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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


  • 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


  • 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.


  • 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.