These chocolate chip cheesecake cookies are a cheesecake lover’s dream come true! Picture soft, buttery chocolate chip cookies stuffed with cream cheese. This is the perfect combination of chocolate chip cookies and cheesecake!

There’s a reason my strawberry cheesecake cookies are so popular! Think soft, chewy and thick cookies loaded up with cheesecake, truly nothing better! These cheesecake chocolate chip cookies are just like that but packed with chocolate chips.

This is such a fun take on a classic chocolate chip cookie! Each chocolate chip cookie is stuffed with cheesecake just before baking, giving you the most delicious cheesecake cookie ever!

Why You’ll Love These Chocolate Chip Cheesecake Cookies

• These cream cheese chocolate chip cookies are just like your favorite traditional chocolate chip cookie but packed with a delicious cheesecake filling.
• The cream cheese filling is frozen before being stuffed in the chocolate chip cookie dough.
• You only need 12 simple ingredients, nothing fancy!
• You can easily make these cookies dairy free so they’re perfect if you have any food allergies

• Flour: I’ve used all purpose flour for these chocolate chip cheesecake cookies, but if you’re gluten intolerant you can use gluten free all purpose 1:1 baking flour.
• Cream Cheese: you can use regular cream cheese or vegan cream cheese. If using vegan cream cheese, make sure to use one with a coconut base.
• Butter: you can use regular butter or dairy free butter.
• Chocolate Chips: I love using semisweet chocolate chips
  , but you can use milk chocolate or dark chocolate chips. You can also chop up a chocolate bar!
• Powdered Sugar: if you’re using a vegan cream cheese, you’ll need to adjust the amount of powdered sugar!

Step by Step Instructions

Step 1: Line a baking sheet or a plate with parchment paper. In a small bowl, combine the cream cheese with the powdered sugar using a whisk or mixer.

Step 2: Place 19 heaping teaspoons of cream cheese on the parchment paper. Freeze for at least an hour, or until almost completely frozen.

Step 3: Once the cream cheese is almost frozen solid, line 2 baking sheets with parchment paper and set aside. Whisk the flour, salt and baking soda together in a bowl and set aside.

Step 4: In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the butter, brown sugar and granulated sugar together until light and fluffy. Mix in the egg, egg yolk and vanilla extract.

Step 5: Add the dry ingredients and mix until just combined. Stir in the chocolate chips.

Step 6: Scoop out one tablespoon sized balls of cookie dough onto the prepared baking sheet. Press the back of a teaspoon gently into the top of half of the cookie dough balls to create an indent.

Step 7: Remove the cheesecake filling from the freezer and place one into each of the cookies. Take a second ball of cookie dough and place it on top, pinching the sides to seal the cream cheese inside.

Step 8: Refrigerate the cookie dough balls and repeat with the remaining dough and second baking sheet. Preheat the oven to 350°Fahrenheit and leave the cookie dough in the fridge while the oven preheats.

Step 9: Bake the cookies one sheet at a time for 9-12 minutes, or until the edges are golden brown and the tops are set. Let the cookies cool on the baking sheet for 10-15 minutes before transferring to a wire cooling rack.

Expert Tips

• I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour if you use measuring cups, leading to dry cookies. If you aren’t using a kitchen scale, make sure to use the scoop and level method to measure your flour.
• To get the bakery style look, add chocolate chips on top of each cookie dough ball just before baking.
• I recommend keeping one cookie sheet with cookie dough balls in the fridge while the other bakes, that way the cheesecake filling doesn’t get too warm.
• Double check the amount of powdered sugar you need to use since it depends what type of cream cheese you’re using!

Storage Instructions

I recommend eating these cookies while they’re fresh! But you can store them in an airtight container for 3-4 days in the fridge. To freeze, place in a ziploc bag and let them thaw in the fridge when you’re ready to enjoy them.

Chocolate Chip Cheesecake Cookies

These chocolate chip cheesecake cookies are a cheesecake lover's dream come true! They’re just like your favorite traditional chocolate chip cookie but packed with a delicious cheesecake filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 25 minutes mins

Total Time 55 minutes mins

Servings 19 cookies

Calories 217 kcal

Equipment

• Baking Sheets
• Handheld Mixer or Standing Mixer

Ingredients

  

Cream Cheese Filling

• ¾ cup (170 g) cream cheese (regular or vegan)*, softened,  (6 oz) SEE NOTES
• ⅓ cup (40 g) powdered sugar* SEE NOTES if using vegan cream cheese

Cookies

• 1 cup (210 g) butter (regular or vegan), softened
• ¾ cup (150 g) white sugar
• ¼ cup (50 g) brown sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp baking soda
• ¼ tsp salt
• 2¾ cup (343 g) all-purpose flour * SEE NOTES
• ½-¾ cup semisweet chocolate chips

Instructions

 

• Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
• Place 19 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
• When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
• In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
• Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Stir in the chocolate chips.
• Scoop one tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
• Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see picture in post above), but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough.
• Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.
• Bake the cookies in the preheated oven one sheet at a time for 9-12 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.

 

POWDERED SUGAR: If you are using vegan cream cheese, decrease the powdered sugar to ¼ cup (30g). It’s softer than regular cream cheese so less icing sugar will make the filling firmer.

 

CREAM CHEESE: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.

 

FLOUR: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.

 

Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you’re ready to eat them.