If you’re a fan of cookies and cheesecake (who isn’t?), you’re about to meet your new favorite treat: Chocolate Chip Cheesecake Cookies. These cookies are the ultimate mashup of soft, chewy cookie goodness and the creamy, dreamy flavor of cheesecake. With swirls of cream cheese, sweet chocolate chips, and buttery perfection, these cookies are irresistible, decadent, and perfect for any occasion.

Why You’ll Love This Recipe?

Two-in-one dessert: A fun blend of classic cookies and creamy cheesecake.
Perfect for parties: They’re easy to share and always a crowd-pleaser.
Chewy & irresistible: The cream cheese gives the cookies a rich, unique twist you’ll adore.

Ingredients

Here’s what you’ll need to make these dreamy cookies:

All-purpose flour
Cream cheese (softened)
Butter (unsalted and softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Chocolate chips (milk or semi-sweet)
Baking soda
A pinch of salt

You’ll find the full ingredient list with measurements in the recipe card below.

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, cream cheese, and sugars until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry mixture into the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and place them onto your prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Remove from the oven and let cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Expert Tips and Tricks

Don’t overmix: Overmixing the dough can lead to dense cookies rather than the tender texture we want.
Chill the dough for extra control: If your dough feels too sticky, chill it in the refrigerator for 15-20 minutes before baking.
Use quality cream cheese: For the best cheesecake flavor, go for a high-quality, full-fat cream cheese.

Recipe Variations & Possible Substitutions

White chocolate chips: Swap semi-sweet chocolate chips for white chocolate chips for a sweeter, more elegant flavor.
Add fruit: Stir in fresh raspberries, blueberries, or chopped strawberries for a fruity twist.
Make it gluten-free: Use a 1:1 gluten-free flour blend if you need a gluten-free option.

Serving and Pairing Suggestions

These cookies are incredible on their own, but here’s how you can elevate them:

Pair them with a tall glass of milk, coffee, or hot cocoa.
Add a scoop of vanilla ice cream and make a dessert sundae with these cookies.
Bring them to your next gathering with a homemade cheesecake dip for dipping!

Storage & Reheating Tips

Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Freezing: You can freeze these cookies for up to 3 months. Wrap them tightly in plastic wrap or place them in a freezer-safe container.
Reheating: Warm in the oven at 300°F (150°C) for 5-7 minutes for a fresh-out-of-the-oven taste.

FAQs

Q: Can I use light cream cheese instead?
Yes, you can use light cream cheese if preferred. The cookies will still turn out delicious, though they may be slightly less rich.

Q: How can I tell if they’re done baking?
The edges should be lightly golden brown, and the center should look set but soft.

Q: Can I make these cookies without eggs?
Yes! You can substitute eggs with a flaxseed or chia seed egg substitute (1 tablespoon of flaxseed or chia seeds + 3 tablespoons of water).

Q: Do these cookies freeze well?
Yes! They freeze beautifully—just let them cool completely, wrap them tightly, and store in an airtight container.

Conclusion

These Chocolate Chip Cheesecake Cookies are everything you’ve ever dreamed of in a cookie—soft, chewy, sweet, and perfectly cheesecake-inspired. They’re a breeze to make, incredibly versatile, and an absolute treat for cookie lovers and cheesecake fans alike.

Chocolate Chip Cheesecake Cookies

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Author: Jake
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 cookies 1x
Category: Dessert, Cookie
Method: Baking
Cuisine: American

Print Recipe

Description

hese Chocolate Chip Cheesecake Cookies are the ultimate dessert for cookie lovers! They combine the rich, creamy texture of cheesecake with the classic chocolate chip cookie flavor. With a soft and chewy center and a delightful tang from the cream cheese, these cookies are irresistible and perfect for any occasion.

Ingredients

Units Scale

1/2 cup unsalted butter (softened)
8 oz cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat together softened butter, cream cheese, and granulated sugar until light and fluffy.
Add in the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
Stir in the chocolate chips.
Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your deliciously soft and creamy chocolate chip cheesecake cookies!

Notes

For a twist, you can add some mini chocolate chips or drizzle melted chocolate over the cooled cookies.
If you prefer a more tangy cheesecake flavor, add 1-2 tablespoons of sour cream to the dough.

Nutrition

Serving Size: 1 cookie
Calories: ~180
Sugar: 14g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg