Today, I’m so excited to share one of my absolute favorite cookie recipes with you: Chocolate Chip Cheesecake Cookies. These delightful treats combine the comforting flavor of classic chocolate chip cookies with the creamy tang of cheesecake, creating a truly irresistible experience.
From start to finish, this recipe takes about 30 minutes, making it perfect for a quick baking project.
Jump To
Table of Contents
Why You’ll Love These Chocolate Chip Cheesecake Cookies
These aren’t just any chocolate chip cookies; they’re so much more!
- The tangy cheesecake filling perfectly complements the sweetness of the cookie and the richness of the chocolate chips.
- The texture is a dream, soft and chewy with a creamy center that melts in your mouth.
- They’re easy to make and require no chilling time, so you can satisfy your sweet cravings in no time.
- This recipe is a unique twist on a classic, offering a delightful surprise in every bite.
Key Ingredients for Chocolate Chip Cheesecake Cookies
Let’s talk about what goes into these amazing cookies. Each ingredient plays a special role in creating the perfect flavor and texture.
- 2 Tbsp. unsalted butter, softened to room temperature: Using softened butter is crucial for creating a smooth, creamy dough that mixes evenly.
- 1/4 cup cream cheese, softened to room temperature: The star of the filling! Softened cream cheese ensures a smooth, lump-free cheesecake swirl.
- 1/4 cup unrefined granulated sugar: Adds sweetness and helps to create a tender cookie.
- 2 Tbsp. honey: Honey adds a subtle sweetness and helps keep the cookies soft and moist.
- 1 large egg: Binds the ingredients together and adds richness.
- 1 tsp. vanilla extract: Enhances the flavors of all the other ingredients.
- 1 cup all-purpose flour: Provides structure to the cookies.
- 1/2 tsp. baking soda: Helps the cookies rise and become light and airy.
- 1/4 tsp. salt: Balances the sweetness and enhances the other flavors.
- 1/2 cup chocolate chips: Because no cookie is complete without chocolate!
Step-by-Step Instructions for Perfect Chocolate Chip Cheesecake Cookies
Here’s how to bring these Chocolate Chip Cheesecake Cookies to life, step by step. I’ve included a few extra details to help you along the way.
- Preheat oven to 350F and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside. This ensures the cookies don’t stick and bake evenly.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, combine butter, cream cheese, sugar, and honey, beating on medium-high speed until pale and fluffy. Add in the egg and vanilla, and continue beating until everything is well combined, scrapping down the sides of the bowl as necessary. Scrapping the bowl ensures everything mixes evenly, creating a smooth and creamy base.
- Reduce speed to low and slowly add flour, baking soda, and salt, mixing until just combined. Fold in chocolate chips. Be careful not to overmix the dough at this stage. Overmixing can lead to tough cookies.
- Drop dough by rounded tablespoon onto your prepared baking sheet, topping each cookie with a few additional chocolate chips if desired. Bake for 8-10 minutes, until edges begin to set and turn golden brown.
Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Letting them cool slightly on the baking sheet helps them set before moving them. Store in an airtight container for up to 1 week.
Expert Tips for Chocolate Chip Cheesecake Cookie Success
Want to take your cookies to the next level? Here are a few of my tried-and-true tips.
- Measure flour accurately: Too much flour can result in dry, crumbly cookies. I recommend using a kitchen scale for the most accurate measurement. If using measuring cups, spoon the flour into the cup and level it off with a knife.
- Don’t overmix the dough: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
- Use room temperature ingredients: Room temperature butter and cream cheese blend together more easily, creating a smooth and creamy batter.
- Chill the dough (optional): If you have time, chilling the dough for 30 minutes can help prevent the cookies from spreading too thin in the oven. If you’re looking for another great recipe to try, consider these Amazing Soft Pumpkin Cookies with Cinnamon Frosting.
Troubleshooting Common Chocolate Chip Cheesecake Cookie Problems
Sometimes things don’t go exactly as planned. Here’s how to troubleshoot common cookie issues.
- Cookies spread too thin: This could be due to using butter that is too soft, overmixing the dough, or not using enough flour. Try chilling the dough before baking.
- Cookies are too dry: This could be due to using too much flour or overbaking. Be sure to measure your flour accurately and check the cookies for doneness a minute or two before the recommended baking time.
- Cheesecake filling is too soft: Make sure your cream cheese is at room temperature and that you beat it well with the butter and sugar until light and fluffy. If the filling is still too soft, try chilling the dough before baking. For more ideas, check out our treats and drinks category!
Ingredient Substitutions for Chocolate Chip Cheesecake Cookies
Here’s a handy guide for ingredient swaps to accommodate different dietary needs or preferences.
| Ingredient | Substitution | Notes |
|---|---|---|
| All-Purpose Flour | Gluten-Free Flour Blend | May need to adjust liquid; check package instructions. |
| Granulated Sugar | Coconut Sugar | May slightly alter the texture and flavor. |
| Butter | Vegan Butter | Ensure it’s a 1:1 substitution and suitable for baking. |
| Cream Cheese | Vegan Cream Cheese | Choose a brand known for baking; may affect the filling’s firmness. |
| Egg | Flax Egg (1 tbsp flax + 3 tbsp water) | May alter texture slightly, making it chewier. |
Storing and Serving Your Chocolate Chip Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week.
For an extra treat, warm them slightly in the microwave before serving, I do this for about 10-15 seconds. They’re delicious on their own or with a scoop of vanilla ice cream.
Frequently Asked Questions
Here are some common questions I get about these cookies.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 2 months. Thaw overnight in the refrigerator before baking.
How can I adjust the recipe to make a smaller or larger batch?
Simply halve or double all the ingredients to adjust the batch size.
What types of cream cheese can I use?
I recommend using full-fat cream cheese for the best flavor and texture, but you can use low-fat if you prefer.
How do I make these cookies vegan?
Use vegan butter, vegan cream cheese, and a flax egg.
Why hasn’t my cheesecake filling firmed up?
Make sure your cream cheese is at room temperature and that you beat it well with the butter and sugar until light and fluffy.
Can I make a chocolate version of these cookies?
Yes, add 1/4 cup of cocoa powder to the dry ingredients.
Can I make these cookies without the filling?
Of course, you can omit the cream cheese to make regular chocolate chip cookies.
Conclusion
These Chocolate Chip Cheesecake Cookies are a delightful twist on a classic, offering a unique flavor and texture that will impress everyone. With their creamy cheesecake filling and rich chocolate chips, they’re the perfect treat for any occasion.
Now, I want to hear from you! Have you tried this recipe? What did you think? Leave a comment below with your questions or share your results. I can’t wait to hear from you!
Follow us on Pinterest for irresistible cookie recipes, quick baking ideas, and creative twists on classics, like these creamy, dreamy Chocolate Chip Cheesecake Cookies!
Chocolate Chip Cheesecake Cookies Recipe
Ingredients
Equipment
Method
- Preheat oven to 350F and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside. This ensures the cookies don’t stick and bake evenly.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, combine butter, cream cheese, sugar, and honey, beating on medium-high speed until pale and fluffy. Add in the egg and vanilla, and continue beating until everything is well combined, scrapping down the sides of the bowl as necessary. Scrapping the bowl ensures everything mixes evenly, creating a smooth and creamy base.
- Reduce speed to low and slowly add flour, baking soda, and salt, mixing until just combined. Fold in chocolate chips. Be careful not to overmix the dough at this stage. Overmixing can lead to tough cookies.
- Drop dough by rounded tablespoon onto your prepared baking sheet, topping each cookie with a few additional chocolate chips if desired. Bake for 8-10 minutes, until edges begin to set and turn golden brown. Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Letting them cool slightly on the baking sheet helps them set before moving them. Store in an airtight container for up to 1 week.
Notes
Tried this recipe?
Let us know how it was!Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
