If you adore the playful magic that happens when cheesecake and cookies collide, these Chocolate Chip Cheesecake Cookies are about to become your latest obsession. Imagine a cookie that’s so soft and creamy you could almost mistake it for a bite-sized cheesecake, yet it’s dotted with melty mini chocolate chips that make every mouthful a celebration. This recipe is a perfect mash-up of two all-time favorites, offering a pillowy, slightly tangy cookie that melts in your mouth, all while delivering those irresistible bursts of chocolate. Whether you’re baking for a special occasion or just want to spoil yourself with a truly memorable treat, Chocolate Chip Cheesecake Cookies are bound to win over everyone at first bite.
Ingredients You’ll Need
Great cookies come from simple, quality ingredients, and each one here plays a starring role in both the flavor and dreamy texture of these Chocolate Chip Cheesecake Cookies. Gather these essentials and let’s get baking!
- Unsalted butter (½ cup, softened): Ensures a tender crumb and rich flavor without extra saltiness.
- Cream cheese (4 oz, softened): The secret ingredient for a creamy, slightly tangy cookie with a delightful soft bite.
- Granulated sugar (¾ cup): Adds sweetness and helps the cookies achieve a perfect golden color.
- Brown sugar (¼ cup): Lends a hint of molasses flavor and keeps the cookies moist and chewy.
- Large egg: Binds the dough together and gives just the right amount of lift.
- Vanilla extract (1 teaspoon): Rounds out the flavors and adds classic warmth.
- All-purpose flour (1¾ cups): Provides structure for cookies that stay soft but don’t fall apart.
- Baking soda (½ teaspoon): Adds lift and helps the cookies rise just enough.
- Salt (½ teaspoon): Balances the sweetness and amplifies the other flavors.
- Mini chocolate chips (1 cup): Tiny morsels that ensure chocolate in every bite and are perfect for that classic chocolate chip effect!
How to Make Chocolate Chip Cheesecake Cookies
Step 1: Preheat and Prepare
Set your oven to 350°F and line two baking sheets with parchment paper. This ensures cookies don’t stick, and it makes clean-up a breeze. Getting your oven ready before you start mixing guarantees everything will bake up perfectly when the dough is ready.
Step 2: Cream the Butter and Cream Cheese
In a large bowl, beat together the softened butter and cream cheese until the mixture looks smooth and creamy. This step is the secret to that melt-in-your-mouth texture that makes Chocolate Chip Cheesecake Cookies so irresistible. Take a minute or two to make sure there are no lumps!
Step 3: Add Sugars and Beat Until Fluffy
Pour in the granulated sugar and brown sugar, then mix until the batter becomes light and fluffy, usually about 2-3 minutes. This builds air into the dough so you end up with those soft, cakey cookies instead of something dense.
Step 4: Mix in Egg and Vanilla
Crack in your egg and add the vanilla extract, beating until everything is well incorporated. The egg brings the dough together and the vanilla deepens the cookies’ luscious flavor.
Step 5: Combine Dry Ingredients
In a separate bowl, gently whisk together the all-purpose flour, baking soda, and salt. Don’t skip this step! It ensures the leavening and salt are evenly distributed so your batch of Chocolate Chip Cheesecake Cookies bakes up consistently.
Step 6: Make the Dough
Slowly add the dry ingredient mixture to the wet batter, mixing on low or stirring with a spatula just until no streaks of flour remain. The dough will be soft but should hold together—perfect for scooping. Don’t over-mix; this keeps your cookies tender!
Step 7: Fold in the Chocolate Chips
Pour in the mini chocolate chips and fold them in gently so every spoonful of dough has those chocolatey bits. These mini chips make sure each cookie is bursting with chocolate in every bite.
Step 8: Scoop and Bake
Scoop tablespoon-sized balls of dough and set them two inches apart on your prepared baking sheets. Bake for 10–12 minutes or until the edges are just golden and the centers look set but soft. Remember, the cookies will finish setting as they cool!
Step 9: Cool and Enjoy
Let your cookies cool on the baking pan for 5 minutes before transferring them to a wire rack. This prevents them from breaking and helps them develop their signature soft, cheesecake-like bite. Enjoy while just a touch warm or let cool completely for the classic texture.
How to Serve Chocolate Chip Cheesecake Cookies
Garnishes
Try a light dusting of powdered sugar just before serving for a pretty, bakery-style finish. A drizzle of melted dark chocolate or a sprinkle of extra mini chips on top can make these Chocolate Chip Cheesecake Cookies extra-special, especially for parties or holidays.
Side Dishes
Pair your cookies with a cold glass of milk, a mug of coffee, or a scoop of vanilla ice cream for the ultimate comfort food experience. For a dessert platter, these cookies also look fantastic alongside fresh berries or even little chocolate truffles.
Creative Ways to Present
Stack the cookies in a tall glass jar tied with ribbon for gifting, or create ice cream sandwiches with two Chocolate Chip Cheesecake Cookies and a layer of your favorite ice cream. For celebrations, try turning them into mini cookie “cakes” by stacking and spreading with extra cream cheese frosting!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Chocolate Chip Cheesecake Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and moist—just the way you love them!
Freezing
Both baked cookies and unbaked dough freeze beautifully. To freeze cookies, package them in a zip-top bag and freeze for up to 2 months. For unbaked dough, scoop onto a tray, freeze until firm, then store in a freezer bag; bake straight from the freezer, adding 1-2 extra minutes to the bake time.
Reheating
If you love your cookies warm, pop them on a microwave-safe plate and heat in 10-second intervals until just soft and gooey again. Alternately, place on a baking sheet in a 300°F oven for a few minutes to bring them back to life.
FAQs
Can I use full-size chocolate chips instead of mini chips?
Absolutely! The mini chips give more chocolate distribution, but if you’ve only got standard ones, toss them in. You might want to reduce the chips slightly so the dough holds together easily.
Does the dough really need to be chilled?
Chilling the dough for 30 minutes isn’t required but can make a noticeable difference if you love a slightly firmer, thicker cookie. It’s especially helpful if your kitchen is warm or your dough feels soft.
Can I make these gluten-free?
Yes, just swap the all-purpose flour for your favorite gluten-free blend (make sure it contains xanthan gum for best texture). The cookies may spread a bit more, but they’ll still taste amazing!
Why are my cookies so cakey?
That signature cheesecake texture comes from the cream cheese and using the right ratios. If your cookies seem too cake-like, double-check measurements and avoid over-mixing—the dough should be soft but not whipped.
Can I add nuts or other mix-ins?
Definitely! Walnuts, pecans, or even toffee bits are all fantastic options in these Chocolate Chip Cheesecake Cookies. Just keep the total add-ins around 1 to 1.5 cups for best results.
Final Thoughts
If you’re hunting for a new favorite treat that’s a little unique but always crowd-pleasing, you absolutely have to give Chocolate Chip Cheesecake Cookies a spot in your baking rotation. The combination of tangy cream cheese, sweet dough, and melty chocolate is impossible to resist. Once you’ve tasted just one, don’t be surprised if you find yourself baking these again and again for every fun occasion—or just because!
Print
Chocolate Chip Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of chocolate chip cookies and cheesecake with these soft and cakey Chocolate Chip Cheesecake Cookies. These delightful treats are easy to make and will satisfy any sweet tooth.
Ingredients
Cookie Dough:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the granulated sugar and brown sugar, and mix until light and fluffy. Beat in the egg and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Add chocolate chips: Fold in the mini chocolate chips.
- Bake: Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies are soft and slightly cakey from the cream cheese.
- For extra texture, chill the dough for 30 minutes before baking.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
