If you adore both chocolate chip cookies and a classic cheesecake, you are absolutely going to fall head-over-heels for Chocolate Chip Cheesecake Cookies. These dreamy little treats combine the best of both worlds: the thick, rich creaminess of cheesecake folded into a tender, delightfully chewy cookie studded with mini chocolate chips. Whether you’re baking for a special occasion or just want to brighten up an ordinary afternoon, these cookies effortlessly steal the show—and trust me, you’ll want to hide a few for yourself before your friends and family devour the whole batch.
Ingredients You’ll Need
It’s almost magical how a handful of simple staples can transform into such an unforgettable cookie! Each ingredient here isn’t just a background player—it plays a starring role in bringing out the unique flavor, melt-in-your-mouth texture, and eye-catching appearance of Chocolate Chip Cheesecake Cookies.
- Unsalted butter (1/2 cup, softened): The foundation for a soft, rich texture and that perfect cookie crumb.
- Cream cheese (4 oz, softened): Provides unmistakable cheesecake flavor and gives the cookies creaminess and slight tang.
- Granulated sugar (3/4 cup): Sweetens things up and adds a little extra chewiness to every bite.
- Large egg (1): Binds everything together and brings lightness to the dough.
- Vanilla extract (1 teaspoon): Rounds out the cookie flavor and enhances those cheesecake notes.
- All-purpose flour (1 1/4 cups): The structure behind each cookie—just enough to hold them together without making them dense.
- Baking powder (1/2 teaspoon): Gives the cookies a gentle lift so they’re pillowy and soft.
- Salt (1/4 teaspoon): Balances the sweetness and brings a subtle depth of flavor.
- Mini chocolate chips (3/4 cup): The show-stopping add-in that dots every bite with chocolatey bliss—use minis for the best texture!
How to Make Chocolate Chip Cheesecake Cookies
Step 1: Prepare the Baking Sheet & Oven
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper—even if your baking sheet is nonstick, this extra step keeps the cookies from sticking and makes cleanup a breeze. A properly preheated oven helps your cookies bake evenly and get those perfectly golden edges.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened unsalted butter and cream cheese together until the mixture looks smooth and completely blended. This step is what gives Chocolate Chip Cheesecake Cookies their signature creamy texture, so be generous with your mixing until no lumps remain!
Step 3: Sweeten and Fluff
Add in the granulated sugar and continue to beat. You’ll notice the mixture become lighter in color and fluffier in texture. This not only dissolves the sugar but creates tiny air pockets, which will help keep your cookies soft and airy.
Step 4: Mix in Egg and Vanilla
Now add your large egg along with the vanilla extract, mixing until everything is well combined. The egg helps bind the dough, while the vanilla enhances the underlying flavors and brings out that unmistakable cheesecake aroma.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step makes sure the leavening and salt are evenly distributed through the dough, so your cookies rise uniformly and taste perfectly balanced.
Step 6: Bring Wet and Dry Together
Gradually add your dry ingredient mixture into the creamed mixture. Mix just until everything comes together—don’t over-mix, or you’ll risk tough cookies. The dough should be soft and just barely holding together.
Step 7: Add the Chocolate Chips
Using a spatula, gently fold in your mini chocolate chips. Folding instead of stirring ensures the chocolate is evenly spread and the dough stays tender. Mini chips work especially well here, distributing chocolate in every single bite of your Chocolate Chip Cheesecake Cookies.
Step 8: Portion and Prepare
Scoop rounded tablespoons of dough onto your parchment-lined baking sheet, leaving about 2 inches between each piece. This prevents the cookies from spreading into one another as they bake. If you want perfectly round cookies, you can gently roll the scooped dough between your palms.
Step 9: Bake to Perfection
Bake in the preheated oven for 10 to 12 minutes, or until you see the edges just start to turn golden and the centers set. They’ll seem a bit soft coming out—don’t worry, this ensures an ultra-chewy middle after they cool!
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling completely. This brief rest allows them to firm up and makes them easier to move without breaking.
How to Serve Chocolate Chip Cheesecake Cookies
Garnishes
For a pretty finish, dust the tops lightly with powdered sugar or add a few extra mini chocolate chips onto each cookie as soon as they come out of the oven. If you’re feeling decadent, drizzle with melted chocolate or a cream cheese glaze for that signature bakery-style touch.
Side Dishes
These cookies pair flawlessly with a cold glass of milk, a piping hot cup of coffee, or even a vanilla milkshake for an over-the-top dessert moment. If you’re serving a brunch or tea spread, they make a delightful sweet bite alongside fresh berries or sliced fruit.
Creative Ways to Present
Try stacking Chocolate Chip Cheesecake Cookies in a glass jar tied with a ribbon for a heartfelt edible gift. For parties, arrange them on a pretty cake stand, or serve them sandwiched around a scoop of ice cream for an easy (and irresistible) ice cream sandwich. They’re just as lovely on a platter for sharing or tucked into lunchboxes as a surprise treat.
Make Ahead and Storage
Storing Leftovers
Once the cookies are completely cooled, store them in an airtight container in the fridge for up to five days. The cool storage actually helps the “cheesecake” flavor deepen, and keeps the cookies delightfully soft and chewy.
Freezing
You can freeze Chocolate Chip Cheesecake Cookies either before or after baking. For unbaked dough, scoop out portions onto a baking sheet and freeze until solid, then transfer to a freezer bag. Baked cookies can be frozen between layers of parchment paper in an airtight container for up to two months. Thaw them at room temperature or in the refrigerator before serving.
Reheating
If you crave that fresh-from-the-oven taste, pop a cookie in the microwave for 8-10 seconds or warm in a low oven for a few minutes. This brings back the gooey chocolate chips and soft, cake-like centers that make Chocolate Chip Cheesecake Cookies absolutely irresistible.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! The mini chips distribute more evenly, but classic-sized chocolate chips work well too. Your cookies may just have slightly more pronounced chocolate pockets—and that’s never a bad thing.
Do I really need to chill the dough?
Chilling is optional, but highly recommended. A quick 30-minute chill helps the cookies maintain their shape, keeps them thick and soft, and gives the flavors extra time to meld perfectly. If you’re short on time, you can skip this step—just expect slightly flatter cookies.
Can I make these cookies gluten-free?
Yes! Simply use a cup-for-cup gluten-free all-purpose flour substitute. The texture should remain close to the original, though some gluten-free blends may produce a slightly more delicate crumb.
Do Chocolate Chip Cheesecake Cookies need to be refrigerated?
Because of the cream cheese in the dough, it’s best to store these cookies in the refrigerator for optimal freshness and food safety. They’ll also stay softer with a more pronounced cheesecake flavor when chilled!
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or even toffee bits make delicious additions. Just limit mix-ins to about 1/2 cup total so the dough doesn’t get overloaded.
Final Thoughts
If you’ve never tried baking Chocolate Chip Cheesecake Cookies, you are in for a real treat. Each cookie is a little bundle of happiness—soft, creamy, and filled with melty chocolate. They’re the kind of dessert that always brings smiles, so gather your ingredients and surprise someone you love (or yourself!) with a fresh batch soon. Happy baking!
Print
Chocolate Chip Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of creamy cheesecake and chocolate chip cookies with these soft and decadent Chocolate Chip Cheesecake Cookies.
Ingredients
Cheesecake Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additions:
- 3/4 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat softened butter and cream cheese until smooth. Add sugar and beat until fluffy. Mix in egg and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined.
- Add Chocolate Chips: Fold in mini chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared sheet. Bake for 10–12 minutes until edges are golden. Cool on a rack.
Notes
- Chilling the dough enhances flavor and shape retention.
- For extra richness, use dark chocolate chips or a mix of semi-sweet and milk chocolate.
- Store in the fridge for a soft, cheesecake-like texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
