Chocolate chip cheesecake cookies are the perfect mash-up of two timeless favorites. With the creamy richness of cheesecake folded into a chewy cookie dough, these treats offer everything you love in one bite. In this post, I’ll guide you through my favorite recipe that balances tangy cream cheese with sweet chocolate chips. You’ll learn the best tips for soft centers, golden edges, and that signature bakery-style texture. Whether you’re baking for a holiday, a gathering, or just a cozy weekend treat, these cookies never disappoint—and once you try them, they’ll become a regular in your rotation.
Table of Contents
Table of Contents
Where This Recipe Began – A Cookie With Heart
A Cookie Inspired by Sunday Afternoons
The idea for these chocolate chip cheesecake cookies came from a lazy Sunday baking session with my daughter. We were craving cookies, but I had leftover cream cheese from a cheesecake recipe I never finished. So, we did what all home bakers eventually do—experiment.
We folded cream cheese directly into a classic chocolate chip cookie dough. The result? A chewy, rich cookie with a tangy twist and gooey chocolate in every bite. The texture was soft and creamy inside with just enough crisp on the outside. That moment turned into a new family favorite, and this recipe has since become a go-to for birthdays, bake sales, and comfort food evenings.
If you loved my ooey gooey cinnamon roll cheesecake bars, you’ll absolutely love this cookie version—same creamy richness, but wrapped in a handheld treat.
The Secret to the Perfect Texture
The cream cheese doesn’t just add flavor—it transforms the texture. It makes the cookies softer, thicker, and richer than your average chocolate chip cookie. When chilled before baking, the dough holds its shape, giving you that bakery-style puff without over-spreading.
Plus, pairing cream cheese with semi-sweet chocolate chips creates a perfect balance—just like in my no bake strawberry cheesecake parfaits, where sweet meets tangy.
How to Make Chocolate Chip Cheesecake Cookies at Home
Key Ingredients That Make the Difference
To make the perfect chocolate chip cheesecake cookies, the quality of your ingredients matters. Start with full-fat cream cheese, softened to room temperature. This adds that signature creamy bite without thinning the dough. Avoid low-fat versions—they lack structure and flavor.
Next, use unsalted butter, real vanilla extract, and a mix of brown and white sugar. The brown sugar gives depth and moisture, while the white helps with crisp edges. Use all-purpose flour and just a touch of cornstarch for a tender, bakery-style texture.
When it comes to the chocolate chips, semi-sweet or dark chocolate works beautifully with the slight tang of the cream cheese. If you like your cookies chunkier, feel free to chop a good-quality chocolate bar into rustic pieces.
Don’t forget the chill time—this is essential. Chilling the dough for at least an hour helps the cookies hold their shape and develop more flavor.
Step-by-Step Prep Tips for Cookie Success
Start by creaming the softened butter, cream cheese, and sugars until light and fluffy—about 2–3 minutes. This ensures air is incorporated, giving the cookies that soft interior. Mix in the egg and vanilla extract until smooth.
In a separate bowl, whisk your dry ingredients, then slowly add them to the wet mixture. Fold in your chocolate chips or chunks gently.
Scoop out even portions of dough onto a lined baking sheet. Chill for one hour minimum before baking at 175°C (350°F) for 10–12 minutes. The edges should be golden, and the centers slightly underbaked—they’ll finish setting as they cool.
These cookies bake beautifully and pair perfectly with a glass of milk—or serve alongside buttery raspberry crumble cookies for the ultimate cookie plate.
Storing and Serving Chocolate Chip Cheesecake Cookies
How to Store Them Without Losing Texture
After baking, let your chocolate chip cheesecake cookies cool completely on a wire rack. Because of the cream cheese in the dough, proper storage is key to maintaining freshness and safety.
For short-term storage, place the cookies in an airtight container with parchment paper between layers. Keep them at room temperature for up to 2 days. Any longer, and they should be refrigerated to prevent spoilage due to the dairy content.
To keep them soft, add a slice of white bread to the container—it releases just enough moisture to prevent the cookies from drying out.
For longer storage, these cookies freeze exceptionally well. Simply place them in a freezer-safe bag or container, separating layers with parchment. You can also freeze the dough balls before baking for up to 3 months. Just bake from frozen, adding 1–2 minutes to the baking time.
Delicious Ways to Serve These Cookies
These cookies are incredibly versatile when it comes to serving. Enjoy them warm out of the oven with a glass of milk or a hot latte for a comforting afternoon treat. Their soft texture and cheesecake flavor make them ideal for dessert platters or holiday cookie boxes.
If you’re entertaining, pair them with no bake cheesecake parfaits or other mini desserts for a varied and elegant dessert table.
Want to elevate them further? Sandwich two cookies together with a layer of vanilla or chocolate frosting. You can even crumble leftovers over ice cream or yogurt—just like a cookie topping you’d see on Pinterest. Speaking of which, don’t forget to explore more ideas on my Pinterest board!
Why These Chocolate Chip Cheesecake Cookies Are Worth Repeating
A Crowd-Pleasing Favorite Every Time
There’s a reason these chocolate chip cheesecake cookies disappear quickly from any cookie platter—they please absolutely everyone. The tangy cream cheese keeps the cookies from being overly sweet, making them enjoyable even for those who don’t usually like rich desserts.
What sets them apart is the balance of textures and flavors: soft and chewy centers, lightly crisp edges, and melty pockets of chocolate. Unlike regular chocolate chip cookies, the cream cheese adds a creamy richness that elevates the entire experience.
Whether you’re baking for a cookie swap, a holiday tray, or just because it’s Tuesday, these cookies hit the spot. You can double the batch and freeze half for later, or keep them on hand for unexpected guests (they’ll think you bought them from a bakery!).
These are the cookies that friends ask you for the recipe after just one bite—trust me, it’s happened to me more than once.
Why Cheesecake and Cookies Make the Perfect Match
Cheesecake and cookies aren’t just delicious separately—they were meant to come together. The creamy tang of cheesecake complements the bold sweetness of chocolate chips in a way that’s decadent without being overwhelming.
And because the recipe is so easy to follow, it’s perfect for beginner bakers looking to try something new, or seasoned bakers wanting to switch things up from the usual.
If you’ve already tried and loved our ooey gooey cheesecake bars or crave desserts with cream cheese like our buttery raspberry crumble cookies, this cookie recipe is the next delicious step in your baking journey.
Frequently Asked Questions
How do you keep cheesecake cookies soft and chewy?
To keep chocolate chip cheesecake cookies soft and chewy, make sure not to overbake them. Remove them from the oven when the edges are just set and the centers still look slightly underdone—they’ll finish baking on the tray. Using full-fat cream cheese and brown sugar also adds moisture and softness.
Can you freeze chocolate chip cheesecake cookies?
Yes! These cookies freeze beautifully. Place them in a freezer-safe container with parchment between layers and store for up to 3 months. You can also freeze the dough balls and bake them from frozen when needed—just add 1–2 minutes to the bake time.
Do cheesecake cookies need to be refrigerated?
If you plan to eat them within 1–2 days, they’re fine at room temperature in an airtight container. For longer storage, it’s best to refrigerate them because of the cream cheese. This helps maintain both texture and freshness.
What kind of chocolate chips work best in cheesecake cookies?
Semi-sweet chocolate chips are the top choice for chocolate chip cheesecake cookies, offering just the right balance of richness and sweetness. You can also try dark chocolate chunks or mini chips for a more intense chocolate experience.
Conclusion
If you’re looking for a cookie that combines the best of both worlds—rich cheesecake flavor and classic chocolate chip goodness—these chocolate chip cheesecake cookies deliver every time. They’re soft, creamy, just the right amount of sweet, and surprisingly easy to make.
Whether you’re baking for a special event or simply treating yourself, this recipe is a reliable favorite that never fails to impress. And if you’re exploring even more dessert ideas, don’t forget to check out my Pinterest board or try the no-bake cheesecake parfaits for another creamy delight.
Chocolate Chip Cheesecake Cookies
Ingredients
- 115 g unsalted butter softened
- 100 g cream cheese softened
- 150 g brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 180 g semi-sweet chocolate chips
Instructions
- 1. In a large bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
- 2. Add the egg and vanilla extract, and mix until fully combined.
- 3. In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
- 4. Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
- 5. Fold in the chocolate chips gently.
- 6. Scoop the dough into balls and chill for at least 1 hour.
- 7. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- 8. Place the chilled dough balls on the sheet and bake for 10–12 minutes or until edges are golden.
- 9. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.