Chocolate chip cheesecake cookies combine the best qualities of two beloved desserts in one treat. They have the chew and warmth of a traditional chocolate chip cookie, but with the smooth creaminess of cheesecake folded directly into the dough. The result is a cookie that is tender, velvety, and uniquely flavorful.
These cookies are consistently popular on Pinterest because they photograph beautifully: slightly pale, thick centers with golden edges, studded with chocolate chips and sometimes dusted with a light powdered sugar finish. They also offer something different from the classic chocolate chip cookie, making them a perfect recipe for bloggers and creators looking to stand out while staying within a familiar flavor profile.
This guide walks through the ingredients, method, common mistakes, and expert baking tips to help you create bakery-quality chocolate chip cheesecake cookies every time.
What Makes Chocolate Chip Cheesecake Cookies Special?
These cookies are different from typical chocolate chip cookies for three main reasons:
Cream cheese in the dough
Instead of just butter, the fat is a blend of butter and cream cheese. Cream cheese adds richness, moisture, and a soft, pillowy crumb.
A tender, creamy center
The cookies remain soft for days and never dry out, thanks to the cream cheese.
Balanced sweetness
The tang from the cream cheese prevents the cookies from tasting overly sweet, even with plenty of chocolate chips.
The flavor is nostalgic yet elevated. They’re the kind of cookies that feel fancy enough for a holiday cookie platter but simple enough for a weekday dessert.
Ingredient Breakdown
Each ingredient plays an important role in achieving the signature cheesecake-inspired texture.
Cream cheese
Creates the creamy, tender texture. Always use full-fat brick cream cheese.
Unsalted butter
Adds richness and helps the cookies brown around the edges.
Granulated sugar
Sweetens the cookies while keeping the crumb light.
Brown sugar
Adds moisture and deepens flavor with a slight caramel note.
Egg
Binds the dough and keeps the cookies soft.
Vanilla extract
A classic component of both cheesecake and cookies.
All-purpose flour
Forms the structure without making the cookies heavy.
Cornstarch
Keeps the cookie delicate and soft, similar to the texture of cheesecake.
Baking soda
Provides lift and prevents overly dense cookies.
Salt
Balances sweetness and enhances the chocolate and cream cheese notes.
Chocolate chips
Semi-sweet or dark chips pair perfectly with the mild tang of the cream cheese.
Optional additions
White chocolate chips
Mini chocolate chips
Chocolate chunks
Cinnamon or espresso powder for flavor complexity
These ingredients work together to create a cookie that feels rich and indulgent, yet not too sweet or heavy.
Soft Chocolate Chip Cheesecake Cookies
Equipment
- hand mixer or stand mixer
- mixing bowls
- baking sheets
- parchment paper
- Cookie scoops
- wire cooling rack
Ingredients
- 1 cup unsalted butter barely softened
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs cold
- 1 tablespoon vanilla extract
- 3 1/4 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 teaspoon fine sea salt or 1 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 8 ounces cream cheese cold
- 1/4 cup granulated sugar for cheesecake filling
- 1 teaspoon vanilla extract for cheesecake filling
Instructions
- In a small mixing bowl, combine the cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla. Beat for about 2 minutes until light and fluffy.
- Using a small cookie scoop (1 to 1½ tablespoons), scoop 12 portions of filling onto a parchment-lined baking sheet. Flatten each slightly and freeze for about 20 minutes.
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar for 1 minute. Add eggs and vanilla and mix just until combined.
- Add flour, baking soda, salt, and cornstarch. Mix on low speed until combined. Fold in chocolate chips. If dough is too sticky, add 1–2 tablespoons more flour.
- Scoop 24 cookie dough balls (about 2 tablespoons each). Flatten 12, place one frozen cheesecake disc in the center, then top with another dough ball and seal edges completely. Chill in refrigerator for 30 minutes.
- Place 6 cookies per baking sheet and bake 10–12 minutes, or until golden on the edges but soft in the center. Let cool on pan for 10 minutes before transferring to a wire rack.
Notes
• Don’t overbake—cookies should look slightly underdone for the softest centers.
• Make ahead: Cookie dough can be prepped and refrigerated for up to 2 days before baking.
• Freeze baked cookies up to 2 months; thaw at room temperature before serving.
Step-by-Step Instructions
Step 1: Cream butter, cream cheese, and sugars
Creaming is essential. The goal is to whip air into the mixture so the cookies bake soft and fluffy.
Step 2: Add egg and vanilla
Mix until incorporated, but do not overbeat.
Step 3: Whisk dry ingredients separately
This ensures even distribution of cornstarch, baking soda, and salt.
Step 4: Combine dry and wet ingredients
Mix only until the flour disappears.
Step 5: Fold in chocolate chips
Save a few for topping the cookie dough balls before baking.
Step 6: Chill the dough
Because the dough contains cream cheese, chilling helps control spread and enhances flavor.
Step 7: Scoop and shape
Make equal dough balls for even baking. Press extra chocolate chips on top.
Step 8: Bake until edges are set
The centers should still look soft and pale. They will continue to firm up during cooling.
Step 9: Cool on the baking sheet
This helps maintain the cheesecake-like texture.
Texture Tips for Perfect Cookies
Cream cheese changes how cookie dough behaves, so here are the most effective techniques for getting perfect results:
Use cold cream cheese
Cold cream cheese creates thicker, fluffier cookies.
Chill the dough
Chilling for at least 1 hour prevents overspreading and enhances flavor.
Bake at the right temperature
A slightly higher oven temperature helps keep the exterior golden while the center stays soft.
Scoop tall dough balls
Tall dough produces thicker cookies with a softer middle.
Do not overbake
Overbaked cheesecake-style cookies can become dry and lose their creamy texture.
Let them cool on the tray
Residual heat sets the cookies without drying them out.
These techniques guarantee cookies that are soft, creamy, and bakery-level delicious.
Why Cream Cheese Works So Well in Cookies
Cream cheese transforms the dough in several ways:
Moisture retention
The cookies stay soft for days.
Tangy flavor
Balances sweetness and complements chocolate.
Tender crumb
Cream cheese weakens gluten development, similar to how it tenderizes cheesecake batter.
Better structure
Cream cheese keeps cookies thick without using too much flour.
This ingredient elevates a traditional chocolate chip cookie into something more luxurious and unique.
Variations for Pinterest-Worthy Results
These variations are perfect for new blog posts, seasonal spins, or Pinterest boards:
Chocolate Chip Red Velvet Cheesecake Cookies
Add cocoa powder and a touch of red food coloring.
Chocolate Chip Lemon Cheesecake Cookies
Fold in lemon zest and swap some vanilla for lemon extract.
Triple Chocolate Cheesecake Cookies
Use dark, milk, and white chocolate chips.
Strawberry Cheesecake Cookies
Add freeze-dried strawberry powder.
Chocolate Chip Brownie Cheesecake Cookies
Swirl in ribbons of brownie batter.
Salted Chocolate Chip Cheesecake Cookies
Sprinkle sea salt on top for a gourmet finish.
These versions allow you to create multiple recipes from the same base dough.
Troubleshooting Guide
Cookies spread too much
Dough was not chilled long enough.
Cookies taste too dry
Too much flour; measure using the spoon-and-level method.
Cookies are overly thick
Dough may be too cold; let sit 10 minutes before baking.
Chocolate chips burn
Press chips onto the dough after baking instead of before.
Cookies crack on top
Common with cheesecake cookies; not a quality issue, but chilling dough helps reduce cracking.
This section helps readers avoid common mistakes and builds trust in your recipe.
How to Serve Chocolate Chip Cheesecake Cookies
These cookies pair beautifully with:
Coffee or espresso
Their tangy sweetness complements bold coffee.
Hot chocolate
A winter classic pairing.
Fresh berries
Adds brightness to balance richness.
Ice cream
Vanilla, strawberry, or caramel are great options.
Holiday dessert boards
Their pale, soft centers and chocolate chips look stunning on charcuterie-style dessert spreads.
They’re versatile enough to serve year-round but especially shine during holidays and special gatherings.
Storage and Freezing Instructions
Room temperature
Store in an airtight container for up to 5 days.
Refrigeration
They can be refrigerated for a cheesecake-like chilled texture.
Freezing baked cookies
Freeze up to 3 months. Thaw at room temp.
Freezing dough
Scoop into balls first. Bake from frozen with 1–2 extra minutes.
These cookies are well suited for meal prep, gifting, and holiday baking plans.
Frequently Asked Questions
Can I use low-fat cream cheese?
No. Full-fat is necessary for texture and structure.
Can I skip chilling the dough?
Not recommended. The cookies will spread too much.
Can I use white chocolate instead of regular chocolate?
Yes. White chocolate pairs especially well with cream cheese.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.
Can I add nuts?
Yes. Pecans, walnuts, or almonds work well.