Chocolate Chip Cheesecake Cookies – Creamy Cheesecake Cookie Recipe
These Chocolate Chip Cheesecake Cookies are the ultimate dessert mashup! Soft and chewy chocolate chip cookies meet creamy cheesecake filling in every bite. Perfect for bake sales, holiday trays, or anytime you crave something rich and indulgent. Easy to make and impossible to resist!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
For the Filling:
- 4 oz (115g) full-fat cream cheese, softened
- 2 tbsp powdered sugar
For the Dough:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cornstarch (optional, for softness)
- 1 cup (170g) semi-sweet chocolate chips
Optional Add-ins:
- Lemon zest, cinnamon, sea salt flakes
Instructions
- Make the Filling: Mix cream cheese and powdered sugar until smooth. Scoop into small balls and freeze for 30 minutes.
- Prepare the Dough: Cream butter and sugars until light and fluffy. Add egg and vanilla; mix well.
- Combine Dry Ingredients: Whisk flour, baking soda, salt, and cornstarch. Gradually fold into wet mixture.
- Add Chocolate Chips: Stir in chips until evenly distributed.
- Assemble Cookies: Scoop dough, flatten slightly, and place a frozen cream cheese ball in the center. Seal and roll into a ball.
- Bake: Place on parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to wire rack.Tip: Don’t overbake—cookies continue to set as they cool.
Notes
- Storage: Keep in airtight container in fridge for up to 5 days
- Freezing: Freeze baked cookies for 2 months or unbaked dough balls for fresh cookies anytime
- Variations: Try white chocolate chips, raspberry jam swirl, or pumpkin spice for seasonal flair
- Presentation: Sprinkle with powdered sugar or drizzle with chocolate for a bakery-style finish
- Dietary Swaps: Use plant-based cream cheese and butter for dairy-free version; gluten-free flour for GF option