Name: Irresistible Chocolate Chip Cheesecake Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1/2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups chocolate chips (semi-sweet or a mix with dark chocolate)

Imagine sinking your teeth into a perfectly golden chocolate chip cookie, only to be surprised by a creamy, tangy cheesecake center. These Irresistible Chocolate Chip Cheesecake Cookies deliver the best of both dessert worlds: the nostalgic comfort of a chocolate chip cookie and the luxurious indulgence of cheesecake. Whether you’re hosting a gathering or just looking to elevate your cookie game, these are bound to impress.

With a crisp edge, gooey chocolate pockets, and a rich cheesecake filling, they hit all the right notes. These cookies look decadent and taste even better. Ideal for freezing ahead or serving warm out of the oven, they promise a crowd-pleasing treat every single time.

What Kind of Chocolate Chips Work Best for These Cookies?

For the richest flavor and gooey texture, use a mix of semi-sweet and dark chocolate chips. Semi-sweet chips keep it classic while dark chocolate adds depth and balances the sweetness of the cheesecake filling. If you’re feeling bold, toss in some chopped chocolate chunks for pockets of melty bliss.

Ingredients for the Irresistible Chocolate Chip Cheesecake Cookies

Cream Cheese: This is the heart of the cheesecake filling. Use full-fat cream cheese for the creamiest, richest texture.

Granulated Sugar: Balances the tanginess of the cream cheese and sweetens the filling.

Vanilla Extract: A hint of vanilla brings warmth and rounds out the cheesecake flavor.

All-Purpose Flour: Provides structure for the cookie dough.

Baking Soda: Helps the cookies rise and develop that perfect chewy bite.

Salt: Enhances all the flavors and balances the sweetness.

Unsalted Butter: Gives the dough its rich, buttery base. Soften it at room temperature for easier mixing.

Brown Sugar: Adds moisture and a caramel-like depth to the cookie dough.

Eggs: Bind everything together while contributing to a chewy texture.

Chocolate Chips: Use a generous amount to ensure each bite is loaded with chocolate.

How To Make the Irresistible Chocolate Chip Cheesecake Cookies

Step 1: Make the Cheesecake Filling

In a bowl, beat together cream cheese, granulated sugar, and a splash of vanilla extract until smooth. Scoop small dollops (about 1 tsp each) onto a parchment-lined baking sheet and freeze until solid, about 1 hour.

Step 2: Prepare the Cookie Dough

In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture into the wet mixture. Fold in chocolate chips.

Step 3: Assemble the Cookies

Scoop a heaping tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another tablespoon of dough, sealing the edges. Roll gently to form a ball.

Step 4: Bake to Golden Perfection

Place cookie dough balls on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12–14 minutes or until the edges are golden and centers are just set. Cool on the sheet for 5 minutes before transferring to a wire rack.

How to Serve and Store These Cookies

Serve these cookies warm for a gooey center or chill them for a firmer bite. They make the perfect dessert for parties, cookie swaps, or cozy nights in. Pair them with a glass of cold milk or a cup of espresso.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze baked cookies or unbaked dough balls (without cheesecake center) for up to 2 months.

Frequently Asked Questions

Can I use low-fat cream cheese?

Full-fat cream cheese works best for a creamy filling that holds up when baked. Low-fat versions may become watery or grainy.

Can I freeze the cookie dough?

Yes! Freeze the assembled cookie dough balls for up to 2 months. Bake straight from the freezer—just add a few extra minutes to the baking time.

How do I keep the cookies from spreading too much?

Chill the dough before baking and ensure the cheesecake centers are fully frozen.

Can I make these without chocolate chips?

You can swap the chocolate chips for chopped nuts, white chocolate, or toffee bits for a fun variation.

Do they need to be refrigerated after baking?

Not necessarily. They can stay at room temperature for a few days, but refrigerating helps keep the cheesecake centers firm.

Want More Cookie Ideas with a Twist?

If you love these Irresistible Chocolate Chip Cheesecake Cookies, you’ll probably enjoy these other favorites:

Red Velvet Cookies with Cream Cheese Frosting for a bold and vibrant treat.
Lemon Churro Cookies if you love zesty citrus with cozy spices.
Peanut Butter Blossom Cookies for a nostalgic classic with a creamy twist.
Chocolate Crinkle Sandwich Cookies with a rich ganache filling.
Cheesecake-Stuffed Caramel Apple Cookies for a taste of fall year-round.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for dark chocolate chips or add a caramel drizzle? Maybe you doubled the cheesecake layer? I’d love to hear your spin on it.

Questions or tweaks welcome too—let’s inspire each other to bake better!