If you’ve ever dreamed of combining the best parts of two iconic desserts, you’re about to fall in love: Cheesecake Chocolate Chip Cookies are plush, bakery-style cookies with gooey chocolate chips and a rich, creamy pocket of cheesecake hidden inside. Imagine biting into a classic chocolate chip cookie only to discover a velvety swirl of tangy-sweet cream cheese at the center—it’s the kind of treat that will instantly upgrade your cookie game! Whether you’re baking for a party, a cozy night in, or just want something extra-special, these cookies are about to become your new obsession.

Cheesecake Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cheesecake Chocolate Chip Cookies comes from a handful of kitchen staples, each one playing a starring role in bringing you that crave-worthy taste and perfect texture. Let’s take a closer look at what you’ll need and why each ingredient matters.

Unsalted butter (softened): Provides richness and helps create a tender, chewy cookie base.
Brown sugar (packed): Adds moisture and deep caramel notes, making the cookies extra flavorful.
Granulated sugar: Contributes to that classic cookie sweetness and helps the edges get slightly crisp.
Large egg: Binds everything together and gives the cookie structure.
Vanilla extract: Adds warmth and a cozy depth to both the dough and the cheesecake filling.
All-purpose flour: The backbone of the cookie, providing just the right amount of chew.
Baking soda: Ensures your cookies rise and stay soft in the center.
Salt: Balances out the sweetness and enhances all the other flavors.
Semisweet chocolate chips: Melty chocolate in every bite—need I say more?
Cream cheese (softened): The star of the cheesecake filling, bringing creaminess and tang.
Powdered sugar: Sweetens the cheesecake center without making it gritty.

How to Make Cheesecake Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Start off by adding the softened butter, brown sugar, and granulated sugar to a large bowl. Beat them together until the mixture is light, fluffy, and almost irresistible to taste. This step ensures your cookies bake up with that soft, chewy texture we all crave.

Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract, mixing until everything is fully incorporated. This duo brings moisture and a lovely aromatic note to the dough—don’t skip out on the vanilla!

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients to your wet mixture, stirring until just combined, so you don’t overwork the dough.

Step 4: Stir in the Chocolate Chips

Fold in those glorious semisweet chocolate chips. Make sure they’re evenly distributed, so every cookie is packed with chocolatey goodness from edge to center.

Step 5: Chill the Dough

Pop your dough into the fridge for about 30 minutes. This quick chill helps the flavors meld and keeps your cookies from spreading too much in the oven, so you get thick, bakery-style Cheesecake Chocolate Chip Cookies.

Step 6: Make the Cheesecake Filling

While the dough chills, mix up the cheesecake filling by beating together the softened cream cheese, powdered sugar, and vanilla extract. You want this mixture to be smooth and creamy—no lumps allowed!

Step 7: Shape and Freeze the Cheesecake Centers

Scoop out teaspoon-sized amounts of the cream cheese mixture, roll them into small balls, and place them onto a parchment-lined plate. Freeze these little gems for about 15 to 20 minutes. This makes them easier to wrap in cookie dough later and prevents any leaking.

Step 8: Assemble the Cookies

Scoop out about 2 tablespoons of chilled cookie dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center, then gently wrap the dough around it, sealing the edges completely so the filling stays hidden during baking.

Step 9: Bake to Perfection

Arrange the stuffed dough balls on your prepared baking sheet, leaving space between each one. Bake in a preheated 350°F (175°C) oven for 11 to 13 minutes, until the edges are golden and the centers are just set. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

How to Serve Cheesecake Chocolate Chip Cookies

Garnishes

A light dusting of powdered sugar or a drizzle of melted chocolate on top can make these cookies look especially inviting. If you want to get fancy, a sprinkle of flaky sea salt right before serving adds a gourmet touch and brings out the flavors beautifully.

Side Dishes

These cookies are delightful on their own, but they pair wonderfully with a cold glass of milk, a hot latte, or even a scoop of vanilla ice cream if you’re feeling indulgent. For a dessert platter, serve them alongside fresh berries or fruit salad for a refreshing contrast.

Creative Ways to Present

Stack your Cheesecake Chocolate Chip Cookies in a tall glass jar tied with a ribbon for a charming edible gift, or arrange them in a circle on a platter with the cheesecake centers facing up for a fun surprise. For parties, serve them warm with tiny forks so guests can dive right into the creamy center.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cheesecake Chocolate Chip Cookies in an airtight container in the fridge for up to 5 days. The cream cheese filling means they’re best kept chilled to ensure maximum freshness and food safety.

Freezing

These cookies freeze like a dream! Store cooled cookies in a freezer-safe bag or container for up to 2 months. You can also freeze the unbaked, filled dough balls and bake them straight from frozen—just tack on an extra 2 to 3 minutes of baking time.

Reheating

For that fresh-from-the-oven experience, pop a cookie in the microwave for 10 to 15 seconds to gently warm it up. The cheesecake center will soften, and the chocolate chips will melt just enough to make each bite magical.

FAQs

Can I use a different type Dessert

Absolutely! While semisweet is classic, you can swap in dark, milk, or even white chocolate chips. You could even try a mix for a more complex flavor profile in your Cheesecake Chocolate Chip Cookies.

Can I make these cookies gluten-free?

Yes, simply substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Just keep an eye on the texture, as gluten-free doughs can sometimes need a bit more moisture.

Why does my cheesecake filling leak out?

If your filling leaks, it’s likely the cheesecake balls weren’t chilled enough or the cookie dough didn’t fully seal around the filling. Make sure the centers are well frozen and the dough completely encases them for the best results.

Can I make the dough or filling ahead of time?

Definitely! Both the cookie dough and cheesecake filling can be made a day ahead. Store them separately in the fridge, then assemble and bake when you’re ready for fresh Cheesecake Chocolate Chip Cookies.

How do I know when the cookies are done?

Watch for golden edges and just-set centers. They’ll continue to set as they cool, so resist the urge to overbake. This ensures you get that soft, gooey interior with the luscious cheesecake surprise.

Final Thoughts

If you’re craving a dessert that’s a little bit extra and a whole lot delicious, these Cheesecake Chocolate Chip Cookies are the way to go. Give them a try, share them with friends and family, and watch them disappear in no time—trust me, they’re a sweet memory in the making!

Cheesecake Chocolate Chip Cookies Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 1 hour
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

These Cheesecake Chocolate Chip Cookies combine the classic, beloved flavors of chocolate chip cookies with a creamy cheesecake filling at the center. The soft and chewy cookie dough envelops a rich, sweet cream cheese core that melts wonderfully while baking, creating a delightful surprise in every bite. Perfect for dessert lovers seeking an indulgent treat, these cookies are great for parties, holidays, or simply treating yourself.

Ingredients

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For the Cookie Dough

¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups semisweet chocolate chips

For the Cheesecake Filling

8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract

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Instructions

Prepare Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the semisweet chocolate chips evenly throughout the dough.
Chill Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes to firm up, which helps in easier handling and prevents spreading during baking.
Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Using a teaspoon, scoop out small portions and roll them into balls. Place these balls on a parchment-lined plate and freeze for 15 to 20 minutes until firm.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Assemble Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Take a frozen cheesecake ball and place it in the center of the dough. Wrap the dough completely around the cheesecake ball, sealing all edges to encase the filling fully. Place each assembled cookie on the baking sheet about 2 inches apart to allow room for spreading.
Bake Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges of the cookies are golden brown and the centers are just set. Avoid overbaking to maintain a soft center.
Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the filling set and prevents breaking.

Notes

Ensure the cream cheese filling is well chilled before assembling to prevent leaking during baking.
You can prepare and freeze the assembled cookie dough balls in advance and bake them straight from frozen. Just add 2 to 3 extra minutes to the baking time.
For softer cookies, slightly underbake and allow them to set on the baking sheet.
Use full-fat cream cheese for the best texture and flavor.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American