Cheesecake Chocolate Chip Cookies Recipe

Prepare to fall head over heels for these Cheesecake Chocolate Chip Cookies—a match made in dessert heaven that combines the rich, tangy goodness of cheesecake with the homey comfort of a classic chocolate chip cookie. Each bite is melt-in-your-mouth soft with just the right hint of creaminess, swirled with chocolate chips and baked to golden perfection. If you’re craving something that tastes like a cozy bakery treat you’d want to share with friends (or keep all to yourself), this is the recipe to bookmark and make again and again!

this Recipe

Ingredients You’ll Need

The magic of Cheesecake Chocolate Chip Cookies comes from the simplicity of the ingredients—each one specially picked to infuse these cookies with their irresistible texture and flavor. Nothing fancy or complicated, just honest-to-goodness staples that work together beautifully. Let’s break down what you’ll need and why each one makes a difference.

• Unsalted Butter (1/2 cup, softened): Provides a buttery base that keeps the cookies rich and tender-soft.
• Cream Cheese (1/4 cup, softened): The secret to the cheesecake flair—adds wonderful tang and extra chewiness.
• Brown Sugar (1/2 cup, packed): Delivers a caramelly note that deepens flavor and keeps the cookies moist.
• Granulated Sugar (1/4 cup): Balances sweetness for that perfect golden edge and chewy center.
• Large Egg (1): Binds everything together and adds lift.
• Vanilla Extract (1 teaspoon): Enhances every bite with warmth and depth—don’t skip it!
• All-Purpose Flour (1 1/2 cups): The backbone of the dough, providing structure yet keeping things soft.
• Baking Soda (1/2 teaspoon): Ensures the cookies are nicely risen and light.
• Salt (1/4 teaspoon): Just a pinch to amplify all the sweet flavors.
• Semi-Sweet Chocolate Chips (1 cup): Melty, gooey pockets of chocolate in every mouthful—enough said.

How to Make Cheesecake Chocolate Chip Cookies

Step 1: Prep Your Workspace

Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. Laying everything out before you begin instantly makes the whole baking process smoother—plus, no cookies sticking to the tray!

Step 2: Cream the Butter, Cream Cheese, and Sugars

In a large mixing bowl, beat together the softened unsalted butter, cream cheese, brown sugar, and granulated sugar. You’re aiming for a light, creamy texture—about 2 to 3 minutes of mixing on medium speed. This simple step is what sets Cheesecake Chocolate Chip Cookies apart: the cream cheese in the mix makes every bite dreamy and soft.

Step 3: Add the Egg and Vanilla

Crack in your large egg and pour in the vanilla extract. Continue mixing just until everything is combined. You should see a silky, pale batter start to come together—don’t overmix, just give it a good blend so everything looks uniform.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This quick step ensures even distribution of leavening, so every cookie bakes up thick and fluffy. Gradually add these dry ingredients to the wet mixture, stirring gently until a soft, slightly sticky dough forms.

Step 5: Fold in the Chocolate Chips

Time for the best part! Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon. Be generous—make sure every scoop of dough gets plenty of chocolate. The dough will be a bit dreamy and thick, just the way we want it for Cheesecake Chocolate Chip Cookies.

Step 6: Chill the Dough

For the best bakery-style texture, pop your cookie dough in the fridge for 20 to 30 minutes. Chilling the dough helps prevent spreading and heightens the signature chewy center. If you’re in a hurry, even a short chill makes a difference.

Step 7: Scoop and Bake

Using a tablespoon (or a small cookie scoop, if you have one), portion out scoops of dough onto your prepared baking sheet. Leave about 2 inches between cookies—they’ll spread a bit as they bake. For a picture-perfect finish, pop a few extra chocolate chips on top. Bake for 10 to 12 minutes, just until the edges turn a lovely golden color and centers look set but still soft.

Step 8: Cool and Enjoy

Let your cookies cool on the baking sheet for five minutes before moving them to a wire rack. This little rest helps them hold their shape and settle into that perfect chewy-gooey balance. Now, all that’s left is to resist the urge to eat every Cheesecake Chocolate Chip Cookie as soon as it cools!

How to Serve Cheesecake Chocolate Chip Cookies

Garnishes

Give your Cheesecake Chocolate Chip Cookies a boost by sprinkling a tiny pinch of flaky sea salt right after baking—it highlights the chocolate and balances the sweetness. Or go for a dusting of powdered sugar for a snowy, bakery-style touch. You can even drizzle with melted white chocolate to play up the cheesecake vibe!

Side Dishes

Pair your cookies with an ice-cold glass of milk, a mug of freshly brewed coffee, or even a scoop of vanilla ice cream for the ultimate treat. For a fancier dessert plate, serve with fresh berries—a little tartness is the perfect contrast to the chocolate and cream cheese flavors.

Creative Ways to Present

If you want to wow at your next gathering, sandwich a layer of vanilla ice cream or sweetened whipped cream between two Cheesecake Chocolate Chip Cookies for a homemade ice cream sandwich. Or, pile them up on a pretty cake stand, wrapped in parchment with ribbon for gifting—they make a beautiful, thoughtful edible present!

Make Ahead and Storage

Storing Leftovers

These cookies keep their buttery softness for several days! Simply store cooled Cheesecake Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay plush and irresistible for up to five days—if they last that long.

Freezing

Make a big batch and freeze some for future cravings! Freeze baked cookies in a single layer, then transfer to a resealable bag. You can also freeze the unbaked dough—just scoop onto a tray, flash-freeze, then store in a freezer-safe bag for up to two months. Bake straight from frozen, adding a minute or two to the time.

Reheating

If you love a warm, melty center, a quick 10-15 seconds in the microwave brings Cheesecake Chocolate Chip Cookies right back to their fresh-from-the-oven goodness. Or, pop them in a low oven for a few minutes to revive that bakery-style chew.

FAQs

Can I use low-fat cream cheese in these cookies?

While you can use a lower-fat cream cheese, you might lose a little bit of the rich, creamy texture that makes Cheesecake Chocolate Chip Cookies special. For the best result, stick to regular full-fat cream cheese if possible.

What if I don’t have unsalted butter—can I use salted?

Absolutely—just omit the added salt in the recipe to balance things out. The cookies will still turn out delicious, with a touch more savory depth.

Can I add nuts to this recipe?

Yes! Chopped pecans or walnuts are lovely stir-ins if you want extra crunch and flavor. Just add about 1/2 cup along with the chocolate chips.

How do I know when the cookies are done baking?

The edges should look golden and just be starting to set, while the centers are still soft. They’ll continue to firm up as they cool, so avoid overbaking for that perfect chewy center.

What’s the secret to making my cookies extra thick and chewy?

Chilling the dough before baking is key! It keeps the cookies thick, prevents spreading, and locks in that signature chewy texture that makes Cheesecake Chocolate Chip Cookies irresistible.

Final Thoughts

If you’re searching for a cookie that’s comforting, unique, and guaranteed to disappear in minutes, these Cheesecake Chocolate Chip Cookies are the answer. I hope you’ll try them, share them with those you love, and add your own twist. One bite and they might just become your new go-to treat!

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