Chocolate Chip Cheesecake Cookies

A decadent, indulgent treat where the creamy richness of cheesecake meets the chewy goodness of a chocolate chip cookie—perfect for satisfying sweet tooths with flair!

Why You’ll Love This Recipe

I adore how these cookies combine two dessert favorites in one bite. The cream cheese adds a dreamy softness, while chocolate chips bring melty chocolate heaven. They’re easy to bake and always feel like a special treat, even when I’m just craving a cozy homemade cookie.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking soda

• salt

• unsalted butter, softened

• cream cheese, softened

• granulated sugar

• brown sugar

• large egg

• vanilla extract

• semi-sweet or dark chocolate chips

• optional: white chocolate chips or chopped nuts (pecans or walnuts)

directions

1. I preheat my oven to 350 °F (175 °C) and line baking sheets with parchment paper.

2. In a bowl, I whisk together flour, baking soda, and salt.

3. In a separate bowl, I cream together softened butter and cream cheese until smooth and fluffy.

4. I beat in granulated sugar and brown sugar until light in color, then add the egg and vanilla extract, mixing until incorporated.

5. I gradually stir in the flour mixture until just combined—being careful not to overmix.

6. I fold in the chocolate chips (and optional mix-ins if I’m using them).

7. I scoop dough (about 2 tablespoons each) onto the prepared sheets, spacing them about 2 inches apart.

8. I bake for 10–12 minutes, until the edges are set and gently golden while the centers remain soft.

9. I let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely (they firm up as they cool).

Servings and timing

• Makes about 24 cookies.

• Prep time: 15 minutes

• Cook time: 10–12 minutes per batch

• Total time: approximately 30–35 minutes

Variations

• White chocolate twist: I swap in white chocolate chips or use a mix of semi‑sweet and white chips.

• Nutty crunch: I stir in chopped pecans or walnuts for extra texture.

• Salted top: I sprinkle a tiny pinch of flaky sea salt on each cookie before baking for a sweet-and-salty finish.

• Double‑chocolate: I replace ¼ cup of flour with unsweetened cocoa powder and add extra chocolate chips.

storage/reheating

I store cookies in an airtight container at room temperature for up to 5 days. I layer them between sheets of parchment to prevent sticking. To warm them up, I microwave a cookie for about 10 seconds or pop them in a 300 °F (150 °C) oven for 5 minutes to refresh their softness.

FAQs

Can I make the dough ahead of time?

Yes—I chill the dough balls for up to 24 hours before baking. Chilled dough yields thicker cookies with a more developed flavor.

Do I need to soften the cream cheese and butter fully?

Absolutely—I wait until both are room temperature so they cream together smoothly and give the cookies a tender, creamy texture.

Can I freeze unbaked dough balls?

Yes—I freeze shaped dough balls on a tray until solid, then store in a bag for up to 3 months. Bake from frozen—just add a couple of minutes to the baking time.

Are these cookies best served warm or cooled?

I love them warm—the centers are soft and gooey. But they’re also delicious once fully cooled and slightly firmer.

How can I make them gluten‑free?

I substitute the all‑purpose flour with a 1‑to‑1 gluten-free flour blend that includes xanthan gum. I sometimes chill the dough a bit longer to help the texture hold together.

Conclusion

These Chocolate Chip Cheesecake Cookies are one of my favorite indulgences—they’re rich, melty, and perfectly chewy with that hint of creamy tang. They always feel special yet are simple to bake. I reach for this recipe whenever I want a little homemade luxury in cookie form.