Chocolate Chip Cheesecake Cookies Recipe

It’s true that some recipes come together out of pure curiosity. I had a block of cream cheese sitting in my fridge, leftover from another recipe, and I wasn’t in the mood for a full cheesecake. Cookies seemed like the easier route, but I didn’t want just another batch of chocolate chip cookies. So, I decided to blend the two ideas—and that’s how these Chocolate Chip Cheesecake Cookies were born.

The moment they came out of the oven, I knew I had stumbled onto something special. They weren’t just soft; they had this creamy, almost velvety texture that made them different from any cookie I’d baked before. The cream cheese gave them a slight tang, cutting through the sweetness, while the chocolate chips added just the right touch of indulgence. It was the kind of balance that made them impossible to eat just one.

If you’ve ever wished for a cookie that’s a little more decadent but still ridiculously easy to make, this is the one. No rolling, no fancy techniques—just mix, chill, and bake. The hardest part? Waiting for them to cool before digging in.

What Are Chocolate Chip Cheesecake Cookies?

These cookies are a cross between classic chocolate chip cookies and a rich, creamy cheesecake. The addition of cream cheese creates an ultra-soft texture, while powdered sugar gives them a delicate sweetness. They’re light, slightly chewy, and packed with chocolate chips in every bite.

• 1 1/4 cups All-purpose Flour
• 1/4 cup Cornstarch
• 1/2 teaspoon Baking Powder
• 1/4 cup Unsalted Butter, softened
• 4 oz Cream Cheese, softened
• 1 Large Egg
• 1 tablespoon Milk
• 1/2 teaspoon Vanilla Extract
• 1 1/4 cups Powdered Sugar
• 5-6 tablespoons Mini Chocolate Chips

Essential Tools

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Baking sheets
• Parchment paper
• Wire cooling rack

Step-by-Step Instructions

Step 1: Prepare the Dry Mix

In a medium bowl, whisk together the flour, cornstarch, and baking powder. This step ensures even distribution of the dry ingredients for a uniform texture. Set aside.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, use an electric mixer to beat the butter and cream cheese until smooth and creamy. This should take about 1-2 minutes.

Step 3: Add the Wet Ingredients

Mix in the egg, milk, and vanilla extract until fully combined. The mixture may look a little thin at this stage, but that’s normal.

Step 4: Incorporate the Powdered Sugar

Gradually add the powdered sugar, beating until the mixture becomes fluffy. This step helps aerate the batter, making the cookies light and soft.

Step 5: Form the Dough

Gently fold in the dry ingredients until everything is well combined. Stir in the mini chocolate chips, making sure they’re evenly distributed. Cover the dough and refrigerate for 1 hour to firm up.

Step 6: Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 7: Shape the Cookies

Take the chilled dough and form 24-26 small balls, placing them 1.5 inches apart on the baking sheets. Slightly flatten each one with your fingertips.

Step 8: Add Extra Chocolate Chips

For extra indulgence, sprinkle a few more mini chocolate chips on top of each cookie.

Step 9: Bake

Bake the cookies for 10 minutes, or until they just start to turn golden around the edges. They should look slightly underbaked in the center—this keeps them soft.

Why You’ll Love This Recipe

– Soft, creamy, and loaded with chocolate chips

– Easier than making a full cheesecake

– Perfectly balanced sweetness

– Great for gifting, parties, or just treating yourself

– Kid-friendly and freezer-friendly

Mistakes to Avoid & Solutions

1. Skipping the chilling time

The dough needs to chill for at least 1 hour to prevent spreading.

2. Overbaking the cookies

Remove them from the oven when they’re still slightly soft in the center. They firm up as they cool.

3. Not using softened butter and cream cheese

If they’re too cold, they won’t blend properly, leading to a lumpy dough.

4. Adding too many chocolate chips

Stick to the recommended amount so the dough doesn’t become too heavy.

Serving and Pairing Suggestions

– Enjoy with a glass of cold milk or hot coffee.
– Serve alongside fresh berries for a light, fruity contrast.
– Crumble over vanilla ice cream for an extra indulgent dessert.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to a week.

Freezer: Store in a sealed container for up to 3 months. Thaw at room temperature before eating.

FAQs

1. Can I use regular chocolate chips instead of mini ones?
Yes, but mini chocolate chips distribute more evenly throughout the dough.

2. Why do my cookies look underbaked?
That’s intentional! They firm up as they cool, keeping them soft and chewy.

3. Can I make the dough ahead of time?
Absolutely! You can refrigerate it for up to 48 hours before baking.

4. What’s the best way to soften butter and cream cheese quickly?
Let them sit at room temperature for 30 minutes, or microwave for 10-15 seconds (be careful not to melt them).

5. Can I add nuts?
Yes! Chopped pecans or walnuts would add a nice crunch.

Tips & Tricks

– Use a cookie scoop for evenly-sized cookies.
– Don’t overmix the dough—stir just until combined.
– Sprinkle a tiny pinch of sea salt on top before baking for a flavor boost.

Recipe Variations

Double Chocolate Version: Replace 1/4 cup of flour with cocoa powder for a rich chocolate dough.

Nutty Cheesecake Cookies: Add 1/4 cup of finely chopped pecans or walnuts.

Cinnamon Swirl Twist: Swirl in 1 teaspoon of cinnamon for a warm spice flavor.

Final Thoughts

These cookies started as a way to use up extra ingredients, but now they’re a staple in my kitchen. They’re soft, a little chewy, and have that unmistakable cheesecake richness in every bite.

I’ve made them for casual get-togethers, as a late-night treat, and even as a last-minute dessert when guests drop by. They never disappoint. If you’re looking for a cookie that’s familiar yet unique, easy yet indulgent, these are worth a try. Just be warned—they have a way of disappearing faster than you expect.