Chocolate Chip Cheesecake Cookies are a wonderful treat that combine the soft, creamy texture of cheesecake with the classic sweetness of chocolate chip cookies. Imagine biting into a cookie that is chewy on the outside but melts in your mouth like a little slice of cheesecake. The chocolate chips add just the right amount of gooey sweetness to make every bite special.
I love making these cookies when I want something a little different but still super comforting. The cream cheese in the dough makes them really soft and tender, which is a nice change from your usual crunchy cookie. I usually find myself grabbing one (or three) straight from the baking sheet while they’re still warm because that’s when they taste the best!
These cookies are perfect for sharing with friends or keeping around for a sweet snack whenever the craving hits. I often pack a few in a little container to bring along on trips or give as a small homemade gift. They never fail to make people smile, and it’s fun to watch others enjoy them just as much as I do!
Key Ingredients & Substitutions
Cream Cheese: This is the star that makes these cookies soft and creamy. Use full-fat cream cheese for the best texture. If you need a substitute, try mascarpone or a thick Greek yogurt, but the texture will be slightly different.
Butter: Softened unsalted butter helps the dough blend smoothly. You can swap with salted butter, but reduce added salt in the recipe for balance.
Chocolate Chips: Semi-sweet chips add classic chocolate flavor, and mixing in white chocolate chips gives extra sweetness and a nice look. Feel free to use dark, milk, or dairy-free chips to suit your taste.
Flour & Leaveners: All-purpose flour and baking soda work together for the perfect cookie rise and chewiness. For a gluten-free option, try a 1:1 gluten-free baking flour blend.
How Can I Keep These Cookies Soft and Creamy?
Keeping the texture just right is the key for cheesecake cookies. Here’s how:
- Don’t overmix: Mix dry ingredients into wet just until combined. Overmixing can make cookies tough.
- Use softened ingredients: Both butter and cream cheese should be soft but not melted to blend well.
- Watch baking time: Bake until edges turn lightly golden but centers look soft. They’ll firm as they cool.
- Cool on the baking sheet: Let cookies cool for a few minutes on the warm sheet before moving them. This helps them set without drying out.
Equipment You’ll Need
- Mixing bowls – for combining ingredients easily without making a mess.
- Hand mixer or stand mixer – helps blend cream cheese and butter until smooth and fluffy.
- Measuring cups and spoons – to get your ingredients just right.
- Baking sheet – for baking cookies evenly; use a rimmed one to prevent spills.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup quick.
- Cookie scoop or tablespoon – for evenly sized cookies that bake uniformly.
- Wire cooling rack – lets your cookies cool down without getting soggy.
Flavor Variations & Add-Ins
- Swap semi-sweet chips with dark chocolate chips for a richer chocolate flavor.
- Add a teaspoon of lemon zest to the dough for a bright, fresh twist.
- Mix in chopped nuts like pecans or walnuts for extra crunch and flavor.
- Stir in mini white chocolate chips to balance the sweetness with creaminess.
How to Make Chocolate Chip Cheesecake Cookies?
Ingredients You’ll Need:
For The Dough:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips (or a mix of semi-sweet and white chocolate chips)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll also want to allow around 5 minutes for the cookies to cool on the baking sheet before transferring them to a wire rack. All together, plan for about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and make cleanup quick.
2. Make the Cookie Dough:
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy. Then, mix in the egg and vanilla extract until everything is well combined.
3. Combine Dry Ingredients and Mix:
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add these dry ingredients to your wet mixture, stirring just until combined. Be careful not to overmix since that can make your cookies tough.
4. Add Chocolate Chips and Scoop the Dough:
Gently fold in the chocolate chips. Then, using a cookie scoop or tablespoon, place dough balls onto your prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading.
5. Bake and Cool the Cookies:
Bake for 10-12 minutes, or until the edges turn lightly golden but the centers still look soft. When done, remove the baking sheet from the oven and let the cookies cool there for about 5 minutes before moving them to a wire rack to cool completely.
Enjoy your soft, creamy, chocolate-studded cheesecake cookies!
Can I Use Frozen Cream Cheese for These Cookies?
It’s best to use cream cheese that’s completely thawed and softened to room temperature. This helps it blend smoothly with the butter, ensuring a creamy dough and tender cookies.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. Just cover the bowl tightly or wrap the dough in plastic wrap. Let it come to room temperature before scooping and baking for best results.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them soft longer, add a slice of bread to the container—this helps maintain moisture.
Can I Substitute Other Mix-Ins for Chocolate Chips?
Definitely! Feel free to try chopped nuts, white chocolate chips, or even dried fruit. Just fold them in gently so you don’t overwork the dough.
