Chocolate Chip Cheesecake Cookies are a delightful treat that combines the rich, creamy flavor of cheesecake with the classic, comforting crunch of chocolate chip cookies. These cookies are soft and chewy with little pockets of creamy cheesecake and gooey chocolate chips that make each bite special. They’re perfect when you want something a little different but still totally familiar.
I love making these cookies when I want to surprise my friends because they always ask, “Wait, is that really cheesecake inside?” It’s such a fun twist that makes these cookies stand out from the usual chocolate chip batch. Plus, they’re pretty easy to make, so I don’t have to wait long to start enjoying them!
My favorite way to enjoy these cheesecake cookies is slightly warm, right out of the oven, with a cold glass of milk or a cup of coffee. They’re great for sharing at gatherings or as a sweet pick-me-up during the day. Honestly, once you try them, you’ll probably want to keep a batch around all the time!
Key Ingredients & Substitutions
Cream Cheese: This is the star that gives the cookies their creamy, tangy flavor and soft texture. Make sure it’s softened to blend smoothly. If you’re dairy-free, try a vegan cream cheese alternative, but note the texture may change slightly.
Butter: Unsalted butter helps control salt levels and adds richness. You can use salted butter, just skip adding extra salt in the recipe. For a lighter version, try butter substitutes like coconut oil, though the flavor will differ.
Chocolate Chips: Semi-sweet chips balance the sweet cheesecake flavor. Feel free to switch to dark, milk, or white chocolate chips depending on your taste. For a twist, chopped chocolate bars or chunks work great too.
Flour & Leavening: All-purpose flour with baking soda provides structure and lift. Make sure to measure flour properly to avoid dense cookies. For gluten-free options, use a cup-for-cup gluten-free flour blend and add a bit of xanthan gum if needed.
How Can I Get Soft, Creamy Cookies That Don’t Spread Too Much?
The trick to soft cheesecake cookies is a careful balance of ingredients and baking time:
- Cream the cream cheese and butter well: This creates a fluffy base that traps air for light texture.
- Don’t overmix after adding flour: Mix just until combined to keep cookies tender, not tough.
- Chill dough if too soft: If your dough feels sticky, 20 minutes in the fridge helps control spreading when baking.
- Bake until edges are lightly golden: Baking 10–12 minutes keeps the centers soft and fudge-like. Overbaking will dry them.
- Cool on baking sheet briefly: This prevents cookie breakage and helps them set up while staying chewy inside.
Following these steps gives you rich, melty-centered cookies with perfectly soft edges every time!
Equipment You’ll Need
- Mixing bowls – I use a large one for the dough and a smaller one for dry ingredients to keep things tidy.
- Electric mixer or hand mixer – makes creaming the cream cheese and butter super smooth and fast.
- Baking sheet – a flat one helps cookies spread evenly and bake nicely.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup easier.
- Spoon or cookie scoop – helps you portion cookies evenly for consistent baking.
- Wire cooling rack – lets cookies cool without getting soggy underneath.
Flavor Variations & Add-Ins
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier cookie experience.
- Add chopped nuts like pecans or walnuts for extra crunch and a nutty flavor that pairs well with cream cheese.
- Mix in a teaspoon of cinnamon or a pinch of espresso powder to deepen the flavor and add warmth.
- Swap semi-sweet chocolate chips for peanut butter chips for a rich, nutty twist that complements the cheesecake.
How to Make Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 1 cup (227g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10–12 minutes to bake, so you’re looking at roughly 30 minutes total including a little cooling time. It’s quick to mix and bake, perfect for a spontaneous sweet treat!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to keep the cookies from sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the granulated sugar and continue beating until the mixture is light and fluffy. Next, mix in the egg and vanilla extract until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix into the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to keep the cookies tender. Then, fold in the chocolate chips evenly throughout the dough.
4. Shape and Bake the Cookies:
Use a spoon or cookie scoop to drop dough balls, about 2 tablespoons each, onto your prepared baking sheet. Leave about 2 inches between each cookie to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden but the centers still feel soft.
5. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes — this helps them firm up without losing softness inside. Then transfer them to a wire rack to cool completely if you prefer. Serve slightly warm or at room temperature and enjoy your soft, creamy chocolate chip cheesecake cookies!
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 or at room temperature for about an hour before using. Avoid using cold, straight-from-the-fridge cream cheese as it can make the dough lumpy.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just scoop the dough onto the baking sheet and bake when ready. Chilling the dough can even improve the flavor and texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them softer, warm them gently in the microwave for about 10 seconds before serving.
Can I Substitute the Chocolate Chips?
Absolutely! Feel free to use white chocolate, milk chocolate, or peanut butter chips according to your taste. You can also add chopped nuts or dried fruit for extra texture and flavor.
