You want a cookie. But you also want cheesecake. It’s a tough spot to be in.
What if you didn’t have to choose?
This recipe combines the best of both worlds. You get the tangy, creamy goodness of cheesecake baked right into a soft, chewy chocolate chip cookie. It sounds complicated, but I promise it’s not.
What You’ll Need
Here are the simple things you’ll pull from your pantry and fridge.
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Cream cheese, softened
- Granulated sugar
- Light brown sugar, packed
- Large egg
- Vanilla extract
- Semi-sweet chocolate chips
Tools for the Job
You don’t need fancy gear for these cookies.
- Mixing bowls
- Whisk or sifter
- Stand mixer or hand mixer
- Rubber spatula
- Plastic wrap
- Baking sheets
- Parchment paper
- Cookie scoop (optional, but helpful)
- Wire cooling rack
Pro Tips from the Kitchen
I’ve made every cookie mistake so you don’t have to. Follow these tips for perfect results.
Seriously Soften Your Ingredients
Your butter and cream cheese don’t just need to be at room temperature. They need to be truly soft. This helps them mix together into a smooth base without any lumps.
Don’t Skip the Chill Time
Chilling the dough is not optional. This step is what keeps the cookies from spreading into flat, sad puddles in the oven. A cold dough means a thick, chewy cookie.
The Cookie Scoop is Your Friend
Using a cookie scoop makes sure every cookie is the same size. This means they all bake evenly. No more guessing and ending up with some burnt and some raw.
Underbake Them Just a Little
The secret to a soft cookie is to pull it from the oven when it looks slightly underdone in the center. The edges should be set and golden. They will finish baking on the hot pan as they cool.
How to Make Chocolate Chip Cheesecake Cookies
Follow these instructions exactly. They are simple and work every time.
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside for later.
Step 2: In a large bowl with a mixer, beat the softened butter, cream cheese, granulated sugar, and brown sugar. Mix on medium speed until it’s light and fluffy, about 2-3 minutes.
Step 3: Add the egg and vanilla extract to the butter mixture. Beat until it’s just combined. Scrape down the sides of the bowl with a spatula.
Step 4: Turn the mixer to low speed. Slowly add the dry flour mixture to the wet ingredients. Mix only until the flour disappears. Don’t overmix.
Step 5: Gently fold in the chocolate chips with your spatula.
Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours. You can even leave it overnight.
Step 7: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 8: Scoop rounded tablespoons of cold dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
Step 9: Bake for 10-12 minutes. The edges will be golden brown, but the centers will still look a little soft.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Substitutions and Fun Variations
Once you master the basic recipe, you can start playing with it.
| Original Ingredient | Possible Swap | Outcome |
|---|---|---|
| All-Purpose Flour | 1-to-1 Gluten-Free Flour | Gluten-Free Cookies |
| Semi-Sweet Chips | White or Dark Chocolate | Different Flavor |
| Light Brown Sugar | Dark Brown Sugar | More Molasses Taste |
Here are a few other ideas to try:
- Go Nutty: Add a half cup of chopped walnuts or pecans.
- Double Chocolate: Use a mix of milk chocolate and dark chocolate chips.
- A Pinch of Spice: Add a quarter teaspoon of cinnamon to the dry ingredients for a warm flavor.
Make-Ahead & Storage Tips
These cookies are great for planning ahead.
Making Dough Ahead
You can make the cookie dough and store it in the fridge for up to 3 days. Just make sure it’s in an airtight container or wrapped well in plastic. You can also freeze the dough. Roll it into balls, freeze them on a baking sheet, then transfer them to a freezer bag. They can be baked straight from the freezer; just add a minute or two to the baking time.
Storing Baked Cookies
Store the cooled cookies in an airtight container. Because of the cream cheese, it’s best to keep them in the refrigerator. They will stay fresh for up to a week. You can eat them cold or let them sit out for a few minutes to soften up.
All About the Details
Let’s break down some extra information.
Nutritional Info (An Estimate)
This is just a rough guess per cookie. Your results may be different based on your ingredients and cookie size.
| Nutrient | Amount per Cookie |
|---|---|
| Calories | Approx. 150 |
| Fat | Approx. 8g |
| Carbohydrates | Approx. 18g |
| Protein | Approx. 2g |
Diet-Friendly Swaps
You can make a few changes for different dietary needs.
| Diet Need | Suggested Swap | Note |
|---|---|---|
| Gluten-Free | Use GF Baking Flour | Check your brand |
| Lower Sugar | Use a sugar substitute | Baking results may vary |
| Dairy-Free | Use dairy-free butter/cream cheese | Texture may change |
What to Serve With These Cookies
These cookies are amazing on their own. But they are even better with a cold glass of milk. They also pair perfectly with a cup of coffee or a scoop of vanilla ice cream.
Cooking Time Efficiency
To save time, measure out all your dry ingredients while the butter and cream cheese are softening. While the dough is chilling, you can wash the prep bowls. Always have your next steps ready to go.
Frequently Asked Questions (FAQ)
Q1. Why did my cookies spread out so much?
Ans: Your dough probably wasn’t cold enough. Chilling is the most important step for thick cookies. Your butter and cream cheese might have also been too warm and melty when you started.
Q2. Can I use low-fat cream cheese?
Ans: You can, but the cookies won’t be as rich or have the same classic cheesecake flavor. For the best texture, use the full-fat block-style cream cheese, not the kind from a tub.
Q3. Do I have to use a mixer?
Ans: A mixer makes it easier, but you can make these by hand. It will just take more effort to get the butter and sugars properly creamed together. Make sure your ingredients are very soft if you’re mixing by hand.
Q4. Can I freeze the baked cookies?
Ans: Yes. Let them cool completely, then place them in a single layer in a freezer-safe container or bag. They will last for up to 3 months. Let them thaw at room temperature before eating.
Wrapping Up
Now you have a simple recipe for a truly special treat. It takes the best parts of two classic desserts and rolls them into one perfect bite.
Give these chocolate chip cheesecake cookies a try. You’ll be surprised at how easy they are. When you make them, come back and leave a comment below. I’d love to hear how they turned out for you.
