Introduction
Chocolate chip cheesecake cookies combine two classic desserts into one indulgent treat. These cookies offer the familiar comfort of a chocolate chip cookie with the added richness and tang of cheesecake baked right into the dough. The result is a cookie that is soft, slightly chewy, and dotted with creamy pockets that melt into every bite. I developed this recipe while looking for a cookie that felt more luxurious than the standard chocolate chip version, and the addition of cream cheese completely transformed the texture. These cookies bake up thick and tender, with a balanced sweetness that never feels overwhelming. Perfect for special occasions, holidays, or everyday baking, chocolate chip cheesecake cookies are a standout option when you want something familiar yet elevated.
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Chocolate Chip Cheesecake Cookies – Soft, Creamy, and Irresistible
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy chocolate chip cheesecake cookies with a rich cream cheese flavor and pockets of melted chocolate in every bite.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (255 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Cream together butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 11–13 minutes until edges are set and centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough for 30 minutes helps prevent spreading.
- Do not overbake to maintain a soft, cheesecake-like texture.
- Store cookies in an airtight container in the refrigerator for freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
These cookies are rich without being heavy, easy to prepare, and deliver bakery-style results at home. The cream cheese creates a soft texture, while chocolate chips add classic sweetness and contrast.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour provides structure and ensures the cookies hold their shape while remaining tender.
Baking powder helps the cookies rise slightly and stay soft.
Salt balances sweetness and enhances the chocolate flavor.
Unsalted butter adds richness and contributes to a soft, flavorful crumb.
Cream cheese is the key ingredient that gives these cookies their cheesecake-like texture and subtle tang.
Granulated sugar sweetens the dough and promotes light browning.
Brown sugar adds moisture and depth, helping keep the cookies soft.
Eggs bind the ingredients together and add structure.
Vanilla extract enhances both the cheesecake and chocolate flavors.
Chocolate chips create pockets of melted chocolate throughout the cookies.
Directions
Begin by preheating the oven and lining baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and cream cheese until smooth and creamy. Add both sugars and mix until light and well combined.
Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips evenly.
Scoop portions of dough onto the prepared baking sheets, spacing them apart to allow for spreading. Bake until the edges are set and lightly golden while the centers remain soft. Allow the cookies to cool briefly before transferring them to a wire rack.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 24 cookies. Preparation takes about 15 minutes, and baking time is 11 to 13 minutes per batch.
Storage/reheating
Store cookies in an airtight container in the refrigerator for up to five days due to the cream cheese content. Allow them to come to room temperature before serving. Reheating is not necessary.
Variations and Customizations
Chocolate chip cheesecake cookies are easy to customize. You can use dark chocolate or white chocolate chips for a different flavor profile. Adding chopped nuts introduces crunch and texture. For a citrus note, a small amount of lemon zest pairs beautifully with the cream cheese. You can also chill the dough before baking to create thicker cookies with less spread. Each variation maintains the signature soft texture while allowing you to tailor the flavor to your preference.
Nutrition and Dietary Info
| Nutrient | Per Cookie |
|---|---|
| Calories | 230 kcal |
| Protein | 3 g |
| Carbs | 28 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 150 mg |
Expert Tips & Customizations
Room Temperature Dairy: Ensures a smooth, lump-free dough.
Do Not Overmix: Preserves a soft, tender texture.
Cool Completely: Cookies firm up as they cool.
FAQs
Why are my cookies too soft?
They may need additional cooling time to set fully.
Can I freeze the dough?
Yes, freeze scooped dough for up to two months.
Do these cookies taste like cheesecake?
They have a subtle cheesecake tang without overpowering the cookie flavor.
Can I use low-fat cream cheese?
Full-fat cream cheese provides the best texture and flavor.
How do I keep cookies from spreading too much?
Chill the dough briefly before baking.
Are these cookies suitable for gifting?
Yes, they store well when chilled and packaged properly.
Conclusion
Chocolate chip cheesecake cookies offer the perfect blend of classic cookie comfort and creamy cheesecake richness. Soft, flavorful, and easy to make, they are a memorable treat that feels both familiar and indulgent, making them ideal for any occasion.
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