Chocolate Chip Cheesecake Cookies – A Soft, Chewy Cookie with a Creamy Cheesecake Twist

Introduction

These Chocolate Chip Cheesecake Cookies are the ultimate mashup of two beloved desserts: the classic chocolate chip cookie and rich, tangy cheesecake. With a soft, buttery cookie base and a luscious cream cheese center, each bite delivers gooey chocolate, creamy filling, and just the right amount of sweetness.

Perfect for bake sales, holiday trays, or cozy nights in, these cookies are easy to make and even easier to devour. Whether you stuff the cheesecake inside or swirl it through the dough, they’re guaranteed to impress.

Ingredients

For the Cookie Dough

1¼ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

For the Cheesecake Filling

4 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

Step 1: Make the Cheesecake Filling

In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
Scoop into 1 tsp portions and place on a parchment-lined plate.
Freeze for 30–60 minutes until firm.

Step 2: Make the Cookie Dough

In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugars until light and fluffy (2–3 minutes).
Beat in egg and vanilla.
Gradually mix in dry ingredients until just combined.
Fold in chocolate chips.

Step 3: Assemble the Cookies

Scoop 1 tbsp of cookie dough and flatten slightly.
Place a frozen cheesecake ball in the center.
Top with another tbsp of dough and seal edges to form a ball.
Repeat with remaining dough and filling.

Step 4: Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Place cookie balls 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are set.
Cool on pan for 5 minutes, then transfer to wire rack.

Tips for Success

Chill the filling—it makes stuffing easier and prevents leaks.
Use room-temp butter and egg for smooth mixing.
Don’t overmix the dough—just until combined.
Add extra chips on top before baking for a bakery-style look.
Use a cookie scoop for uniform size and even baking.

Serving Suggestions

Serve warm with a glass of milk or espresso.
Add to dessert platters with brownies and lemon bars.
Sandwich two cookies with whipped cream or ice cream.
Drizzle with chocolate or caramel sauce for extra indulgence.

Variations to Try

Double Chocolate: Use chocolate cookie dough and dark chips.
Berry Cheesecake: Add raspberry jam to the filling.
Nutty Crunch: Stir in chopped pecans or walnuts.
Mini Version: Make bite-sized cookies with smaller filling scoops.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Storage & Freezing

Store in an airtight container at room temp for 3 days or refrigerate for 5 days.
Freeze baked cookies for up to 2 months—thaw before serving.
Freeze dough balls and bake from frozen, adding 1–2 minutes to bake time.

Behind the Recipe

Inspired by the creamy richness of cheesecake and the comfort of chocolate chip cookies, this recipe brings together the best of both worlds. The frozen filling technique ensures a gooey center without mess, and the cookie dough is soft, chewy, and packed with flavor.

Conclusion

These Chocolate Chip Cheesecake Cookies are soft, creamy, and totally irresistible. Whether you bake them for a party or just to treat yourself, they’re sure to become a favorite. Easy to make, fun to customize, and perfect for sharing.