Chocolate Chip Cheesecake Cookies
These chocolate chip cheesecake cookies are soft, gooey and delicious! The vanilla cheesecake filling is so smooth and creamy. The cookies are buttery, sweet and melt in your mouth tasty. These cheesecake stuffed cookies are great for holidays, birthdays, and more!
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Why You’ll Love This Recipe
- These chocolate chip cheesecake cookies are a fun twist on the classic cookie.
- They are easier than they appear.
- The vanilla cheesecake filling is so rich and decadent! Try these Chocolate Cheesecake Cookies too!
- The cookies are buttery and delicious.
- Be sure to try this Peanut Butter Cheesecake too.
- With gluten free flour, these cookies are gluten free.
- They are great for many occasions.
- Check out these Strawberry Cheesecake Cookies or this Oreo Cheesecake for another fun dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for chocolate chip cheesecake cookies. Scroll down to the recipe card for full ingredients list and instructions.
Both cream cheese and powdered sugar make up the cheesecake filling. I have not tried this recipe using dairy free or Vegan cream cheese, but I guess it would work. Use softened cream cheese. It is much easier to cream softened cream cheese than cold cream cheese.
Use cold butter straight from the fridge for the cookie dough. This helps prevent the cookies from spreading too much. I have not tried using dairy free butter in this recipe, but the cookies may spread even less.
Both granulated sugar and light brown sugar sweeten these cookies. If using coconut sugar, the cookies will be darker in color.
Eggs help bind the cookies together. I have not tried using an egg substitute in this specific recipe, but I have had success substituting ¼ cup unsweetened applesauce for 1 egg. So, this recipe would need ½ cup applesauce in place of the 2 eggs. See these Eggless Chocolate Chip Cookies for more tips and tricks.
Both gluten free 1 to 1 flour and all purpose flour work well. Almond flour, coconut flour, cassava flour, and oat flour are all different so they are not recommended.
Baking soda helps these cookies rise while baking.
A little vanilla extract adds a delicious classic cookie flavor.
Any type of chocolate chips work! Dark chocolate, milk chocolate, semisweet chocolate and mini chocolate chips work well. In addition, white chocolate chips or chocolate chunks are great options.
Taste & Texture
These chocolate chip cheesecake cookies taste like classic cookies with a sweet vanilla cheesecake filling. They are buttery, sweet and chocolaty.
The texture is soft, pillowy, gooey and creamy. These cookies are not dry, bland or boring.
How to Make
Step 1
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2
Make cheesecake filling. In the bowl of a stand mixer, beat softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until no clumps of cream cheese remain.
Step 3
Scoop out 1 teaspoon sized balls of cheesecake filling. Place on a parchment lined pan. Repeat for all cream cheese mixture. Then, place pan in the freezer.
Step 4
Then, make cookie dough. In a clean bowl in the stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
Step 5
Add in eggs and vanilla. Then, stir to combine.
Step 6
Add in flour and baking soda. Stir until thick dough is formed.
Step 7
Fold in chocolate chips. Remove cheesecake balls from freezer.
Step 8
Use spoon to scoop large balls of dough onto lined baking pan. Flatten each ball of dough. Place a cheesecake ball in the middle of each flattened cookie.
Step 9
Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
Step 10
Use hands to fully enclose cheesecake ball with cookie dough.
Step 11
Bake for 10 minutes or until middles of cookies are just barely set.
Step 12
Finally, remove from oven. Allow the cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.
Expert Tips & Tricks
Use softened cream cheese! This is key to yielding a creamy cheesecake filling. Softened cream cheese easily creams together with the powdered sugar.
Beat cream cheese and powdered sugar until smooth and creamy. Beat until no clumps of cream cheese remain.
Use cold butter right from the fridge. This prevents the cookies from spreading too much.
Beat butter and sugars until no clumps of butter remain. This usually takes 2 to 3 minutes in a stand mixer.
The cookie dough is slightly thicker than most cookie doughs.
To assemble the cookies, refer to the photos above.
Fully enclose the balls of cheesecake filling with cookie dough.
Do not over bake! These chocolate chip cheesecake cookies are meant to be gooey. They are done baking when the middles of the cookies are just barely set.
Flavor Variations & Add Ins
These chocolate chip cheesecake cookies are delicious! Consider adding these to the dough before baking.
White chocolate chips
Chopped Oreos
Mini chocolate chips
Dash of cinnamon
Chocolate chunks
How to Serve & Store
Serve chocolate chip cheesecake cookies once cool enough to handle. They are soft and gooey so handle with care.
Serve these cookies with a tall glass of milk, coffee, or hot chocolate.
For the ultimate dessert, serve with ice cream or whipped cream.
Due to their cream cheese filling, I suggest storing these cookies in the fridge.
These chocolate chip cheesecake cookies freeze well.
Frequently Asked Questions
Sure! Make cookie dough up to 48 hours ahead of time. Allow the dough to sit at room temperature for about 20 minutes before forming cookies.
Yes.
Both gluten free 1 to 1 flour and all purpose flour work well. Use your preference. I do not recommend any other type of flour.
Yes, the cream cheese needs to be soft. Otherwise, it will not mix well with the powdered sugar.
You May Also Like
- Raspberry Cheesecake Cookies
- Blueberry Cheesecake Cookies
- Small Batch Chocolate Chip Cookies
- Levain Chocolate Chip Cookies
- Gluten Free Cheesecake
If you make this chocolate chip cheesecake cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Chocolate Chip Cheesecake Cookies
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
Chocolate Chip Cookies
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 3½ cups flour, gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make cheesecake filling. In the bowl of a stand mixer, beat softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until no clumps of cream cheese remain.
- Scoop out 1 teaspoon sized balls of cheesecake filling. Place on a parchment lined pan. Repeat for all cream cheese mixture. Place pan in freezer.
- Then, make the cookie dough. In a clean bowl of the stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla. Stir to combine.
- Add in flour and baking soda. Stir until a thick dough is formed.
- Fold in chocolate chips. Remove cheesecake balls from freezer.
- Use spoon to scoop large balls of dough onto lined baking pan. Flatten. Place a cheesecake ball in the middle of each flattened cookie.
- Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
- Use hands to fully enclose cheesecake ball with cookie dough.
- Bake for 10 minutes or until middles of cookies are just barely set.
- Finally, remove from oven. Allow the cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.
Notes
- Use softened cream cheese.
- Beat cream cheese and powdered sugar until no clumps of cream cheese remain.
- Beat cold butter and sugars until butter is completely creamed.
- The cookie dough will be thick.
- See photos above for visual reference.
- Do not over bake cookies!
- In my oven, 10 minutes was the perfect baking time. They will seem a little under done, but will very slightly firm up while cooking.
- Store cookies in the fridge for up to 4 days.
- This recipe makes about 18 large thick cookies.
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28 Comments on “Chocolate Chip Cheesecake Cookies”
These chocolate chip cookies were the best! Thanks for sharing the recipe!
Yum! You had me at stuffed with cheesecake!! These are definitely on my list to make. Thanks for all the tips on how to get that cheesecake filling into the middle of the cookies.
This recipe idea is genius! You’ve made me so hungry….
The cream cheese filling is divine!
One of the best cookies I’ve ever had! And my family loved them as well! Thanks for this wonderful recipe!
These chocolate chip cheesecake cookies are such a delight! A fun twist on regular chocolate chip cookies!
What an awesome combo!:) These chocolate chip cheesecake cookies are fun to make and have a different twist of sweet and cheesy cream cheese.:) Thanks!
they turn out so chewy and gooey, perfect cookies to enjoy and make with kids.
I had so much cream cheese to use, so this recipe was perfect. Your tips were very helpful too. They came out great
These chocolate chip cheesecake cookies are to die for! Everyone here loved them. Thank you!