Chocolate Chip Cheesecake Cookies (Soft, Creamy & Bakery-Style)

These Chocolate Chip Cheesecake Cookies combine everything we love about classic chocolate chip cookies with the luscious richness of cheesecake. Cream cheese in the dough makes the cookies extra soft, slightly tangy, and irresistibly creamy inside—no filling, no fuss, just pure cookie bliss.

Overview of Recipe Content

These cookies are perfect for:

• Cookie swaps
• Holiday baking
• Everyday treats
• Cheesecake lovers

Why you’ll love them

• Ultra-soft and thick
• Cream cheese keeps them tender for days
• Easy, one-bowl-friendly recipe
• Bakery-style results at home

What they taste like

Buttery, vanilla-kissed cookies with pools of chocolate and a subtle cheesecake tang—soft in the center with lightly golden edges.

Ingredients (Full & Complete)

Cookie Dough

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips (semi-sweet or milk chocolate)

Tools Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper

Substitutions & Additions

• Use white chocolate chips for a cheesecake vibe
• Add mini chocolate chips for even distribution
• Chill dough for thicker cookies
• Sprinkle flaky salt on top before baking

How to Make Chocolate Chip Cheesecake Cookies

Step 1: Cream the Base

In a bowl, beat butter and cream cheese until smooth and fluffy. Add granulated sugar and brown sugar; beat until light.

Step 2: Add Wet Ingredients

Mix in egg and vanilla until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Step 4: Make the Dough

Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips.

Step 5: Chill (Optional but Recommended)

Chill dough for 30 minutes for thicker cookies.

Step 6: Bake

Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets and bake 10–12 minutes, until edges are set and centers look soft.

Step 7: Cool

Let cookies cool on the pan for 5 minutes before transferring to a rack.

What to Serve with Cheesecake Cookies

• Cold milk or almond milk
• Coffee or espresso
• Hot chocolate
• Vanilla ice cream

Tips for Making Them Perfect

• Use full-fat cream cheese
• Don’t overbake—soft centers are key
• Chill dough for bakery thickness
• Measure flour accurately

Storage Instructions

• Room temperature: 2 days
• Refrigerator: Up to 5 days
• Freezer: Dough or baked cookies up to 2 months

General Information

Cream cheese in cookie dough is a classic bakery trick—it adds moisture, richness, and keeps cookies soft longer than butter alone.

Frequently Asked Questions

Do these taste like cheesecake?
They have a subtle tang, not overpowering—perfectly balanced.

Can I skip chilling?
Yes, but chilling helps prevent spreading.

Can I use low-fat cream cheese?
Full-fat works best for texture and flavor.

Conclusion

These Chocolate Chip Cheesecake Cookies are the kind of recipe you make once and then keep forever. Soft, rich, and just a little indulgent—they’re proof that a small twist (hello, cream cheese!) can turn a classic into something unforgettable.

You may also love:

• https://poulef.com/chocolate-chip-cookies
• https://poulef.com/cream-cheese-desserts
• https://poulef.com/bakery-style-cookies
• https://poulef.com/soft-cookie-recipes
• https://poulef.com/easy-dessert-recipes

Interactive Elements

Leave a review if you bake them!
Share your cookies on Pinterest and tag me:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Approx. Per Cookie)

Calories	Carbs	Fat	Protein
190	22g	10g	3g

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