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Chocolate Chip Cheesecake Cookies Recipe
5 from 4 votes

Chocolate Chip Cheesecake Cookies Recipe

Chocolate chip cookies and cheesecake collide. Chocolate Chip Cheesecake Cookies look like typical cookies at first glance--until you take a bite and discover the creamy cheesecake center. Amp up your cookie game with these easy recipe!

Prep Time
20 mins
Cook Time
12 mins
Chill Time
1 hr 30 mins
Total Time
2 hrs 2 mins
Servings: 24 cookies
Calories: 301 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cookie Dough
  • 1 ¼ cup butter softened, salted
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 egg large
  • 2 ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips mini morsels
For the Filling
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Make the cookie dough by beating the softened butter with both sugars for several minutes, until fully blended.
  2. Add in vanilla and eggs. Beat until combined.
  3. Add flour and baking soda, mixing just until blended. Fold in chocolate chips.
  4. Chill cookie dough in refrigerator for at least 30 minutes.
  5. For the filling, beat cream cheese, powdered sugar, and vanilla until fully combined, about 3-4 minutes. Chill in refrigerator until ready to use.
  6. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  7. Using a 2 Tablespoon cookie scoop, scoop cookie dough into palm of your hand and flatten into a circle (about 2-inches to 2 1/2-inches). Place on parchment paper at least 4 inches apart (I put 4 cookies on a sheet at a time).
  8. Using a small scoop, drop about 1 Tablespoon of cheesecake filling into the center of each cookie dough circle. Using the 2 Tablespoon scoop, grab another scoop of cookie dough, flatten in your hand and place gently over the cheesecake.
  9. Pick up the entire cookie and press edges together so that cheesecake doesn't come out. Place back on cookie sheet. Repeat for remaining cookies. Press a few extra chocolate chips on top, before baking, if desired.
  10. Bake in preheated oven for 12-14 minutes. The cookies will have lightly golden edges, but be sure to not OVERBAKE them. You want them a little soft in the center (I always err on undercooking vs overcooking).
  11. Allow cookies to sit on cookie sheet for 5-8 minutes to cool (they will continue to cook slightly) and then remove them to cool completely on a wire rack.
  12. Refrigerate cookies for at least one hour before serving for best flavor!

Notes

  • Chilling the dough before baking is completely optional. The results turn out the same. HOWEVER, I found the dough easier and less sticky to handle after chilling for about 30 minutes.
  • Store cookies in airtight container in the refrigerator. They're so good cold!

Nutrition Information

Serving 1cookie Calories 301kcal (15%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g (35%) Cholesterol 50mg (17%) Sodium 168mg (7%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 301

% Daily Value*

Serving 1cookie
Calories 301kcal 15%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Cholesterol 50mg 17%
Sodium 168mg 7%
Fiber 1g 4%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.