Chocolate Chip Cheesecake Cookies Recipe: Soft, Creamy, and Irresistibly Indulgent

If you’ve ever struggled to decide between a cookie and a slice of cheesecake, this Chocolate Chip Cheesecake Cookies Recipe is the sweet solution you’ve been waiting for. These cookies are soft, creamy, and filled with the rich, tangy flavor of cheesecake blended perfectly with melty chocolate chips. They have that melt-in-your-mouth texture you get from cream cheese desserts, yet the golden, chewy edges of a classic cookie. I remember baking these for a brunch get-together, and everyone thought they came from a bakery—they’re that good. Each bite delivers a perfect balance of buttery sweetness and creamy richness that makes it impossible to stop at one.

Why You’ll Love This Recipe

These cookies are the ultimate hybrid dessert—part cheesecake, part chocolate chip cookie. They’re soft and chewy with a creamy interior that stays moist even after cooling. The dough is easy to make, requires no chilling, and bakes up beautifully every time. Perfect for holidays, parties, or late-night cravings, these cookies bring together two classic desserts into one heavenly bite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter: Softened to room temperature to create a smooth, creamy cookie base. It provides that classic buttery flavor and tender crumb.

Cream cheese: The secret ingredient that gives these cookies their cheesecake-like texture—soft, tangy, and rich. Full-fat cream cheese works best.

Brown sugar: Adds depth, chewiness, and a subtle molasses note that enhances the chocolate flavor.

Granulated sugar: Balances sweetness and helps the cookies brown evenly.

Egg: Binds the dough together and adds richness for a soft, cohesive texture.

Vanilla extract: Enhances the cheesecake flavor and complements the chocolate beautifully.

All-purpose flour: Provides structure to the dough without making it dense. Measure carefully to avoid overmixing.

Cornstarch: Keeps the cookies soft and helps maintain that tender, melt-in-your-mouth consistency.

Baking soda: Ensures a gentle rise, giving the cookies just enough puff without losing their chewy center.

Salt: Balances the sweetness and enhances all the other flavors.

Chocolate chips: The star addition! Semi-sweet or dark chocolate chips melt into creamy pockets of chocolate that perfectly offset the tangy cream cheese base.

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, beat together the softened butter, cream cheese, brown sugar, and granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips evenly throughout the dough.

Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, leaving space for spreading. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

For an extra indulgent touch, I once added a few chunks of cream cheese filling to the center before baking—it created a luscious, gooey cheesecake core that was out of this world.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 24–28 cookies and takes about 25 minutes total—10 minutes of prep and 10–12 minutes of baking per batch.

Storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese. For longer storage, freeze them for up to 2 months. To reheat, microwave for 10–15 seconds or warm in the oven at 300°F (150°C) for 5 minutes to restore their fresh-baked softness.

Variations and Customizations

Double Chocolate Cheesecake Cookies: Add cocoa powder to the dough for a deeper chocolate flavor.

Stuffed Cheesecake Cookies: Place a small dollop of sweetened cream cheese in the center before baking for a creamy surprise.

Nutty Delight: Fold in chopped pecans or walnuts for extra crunch.

Cookies and Cream: Mix in crushed Oreos instead of chocolate chips for a fun twist.

Peanut Butter Swirl: Add a spoonful of peanut butter to the dough for a salty-sweet combo.

Mint Chocolate Version: Replace vanilla extract with peppermint extract for a refreshing flavor.

White Chocolate and Raspberry: Swap chocolate chips for white chocolate and fold in a few freeze-dried raspberries.

Espresso Kick: Add ½ teaspoon of espresso powder for a mocha-inspired version.

FAQs

Can I use low-fat cream cheese?

You can, but full-fat gives a richer flavor and better texture.

Do I need to chill the dough?

No, it bakes beautifully without chilling, though chilling for 20 minutes can enhance flavor.

Can I use chocolate chunks instead of chips?

Absolutely—chunks give you pockets of melted chocolate in every bite.

How do I make the cookies softer?

Add a teaspoon of cornstarch and slightly underbake them for softer centers.

Can I make them gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend.

Can I use margarine instead of butter?

Butter is best for flavor and texture, but margarine works in a pinch.

Why did my cookies spread too much?

Your butter or cream cheese may have been too soft; chill the dough briefly before baking.

Can I add mix-ins like nuts or toffee bits?

Yes, they make great additions for extra texture and flavor.

Should these be refrigerated after baking?

Yes, since they contain cream cheese, store them in the refrigerator.

How can I make them look bakery-style?

Press a few extra chocolate chips on top before baking for a polished, professional look.

Conclusion

Chocolate Chip Cheesecake Cookies are the perfect combination of creamy and chewy—everything you love about cookies and cheesecake in one indulgent treat. With their rich flavor, soft texture, and irresistible chocolate chips, they’re guaranteed to be a hit wherever you serve them. I’ve made these countless times, and they always earn rave reviews. Whether for holidays, parties, or simple self-indulgence, this recipe will quickly become one of your all-time favorites.

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