If you’re a fan of both cheesecake and chocolate chip cookies, then these Irresistible Chocolate Chip Cheesecake Cookies are going to be your new favorite treat. They’re soft, chewy, and loaded with chocolate chips, but what really sets them apart is the creamy cheesecake center that takes each bite to a whole new level of decadence.
Perfect for dessert, parties, or just a sweet treat when you’re craving something special, these cookies are a showstopper!
Why You’ll Love This Recipe
- Cheesecake Center – The creamy filling adds a delightful twist.
- Chocolate Chip Perfection – Classic, melt-in-your-mouth cookies.
- Soft & Chewy – A texture that melts in your mouth.
- Quick & Easy – Ready in under 30 minutes!
Ingredients
(Full list of ingredients in the recipe card below!)
For the Cookie Dough:
- Butter – Softened to room temperature for the perfect texture.
- Granulated sugar & brown sugar – A mix for sweetness and chewiness.
- Eggs – Helps bind the dough together.
- Vanilla extract – For that warm, aromatic flavor.
- All-purpose flour – The base of the dough.
- Baking soda – Helps the cookies rise.
- Salt – Balances out the sweetness.
- Chocolate chips – The classic addition for that chocolatey goodness.
For the Cheesecake Filling:
- Cream cheese – Softened to room temperature for smoothness.
- Powdered sugar – Adds the right amount of sweetness to the filling.
- Vanilla extract – A touch for extra flavor.
- Heavy cream – To make the filling extra creamy.
Directions
Step 1: Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Set aside.
Step 2: Prepare the Cookie Dough
In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla extract, and beat until combined. Gradually add the flour, baking soda, and salt, mixing until just incorporated. Fold in the chocolate chips.
Step 3: Form the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out about 1 tablespoon of cookie dough and flatten it slightly. Add a small spoonful of the cheesecake filling in the center, then top it with another tablespoon of cookie dough to cover the filling. Gently press to seal the edges.
Step 4: Bake
Place the cookies on the prepared baking sheet, leaving space between each one. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Step 5: Cool and Enjoy!
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips & Tricks
- Chill the dough – If you want thicker cookies, chill the dough for 30 minutes before baking.
- Use room temperature cream cheese – It will make the cheesecake filling extra smooth and easy to mix.
- Don’t overbake – The cookies will firm up as they cool, so take them out when they’re just golden around the edges.
Recipe Variations & Substitutions
- Nutty Twist – Add some chopped walnuts or pecans into the cookie dough for a crunchy contrast.
- Flavorful Filling – Mix in some lemon zest or cinnamon into the cheesecake filling for a flavor boost.
- White Chocolate Chips – Swap out the chocolate chips for white chocolate for a different flavor profile.
- Vegan Version – Use vegan cream cheese, plant-based butter, and a flax egg for a dairy-free option.
Serving & Pairing Suggestions
- Milk – You can never go wrong with a cold glass of milk alongside these cookies.
- Ice Cream – Top these cookies with a scoop of your favorite ice cream for a decadent dessert.
- Coffee or Tea – Pair them with a hot drink for a cozy afternoon snack.
Storage & Reheating Tips
- Store: Keep the cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Store unbaked cookie dough balls in the freezer for up to 3 months. Bake straight from the freezer when you’re ready for fresh cookies!
- Reheat: Warm in the microwave for 5-10 seconds to soften and bring back the gooey center.
FAQs
1. Can I make the cheesecake filling ahead of time?
Yes! You can prepare the cheesecake filling a day ahead and store it in the fridge. Just let it come to room temperature before using.
2. Can I use a different type of cheese for the filling?
Cream cheese is ideal, but mascarpone can be used for a different flavor and texture.
3. How can I prevent the cheesecake filling from spilling out?
Make sure to seal the edges of the cookie dough around the filling, but don’t press too hard to avoid cracking the dough.
4. Can I use a cookie scoop for these cookies?
Absolutely! Using a cookie scoop will help you get uniform-sized cookies, which ensures even baking.
In Conclusion
These Irresistible Chocolate Chip Cheesecake Cookies are a must-try for any dessert lover. The creamy cheesecake center combined with gooey chocolate chips creates the ultimate indulgence. Whether you’re baking for yourself or sharing with friends and family, these cookies are guaranteed to disappear in no time!
Which part of this recipe are you most excited to try? Let me know!
Print
Irresistible Chocolate Chip Cheesecake Cookies – A Sweet and Creamy Twist on a Classic!
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies (normal) 1x
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Chip Cheesecake Cookies are the best of both worlds—chewy, buttery chocolate chip cookies meet rich and creamy cheesecake filling in the middle! With a soft and tangy cheesecake core and a perfect balance of sweetness, these cookies will quickly become your new favorite treat. A fun twist on the classic chocolate chip cookie, they’re perfect for sharing (or keeping all to yourself)!
Ingredients
For the Cookie Dough
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups semi-sweet chocolate chips
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 egg yolk (optional for richness)
Instructions
Step 1: Make the Cheesecake Filling
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the egg yolk (if using) and beat until combined. Set aside.
Step 2: Prepare the Cookie Dough
- In a separate bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and egg until combined.
- Gradually mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the cookie dough into 1-inch balls and flatten them slightly with your palm.
- Using a spoon, add a dollop of the cheesecake filling in the center of each flattened dough ball.
- Gently fold the edges of the dough over the filling, sealing it inside. Roll the dough ball into a smooth ball again.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Bake the Cookies
- Bake for 10–12 minutes, or until the cookies are golden brown around the edges. The cheesecake filling may puff up slightly during baking—don’t worry, it will set as it cools.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For Extra Creaminess: Use full-fat cream cheese for the filling.
- Make-Ahead Tip: Prepare the dough and cheesecake filling separately, then assemble and bake when ready.
- Storage: Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg