Cream cheese, powdered sugar, vanilla, and tons of chocolate chips make these Chocolate Chip Cheesecake Cookies soft, gooey, and seriously irresistible.
Okay, confession time.
I’m one of those people who, when faced with dessert choices, wants it all. Cake? Yes. Cookies? Sure. Cheesecake? Obviously. So one afternoon — you know, the kind where you’re wandering aimlessly in your kitchen hoping something magical will appear — I had a thought.
“Why not just jam them together?”
And wow. Chocolate Chip Cheesecake Cookies were born (and devoured almost immediately). The first batch was a little messy… some were too gooey, some too crisp. But none of that mattered when I bit in. Creamy cheesecake filling, melty chocolate chips, soft cookie dough hugging everything together… basically a hug you can eat.
My family went nuts. I barely got to snap a pic before they vanished. True story.
Why You’ll Love This Chocolate Chip Cheesecake Cookies Recipe?
Sure, cookies are great. Cheesecake? Also fab. But when you stuff cheesecake inside chocolate chip cookies? Game. Changer.
Every single bite surprises you. One second, you’re thinking “oh hey, delicious chocolate chip cookie,” and the next? BAM. Creamy, rich cheesecake filling hits and takes it to another level.
They’re the perfect mix of cozy and indulgent. Kinda like wearing fuzzy socks while eating gourmet chocolate. You get me?
Ingredient Notes:
Before you start, here’s the rundown — casual style.
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Cream Cheese: The MVP of the filling. Soft is best so it blends smoothly.
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Powdered Sugar: Makes the cheesecake filling sweet, but not too sweet.
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Vanilla Extract: A little splash makes everything taste like home.
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Butter: Softened is key. You want creamy, not chunky.
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Brown + White Sugar: The dream team for chewy cookies.
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Eggs: Room temp, because cold eggs and soft butter don’t get along.
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Flour, Cornstarch, Baking Soda, Salt: The cookie backbone. Not glamorous, but essential.
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Chocolate Chips: The more, the better. Semi-sweet works great, but you do you.
How To Make Chocolate Chip Cheesecake Cookies?
Alright, let’s roll. I’ll walk you through this like we’re side by side in the kitchen.
Step 1: Make the Cheesecake Filling
Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop tiny balls, freeze ’em. Why freeze? Trust me, stuffing warm cheesecake into cookie dough = hot mess. Learned that one the hard way.
Step 2: Whip Up That Cookie Dough
Cream butter and sugars till fluffy — it should look like frosting. Add eggs and vanilla. Then toss in your dry stuff. Stir till just combined, and don’t overthink it. Fold in chocolate chips (and try not to eat half… or do, I won’t judge).
Chill that dough. I know, I know — waiting is annoying. But it helps everything hold together later.
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Step 3: Assemble the Magic
Scoop dough into balls. Make little indents, pop a frozen cheesecake ball in the middle, and seal it up with another dough ball. Pinch closed like it’s a tiny secret.
Step 4: Bake + Try Not to Eat Them Immediately
Bake at 350°F for about 12-14 minutes. Edges golden? Tops set? You’re good. Cool for 10 minutes — or until you can’t wait anymore. Then dig in.
Each bite? Absolute heaven.
Storage Options:
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Room Temp: Couple of days, tops. They stay soft.
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Fridge: Best for keeping that cheesecake filling happy and safe.
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Freezer: Oh yeah, they freeze beautifully. Pop one out whenever the craving hits.
Variations and Substitutions:
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Chocolate Chips: Try dark, milk, or even white.
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Add-ins: Think sprinkles, crushed Oreos, or chopped nuts.
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Gluten-Free: Easy swap with your favorite GF flour blend.
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Dairy-Free: Vegan butter and dairy-free cream cheese work here too!
Cookies are flexible. Play around!
What to Serve with Chocolate Chip Cheesecake Cookies?
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Milk: Always a classic.
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Coffee: Morning cookies? No shame.
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Ice Cream: Go ahead. Sandwich one of these babies with vanilla ice cream.
You might just cry happy tears.
Frequently Asked Questions:
Do I really need to freeze the cheesecake filling?
Yes! Unless you want a gooey mess. (Which, honestly, wouldn’t be the worst thing…)
Can I make the dough ahead?
Yep. Chill overnight if needed. They bake up perfectly.
My filling leaked. Help?!
It happens! Make sure to fully wrap the dough around and seal well. But hey, ugly cookies still taste awesome.
And that’s it, my friend.
Chocolate Chip Cheesecake Cookies are everything you didn’t know you needed. They’re cozy, indulgent, and just the right amount of extra. Go make a batch… or two.
And when you do? Come back here and tell me how they turned out. Seriously — did your family freak out too? Can’t wait to hear your cookie stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/2 c powdered sugar
- 1/2 tsp vanilla extract
For the Cookie Dough:
- 1 c unsalted butter softened
- 1 c light brown sugar
- 1/2 c granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 3/4 c all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 c semisweet chocolate chips
Instructions
Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Using a teaspoon or small scoop, portion the mixture into small balls and place them on a parchment-lined baking sheet. Freeze until firm.
Prepare the Cookie Dough:
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy. Add the eggs and vanilla extract. Beat until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the butter mixture. Mix just until combined. Fold in the semisweet chocolate chips.
- Cover the cookie dough and refrigerate for a minimum of 2 to 3 hours, or overnight if preferred.
Assemble and Bake the Cookies:
- Scoop the chilled dough into tablespoon-sized portions. Flatten each piece slightly and create a small indentation. Place a frozen cheesecake filling ball in the center. Use another piece of dough to cover the filling completely, pinching the edges to seal. Shape into a smooth ball and arrange on a parchment-lined baking sheet, leaving space between each.
- Preheat the oven to 350°F (175°C). While the oven preheats, refrigerate the prepared cookie balls to keep them firm.
- Bake the cookies for 12 to 14 minutes, or until the edges are golden and the tops appear set. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Serve once cooled and enjoy the delightful contrast of textures and flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
