Chocolate Chip Cheesecake Cookies
Soft, thick cookies with crisp edges and a rich, creamy center—these chocolate chip cheesecake cookies combine classic cookie flavor with a subtle cheesecake tang. Perfect for baking, sharing, and high engagement recipes.
Ingredients
For the Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips (semi-sweet or milk)
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Cheesecake Filling
In a small bowl, mix cream cheese, sugar, and vanilla until smooth and creamy.
Scoop small teaspoons onto a lined tray and freeze for 20–30 minutes (this makes stuffing easier).
2. Make the Cookie Dough
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then vanilla, mixing well.
In another bowl, whisk flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients.
Fold in chocolate chips.
3. Assemble the Cookies
Scoop 1½ tablespoons of dough, flatten slightly.
Place a frozen cheesecake filling ball in the center.
Cover with a little more dough and seal edges well.
4. Bake
Preheat oven to 350°F (175°C).
Place cookies 2 inches apart on a lined baking sheet.
Bake for 11–13 minutes, until edges are set and centers look slightly soft.
5. Cool & Serve
Let cookies cool on the tray for 10 minutes, then transfer to a rack.
The centers will set as they cool.
Tips for Best Results
- Don’t overbake—soft centers are key.
- Chill dough if it feels too soft.
- Use full-fat cream cheese for best texture.