If you’ve ever wished you could wrap your favorite cheesecake in a warm, gooey chocolate chip cookie, Cheesecake Chocolate Chip Cookies are your dream come true. These delightful treats combine the creamy tang of cheesecake filling with the classic comfort of a soft, chewy chocolate chip cookie. Every bite is a swirl of rich vanilla, melty chocolate, and smooth cream cheese—perfect for anyone who can never decide between two desserts! Whether you’re baking for a special occasion or just want to treat yourself, Cheesecake Chocolate Chip Cookies are destined to become your new obsession.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, balancing flavor and creating that irresistible texture. Even the simplest components contribute something special, so let’s give them their moment to shine!
- All-purpose flour: Gives the cookies their structure and that perfect, tender crumb.
- Baking soda: This helps the cookies puff up ever-so-slightly and stay soft in the center.
- Salt: Just a touch intensifies the sweetness and chocolate, making every bite pop.
- Unsalted butter (softened): Brings richness and ensures your cookies bake up soft and flavorful.
- Brown sugar: Adds depth, moisture, and a subtle caramel note to the cookie dough.
- Granulated sugar: Balances the brown sugar and helps with spreading.
- Large egg: Provides structure and helps bind the dough for the perfect cookie texture.
- Large egg yolk: Adds extra richness, making each cookie extra chewy.
- Vanilla extract: Rounds out the flavors and gives a bakery-style aroma.
- Semi-sweet chocolate chips: The melty chocolate pockets everyone loves in classic cookies.
- Cream cheese (softened): The star of the show, delivering that cheesecake flavor in every bite.
- Powdered sugar: Sweetens the cream cheese filling so it tastes just like cheesecake.
How to Make Cheesecake Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only keeps your cookies from sticking but also helps them bake up evenly and beautifully golden on the bottoms.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed throughout your dough, so every cookie bakes up just right.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar. Mix until it’s light and creamy—this process incorporates air, helping your cookies bake up soft and fluffy. Don’t rush this step; it’s the secret to a bakery-style texture!
Step 4: Add Eggs and Vanilla
Add in the egg, egg yolk, and vanilla extract. Mix until everything is fully combined and smooth. The extra yolk gives your Cheesecake Chocolate Chip Cookies that signature chewy bite, while vanilla brings all the flavors together.
Step 5: Combine Wet and Dry Ingredients
Gradually add the whisked dry ingredients into your wet mixture. Stir until just incorporated—overmixing can lead to tough cookies, so stop as soon as you see the last bit of flour disappear.
Step 6: Stir in Chocolate Chips
Fold in the chocolate chips gently. You want every bite to have a generous amount of chocolate, but don’t overmix the dough or you’ll lose that tender texture.
Step 7: Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. For easier handling, chill the cream cheese filling in the fridge for about 15 minutes—this makes stuffing the cookies so much simpler!
Step 8: Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place 1 teaspoon of the cream cheese filling in the center and top with another tablespoon of dough, sealing the edges to fully encase the cheesecake center. Place each stuffed cookie on the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake and Cool
Bake your cookies for 11 to 13 minutes, or until the edges are lightly golden and the centers look just set. Let them cool on the baking sheet for 5 minutes (this helps them finish setting up), then transfer to a wire rack to cool completely—or enjoy them slightly warm for the full gooey experience!
How to Serve Cheesecake Chocolate Chip Cookies
Garnishes
Give your Cheesecake Chocolate Chip Cookies a little extra flair by dusting them with a sprinkle of powdered sugar just before serving. For a decadent touch, try a drizzle of melted chocolate or a pinch of flaky sea salt on top—the contrast of sweet and salty is absolutely crave-worthy!
Side Dishes
Pair these cookies with a tall glass of cold milk or a mug of hot coffee for the ultimate comfort treat. If you’re serving them as part of a dessert spread, fresh berries or a scoop of vanilla ice cream make wonderful companions that balance out the richness of the cookies.
Creative Ways to Present
For parties or special occasions, stack the cookies on a tiered dessert stand and tuck in a few whole strawberries or chocolate curls for a pop of color. Or, wrap individual cookies in wax paper and tie with pretty ribbon for the sweetest edible gift—no one can resist a surprise like Cheesecake Chocolate Chip Cookies!
Make Ahead and Storage
Storing Leftovers
To keep your Cheesecake Chocolate Chip Cookies fresh, store them in an airtight container in the refrigerator. They’ll stay soft and delicious for up to 5 days—if they last that long! The cream cheese filling means these cookies are best kept chilled, but you can let them come to room temperature before serving for the perfect texture.
Freezing
If you want to save some for later (or are prepping ahead), these cookies freeze beautifully. Arrange the cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to two months—just thaw in the fridge or at room temperature when you’re ready to enjoy.
Reheating
Craving that fresh-baked warmth? Pop a cookie in the microwave for 10 to 15 seconds to make the chocolate chips melty again and soften the cream cheese center. Just be careful not to overheat, or the filling may ooze out (not that anyone will really mind)!
FAQs
Can I make Cheesecake Chocolate Chip Cookies gluten-free?
Absolutely! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The cookies may spread a bit more, but you’ll still get all that delicious cheesecake-stuffed goodness.
Can I use different types of chocolate chips?
Definitely! Semi-sweet chocolate chips are classic, but you can use milk, dark, or even white chocolate chips for a different twist. Mini chocolate chips also work well if you want smaller bursts of chocolate.
Can I make the dough or filling ahead of time?
Yes, both the cookie dough and the cheesecake filling can be prepared in advance. Store them separately in the fridge for up to 2 days, then assemble and bake when you’re ready for fresh cookies.
Do I have to chill the dough before baking?
Chilling isn’t strictly necessary for this recipe, but if your dough feels very soft or sticky, a quick 20-minute chill will make it easier to handle and can help prevent spreading during baking.
How do I know when the cookies are done?
Bake until the edges are just golden and the centers look set but still soft. They’ll continue to cook as they cool on the baking sheet, so don’t wait until they’re fully firm in the oven.
Final Thoughts
There’s just something magical about the combination of soft cookies and creamy cheesecake filling. Cheesecake Chocolate Chip Cookies are a treat you’ll want to bake (and share) again and again—so gather your ingredients and treat yourself to a batch soon!
Print
Cheesecake Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesecake Chocolate Chip Cookies are soft, rich, and filled with a creamy cheesecake center. Perfectly baked with a blend of tender cookie dough and luscious cream cheese filling, they make an irresistible dessert or snack for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Chocolate and Filling
- 1 cup semi-sweet chocolate chips
- 4 ounces cream cheese (softened)
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until fully combined to distribute the leavening agent evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and creamy, which creates a tender cookie texture.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture and beat until well combined for richness and flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just incorporated to avoid overworking the dough.
- Stir in Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough for melty chocolate pockets.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy, creating a sweet, creamy center.
- Shape and Fill Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place 1 teaspoon of the cream cheese mixture in the center, then cover with another tablespoon of dough. Seal the edges completely to encase the filling and prevent leakage during baking.
- Arrange on Baking Sheets: Place the stuffed cookies on the prepared baking sheets about 2 inches apart to give them room to spread while baking.
- Bake: Bake for 11 to 13 minutes, or until the edges of the cookies are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- Chill the cream cheese filling for 15 minutes before stuffing to make it firmer and easier to handle.
- Store these cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- You can freeze the cookies for up to 2 months; thaw before serving.
- Ensure the edges are properly sealed around the cream cheese to prevent the filling from leaking out during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
