
- In a large bowl, beat the softened butter with both sugars using an electric mixer until the mixture is light and fluffy.
- Add the egg and mix until combined, then stir in the vanilla.
- Gradually add the flour, baking soda, and salt, folding them in with a spatula until a thick dough forms. Stir in the chocolate chips.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop a tablespoon of cookie dough and press a small indentation in the center using the back of a spoon. Add about a teaspoon of cheesecake filling.
- Flatten another tablespoon of dough and place it over the filling. Gently press the edges to seal.
- Bake for 12-14 minutes, until the edges turn golden brown. The tops will still be soft but will firm up as they cool.
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