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These Chocolate Chip Cheesecake Cookies combine the creamy tang of cheesecake with the soft chewiness of classic chocolate chip cookies. The result is a satisfying cookie that is tender in the center with crisp edges, filled with melty chocolate chips and a subtle richness from the cream cheese. They are perfect for special occasions or any time you want a dessert that feels a little extra but is still simple to make.
I first made these cookies on a quiet weekend afternoon, and my entire family was hooked instantly. They have since become a requested treat for birthdays and holidays because they offer the best of both worlds—cheesecake richness and cookie comfort.
Ingredients
- Unsalted butter: half a cup softened provides richness and crisp edges
- Brown sugar and white sugar: half a cup and quarter cup combination adds moisture and subtle caramel notes
- Large egg: one binds the dough and adds tenderness
- Vanilla extract: one teaspoon plus half teaspoon in filling enhances flavor and complements cream cheese
- All-purpose flour: one and a quarter cups creates structure while keeping cookies soft
- Baking soda: half teaspoon gives a slight lift without heaviness
- Salt: quarter teaspoon balances sweetness and deepens flavor
- Chocolate chips: one cup melt into gooey pockets, classic semi-sweet or your preferred variety
- Cream cheese: four ounces softened the star ingredient that adds tang, creaminess, and a delicate softness to the dough
- Sugar (for filling): two tablespoons sweetens the cheesecake mixture
Step-by-Step Instructions
- Sauté the Aromatics:
- Actually skip this step because this cookie recipe does not include sautéing
- Preheat the Oven and Prepare Baking Sheets:
- Set your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the Cheesecake Filling:
- Beat cream cheese with sugar and vanilla extract until completely smooth. This mixture should be creamy and spreadable. Refrigerate the filling while you prepare the cookie dough so it firms up nicely.
- Make the Cookie Dough:
- In a mixing bowl, cream together softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This will take about three to five minutes. Add the egg and vanilla extract, beating until smooth and combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until incorporated. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips:
- Fold the chocolate chips gently into the dough. The dough should be soft but manageable. Cover with plastic wrap and chill in the refrigerator for at least one hour to firm up and prevent excessive spreading when baked.
- Shape and Bake Cookies:
- Take about one tablespoon of dough and flatten it slightly in your hand. Place one teaspoon of the chilled cheesecake filling in the center. Cover with another bit of dough and seal the edges carefully. Roll into a smooth ball and place spaced two inches apart on your baking sheet. Bake for ten to twelve minutes until the edges are golden but centers remain soft.
- Cool and Serve:
- Allow cookies to cool on the baking sheet for five minutes to set, then transfer to a wire rack to cool completely. These cookies are lovely warm but keep soft for days stored airtight.
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My favorite ingredient is the cream cheese because it transforms a simple chocolate chip cookie into something special and velvety. Baking these cookies brings back warm memories of cozy afternoons in the kitchen, sharing treats with family and friends, and savoring something a little unexpected.
Storage Tips
Store baked cookies in an airtight container at room temperature to keep them soft for up to five days. Placing a slice of bread inside the container helps maintain moisture. For longer storage, freeze baked cookies between layers of parchment paper in a freezer-safe container. Thaw at room temperature before serving.
Ingredient Substitutions
- Butter can be swapped with margarine or plant-based butter for dairy-free diets
- Cream cheese can be replaced with dairy-free cream cheese alternatives or mascarpone for a slightly different richness
- Sugar may be substituted with coconut sugar or monk fruit sweeteners for lower glycemic impact
- All-purpose flour can be half replaced by oat or whole wheat flour to boost fiber content
- Egg can be replaced with a flax egg (mix one tablespoon ground flaxseed with three tablespoons water) for vegan baking
Serving Suggestions
- Serve these cookies warm alongside a scoop of vanilla ice cream for a delightful dessert
- Create mini sandwich cookies by spreading cream cheese frosting or marshmallow fluff between two cookies
- Dip half of each cookie into melted dark chocolate for an elegant finish before serving or gifting
- Package them in pretty gift boxes or tins for a thoughtful homemade present during holidays or parties
Cultural and Historical Context
Chocolate chip cookies are an iconic American treat that originated in the 1930s, beloved for their simplicity and comforting qualities. Cheesecake, with roots tracing back to Ancient Greece, represents richness and indulgence. Combining these two classics into one cookie is a modern twist that offers nostalgic familiarity with a unique flavor upgrade, perfect for today’s home bakers who enjoy playing with tradition.
Pro Tips
- Use a cookie scoop to make uniform-sized cookies ensuring even baking
- Add a few extra chocolate chips on top of each cookie dough ball before baking to mimic bakery-style cookies
- For an extra pop of brightness, try mixing in one teaspoon of lemon zest into the dough for a subtle citrus lift
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Common Recipe Questions
- → Why chill the dough before baking?
Chilling firms the dough, helps prevent spreading, and enhances flavor melding, resulting in thicker, chewier cookies.
- → Can I freeze the dough for later use?
Yes, shape dough balls and freeze them on a tray before storing. Bake from frozen with a slight increase in baking time.
- → How should I store the baked cookies?
Keep cookies in an airtight container at room temperature for up to 5 days or freeze them layered with parchment paper for longer freshness.
- → Are these adaptable for gluten-free diets?
Absolutely, replacing with gluten-free flour blends and ensuring all additives like chocolate chips are gluten-free works well.
- → Does using low-fat cream cheese affect texture?
Low-fat versions may reduce creaminess and softness, as full-fat cream cheese contributes to the tender texture.
- → What gives these cookies their unique texture?
The cream cheese blends into the dough, adding a velvety, slightly tangy softness while butter creates crisp edges.