Chocolate Chip Cheesecake Cookies are the perfect treat for anyone who loves the creamy richness of cheesecake combined with the classic comfort of a chocolate chip cookie. These cookies are soft and slightly chewy, with pockets of gooey cream cheese and melty chocolate chips hidden inside, making every bite a delightful surprise.
I love making these cookies when I want something a little special but don’t want to fuss with a full cheesecake. The cream cheese in the dough keeps them tender and gives them that wonderful cheesecake flavor without any extra steps. Plus, the chocolate chips add just the right amount of sweetness and texture, making these cookies a crowd-pleaser every time.
My favorite way to enjoy Chocolate Chip Cheesecake Cookies is with a cold glass of milk or a warm cup of coffee. They make a great dessert for sharing at gatherings, or simply a cozy snack for yourself on a lazy afternoon. Whenever I bake a batch, they never last long, and I always find myself sneaking just one more before bedtime!
Key Ingredients & Substitutions
Cream Cheese: This is what makes these cookies taste like cheesecake. Use full-fat cream cheese for the best flavor and texture. If you need a dairy-free option, try a plant-based cream cheese, but the texture may change slightly.
Butter: Softened unsalted butter adds richness and tenderness. You can swap with salted butter but reduce or skip added salt in the recipe to keep balance.
Sugars: Using a mix of granulated sugar and brown sugar helps create a nice balance of sweetness and chewiness. Brown sugar adds moisture and a subtle caramel note.
Chocolate Chips: Semisweet chocolate chunks offer melty pockets in each bite. White chocolate chips are optional but add a creamy contrast that’s really nice. You can use milk or dark chocolate if you prefer.
Flour & Leavening: All-purpose flour and baking soda help the cookies rise and hold their shape while staying soft inside. Don’t skimp on the baking soda—it’s key for the right texture.
How Do You Keep These Cookies Soft and Chewy?
Soft, creamy texture is the magic here, thanks to the cream cheese and butter combined with proper baking. Here are some helpful tips:
- Beat butter and cream cheese thoroughly until very smooth for even texture.
- Add sugars and mix well until the mixture looks fluffy; this traps air to help softness.
- Mix dry ingredients just until combined to avoid tough cookies.
- Don’t overbake—10 to 12 minutes is enough. Cookies should look slightly underdone in the center when you take them out.
- Let them cool on the baking sheet for a few minutes; they firm up while staying soft inside.
If you want extra softness, you can chill the dough before baking. This helps control spreading and keeps cookies thick and chewy!
Equipment You’ll Need
- Mixing bowls – A large one for the dough and a smaller one for dry ingredients keep things organized.
- Electric mixer or hand mixer – Makes creaming butter and cream cheese smooth and easy.
- Measuring cups and spoons – Accurate measuring helps the cookies turn out just right.
- Baking sheet – Use a rimmed one so cookies don’t slide off while baking.
- Parchment paper or silicone baking mat – Prevents sticking and helps with easy cleanup.
- Cookie scoop or tablespoon – For making even-sized cookies that bake evenly.
- Wire rack – Lets cookies cool properly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap semisweet chocolate for bittersweet or dark chocolate chunks for a richer, less sweet taste.
- Add a teaspoon of lemon zest to the dough for a fresh twist that pairs well with cheesecake flavor.
- Mix in chopped nuts like pecans or walnuts for extra crunch and a nutty flavor contrast.
- Use white chocolate chips only and add dried cranberries for a festive and slightly tart option.
How to Make Chocolate Chip Cheesecake Cookies?
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chunks or chips
- 1/2 cup white chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10-12 minutes to bake. Plus, add about 5 minutes for cooling time. Overall, you’ll have these delicious cookies ready in about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep Your Baking Sheet:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup easy.
2. Cream Butter and Cream Cheese:
In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy. This step makes the cookies tender and gives them that delicious cheesecake flavor.
3. Add Sugars and Wet Ingredients:
Mix in the granulated sugar and brown sugar, beating until the mixture is light and fluffy. Then, add the egg and vanilla extract, mixing well until everything is fully combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, stirring gently until just combined. Be careful not to over-mix so the cookies stay soft and tender.
5. Fold in Chocolate Chips:
Gently fold in the semisweet chocolate chunks and the optional white chocolate chips. This gives each cookie a lovely mix of melty chocolate inside.
6. Shape and Bake Cookies:
Use a cookie scoop or tablespoon to drop even-sized dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes until the edges are set and the cookies look lightly golden but still soft in the center.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. Now, your soft, creamy cheesecake cookies are ready to enjoy—perfect with a glass of milk or your favorite drink!
Can I Use Frozen Cream Cheese for These Cookies?
It’s best to use softened cream cheese for smooth mixing. If your cream cheese is frozen, thaw it in the fridge overnight and let it sit at room temperature for about 30 minutes before using.
Can I Substitute Butter with Margarine or Oil?
Butter gives these cookies their rich flavor and tender texture. Margarine can work in a pinch, but avoid using oil as it will change the cookie’s consistency and might make them greasy.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container or bag for up to 2 months. Thaw at room temperature before enjoying.
Can I Add Other Mix-Ins to the Dough?
Absolutely! Chopped nuts, dried fruit, or different types of chocolate chips all work well. Just fold them in gently with the chocolate chips to keep the dough texture balanced.
