Name: Chocolate Chip Cheesecake Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips

These chocolate chip cheesecake cookies bring together the best of both dessert worlds. I get the creamy tang of cheesecake wrapped in the soft, chewy goodness of a chocolate chip cookie. They’re rich, slightly gooey in the center, and speckled with melty chocolate chips—basically, a perfect comfort bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I beat the softened cream cheese and butter until smooth and creamy.

I add the sugar and beat the mixture again until it becomes light and fluffy.

I mix in the egg and vanilla extract until everything is well combined.

In another bowl, I whisk together the flour, baking powder, and salt.

Then I gradually add the dry ingredients into the wet mixture, stirring just until combined.

I fold in the chocolate chips evenly throughout the dough.

Using rounded tablespoons, I scoop out the dough and place the cookies 2 inches apart on the baking sheet.

I bake them for 12–15 minutes, just until the edges are lightly golden but the centers stay soft.

I let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: Around 210 kcal per cookie

Variations

I sometimes switch things up by using white chocolate chips or a mix of milk and dark chocolate for added depth. Adding chopped nuts like walnuts or pecans gives them a nice crunch. If I want more of a cheesecake feel, I press a few graham cracker crumbs into the tops before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. If frozen, I let them thaw at room temperature or warm them in the microwave for about 10 seconds to bring back that fresh-baked softness.

FAQs

How do I know when the cookies are done?

I look for lightly golden edges with soft centers. They’ll continue to firm up as they cool on the baking sheet.

Can I make the dough ahead of time?

Yes, I often prepare the dough and refrigerate it for up to 48 hours before baking. It helps the flavors deepen, too.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them on a tray, then transfer them to a freezer bag. I bake from frozen by adding 1–2 extra minutes to the baking time.

What type of cream cheese should I use?

I always use full-fat block cream cheese for the best texture. The spreadable kind can make the dough too soft and affect the consistency.

Can I use other types of chocolate?

Yes, I’ve tried this with dark chocolate, milk chocolate, and even mini M&M’s. It’s a flexible base that works with all kinds of mix-ins.

Conclusion

These chocolate chip cheesecake cookies are everything I want in a dessert—rich, soft, slightly tangy, and studded with chocolate. They’re easy to make, super satisfying, and always a crowd-pleaser. Whether I’m baking for a get-together or just treating myself, these cookies never disappoint.

Chocolate Chip Cheesecake Cookies

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating