If you adore the creamy tang of cheesecake and the classic comfort of chocolate chip cookies, then this Chocolate Chip Cheesecake Cookies Recipe is your new go-to indulgence. Imagine biting into a soft, chocolate-studded cookie that hides a luscious cheesecake center — pure bliss!
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Why You'll Love This Recipe
Whenever I make these cheesecake-stuffed chocolate chip cookies, they disappear faster than I can snap a photo. They’re a perfect balance of creamy, sweet, and chocolatey — honestly, they’re the cookie upgrade you never knew you needed.
- Double the deliciousness: Creamy cheesecake center wrapped in your favorite soft cookie dough.
- Perfect texture: Soft, chewy cookies with a smooth, velvety filling.
- Make-ahead friendly: Chill dough for a few hours, so flavors deepen and dough holds shape better.
- Crowd-pleaser: Great for parties, snacks, or an indulgent anytime treat.
Ingredients & Why They Work
Before we dive into baking, let’s talk ingredients. Choosing good quality cream cheese and real vanilla extract really makes these cookies shine. Also, make sure your butter is softened — it helps create that perfect cookie texture.
- Cream cheese: The star of the filling—use full-fat for maximum creaminess and flavor.
- Powdered sugar: Smoothes out the filling and adds just the right amount of sweetness.
- Vanilla extract: Enhances both cookie dough and cheesecake filling with warm, aromatic notes.
- Unsalted butter: Creams easily with sugar to create a tender yet sturdy cookie base.
- Light brown sugar: Adds moisture and depth with its mild molasses flavor.
- Granulated sugar: Balances sweetness and helps with cookie spread.
- Large eggs: Binds the dough and keeps it soft and chewy.
- All-purpose flour: The foundation that holds your cookies together.
- Cornstarch: Gives the cookies a tender, melt-in-your-mouth texture.
- Baking soda: Provides lift and helps the cookies spread just right.
- Salt: Balances sweetness and enhances flavors overall.
- Semisweet chocolate chips: Classic cookie ingredient—melts perfectly to complement the cheesecake center.
Make It Your Way
One of the best parts about this Chocolate Chip Cheesecake Cookies Recipe is how easy it is to customize. Whether you want a seasonal twist, a dietary alternative, or just something a little different, there’s room to play and make these cookies uniquely yours.
- Try White Chocolate and Raspberry: Swap out the semisweet chocolate chips for white chocolate chips and add a raspberry jam dollop inside the cheesecake filling before freezing. The fruity tartness pairs beautifully with the creamy center.
- Go Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour for a delicious version fit for gluten-sensitive eaters. Just be sure the blend contains xanthan gum to help with dough structure!
- Add a Nutty Crunch: Fold in ½ cup chopped toasted pecans or walnuts to the cookie dough for a lovely crunch that complements the smooth cheesecake filling perfectly.
- Seasonal Spice Twist: Stir a teaspoon of pumpkin pie spice or cinnamon into the cookie dough to give these cookies a warm, cozy vibe for fall and winter gatherings.
- Dairy-Free Option: Substitute vegan cream cheese and dairy-free butter to accommodate dairy-free diets. The texture remains creamy, and the flavor won’t disappoint!
Step-by-Step: How I Make Chocolate Chip Cheesecake Cookies Recipe
Step 1: Whip Up the Cheesecake Filling
Start by beating together 8 ounces of cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla extract until the mixture is perfectly smooth and creamy. Use a teaspoon to scoop out little balls, about 2 teaspoons each, then place them on a parchment-lined baking sheet. Pop them in the freezer until they’re completely solid—this step is key to preventing the filling from melting during baking.
Step 2: Cream the Butter and Sugars
In a large bowl, use an electric mixer on medium speed to cream together 1 cup softened unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar. Keep beating for about 2 to 3 minutes until the mixture is light, fluffy, and smells heavenly. This fluffy base helps create that soft, melt-in-your-mouth texture in the final cookies.
Step 3: Add Eggs and Vanilla
Mix in 2 large room-temperature eggs and 2 teaspoons vanilla extract on low speed, just until everything is combined smoothly. Be careful not to overmix here; you want a silky batter without incorporating too much air.
Step 4: Combine Dry Ingredients and Chocolate Chips
In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add this dry mix to your wet ingredients in two parts—mix just halfway after the first addition. Then fold in 2 cups semisweet chocolate chips before finishing the mixing gently. This tactic prevents overworking the dough, giving you tender cookies.
Step 5: Chill the Cookie Dough
Cover your dough tightly and chill it in the refrigerator for 3 hours. This chilling period is essential — it allows flavors to meld and firms up the dough, helping to control spreading so your cookies bake up thick and soft.
Step 6: Assemble the Cheesecake-Stuffed Cookies
Preheat your oven to 350°F (175°C). Scoop the chilled cookie dough into 1 tablespoon-sized balls. Flatten half of these slightly and press an indent in the center. Pop a frozen cheesecake ball into each indent, then cover with the remaining dough balls. Wrap the dough fully around the filling and pinch the edges tightly to seal completely. Arrange your assembled cookies on parchment-lined baking sheets with about 2 inches space between each.
Step 7: Chill Before Baking
While your oven is heating up, put the trays of assembled cookies back into the fridge. Keeping the dough chilled before baking helps the cookies maintain their shape and prevents the cheesecake from oozing out.
Step 8: Bake and Cool
Bake your cookies for 14 minutes, or until the edges turn lightly golden and the tops look set but still soft. Remove from the oven and allow them to cool on the baking trays for 10 minutes — this resting time helps them firm up so they don’t break when transferring. Finally, move them to a wire rack to cool completely and prepare yourself for an indulgent bite of gooey, creamy, chocolate-studded perfection!
Top Tip
Mastering the perfect Chocolate Chip Cheesecake Cookies Recipe can be a delightful journey. These tips come from hands-on baking experiences and will help ensure your cookies turn out just right—soft, gooey, and flawlessly filled every time.
- Freeze the Cheesecake Filling Balls Thoroughly: Make sure those cheesecake centers are completely frozen solid before wrapping them in cookie dough to avoid any melting or leakage during baking.
- Chill the Dough Well: >Refrigerating the dough for the full 3 hours (or even overnight if you can) tightens up the dough and helps prevent your cookies from spreading too thin in the oven.
- Seal Edges Carefully: When wrapping the cheesecake filling, take your time pinching the dough edges tightly. This helps keep the creamy center snug inside without oozing out while baking.
- Use Parchment Paper: >This simple step not only makes cleanup a breeze but also prevents the cookies from sticking and helps maintain their perfect shape.
How to Serve Chocolate Chip Cheesecake Cookies Recipe
Garnishes
Enhance your Chocolate Chip Cheesecake Cookies with a sprinkle of powdered sugar just before serving for a touch of elegance. For extra indulgence, drizzle some melted dark or white chocolate over the cooled cookies. Fresh berries or a small dollop of whipped cream on the side can elevate the presentation beautifully.
Side Dishes
These cookies are delicious on their own, but pairing them with a glass of cold milk or a cup of freshly brewed coffee or tea makes for a comforting treat. For parties, serve alongside a scoop of vanilla or coffee ice cream to complement the cheesecake’s creamy center and add a delightful temperature contrast.
Make Ahead and Storage
Storing Leftovers
Once baked and completely cooled, store your Chocolate Chip Cheesecake Cookies in an airtight container at room temperature. They stay fresh and soft for up to 3 days, making them perfect for enjoying throughout the week or sharing with friends and family.
Freezing
If you want to keep these cookies for longer, you can freeze them! Wrap the baked cookies individually or in batches inside airtight containers or freezer bags. They’ll keep well for weeks. To freeze before baking, assemble the cookies as instructed, freeze on trays until solid, then transfer to freezer bags. Bake them directly from frozen, adding a couple of minutes to the baking time.
Reheating
To enjoy your cookies warm, simply microwave them for 10-15 seconds or place them in a 300°F (150°C) oven for about 5 minutes. This will soften the chocolate chips and cozy up that cheesecake center for melt-in-your-mouth bliss.
Frequently Asked Questions:
Yes, you can use low-fat cream cheese; however, the texture might be slightly less creamy and rich compared to full-fat cream cheese, which really helps achieve that luscious cheesecake center.
Make sure to chill the cookie dough for the full 3 hours as recommended. Also, properly sealing the cheesecake filling inside and using parchment paper helps maintain their shape.
Absolutely! Feel free to swap with white chocolate chips, peanut butter chips, or even chopped nuts if you like. Just be mindful of how substitutions affect the overall sweetness and texture.
Freezing the cheesecake balls completely solid before wrapping in dough is key, as well as sealing the dough edges tightly. If desired, you can freeze the assembled cookies for 15 minutes before baking for an even firmer center.
Final Thoughts
There’s something truly special about sinking your teeth into a soft chocolate chip cookie that hides a creamy cheesecake surprise. The Chocolate Chip Cheesecake Cookies Recipe is a wonderful way to bring together two beloved desserts into one irresistible treat. Whether you’re baking for a crowd or indulging in a cozy moment at home, these cookies promise joy in every bite. I hope these tips, serving suggestions, and storage ideas help you create and enjoy these delights time and time again. Happy baking!
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Chocolate Chip Cheesecake Cookies Recipe
- Prep Time: 25 minutes
- Chilling Time: 3 hours
- Cook Time: 14 minutes
- Total Time: 4 hours 39 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these indulgent Chocolate Chip Cheesecake Cookies featuring a creamy cheesecake center wrapped in a soft, chocolate-studded cookie dough. Perfectly balanced with sweetness and texture, these cookies are a crowd-pleaser for dessert or snacking.
Ingredients
Cheesecake Filling
- 8 oz cream cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Use a teaspoon to scoop 2 teaspoon-sized balls onto a parchment-lined baking sheet. Freeze these balls until solid to prepare for assembly.
- Prepare the cookie dough: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs and vanilla extract, mixing on low speed until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients into the wet mixture in two additions, mixing halfway and then adding the chocolate chips before finishing the mixing until just combined to avoid overmixing.
- Chill the dough: Cover the cookie dough and refrigerate for 3 hours to allow flavors to meld and dough to firm up, which helps prevent spreading during baking.
- Assemble the cookies: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the cookie dough into 1 tablespoon-sized balls. Flatten half of these dough balls slightly and make an indent in the center. Place a frozen cheesecake ball inside each indent, then cover with the remaining dough balls, wrapping and pinching edges to seal completely. Place the assembled cookies on parchment-lined baking sheets, spacing them 2 inches apart.
- Chill before baking: Place the trays of assembled cookies in the refrigerator while the oven preheats to keep the dough chilled and help maintain shape during baking.
- Bake the cookies: Bake for 14 minutes or until the edges are lightly browned and the tops look set but soft. Remove from oven and let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your cheesecake-stuffed chocolate chip cookies!
Notes
- Ensure the cheesecake filling balls are completely frozen solid before wrapping in cookie dough to prevent melting and leakage during baking.
- Refrigerating the cookie dough for at least 3 hours improves flavor development and dough consistency, reducing spreading.
- Use parchment paper for easy clean-up and to prevent sticking.
- For a firmer cheesecake center, freeze the filled cookies for 15 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
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