Name: Chocolate Chip Cheesecake Cookies Recipe
Prep time: 3 h 25 min
Cook time: 14 min
Total time: 4 h 39 min
Cuisine: American
Ingredients: 8 oz cream cheese; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 cup unsalted butter, softened; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups semisweet chocolate chips

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!

The image shows several thick, round cookies stacked close together, each with a soft, light golden-brown dough layer that has small cracks and a slightly chewy texture. Dark brown chocolate chips are scattered generously on top of each cookie, some melted slightly, creating a shiny texture contrasting with the matte dough. The cookies sit on a white marbled textured surface, forming a warm and inviting scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Chip Cheesecake Cookies Recipe
Top Tip
How to Serve Chocolate Chip Cheesecake Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Chip Cheesecake Cookies Recipe

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.

Flat lay of a block of creamy cream cheese, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with vanilla extract, a stick of unsalted butter softened with a slightly creamy texture, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of granulated sugar, two whole uncracked brown eggs, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl with cornstarch, a small white ceramic bowl with baking soda, a small white ceramic bowl with salt, a simple white ceramic bowl filled with semisweet chocolate chips, all arranged in perfect symmetry, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows five round raw cookie dough cups on a black wire cooling rack over a white marbled surface. Each cup has a rough, creamy beige dough base with scattered dark brown chocolate chips visible throughout. On top of each dough cup's center, there is a dollop of white cream cheese filling, slightly textured and soft. The dough edges are uneven and crumbly, holding the filling inside like a shallow bowl. The photo focuses close on the dough cups, capturing the contrast between the light dough, the chocolate chips, and the smooth white filling. photo taken with an iphone --ar 2:3 --v 7

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

A stack of three thick cookies is shown, each one broken in half to reveal a soft creamy white center surrounded by a light golden brown dough that is dotted with large, melted dark chocolate chunks. The creamy center is smooth and contrasts with the slightly crumbly outside dough. Around the stack, there are scattered dark chocolate pieces on a white marbled surface, and blurred cookies in the background. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use low-fat cream cheese for the cheesecake filling?

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.

What if my cookies spread too much during baking?

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.

Can I substitute the chocolate chips with something else?

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.

How do I prevent the cheesecake center from leaking during baking?

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!