Chocolate Chip Cheesecake Cookies

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Biting into one of these Chocolate Chip Cheesecake Cookies is like hitting the jackpot of cookie bliss. I’ve baked a lot of cookies over the years, but these are the ones that get requests on repeat. They’re ultra-soft, thick, and filled with a creamy cheesecake center that melts slightly as you bake them — it’s a sweet surprise that makes these cookies so irresistible. When the tang of the cheesecake meets those pockets of gooey chocolate chips, the combo is pure heaven.

I first made these on a whim, after wondering if I could merge my favorite dessert (cheesecake) with the comfort of a chocolate chip cookie. The result was better than I imagined. The dough is simple and rich, and the cheesecake filling comes together in minutes. Whether you’re baking for a holiday tray, a cozy night in, or just because — these cookies will disappear fast.

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Why You’ll Love These Chocolate Chip Cheesecake Cookies

These cookies are a dream if you’re into that contrast of creamy and chewy. The cheesecake center stays luscious while the cookie bakes into a soft, buttery shell. They’re great straight from the oven, but somehow even better chilled — like a cookie and a truffle had a baby. Plus:

• The cheesecake filling makes them unique and indulgent.
• They freeze beautifully, so you can always have a batch on standby.
• They’re easy to make with pantry staples and cream cheese.
• Perfect for parties, gifting, or keeping all to yourself.

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What Kind of Chocolate Chips Should I Use?

You can really tailor the experience here depending on your chocolate preference. I usually reach for semi-sweet chips — they’re classic and strike the perfect balance with the rich dough and tangy cheesecake center. But if you’re a dark chocolate lover, 60–70% dark chips or chunks bring a bolder contrast that works beautifully.

White chocolate chips can also be a fun twist, especially if you’re looking to double down on the creamy factor. And for a bakery-style cookie, I sometimes mix chips and chopped chocolate for texture and melted pools throughout.

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Options for Substitutions

Not only are these Chocolate Chip Cheesecake Cookies delicious, but they’re also super flexible. If you’re out of something or want to tweak it, here are a few swap ideas:

• Cream Cheese: Neufchâtel cheese (which is slightly lower in fat) works just fine here.
• Butter: Salted or unsalted both work — just reduce added salt if using salted.
• Flour: All-purpose is standard, but a 1:1 gluten-free blend can be used with good results.
• Chocolate Chips: Swap with white, milk, dark chocolate, or even peanut butter chips.
• Sugar: You can use all brown sugar for a chewier cookie or coconut sugar for a deeper flavor.
• Egg: A flax egg (1 tbsp flaxseed meal + 3 tbsp water) can work if you’re making them egg-free.

These swaps keep the cookie vibe alive while letting you personalize based on what’s in your kitchen.

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Ingredients for These Chocolate Chip Cheesecake Cookies

Cream Cheese
This is the heart of the cheesecake center. It adds tang and creaminess that contrasts beautifully with the sweet cookie dough. Make sure it’s softened for easy mixing.

Granulated Sugar
Used in both the cookie dough and cheesecake filling, sugar brings the sweetness needed to balance the tang of the cream cheese and enhance the buttery base.

Brown Sugar
Adds moisture and depth to the cookie dough, giving it that soft and chewy texture with a hint of caramel flavor.

Unsalted Butter
Butter gives richness to the dough and helps create those perfectly golden, tender edges.

Vanilla Extract
Essential for both components — it enhances all the other flavors and gives that warm, sweet aroma we all love in cookies.

Egg
Acts as a binder and helps give the cookies structure and chewiness.

All-Purpose Flour
The base of the dough — it holds everything together and provides that classic cookie texture.

Baking Soda
Gives the cookies a little lift and helps them stay soft without spreading too much.

Salt
Balances the sweetness and brings out the flavor of the chocolate and cream cheese.

Semi-Sweet Chocolate Chips
These are scattered throughout the dough for that familiar, cozy bite. They melt slightly but still hold their shape when cooled.

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Step 1: Make the Cheesecake Filling

In a small bowl, beat together the softened cream cheese and a tablespoon of sugar until smooth and creamy. Use a spoon or small cookie scoop to portion out 1-teaspoon sized dollops onto a parchment-lined plate or tray. Freeze these for about 30–45 minutes until firm.

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Step 2: Prepare the Cookie Dough

While the filling freezes, start your dough. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step is key for that soft texture. Add in the egg and vanilla extract, mixing until fully incorporated.

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Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients and mix until just combined — don’t overmix. Fold in the chocolate chips gently with a spatula.

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Step 4: Assemble the Cookies

Scoop out about 2 tablespoons of dough and flatten it slightly in your hand. Place a frozen cheesecake center in the middle and gently wrap the dough around it, sealing completely so no filling leaks. Roll into a smooth ball and place on a baking sheet lined with parchment. Repeat with remaining dough and filling.

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Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Space the cookie balls a couple of inches apart and bake for 10–12 minutes, or until the edges are just set and the centers look slightly underdone. Let them cool on the pan for 5 minutes before transferring to a wire rack.

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How Long to Cook the Chocolate Chip Cheesecake Cookies

These cookies bake best at 350°F (175°C) for about 10 to 12 minutes. You’re aiming for the edges to be lightly golden while the centers remain soft — even slightly underbaked is okay because they’ll firm up as they cool. The key is to not overbake; that creamy center stays silky if you pull them at just the right moment.

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Tips for Perfect Chocolate Chip Cheesecake Cookies

• Freeze the filling completely before wrapping it in dough. This keeps it from oozing out while baking.
• Chill your dough for 20–30 minutes if it feels too soft to work with — it makes shaping easier.
• Don’t overmix the dough once the flour goes in, or your cookies may turn out dense.
• Use a cookie scoop for even sizes, so they bake uniformly.
• Line your tray with parchment — it helps prevent spreading and burning on the bottom.
• Let them cool on the tray first for a few minutes before moving them, as they’ll be soft fresh from the oven.

With a little attention to timing and texture, you’ll end up with bakery-style cookies every time.

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Watch Out for These Mistakes While Cooking

Even the most experienced bakers can run into hiccups with these cookies. Here’s what to avoid so your Chocolate Chip Cheesecake Cookies come out just right:

• Skipping the freezing step for the filling: If the cheesecake center isn’t firm, it will leak or vanish into the dough while baking.
• Overbaking the cookies: It’s tempting to wait until they look fully done, but that will dry them out. Pull them when the centers look slightly soft.
• Not sealing the dough properly around the filling: Any gaps can cause the filling to escape during baking.
• Using warm butter: Make sure the butter is softened but not melted, or your dough will spread too much.
• Forgetting to preheat the oven: A properly heated oven ensures the cookies bake evenly from the start.

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What to Serve With Chocolate Chip Cheesecake Cookies?

Hot Coffee or Espresso

The slight bitterness of coffee pairs perfectly with the sweet, creamy, and chocolaty notes of the cookies.

Cold Milk

A classic combo that never fails — especially when the cookies are still slightly warm.

Vanilla Ice Cream

Serve a warm cookie over a scoop of vanilla ice cream for an easy but decadent dessert.

Fresh Berries

Strawberries or raspberries add brightness and a pop of color on the side.

Whipped Cream

A dollop of lightly sweetened whipped cream takes them into full dessert mode.

Caramel Drizzle

A light drizzle over the top adds a buttery sweetness that complements the cheesecake center.

Dark Chocolate Ganache

Dip or drizzle for extra indulgence — especially if you’re serving these at a party.

A Dessert Board

Include these cookies with brownies, fruit, and other small sweets for a cozy dessert platter.

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Storage Instructions

Chocolate Chip Cheesecake Cookies store surprisingly well — which is great because you’ll want to keep extras on hand. Once baked and fully cooled, you can store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to 5 days — the cheesecake centers stay perfectly creamy.

For longer storage, freeze the baked cookies in a zip-top bag or airtight container for up to 2 months. Let them thaw at room temp or microwave one for 10–15 seconds to enjoy warm. You can also freeze the unbaked, assembled dough balls (with the filling inside) and bake directly from frozen — just add an extra minute or two to the bake time.

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Estimated Nutrition

Per cookie (based on a batch of 16 medium-sized cookies)

• Calories: 245
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 110mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 18g
• Protein: 3g

Keep in mind that nutrition can vary slightly based on the exact ingredients and size of your cookies.

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Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 2 days or freeze the portioned dough balls (with or without the filling inside) for later baking.

Do I need to chill the cookie dough?

If your dough feels too soft or sticky to handle, chilling it for 20–30 minutes helps make assembly easier and prevents spreading during baking.

Can I skip the cheesecake filling?

You can — and you’ll still have a great cookie — but you’ll miss that creamy surprise center. It’s what sets these apart!

How do I know when the cookies are done?

Look for golden edges and a soft center. They should look slightly underdone in the middle — that’s how you know they’ll be soft and chewy.

Can I use different kinds of chocolate?

Yes! Semi-sweet is classic, but dark, milk, white chocolate chips or chunks all work. Mix and match for a fun twist.

Can I make these gluten-free?

Yes, a 1:1 gluten-free flour blend works well. Just make sure it contains xanthan gum or add a bit separately for best texture.

Should the cream cheese be room temperature?

Yes — softened cream cheese blends smoothly with the sugar and creates a creamy filling without lumps.

What’s the best way to reheat them?

A quick 10–15 seconds in the microwave revives that gooey center and warms up the cookie just enough.

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Conclusion

Chocolate Chip Cheesecake Cookies bring together the best of both dessert worlds: the cozy comfort of a chocolate chip cookie and the rich, tangy indulgence of cheesecake. Whether you’re baking a batch for a special event or just a quiet night in, they deliver big satisfaction with little fuss. Once you’ve had one, you’ll understand why these cookies don’t last long on the tray — and why they’ve become one of my most-requested treats.

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