Chocolate Chip Cheesecake Cookies | Irresistibly Soft, Creamy, and Delicious

If you’ve ever struggled to choose between cookies and cheesecake, this recipe solves the problem beautifully. Chocolate chip cheesecake cookies are soft, sweet, and filled with a smooth cheesecake center that adds a delightful twist to every bite. Each cookie combines a golden-brown exterior with a rich and creamy filling, creating a dessert that’s indulgent without being complicated. This recipe is easy to make, uses pantry staples, and is sure to become one of your go-to crowd-pleasers.

Why You’ll Love This Recipe

These cookies are the ultimate hybrid dessert. On the outside, you get a chewy chocolate chip cookie with crisp edges. Inside, a creamy pocket of lightly sweetened cream cheese adds an unexpected and delightful contrast. They bake quickly, require no fancy tools, and the process is fun and satisfying. Whether you’re making a batch for a party, a bake sale, or just for yourself, these cookies deliver on flavor, texture, and simplicity.

Ingredients You’ll Need

Here’s a quick rundown of what makes each component in these cookies essential.

Cream Cheese (12 oz, cubed)
Provides a rich, velvety filling that mimics the texture and flavor of cheesecake. Be sure to use full-fat cream cheese for best results.

Powdered Sugar (3/4 cup)
Used in the filling to sweeten without adding any gritty texture. It blends smoothly into the cream cheese.

Unsalted Butter (1 cup, room temperature)
Forms the base of the dough, bringing a soft texture and buttery flavor. It also helps the cookies brown nicely.

Light Brown Sugar (1 cup)
Adds depth with a subtle molasses flavor and helps create a chewy consistency.

Granulated Sugar (1/4 cup)
Balances the sweetness and supports the structure of the cookie dough.

Egg + Egg Yolk
A whole egg adds moisture and structure, while the extra yolk enhances richness and softness.

Vanilla Extract (2 teaspoons)
Gives the cookies a warm, aromatic base note that enhances both dough and filling.

Baking Soda (1 teaspoon)
This leavening agent helps the cookies rise slightly and keeps them tender.

Kosher Salt (1 teaspoon)
Balances the sweetness and enhances all the other flavors.

All-Purpose Flour (2 1/2 cups)
Gives the cookies structure while maintaining a soft bite.

Semi-Sweet Chocolate Chips (2 cups)
They melt perfectly into the dough, offering gooey bites of chocolate throughout.

How to Make Chocolate Chip Cheesecake Cookies

Start by making the cheesecake filling so it has time to chill and firm up. This makes it easier to handle when wrapping the dough. Once the cookie dough is ready, you’ll flatten portions of it, spoon in some of the chilled filling, seal it all up, and bake until golden. The end result is a bakery-style cookie with a surprise creamy center that’s impossible to resist.

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling
Beat the cream cheese and powdered sugar together in a mixing bowl until smooth and creamy. Transfer to a separate bowl and refrigerate to firm up.

Step 2: Cream Butter and Sugars
In the same mixer bowl, beat the softened butter with the brown and granulated sugars on medium speed until the mixture is fluffy and well combined.

Step 3: Add the Egg, Yolk, and Vanilla
Crack in the egg and egg yolk and pour in the vanilla extract. Continue mixing until everything is smooth and incorporated.

Step 4: Mix in Dry Ingredients
Lower the mixer speed and add the baking soda, salt, and flour. Mix until just combined. Overmixing can make the cookies dense, so stop once the dough comes together.

Step 5: Add Chocolate Chips
Fold in the chocolate chips by hand or with the mixer on the lowest speed. Make sure the chips are evenly spread throughout the dough.

Step 6: Fill and Shape
Scoop about 2 tablespoons of dough, flatten it slightly, and place 2 teaspoons of the chilled cream cheese filling in the center. Fold the dough around the filling, rolling it into a ball to seal completely.

Step 7: Bake the Cookies
Arrange the filled dough balls on a baking sheet lined with parchment paper, spacing them a couple of inches apart. Bake in a 375°F oven for around 9 minutes, or until the edges are golden and the tops have just set.

Step 8: Cool Before Serving
Let the cookies sit on the baking tray for a few minutes, then transfer to a wire rack to cool completely. They’ll finish setting as they cool.

Helpful Tips

Let your butter and cream cheese soften to room temperature before starting for easier mixing. Always chill the cheesecake filling before assembly to make handling the dough easier. Don’t be tempted to overbake—the cookies continue cooking slightly once out of the oven, so a slightly soft center is perfect. For the ultimate treat, reheat a cookie for about 10 seconds in the microwave before serving.

Details

Flavor: Buttery cookie base with sweet, tangy cheesecake filling
Texture: Crisp around the edges, soft and chewy in the middle
Occasion: Great for holidays, dessert trays, parties, or cozy weekends
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes

Notes (Optional Variations or Substitutions)

Feel like switching things up? Use dark chocolate, white chocolate, or even peanut butter chips instead of semi-sweet. Add a touch of cinnamon or a pinch of espresso powder for added depth. You can also mix some crushed graham crackers into the cream cheese to give the filling more texture and classic cheesecake vibes.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	288
Fat	16.8 g
Carbohydrates	32.6 g
Sugar	21.1 g
Protein	3.9 g
Cholesterol	45.4 mg
Sodium	188.1 mg

Frequently Asked Questions

How do you add cheesecake flavor to cookies?
By placing a sweetened cream cheese filling inside each cookie, you bring the smooth, tangy flavor of cheesecake into every bite.

Do cheesecake cookies need to be refrigerated?
Yes. Because of the cream cheese center, these cookies should be kept in the refrigerator to stay fresh.

Why are cheesecake cookies softer than regular cookies?
The cream cheese adds moisture, while the extra yolk in the dough gives them a tender, melt-in-your-mouth texture.

Can chocolate chip cheesecake cookies be frozen after baking?
Yes. Once baked and cooled, these cookies freeze well. Store in an airtight container and thaw or warm before serving.

Storage Instructions

Store the cookies in the fridge in a sealed container for up to five days. If you want to make a large batch, you can freeze the baked cookies or the shaped dough balls. When freezing unbaked cookies, place them on a tray to freeze individually before transferring to a container. Bake directly from frozen, adding a couple of minutes to the bake time.

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Conclusion

Chocolate chip cheesecake cookies are the perfect blend of comfort and creativity. From their chewy cookie shell to their creamy center, they offer a dessert experience that’s both nostalgic and surprising. Whether you serve them warm or chilled, these cookies are sure to leave a lasting impression. Try them once, and they’ll be a regular in your baking routine.

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