Name: Chocolate Chip Cheesecake Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup cream cheese, softened; ½ cup butter, softened; ¼ cup granulated sugar; ½ cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1½ cups all-purpose flour; ½ tsp baking soda; 1 cup chocolate chips

Why You’ll Love This Recipe

I love how these cookies bring together two of my favorite desserts in one simple, satisfying treat. The cream cheese makes them incredibly soft and gives a subtle tang that balances out the sweet chocolate chips. They’re great for everyday baking and special occasions alike.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cream cheese, softened
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup chocolate chips

directions

I start by preheating the oven to 350°F (175°C).

In a large bowl, I beat together the cream cheese, butter, sugar, and brown sugar until the mixture is smooth and creamy.

Then I add in the egg and vanilla extract, mixing until everything is well combined.

In another bowl, I whisk together the flour and baking soda. I gradually add this dry mixture into the wet ingredients, stirring just until combined.

I gently fold in the chocolate chips.

Using a spoon or cookie scoop, I drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them evenly.

These bake for 10 to 12 minutes, just until the edges are lightly golden.

After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields 24 cookies.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: 190 kcal per cookie

Variations

Sometimes I mix in white chocolate chips or swirl a bit of raspberry jam into the dough for a fruity contrast. Chopped nuts like pecans or walnuts also work beautifully for added crunch. For extra indulgence, I sandwich two cookies with a spoonful of cream cheese frosting.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze for up to 2 months. To reheat, I give them a quick 8-10 second microwave blast to bring back their soft texture.

FAQs

Can I use low-fat cream cheese?

I prefer using full-fat for the richest flavor and best texture, but low-fat can work if that’s what I have on hand.

Why is my dough too sticky?

Softened cream cheese can make the dough softer than typical cookie dough—chilling it for 15–20 minutes helps if it’s too sticky to handle.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it in the fridge until I’m ready to bake.

Do these cookies spread much while baking?

They spread slightly, but they tend to keep a nice rounded shape, especially if I chill the dough beforehand.

Can I freeze the unbaked cookie dough?

Absolutely—I scoop it into balls and freeze them on a tray before transferring to a bag. Then I bake straight from frozen, adding a minute or two to the baking time.

Conclusion

These chocolate chip cheesecake cookies are a dreamy mash-up of two classic treats. They’re soft, rich, and packed with melty chocolate in every bite. Whether for a casual snack or a holiday platter, they never disappoint and always leave me wanting just one more.