If you’re searching for a treat that combines the dreamy tang of cheesecake with the classic charm of a chocolate chip cookie, look no further. This Irresistible Chocolate Chip Cheesecake Cookies Recipe brings together buttery cookies studded with melty chocolate chips and a subtle cream cheese richness in every bite. These cookies are soft, chewy, and a total showstopper at any gathering—plus, they’re incredibly easy to bake, making them the perfect sweet indulgence for both weeknights and special occasions.
Ingredients You’ll Need
There’s magic in simplicity, and these ingredients prove it! Each one is essential for building the flavor, texture, and mouthwatering aroma that make this Irresistible Chocolate Chip Cheesecake Cookies Recipe truly special. Here’s why you’ll want to use each component:
- Unsalted butter (1/2 cup, softened): Keeps the cookies rich and melt-in-your-mouth tender. Make sure it’s room temperature for easy creaming!
- Cream cheese (4 oz, softened): Adds that lush, tangy cheesecake flavor and keeps the cookies soft for days.
- Granulated sugar (1/2 cup): Sweetens the dough and lends a beautiful, crisp edge.
- Light brown sugar, packed (1/2 cup): Infuses the cookies with caramel notes and extra chewiness.
- Large egg (1): Binds everything together and ensures a tender crumb.
- Vanilla extract (1 teaspoon): Deepens the cookie’s flavor and brings out that classic bakery aroma.
- All-purpose flour (1 3/4 cups): Provides the perfect amount of structure for a soft, thick cookie.
- Baking soda (1/2 teaspoon): Gives the cookies a subtle lift for that perfect bite.
- Salt (1/2 teaspoon): Balances the sweetness and amplifies every flavor.
- Semi-sweet chocolate chips (1 1/2 cups): The star add-in—melty pockets of chocolate in every bite!
How to Make Irresistible Chocolate Chip Cheesecake Cookies Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper; this prevents sticking and ensures an even bake. Giving your cookies the right surface to bake on makes all the difference in achieving those perfectly golden bottoms without any sticking drama.
Step 2: Cream Butter, Cream Cheese, and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to blend together the softened butter, cream cheese, granulated sugar, and light brown sugar. Beat on medium-high until the mixture is fluffy and light in color. This step incorporates air, creating a soft and tender base for your Irresistible Chocolate Chip Cheesecake Cookies Recipe.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat until everything is completely combined. This sets the stage for a cookie dough with the perfect balance of moisture and aroma—trust your nose, it will start smelling amazing!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly dispersed, avoiding any bitter surprises in a bite. Gradually add the dry mixture to the wet mixture, mixing gently until just combined—overmixing can make your cookies tough, so go easy here.
Step 5: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips until they’re evenly spread throughout the dough. Don’t over-mix—just enough to ensure chocolate in every cookie! The results: those dreamy pockets of chocolate classic to any Irresistible Chocolate Chip Cheesecake Cookies Recipe.
Step 6: Scoop and Bake
Use a tablespoon or a cookie scoop to portion the dough onto your prepared baking sheets, spacing the cookies about two inches apart so they don’t crowd each other while baking. Pop them into the oven and bake for 10–12 minutes, until the edges are just turning golden and the centers still look a little soft. That’s how you get chewy perfection!
Step 7: Cool and Enjoy
Let the cookies rest on the baking sheets for five minutes—they’ll finish setting up and be easier to transfer. Then, move them to a wire rack to cool completely. If you can resist eating them all right away, you’ll be rewarded with a batch of the dreamiest cookies you’ve ever tasted.
How to Serve Irresistible Chocolate Chip Cheesecake Cookies Recipe
Garnishes
Take these cookies to the next level by topping them with a sprinkle of flaky sea salt right after baking for that sweet-savory combo. Or, add a gentle dusting of powdered sugar before serving for a touch of elegance—especially nice for special occasions or gifting.
Side Dishes
A glass of cold milk is the classic pairing, but these cookies also pair beautifully with a rich hot chocolate or strong espresso. If you want to turn dessert into an all-out celebration, serve with fresh berries or a scoop of vanilla ice cream for a delicious contrast.
Creative Ways to Present
For an extra-special presentation, sandwich a scoop of ice cream between two cookies for the best ice cream sandwich of your life. Stack them in a clear jar tied with a ribbon for a gorgeous homemade gift, or serve as part of a cookie platter for a party—their creamy tang will stand out next to any other treat!
Make Ahead and Storage
Storing Leftovers
These cookies stay delicious for several days. Store them in an airtight container at room temperature, and your Irresistible Chocolate Chip Cheesecake Cookies Recipe will keep their soft, chewy texture for up to four days. Slip a slice of bread in the container to help maintain moisture, if you’d like.
Freezing
Freeze baked cookies or unbaked dough balls for ultimate convenience. Place them in a single layer on a tray, then transfer to a freezer bag or container—this way, you can enjoy freshly baked cookies whenever the craving strikes for up to two months.
Reheating
If your cookies have been stored or frozen, bring them to room temperature, then reheat briefly in the microwave (about 10 seconds) or in a 300°F oven for a few minutes. This brings back that fresh-baked aroma and soft, gooey texture that makes the Irresistible Chocolate Chip Cheesecake Cookies Recipe shine.
FAQs
Can I use low-fat cream cheese?
It’s best to use full-fat cream cheese for the richest flavor and texture, but low-fat versions will still work in a pinch. Just note that your cookies might not be quite as tender and creamy.
Can I add nuts or other mix-ins?
Absolutely! Walnuts, pecans, or even dried cherries pair beautifully with the flavors in the Irresistible Chocolate Chip Cheesecake Cookies Recipe. Just fold in about 1/2 cup with the chocolate chips.
How do I make the cookies extra chewy?
For extra chewiness, slightly underbake the cookies so the centers remain soft. Using more brown sugar than white can also add extra moisture, but this recipe already strikes a great chewy balance.
Can I double the recipe?
Yes, this recipe doubles perfectly! Just make sure you have a large enough mixing bowl and plenty of baking sheets on hand. Batch baking is ideal for sharing these cookies with friends and family.
Why did my cookies spread too much?
This can happen if the butter or cream cheese was too soft, or if the dough was overmixed. If your kitchen is warm, try chilling the dough for 30 minutes before baking to achieve the thick, chewy texture that makes this Irresistible Chocolate Chip Cheesecake Cookies Recipe so memorable.
Final Thoughts
There’s a real joy in trying something new yet comforting, and this Irresistible Chocolate Chip Cheesecake Cookies Recipe is just that. I hope you’ll give it a whirl—one batch and you’ll see why it’s quickly become a go-to favorite in my kitchen. Happy baking!
Print
Irresistible Chocolate Chip Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Irresistible Chocolate Chip Cheesecake Cookies are a delightful combination of creamy cheesecake and classic chocolate chip cookies. Soft, chewy, and bursting with flavor, they are sure to be a hit with everyone!
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Scoop dough onto prepared baking sheets and bake for 10–12 minutes until lightly golden.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For an extra-cheesecake flavor, add a few drops of lemon juice to the dough.
- Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
