Chocolate Chip Cheesecake Cookies

 

close up overhead shot of cookies topped with chocolate chips on a plate
Chocolate chip cheesecake cookies are delightfully soft, chewy, and melt-in-your-mouth treat, blending a classic chocolate cookie with creamy cheesecake flavor.
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Table of Contents
  1. Chocolate Chip Cheesecake Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Chocolate Chip Cheesecake Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Chocolate chip cheesecake cookies may look like a typical cookie, but one bite reveals the sweet cream cheese flavor of these melt-in-your-mouth cookies. The combination of chocolate chip cookies and cheesecake blend to make delightfully soft and chewy cookies that are perfect for serving friends and family. 

If you love cheesecake desserts you’ll want to make cheesecake brownies, Chocolate Chip Cheesecake Bars, and chocolate cheesecake bites

close up shot of cookies topped with chocolate chips on a plate

Chocolate Chip Cheesecake Cookies Ingredients

Chocolate Chip Cheesecake Cookies raw ingredients that are labeled

You will need:

  • 2½  cups all-purpose flour
  • ⅓ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup salted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • 2 cups powdered sugar
  • ½ cup miniature semi-sweet chocolate chips, plus more to top the cookies if desired

Substitutions and Additions

MIX-INS: Instead of mini chocolate chips, add pecans, M&M candies, sprinkles, toffee bits, or crushed Oreo cookies to your cookie dough. 

How to Make This Chocolate Chip Cheesecake Cookies Recipe

STEP ONE:  In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.

dry ingredients whisked together in a bowl

STEP TWO: In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).  

PRO TIP: Make sure the cream cheese is at room temperature so that you don’t have any lumps in the cream cheese mixture.

butter and cream cheese added to a bowl

STEP THREE: Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.

vanilla and eggs added to the cream cheese mixture

STEP FOUR: Add in powdered sugar and continue beating to combine and make a fluffy batter.

powdered sugar added to the cream cheese mixture

STEP FIVE: Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine. 

dry ingredients and heavy cream added to the cream cheese mixture

STEP SIX: Beat in ½ cup of mini chocolate chips just until combined.

chocolate chips folded into the cream cheese mixture

STEP SEVEN: Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.

PRO TIP: The dough is really sticky. You could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator – which makes the dough manageable enough to scoop and then blast chill it in the freezer to make it manageable enough to roll into smooth balls.

STEP EIGHT: Preheat the oven to 350°F and line baking sheets with parchment paper. 

STEP NINE: Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.

balls of dough scooped onto a parchment lined baking sheet

STEP TEN: After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten slightly. Sprinkle additional mini chips over the tops of the cookie dough.

PRO TIP: The smooth balls and flattening them a little bit really makes a picture-perfect cookie and also help them to bake evenly.

cookie dough topped with sprinkled on a parchment lined baking sheet

STEP ELEVEN: Bake for 9-10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges. 

cookies after being baked on a parchment lined baking sheet

STEP TWELVE: Transfer cookies to a cooling rack and let them cool.

How to Serve

Light and pillowy chocolate chip cheesecake cookies are a sweet treat that is perfect for showers, potlucks, birthday parties, or anytime you need a sweet treat that friends and family will adore. Serve these decadent cookies with homemade pumpkin spice latte, whipped hot chocolate, or a cup of tea. 

Storage

ON THE COUNTER: Store these chewy cookies in an airtight container for up to 5 days. 

IN THE FREEZER: This sweet treat can be frozen in an airtight container for up to 3 months.

close up overhead shot of cookies topped with chocolate chips on a plate

Chocolate chip cheesecake cookies take a classic chocolate cookie and take them to the next level with a tender center and creamy cheesecake flavor. The ultimate cookie dessert combination, these delectable cookies are sure to please. Whip up a batch of these delicious and easy-to-make cookies in just 15 minutes. 

Frequently Asked Questions

Can I freeze these cookies? 

This easy recipe can be frozen in an airtight container for up to three months.

Can I store these cookies in the fridge? 

We wouldn’t recommend storing them in the fridge as they will lose the soft texture that makes them so delicious.

Can I mix in other ingredients instead of the chocolate chips? 

Mini M&Ms, toffee bits, blueberries, nuts, or crushed cookies would all give these cookies a little something extra.

More Recipes You’ll Love

close up overhead shot of cookies topped with chocolate chips on a plate

Chocolate Chip Cheesecake Cookies

Chocolate chip cheesecake cookies are delightfully soft, chewy, and melt-in-your-mouth treat, blending a classic chocolate cookie with creamy cheesecake flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Chill Time 35 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 24 Cookies

Ingredients
  

  • cups all-purpose flour
  • cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup salted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • 2 cups powdered sugar
  • ½ cup miniature semi-sweet chocolate chips, plus more to top the cookies if desired

Instructions
 

  • In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
  • In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
  • Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
  • Add in powdered sugar and continue beating to combine and make a fluffy batter.
  • Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
  • Beat in ½ cup of mini chocolate chips just until combined.
  • Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.
  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
  • After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten slightly. Sprinkle additional mini chips over the tops of the cookie dough.
  • Bake for 9 to 10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges.
  • Transfer cookies to a cooling rack and let them cool.

Notes

  • Make sure the cream cheese is at room temperature so that you don’t have any lumps in the cream cheese mixture.
  • The dough is really sticky. You could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator – which makes the dough manageable enough to scoop and then blast chill it in the freezer to make it manageable enough to roll into smooth balls.
  • The smooth balls and flattening them a little bit really makes a picture-perfect cookie and also help them to bake evenly.

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