Chocolate Chip Cheesecake Cookies Recipe
Chocolate Chip Cheesecake Cookies are the ultimate dessert mashup that combines two beloved classics into one irresistible treat—soft, chewy chocolate chip cookies with a luscious cream cheese filling hidden inside. These show-stopping cookies feature a buttery chocolate chip cookie dough wrapped around a sweet, tangy cheesecake center that stays perfectly creamy after baking. What makes these cookies truly special is the surprise element: bite through the golden, chocolate-studded exterior to discover the rich, velvety cheesecake filling that creates an amazing contrast in both flavor and texture.
Whether you make them with a cream cheese mixture baked right into the cookie dough or stuff them with frozen cheesecake filling for a gooey center, these cookies deliver bakery-quality results that will have everyone asking for the recipe. The combination of sweet chocolate chips, tangy cream cheese, and vanilla-scented cookie dough creates a flavor profile that’s both familiar and exciting. Perfect for special occasions, holiday cookie exchanges, or simply when you can’t decide between cheesecake and cookies, these impressive treats prove you can have both in every delicious bite.
Table of Contents
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 12-14 minutes
Total Time: 2 hours (including freezing time)
Servings: 18-20 cookies
Difficulty Level: Medium
Cuisine Type: American
Course: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
- Two classic desserts in one—chocolate chip cookies meet creamy cheesecake filling
- Surprise creamy center creates an impressive wow factor perfect for parties and gifts
- Soft, pillowy texture with tangy cheesecake flavor that sets these apart from regular cookies
- Make-ahead friendly—freeze the filling in advance for easier assembly
Ingredients
For the Cream Cheese Filling
- 6-8 ounces cream cheese, softened to room temperature
- ⅓-¾ cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Chip Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2½-2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½-1 teaspoon salt (kosher or sea salt)
- 1½-2 cups semi-sweet chocolate chips
Optional Add-Ins
- Mini chocolate chips for decoration
- Extra chocolate chips for topping before baking
- White chocolate chips for variety
Ingredient Quality Tips: Room temperature cream cheese is crucial—cold cream cheese will be lumpy and difficult to mix smoothly. Similarly, softened butter (not melted) creates the best cookie texture. Freeze the cheesecake filling portions for at least 1 hour before assembling—this prevents it from oozing out during baking. Use a combination of brown and white sugar for ideal chewy texture with crispy edges.
Equipment Needed
Essential Tools
- 2 large baking sheets
- Parchment paper or silicone baking mats
- Stand mixer or electric hand mixer
- Large mixing bowls
- Small mixing bowl
- Medium cookie scoop (2 tablespoons)
- Small spoon or teaspoon for filling
- Wire cooling rack
Optional Tools
- Kitchen scale for precise measurements
- Ice cream scoop for uniform cookies
- Plastic wrap for chilling dough
Step-by-Step Instructions
- Make the cheesecake filling: In a small bowl, beat softened cream cheese, powdered sugar, and vanilla extract with a mixer or whisk until completely smooth with no lumps. The mixture should be creamy and well combined.
- Freeze the filling: Line a small baking sheet or plate with parchment paper. Using a teaspoon or small cookie scoop, place 18-20 heaping teaspoons (about 2 teaspoons each) of the cream cheese mixture onto the parchment. Freeze for at least 1 hour, or until almost completely frozen solid. This step is essential for easy assembly.
- Prepare cookie dough: While filling freezes, line 2 large baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Cream butter and sugars: In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. Scrape down sides as needed.
- Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until smooth and well combined, about 1 minute.
- Combine dry ingredients: With mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined and no flour streaks remain. Don’t overmix. Fold in chocolate chips with a spatula until evenly distributed.
- Portion the dough: Using a medium (2-tablespoon) cookie scoop, portion out all the cookie dough and roll into balls. You should have about 38-40 balls total (2 per cookie).
- Assemble the cookies: Preheat oven to 350°F (175°C). Flatten one dough ball into a flat circle in your palm. Remove one frozen cheesecake filling portion and place it in the center of the flattened dough. Take a second dough ball, flatten slightly, and place on top of the filling. Pinch the edges together completely to seal, making sure no filling is exposed. Gently roll between palms to smooth into a ball.
- Chill assembled cookies: Place sealed cookie balls on prepared baking sheets, spacing them about 3 inches apart. Refrigerate the assembled cookies while the oven preheats, at least 15-20 minutes. This prevents excessive spreading.
- Bake: Bake for 12-14 minutes, until edges are set and lightly golden but centers still look slightly underdone. The tops may crack slightly—this is normal. Don’t overbake or cookies will be dry.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes—they’ll continue to set as they cool. Transfer to a wire rack to cool completely. The cheesecake filling will be very hot initially but will firm up as cookies cool.
Alternative Method (No Stuffing): Beat 2 tablespoons butter with ¼ cup cream cheese, then add sugar, honey, egg, and vanilla. Mix in flour, baking soda, salt, and chocolate chips. Drop by tablespoon onto baking sheets and bake 8-10 minutes for simpler cream cheese-flavored cookies.
Pro Tips for Success
- Freeze the cheesecake filling completely—this is crucial to prevent it from oozing out during baking
- Use room temperature cream cheese to avoid lumps in the filling
- Seal the cookie dough edges thoroughly with no gaps, or filling will leak
- Refrigerate assembled cookies before baking to prevent excessive spreading
- Don’t overbake—cookies should look slightly underdone in centers for chewy texture
- Let cookies cool on the baking sheet for 5 minutes before moving to help them set properly
Substitutions & Variations
- Simpler version: Mix cream cheese directly into cookie dough for cream cheese chocolate chip cookies (no stuffing required)
- Different chocolate: Use milk chocolate chips, dark chocolate chunks, or white chocolate chips
- Add-ins: Fold in chopped nuts, toffee bits, or caramel chips along with chocolate chips
- Vegan option: Use vegan butter, vegan cream cheese, and flax eggs for plant-based version
- Gluten-free: Substitute 1:1 gluten-free flour blend for all-purpose flour
- Mini cookies: Make smaller cookies using 1 tablespoon dough portions with less filling
- Double chocolate: Add ¼ cup cocoa powder to cookie dough for chocolate cookies with cheesecake filling
Storage & Make-Ahead Tips
- Room Temperature: Store in airtight container for 1-2 days only
- Refrigerator: Store in airtight container for up to 5-7 days due to cream cheese filling. Let sit at room temperature 10-15 minutes before serving for best texture.
- Freezer: Freeze baked cookies in freezer-safe container for up to 2 months. Thaw at room temperature for 1 hour before serving.
- Make Ahead: Prepare cheesecake filling up to 2 days ahead and keep frozen until ready to assemble. Cookie dough can be made ahead, refrigerated up to 3 days, or frozen for up to 3 months.
- Freeze before baking: Assemble cookies completely, freeze on baking sheet until solid, then store in freezer bags. Bake from frozen, adding 2-3 minutes to baking time.
Serving Suggestions
- Serve slightly warm (10-15 seconds in microwave) for an extra gooey cheesecake center
- Dust with powdered sugar just before serving for an elegant presentation
- Pair with cold milk, hot coffee, or vanilla ice cream
- Arrange on a decorative platter with fresh berries for parties
- Package individually in clear bags tied with ribbon for beautiful homemade gifts
- Serve alongside other desserts on a cookie board for variety
Nutrition Information (Per Serving)
Calories: 265 | Protein: 3 g | Carbohydrates: 32 g | Fat: 14 g | Fiber: 1 g | Sugar: 19 g | Sodium: 180 mg
Nutrition values are approximate and based on 20 cookies
FAQ
1. Why do I need to freeze the cheesecake filling?
Freezing the filling makes it solid, which prevents it from oozing out when you wrap the cookie dough around it and during baking. Skip this step and the filling will leak everywhere.
2. Can I make these without stuffing the filling inside?
Yes! You can make a simpler version by incorporating cream cheese directly into the cookie dough. This creates a cheesecake-flavored cookie that’s easier to make.
3. Why are my cookies flat?
Make sure to refrigerate assembled cookies before baking, use room temperature (not melted) butter, and don’t overbake. Also ensure your baking soda is fresh.
4. Can I use low-fat cream cheese?
Full-fat cream cheese works best for proper texture and flavor. Low-fat versions may make the filling too runny or less creamy.
5. How do I prevent the filling from leaking?
Freeze the filling completely solid, seal the cookie dough edges thoroughly with no gaps, and refrigerate assembled cookies before baking.
6. Can I make these ahead for a party?
Yes! Bake them 1-2 days ahead and store refrigerated in an airtight container. You can also freeze assembled unbaked cookies and bake fresh when needed.
Recipe Notes
Chocolate Chip Cheesecake Cookies represent the modern American baking trend of combining multiple classic desserts into one hybrid creation. This style of “stuffed cookie” gained popularity in the 2010s through food blogs and social media, where bakers began experimenting with hidden fillings like Nutella, peanut butter cups, and cream cheese mixtures. The cheesecake filling version specifically appeals to those who love both chocolate chip cookies and New York-style cheesecake, bringing together the best elements of each dessert. The technique of freezing the filling before wrapping it in dough is borrowed from professional bakery methods, making these home-baked cookies taste like they came from a gourmet cookie shop. Today, these cookies remain popular for special occasions, holiday baking, and as impressive homemade gifts that showcase baking skills while delivering maximum flavor impact.
