Chocolate Chip Cheesecake Cookies Recipe

There's something truly irresistible about the combination of cheesecake and cookies. These Chocolate Chip Cheesecake Cookies bring together the best of both worlds: the creamy tang of cheesecake and the rich, buttery goodness of a classic chocolate chip cookie. Each bite is soft, slightly chewy, and loaded with melty chocolate chips.

I first created these cookies when I was craving both cheesecake and chocolate chip cookies but didn’t want to commit to baking a whole cheesecake. The result? A soft and luscious cookie with a hint of tangy cream cheese that perfectly complements the sweet chocolate chips. These cookies have quickly become a family favorite, and I bet they'll be yours, too!

Why You'll Love These Chocolate Chip Cheesecake Cookies

Get ready to meet your new favorite cookie! These Chocolate Chip Cheesecake Cookies have everything you love about classic cookies, with an added creamy twist.

First, they’re soft and melt-in-your-mouth delicious. Thanks to the cream cheese in the dough, these cookies have an ultra-soft texture that stays fresh for days.

They’re also easy to make. You don’t need any fancy equipment—just a few simple ingredients and a mixing bowl. Plus, there’s no need to chill the dough for hours, so you can have warm, gooey cookies in under 30 minutes!

Another great reason to love these cookies? They’re a unique twist on a classic favorite. If you're a fan of cheesecake, these cookies will bring that same creamy flavor into a portable, snackable form.

Finally, these cookies are perfect for any occasion. Whether you're baking for a holiday, a potluck, or just a cozy night in, these cookies are sure to impress.

Ingredients Notes

The magic of these Chocolate Chip Cheesecake Cookies lies in their simple yet carefully chosen ingredients. Each one plays a crucial role in creating the perfect texture and flavor.

Cream Cheese is the star ingredient, adding a slight tang and a creamy richness to the cookies. Be sure to use full-fat cream cheese for the best texture and taste.

Butter gives these cookies their classic, buttery flavor. For the best results, use unsalted butter and bring it to room temperature before mixing.

Brown Sugar and Granulated Sugar create the perfect balance of sweetness and moisture. The brown sugar adds a slight chewiness, while the granulated sugar helps achieve a lightly crisp edge.

All-Purpose Flour provides the structure for these cookies. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off to avoid a dense dough.

Chocolate Chips bring in that classic cookie indulgence. I prefer using semi-sweet chocolate chips, but feel free to swap in dark chocolate, milk chocolate, or even white chocolate for a fun variation.

If you have a stand mixer, it can make creaming the butter, cream cheese, and sugars easier, but a hand mixer or even a sturdy wooden spoon will do the trick!

How To Make These Chocolate Chip Cheesecake Cookies

Making these cookies is just as easy as baking a classic batch of chocolate chip cookies. Let’s break it down step by step.

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prevents sticking and ensures even baking.

In a large mixing bowl, beat together cream cheese and butter until the mixture is smooth and creamy. Make sure both ingredients are softened to room temperature to avoid lumps.

Next, add brown sugar and granulated sugar to the bowl. Cream them together until light and fluffy—this helps incorporate air into the dough, giving you soft, tender cookies.

Once the mixture is smooth, mix in vanilla extract and eggs. The vanilla enhances the sweetness, while the eggs provide structure and moisture.

Gradually add all-purpose flour, baking soda, and a pinch of salt to the wet ingredients. Stir until just combined—overmixing can make the cookies tough.

Finally, fold in chocolate chips, making sure they're evenly distributed throughout the dough. Now you're ready to scoop the dough onto your prepared baking sheet!

Bake for about 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they'll firm up as the cookies cool, keeping them soft and chewy.

Storage Options

If you manage to have leftovers (which is rare in my house!), these cookies store beautifully.

For short-term storage, keep them in an airtight container at room temperature for up to 4 days. They stay soft and delicious!

For longer storage, you can refrigerate them for up to a week. The cream cheese in the dough keeps them fresh, and a quick 10-second zap in the microwave will bring them back to that fresh-baked taste.

To freeze, arrange the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a zip-top freezer bag and store for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.

Variations and Substitutions

One of the best things about these cookies is how versatile they are. Here are a few fun ways to switch things up:

If you love nuts, try adding chopped walnuts or pecans to the dough for a crunchy contrast to the soft cookies.

Want a double chocolate version? Swap out half the flour for cocoa powder and use white chocolate chips for a decadent twist.

For a fruity variation, stir in dried cranberries or cherries. The tartness pairs beautifully with the rich, creamy dough.

If you're gluten-free, you can substitute the all-purpose flour for a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture.

You can also turn these into cheesecake sandwich cookies! Simply spread a layer of sweetened cream cheese between two cookies for an extra indulgent treat.

No matter how you make them, these Chocolate Chip Cheesecake Cookies are bound to be a hit. So grab your mixing bowl and get baking—you won’t regret it!

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