There’s something deeply comforting about the smell of cookies baking in the oven, especially when those cookies are filled with melty chocolate chips and a creamy cheesecake center. These Chocolate Chip Cheesecake Cookies bring together two beloved desserts—classic chocolate chip cookies and rich, tangy cheesecake—into one irresistible treat that feels like a warm hug on a plate.

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I first came across a version of this cookie at a holiday cookie swap years ago. I remember biting into what looked like a regular chocolate chip cookie, only to discover that soft, creamy surprise tucked right in the center. It was love at first bite. Ever since then, these cookies have become a seasonal favorite in my kitchen, especially during the cooler months when we all start craving cozier bakes and sweeter comforts.

This recipe is the perfect blend of chewy cookie texture and that dreamy, cheesecake filling. They’re great for sharing at gatherings, tucking into lunchboxes, or enjoying with a quiet cup of tea or coffee. And the best part? They look impressive but are actually super easy to make. So even if you’re not a seasoned baker, don’t worry—I’ve got you covered.

Why You’ll Love This Recipe:

Two desserts in one: Chocolate chip cookie meets creamy cheesecake. Enough said.
Soft and chewy with a surprise center: Each bite is filled with creamy, melty goodness.
Make-ahead friendly: These freeze beautifully—perfect for planning ahead.
Crowd-pleasing: Ideal for parties, potlucks, or just when you want to treat yourself.

INGREDIENTS YOU’LL NEED:

For the Cheesecake Filling:

½ cup cream cheese, softened
¼ cup powdered sugar

For the Cookie Dough:

½ cup unsalted butter, softened
½ cup brown sugar
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup semisweet chocolate chips

HOW TO MAKE CHOCOLATE CHIP CHEESECAKE COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the cheesecake filling
In a small bowl, mix together the softened cream cheese and powdered sugar until smooth and creamy. This will be the luscious surprise hiding inside each cookie. Once combined, place small teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes. Chilling them makes stuffing the cookies so much easier!

Step 2: Prepare the cookie dough
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this takes about 2 to 3 minutes. Add in the egg and vanilla extract, then mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, stirring until a soft dough forms. Gently fold in the chocolate chips.

Step 3: Shape the cookies
Take about 1½ tablespoons of cookie dough and flatten it slightly in your hand. Place one of the frozen cheesecake dollops in the center, then cover it with another tablespoon of dough, sealing the edges so the cheesecake is completely encased. Roll gently to shape into a ball and place on a baking sheet. Repeat with the remaining dough.

Step 4: Chill and bake
Pop the tray of shaped cookies into the fridge for about 20 minutes. This helps the cookies keep their shape and prevents spreading.

Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

HELPFUL TIPS:

Chilling is key: Don’t skip chilling the cheesecake filling and the shaped cookie dough—it really helps everything stay neat and stuffed.
Use a cookie scoop: This helps keep the cookie sizes even, which is especially useful when you’re sandwiching two dough portions together.
Don’t overbake: The centers should still be soft when you take them out. They’ll continue to firm up as they cool.
Make them mini: Try using mini chocolate chips for a more even chocolate distribution in every bite.

DETAILS:

Prep Time: 45 minutes (includes chilling time)
Cook Time: 12–14 minutes
Total Time: About 1 hour
Yield: 12–14 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cookies are best eaten within a few days, but they also freeze beautifully. If you want to get ahead, make a double batch and freeze half the dough balls for future cookie cravings!

NUTRITIONAL INFORMATION (approx. per cookie):

Calories: 210
Fat: 12g
Carbohydrates: 25g
Sugar: 15g
Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make the dough ahead of time?
Absolutely! You can chill the dough for up to 24 hours before baking, or freeze the stuffed cookie dough balls and bake from frozen—just add a couple of extra minutes to the baking time.

Can I use low-fat cream cheese?
Yes, but keep in mind that full-fat cream cheese offers a creamier texture and richer flavor. Low-fat works, but the filling might be a little less luscious.

Do I need to use a stand mixer?
Not at all. A handheld mixer or even a sturdy spoon and a little elbow grease will do the job just fine.

STORAGE INSTRUCTIONS:

Store the baked cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen (baked or unbaked) for up to 2 months. To enjoy, thaw overnight in the fridge or warm gently in the microwave for that fresh-from-the-oven taste.

Related Recipes

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CONCLUSION

Chocolate Chip Cheesecake Cookies are the kind of treat that feels both familiar and exciting. They have that cozy, home-baked feel of a classic cookie, but with a little twist that makes them unforgettable. Whether you’re baking for the holidays, treating someone special, or just want something sweet on a chilly evening, these cookies are a total win. Don’t be surprised if they disappear in minutes—and if you’re anything like me, you might find yourself sneaking one before they’ve even cooled.