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Chocolate Chip Cheesecake Cookies — a warm, sweet mix of soft cookie and creamy filling

These Chocolate Chip Cheesecake Cookies blend two great treats. You get a soft chocolate chip cookie outside and a smooth cheesecake center. This idea came from home bakers who liked to add cream cheese to baked goods. People liked the mix of cookie and cheesecake so much that this treat became a favorite at parties and bake sales.

When you bake these, your kitchen will smell like butter, vanilla, and chocolate. The first bite gives you a slight crisp on the edge, a soft, chewy cookie inside, and a cool, creamy cheesecake pocket. The cream cheese adds a light tang that cuts the sweetness. The chocolate chips add little melts of rich flavor. The mix of textures — a thin crust, a chewy cookie, and a soft filling — makes each bite exciting.

This recipe is easy to follow. You can make many at once. You can change flavors with simple swaps. Families love them because kids and adults both smile when they see the hidden cheesecake inside. For a smaller snack, you can try cookie bites like these cheesecake-stuffed cookie bites that use the same ideas but in a tiny form. These cookies are a classic because they take two best-loved sweets and make one new treat that feels special and simple at the same time.

Why make this recipe

Crowd-pleaser: Guests love the surprise of cheesecake inside a cookie. It looks fancy but is easy to make.
Beginner-friendly: The steps use common baking moves: cream butter, mix dough, fold in chips, fill with a simple cheesecake mix.
Pantry-friendly: Most ingredients are basic: flour, sugar, butter, cream cheese, eggs, and chocolate chips.
Time-saving: You can make dough and filling in one bowl each and bake many cookies at once. No separate cheesecake pan needed.
Versatile: You can change chips, add fruit, or make mini or large cookies with the same method.
Cost-effective: You get a dessert that looks and tastes special without expensive ingredients or equipment.
Great make-ahead: Dough and filling store well in the fridge or freezer, so you can bake fresh cookies when you want.

This version balances cookie dough and filling so the cookie does not collapse or leak. The cheesecake filling has just enough egg and sugar to set but stay soft, so you get a creamy center every time.

How to make Chocolate Chip Cheesecake Cookies

Start with two basic parts: cookie dough and cheesecake filling. The goal is a cookie that holds shape and a filling that sets but stays soft. Creaming butter and sugar traps tiny air pockets. These pockets help the cookie rise and make a tender crumb. Softened butter creams better. Do not overmix once you add flour; overmixing makes the dough tough.

For the filling, beat room-temperature cream cheese until smooth. Add a little sugar and one egg. The egg helps the center set while baking. The filling should be smooth and slightly thick, not runny. If it is too thin, add a tiny bit more cream cheese.

To assemble, portion the cookie dough, flatten it, add a spoon of filling, and seal dough around the filling. Chilling the assembled balls helps the cookie keep its shape as it bakes. The cold dough slows spread so the filling stays inside. Bake at a moderate temperature so the cookie cooks through without burning the outside. Watch for visual cues: cookie edges should be light golden and centers look set but soft. Let cool on the pan to finish setting.

For more ways to make stuffed cookies, see this guide to the ultimate cheesecake-stuffed chocolate chip cookies for tips on size and bake time.

Ingredients

Cookie dough

1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine salt
2 cups (340 g) semi-sweet chocolate chips

Cheesecake filling

8 ounces (225 g) cream cheese, softened
1/3 cup (67 g) granulated sugar
1 large egg
1 teaspoon vanilla extract

How to choose best ingredients:

Butter: Use real butter, not margarine, for best flavor and texture. If you want less salt, use unsalted and add the listed salt.
Cream cheese: Use full-fat cream cheese for the creamiest filling. Avoid low-fat brands; they may be watery and cause the filling to leak.
Chocolate chips: Use good-quality chips or chopped chocolate for richer flavor. Dark chocolate gives more depth; milk chocolate makes cookies sweeter.
Flour: Use all-purpose flour and measure by spooning into the cup and leveling off. Too much flour makes dry cookies.

Substitutions for dietary needs:

Dairy-free: Use vegan butter and dairy-free cream cheese. The bake time may vary slightly and the filling can be softer.
Gluten-free: Use a 1-to-1 gluten-free flour blend that includes xanthan gum. The texture will be slightly different but still tasty.
Egg-free: Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 min) in the cookie. For the cheesecake filling, a small vegan egg replacer or more cream cheese with a teaspoon of cornstarch can help set the filling.

Directions

Prep and preheat

Take butter and cream cheese out of the fridge 30–60 minutes before you start so they soften. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Soft butter and cream cheese beat smooth quickly.

Make the cheesecake filling

In a bowl, beat the softened cream cheese until smooth and free of lumps. Add 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth and slightly thick. The filling should be glossy and hold a soft peak when you lift the beaters. If it looks runny, refrigerate for 10 minutes to firm up.

Make the cookie dough

In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar and 1 cup brown sugar until pale and fluffy, about 2–3 minutes with an electric mixer. The mix should look lighter and airy. Add 2 eggs one at a time, beating after each. Stir in 2 teaspoons vanilla.
In another bowl, whisk 3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Add the dry mix to the wet mix in two additions, mixing just until you see no big streaks of flour. Fold in 2 cups chocolate chips. The dough should be soft but not sticky. If too sticky, chill 10–20 minutes.

Assemble the cookies

Scoop about 2 tablespoons of cookie dough and roll into a ball. Flatten it into a disk in your palm to make a small cup. Spoon about 1 teaspoon to 1 tablespoon of cheesecake filling into the center — the amount depends on cookie size you prefer. Place another small flattened dough ball over the filling and seal edges together with your fingers. Roll gently to make a neat ball. A sealed seam prevents leaking.
Place sealed balls on the baking sheet about 2 inches apart. If dough feels warm, chill the sheet for 10–15 minutes. Cold dough spreads less and keeps the filling intact.

Bake

Bake at 350°F (175°C) for 11–14 minutes for medium size. Watch edges: they should be light golden and set. The top may look a bit soft but not raw. If the center still jiggles a lot, bake 1–2 minutes more. Avoid overbaking or the cheesecake will dry.

Cool

Let cookies cool on the baking sheet for 5 minutes to let filling set, then move to a wire rack. The filling firms as it cools and stays creamy. If you cut one open too soon, the filling may flow.

Visual cues and smells:

The kitchen should smell sweet, like vanilla and chocolate.
Cookie edges turn light brown and feel slightly firm. The top should look set with small cracks sometimes.
The filling should be creamy and soft, not liquid. A slight jiggle at warm temperature is fine.

How to serve Chocolate Chip Cheesecake Cookies

Simple dessert plate: Place 2–3 cookies on a white plate. Dust lightly with powdered sugar and add a sprig of mint for color.
Ice cream sandwich: Split a slightly warm cookie and add a scoop of vanilla or salted caramel ice cream between two cookies.
Coffee pairing: Serve warm with a strong coffee or espresso. The bitterness of coffee balances the sweet and creamy cookie.
Party platter: Arrange cookies with fresh berries and small bowls of chocolate sauce and caramel for drizzling. Use a tiered tray for a professional display.

How to store Chocolate Chip Cheesecake Cookies

Short-term (fridge):

Store cooled cookies in an airtight container in the fridge for up to 5 days. Layer with parchment to prevent sticking. Chilling keeps the cheesecake center firm.

Long-term (freezer):

Freeze baked cookies on a tray until firm, then place in a freezer bag or container with parchment between layers. Freeze up to 3 months.
You can also freeze unbaked assembled cookie balls on a tray, then transfer to a bag. Bake from frozen, adding 2–4 minutes to the bake time.

Reheating without drying:

For one cookie, warm in the microwave for 8–12 seconds to make the center soft but not runny. For a few cookies, warm in a 300°F (150°C) oven for 5–7 minutes. Place cookies on a rack so steam can escape; covering will make them soggy. If frozen, thaw in the fridge overnight then warm briefly.

Tips to make Chocolate Chip Cheesecake Cookies

Use room-temperature ingredients: Soft butter and cream cheese beat smooth faster and give better texture.
Don’t overmix after adding flour: Mix until just combined to keep cookies tender.
Seal edges well: Pinch seams tight and smooth with a fingertip to stop filling leaks.
Chill if needed: Cold assembled balls help prevent spreading and filling escape.
Watch bake time: Slightly underbake for a soft center. The cookie continues to cook on the sheet after you remove it.
Test one cookie first: Bake one sample to check timing and adjust as needed.
Use a cookie scoop: This gives even size and even baking across a batch.

Variation

The Deluxe Version: Add chopped walnuts and use dark chocolate chips. Fold a teaspoon of instant espresso powder into the dough for depth.
The Fruity Version: Stir 1/2 cup dried cranberries or chopped dried cherries into the dough. Add lemon zest to the cheesecake filling for a bright note.
The Vegan/Dairy-Free Version: Use plant-based butter and cream cheese, and a flax egg in both dough and filling. Use dairy-free chocolate chips.
The Mini Version: Make small 1-tablespoon dough balls and 1/2 teaspoon cheesecake filling for bite-size cookies. Bake 8–10 minutes.
The Spiced Version: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground ginger to the dough for warm spice notes.

FAQs

Q: Can I make the cookie dough or filling ahead of time?
A: Yes. Store dough in the fridge for up to 3 days or freeze for up to 3 months. Store filling in an airtight container in the fridge for 2–3 days. If frozen, thaw in the fridge before using.

Q: Why did my filling leak out?
A: Common causes are seams not sealed, filling too runny, or baking at too high a temperature which causes dough to spread before filling sets. Chill assembled balls and use a slightly thicker filling.

Q: Why are my cookies flat?
A: Flat cookies may come from too-warm dough, too-much butter, or overmixing. Chill the dough, measure butter correctly, and mix only until combined.

Q: Why is my cheesecake center grainy or curdled?
A: This happens if the cream cheese was too cold or overbeaten. Use room-temperature cream cheese and beat just until smooth. Avoid overbeating after adding the egg.

Q: Can I use cookie dough from a tube or store-bought dough?
A: Yes. You can use store-bought dough to save time. Make sure the dough is not too sticky; chill to firm if needed. Use a thicker cheesecake filling to avoid leaking.

Q: Can I make them nut-free?
A: Yes. Leave out nuts and check your chocolate chips are processed in a nut-free facility if you need strict nut-free handling.

Conclusion

These Chocolate Chip Cheesecake Cookies give you a soft, chewy cookie with a creamy cheesecake surprise in every bite. They work well as a party treat, a make-ahead dessert, or a cozy snack with coffee. For a different stuffed cookie idea, try this version called Cheesecake Stuffed Chocolate Chip Cookies that shows another way to fill cookies. If you want a light and simple take, read more on how Chocolate Chip Cheesecake Cookies are simple, light and delicious.