Introduction
These Chocolate Chip Cheesecake Cookies are everything you love about a classic chocolate chip cookie—but with an irresistibly rich twist. Soft, creamy, and slightly tangy thanks to the cream cheese, they practically melt in your mouth. Each bite is a blend of buttery cookie dough, melty chocolate chips, and a subtle cheesecake flavor that makes these stand out on any cookie platter.
Perfect for potlucks, holiday trays, or just cozy nights at home, these cookies are both indulgent and approachable. They’re the kind of sweet treat that gets recipe requests wherever they go.
Pro Tip
Chill the dough for 30 minutes before baking if you want thicker, puffier cookies. It helps prevent spreading and gives a chewier texture.
Serving Suggestions
- Serve warm with a glass of cold milk for a classic cookie moment.
- Pair with fresh berries and whipped cream for a simple dessert plate.
- Crush into vanilla ice cream for a DIY cookies & cream twist.
Variations
- Gluten-Free: Use a gluten-free 1:1 baking flour.
- Stuffed Cookies: Place a small square of chocolate or a dollop of cheesecake filling in the center before baking.
- Add-ins: Swap half the chocolate chips for white chocolate, butterscotch, or toffee bits.
- Holiday Flair: Add a dash of cinnamon or a sprinkle of crushed peppermint during the holidays.
Equipment Needed
- Mixing Bowls: One for wet ingredients, one for dry—keeps things organized.
- Electric Mixer or Hand Mixer: To cream the butter, cream cheese, and sugars until fluffy.
- Spatula: For folding in chocolate chips without overmixing.
- Baking Sheet: For even baking and golden bottoms.
- Parchment Paper or Silicone Mat: Prevents sticking and makes cleanup a breeze.
- Cookie Scoop (optional): For evenly sized cookies.
Tips for Success
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Don’t overmix after adding flour—stop as soon as it’s combined.
- Use high-quality chocolate chips for the best melt and flavor.
- Space cookies 2 inches apart to allow room for spreading.
- Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to avoid breakage.
Why You’ll Love This Recipe
This recipe takes everything you love about chocolate chip cookies and adds a luscious twist. The cream cheese gives them an ultra-soft texture and slightly tangy depth that makes them feel just a little extra special. They’re easy enough for a weeknight bake but impressive enough to share. No fancy ingredients—just pure, feel-good baking.
Recipe Card
Soft-Baked Chocolate Chip Cheesecake Cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes
Yield: About 24 cookies
Ingredients
- 1 cup cream cheese, softened
- ½ cup butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat cream cheese, butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add egg and vanilla; mix until fully combined.
- In a separate bowl, whisk together flour and baking soda.
- Gradually mix dry ingredients into the wet ingredients until a dough forms.
- Fold in chocolate chips.
- Drop rounded spoonfuls (or use a cookie scoop) onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers look soft.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack.
- Serve and enjoy!
Nutrition Table (Estimated per cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~140 kcal |
| Protein | 2g |
| Carbohydrates | 16g |
| Fat | 8g |
| Fiber | 0.5g |
| Sugar | 10g |
| Sodium | 95mg |
FAQ
1. How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. They stay soft thanks to the cream cheese!
2. Can I freeze the dough?
Yes, scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 extra minutes.
3. Can I make these ahead?
Absolutely. You can prepare the dough up to 48 hours in advance and keep it chilled until ready to bake.
4. Do I have to use both sugars?
Yes, the brown sugar adds moisture and depth of flavor. You could use all brown sugar for a chewier cookie, but skipping either changes the texture.
5. Can I substitute low-fat cream cheese?
Full-fat cream cheese gives the best texture. Low-fat can work, but the cookies may be less rich and slightly drier.
