Chocolate Chip Cheesecake Cookies are a delightful twist on your classic cookie, combining the rich creaminess of cheesecake with the familiar comfort of chocolate chips. These cookies are soft, chewy, and have just the right amount of sweetness that makes them absolutely irresistible. The creamy cheesecake flavor adds a lovely depth that makes each bite feel special.
I love making these cookies when I want something a little different but still crave the classic chocolate chip cookie experience. The cream cheese in the dough keeps them moist and soft even days after baking, which means you can enjoy them over time without losing that fresh-baked feel. Plus, they’re super simple to make, so I don’t have to spend too long in the kitchen to get something delicious!
My favorite way to enjoy these cheesecake cookies is with a glass of cold milk or a cup of coffee. They make a perfect treat for afternoon snacking or sharing with friends during cozy get-togethers. Honestly, every time I bake a batch, they disappear way too quickly because everyone just loves that creamy, chocolatey combo. If you’re a fan of cheesecake and chocolate chip cookies, these are definitely worth trying!
Key Ingredients & Substitutions
Cream Cheese: This is the star ingredient that gives these cookies their creamy, cheesecake flavor and soft texture. Use full-fat cream cheese for the best taste, but reduced-fat versions can work if you want a lighter option.
Butter: Softened unsalted butter helps create a tender cookie. If you only have salted butter, reduce the added salt slightly to keep the balance right.
Sugars: Using both granulated and brown sugar adds sweetness and moisture. Brown sugar adds chewiness and depth of flavor. If you only have one, brown sugar alone works fine for softer cookies.
Chocolate Chips: I like semi-sweet chocolate chips for a nice balance with the cream cheese. You can swap for milk chocolate or dark chocolate depending on your taste.
Mini Marshmallows (optional): Adding these creates extra gooey pockets inside. They can be skipped or replaced with small cream cheese chunks if you want pure cheesecake flavor without the marshmallow texture.
How Do You Get the Perfect Soft and Chewy Texture in These Cookies?
The creamy texture comes from balancing cream cheese and butter while not overbaking. Follow these tips:
- Use softened (not melted) butter and cream cheese, then cream them well for airiness.
- Mix just until combined after adding dry ingredients to avoid tough cookies.
- Watch the baking time closely — cookies should have set edges but slightly soft centers when taken out.
- Let cookies cool on the baking sheet a few minutes before moving them. This lets them firm up while staying soft inside.
- Optional: Press a mini marshmallow or cream cheese chunk inside dough balls for gooey surprises.
Equipment You’ll Need
- Mixing bowls – a large one for creaming butter and cream cheese, and another for dry ingredients; easy to keep things organized.
- Electric mixer or stand mixer – makes blending butter and cream cheese smooth and fluffy without tiring your arm.
- Measuring cups and spoons – to get the right amounts of sugar, flour, and baking soda, so your cookies turn out just right.
- Baking sheets – flat and sturdy for even baking; line with parchment paper for easy cleanup and no sticking.
- Spoon or cookie scoop – helps portion the dough evenly so cookies bake uniformly and look nice.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate chips to add a sweeter, creamier touch that complements the cheesecake flavor.
- Add chopped pecans or walnuts for a bit of crunch and a nutty contrast to the soft, creamy cookie.
- Stir in some mini butterscotch chips for a rich caramel-like twist that pairs well with cream cheese.
- Mix in fresh raspberries or dried cranberries for a tart pop that cuts through the richness beautifully.
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- Mini marshmallows (optional, for creaminess and texture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and 10–12 minutes to bake each batch. Plus, you’ll want to let the cookies cool 5 minutes on the baking sheet before moving them to a wire rack to cool completely. So, plan for about 30 minutes from start to finish for baking.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep your cookies from sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and brown sugar, then beat until the mixture is light and combined. Next, add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
3. Add the Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined — be careful not to overmix. Then fold in the chocolate chips evenly throughout the dough.
4. Scoop and Optional Gooey Center:
Scoop the cookie dough onto the prepared baking sheets using a rounded tablespoon, spacing them about 2 inches apart. If you want an extra gooey center, gently press a mini marshmallow or small cream cheese chunk into the middle of each dough ball.
5. Bake and Cool:
Bake for 10-12 minutes until the edges are set but the centers look a little soft — this keeps the cookies tender and chewy. Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to wire racks to cool completely.
6. Enjoy!
Serve these soft and creamy chocolate chip cheesecake cookies with a glass of milk or your favorite drink. They’re best enjoyed fresh but stay delicious for several days thanks to the cream cheese moisture!
Can I Use Frozen Cream Cheese for These Cookies?
It’s best to use softened cream cheese for smooth mixing. If your cream cheese is frozen, thaw it overnight in the fridge and bring to room temperature before using to avoid lumps in your dough.
Can I Substitute the Butter with Margarine or Oil?
Butter adds flavor and texture that margarine or oil can’t fully replicate. If needed, margarine can work, but avoid using oil as it will change the cookie’s texture, making it less tender and rich.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Just thaw at room temperature before enjoying.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just let it sit at room temperature for 15 minutes before scooping and baking as usual.
