Chocolate Chip Cheesecake Cookies

Table of Contents

1. Ingredients
2. Substitutions and Additions
3. How to Make Chocolate Chip Cheesecake Cookies
4. How To Serve Chocolate Cream Cheese Cookies
5. Why You'll Love This Recipe for Chocolate Chip Cookies and Cream Cheese
6. Recipes FAQ
7. Serving FAQ
8. Storage FAQ
9. JUMP TO RECIPE

Chocolate chip cheesecake cookies mix two favorite desserts into one soft, gooey treat. Each bite melts with creamy cheesecake and chocolate chips. You can bake a batch fast with basic pantry ingredients. These cookies stay soft and sweet, even after a few days.

This recipe is easy to follow with step-by-step photos and simple directions. You’ll also find pro tips and tricks for perfect cookies. Don’t miss the most frequently asked questions—we’ve included all the answers you need.

You can make cheesecake chocolate chip cookies in only an hour, and they turn out soft, sweet, and gooey every time. They're perfect for parties, bake sales, holidays, or anytime you crave a rich homemade treat.

Cream cheese adds a smooth, creamy center that makes these cookies stand out. Plus, chocolate chips melt into every bite for extra fun.

What you'll need to make this chocolate cream cheese cookies recipe:

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ cup cornstarch
• ½ cup salted butter, softened
• 8 ounces cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• ½ cup miniature semi-sweet chocolate chips, plus more to top the cookies if desired

MIX-INS: Instead of mini chocolate chips, add pecans, M&M candies, sprinkles, toffee bits, or crushed Oreo cookies to your cookie dough.

Follow along with our step-by-step pictures, easy instructions, and helpful tips and tricks to bake these cookies today. You’ll learn exactly how to make this cheesecake cookies recipe from scratch. Let’s get started!

FIRST STEP: In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.

SECOND STEP: In a large bowl, with an electric mixer or stand mixer, beat butter and cream cheese together until light and fluffy (about 2 minutes on medium speed).

THIRD STEP: Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the bowl.

FOURTH STEP: Add powdered sugar and continue beating to combine and make a fluffy batter.

FIFTH STEP: Turn the mixer on low speed and gradually add the dry ingredients and the heavy cream and mix to combine.

SIXTH STEP: Beat in ½ cup of mini chocolate chips just until combined.

SEVENTH STEP: Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.

EIGHTH STEP: Preheat the oven to 350°F and line baking sheets with parchment paper. 

NINTH STEP: Use a cookie scoop to make balls from the chilled dough. Space cookie dough balls 2 inches apart on the prepared cookie sheets.

Place the cookie sheets into the freezer for 5 minutes.

TENTH STEP: After 5 minutes, remove each baking sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball.

Press each ball gently on the top to flatten slightly. Sprinkle additional mini chips over the tops of the cookie dough.

ELEVENTH STEP: Bake for 9 to 10 minutes until the dough has spread into smooth cookies and the cookies are just barely beginning to brown on the bottom edges. 

TWELFTH STEP: Transfer cookies to a wire rack and allow them to cool.

There are so many fun ways to serve a chocolate chip cream cheese cookie! This recipe works for all ages, seasons, and special events.

• Party trays and potlucks: Bring these cookies to birthdays, bake sales, or potlucks—they always disappear fast. Serve with lunch lady peanut butter bars or Oreo truffles for a fun dessert spread.
• Holiday cookie tins: Add these to your Christmas, Easter, or Valentine’s Day cookie boxes. Pair them with lemon sugar cookies or Reese's crinkle cookies for a sweet mix.
• After-school treats or sleepovers: Kids love the soft texture and sweet flavor! Serve with funfetti cupcakes or no bake chocolate pudding pie for an easy treat table.

Chocolate chip cream cheese cookies have earned a permanent spot on our must-bake list—and our readers feel the same. They’re soft, gooey, and packed with creamy cheesecake and rich chocolate chips. Even better, they come together fast with simple ingredients you probably already have on hand.

They’re perfect for just about any occasion. Kids love them, grown-ups sneak extras, and they’re easy enough to make on a busy weeknight. With their soft texture, sweet flavor, and make-again appeal, it’s no surprise these cookies keep getting five-star reviews.

Can I chill the dough before baking chocolate chip cheesecake cookies?
Yes, chilling the dough helps keep the cookies thick and soft. Chill for at least thirty minutes for the best results.

Why do my chocolate chip cheesecake cookies spread too much?
Warm dough spreads fast in the oven. Always chill your dough and use a cool baking sheet to keep cookies thick.

Do I need to soften the cream cheese first?
Yes, soft cream cheese blends better. Let it sit at room temperature for thirty minutes before mixing.

Can I mix the dough by hand instead of using a mixer?
Yes, you can make chocolate chip cheesecake cookies by hand. Just stir well until everything is fully combined.

What kind of chocolate chips work best for this cookie recipe?
Use semisweet chocolate chips for the best balance of sweetness. Milk chocolate chips work too, but the cookies will taste sweeter.

Why are my cookies dry instead of soft?
Overbaking makes cookies dry. Bake just until the edges set, and let them finish on the hot pan outside the oven.

Can I make the cookie dough ahead of time?
Yes, you can prep the cookie dough in advance. Chill it overnight and bake the next day for fresh, soft cookies.

How do I know when the cookies are done baking?
The edges should look set, and the centers should look slightly soft. They’ll finish baking as they cool.

Do I need to line the baking sheet with parchment paper?
Yes, parchment paper helps keep the cookies from sticking. It also makes cleanup quick and easy.

Should I serve chocolate chip cheesecake cookies warm or cooled?
Let the cookies cool before serving. The cream cheese sets better, and the flavor stays rich and soft.

What would be a good topping to add before serving these cookies?
You can dust the cookies with powdered sugar right before serving for a fun and pretty finish.

Are chocolate chip cheesecake cookies good for holidays or special events?
Yes, these cookies work great for birthdays, holidays, and bake sales. They feel special without being too fussy.

What’s a fun way to serve these cookies for a group?
Stack them in a cookie jar or line them in gift bags for take-home treats at parties or school events.

Follow the directions, tips, and tricks below to keep your chocolate chip cheesecake cookies fresh and soft for as long as possible. You’ll find the best ways to store leftovers, when to refrigerate, and how to reheat without drying them out. We’ve also included clear answers to the most common questions, so you know exactly what to do.

Do I need to refrigerate chocolate chip cheesecake cookies?
Yes, because of the cream cheese, you’ll need to store these cookies in the fridge after they cool.

How long do chocolate chip cheesecake cookies last in the fridge?
These cookies stay fresh in an airtight container in the fridge for up to 5 days.

What’s the best way to store leftover cookies?
Place cookies in a single layer inside an airtight container. Use parchment paper between layers to keep them from sticking.

Can I freeze chocolate chip cheesecake cookies?
Yes, freeze the baked cookies in a sealed freezer-safe container or bag for up to three months.

How do I thaw frozen cookies?
Let the cookies sit at room temperature for thirty minutes, or thaw overnight in the fridge for a softer texture.