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Chocolate Chip Cheesecake Cookies

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close up overhead shot of a bunch of Chocolate Chip Cheesecake Cookies
You will love the soft texture and creamy flavor of these delectable chocolate chip cheesecake cookies that take a classic cookie and make them even better. Inspired by: Sweet Spicy Kitchen
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Table of Contents
  1. CHOCOLATE CHIP CHEESECAKE COOKIES INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE CHIP CHEESECAKE COOKIES
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

If you love creamy cheesecake and cookies, then these delightful melt-in-your-mouth chocolate chip cheesecake cookies are just the thing for you. These soft and chewy cookies have a sweet cream cheese flavor along with everything we love about a classic chocolate chip cookie that is sure to please.

We can help you find your favorite cookie recipe here. Check out our gooey Twix cookies and our blueberry cookies that feature lovely bursts of fresh berries inside.

close up shot of a plate of Chocolate Chip Cheesecake Cookies

CHOCOLATE CHIP CHEESECAKE COOKIES INGREDIENTS

Chocolate Chip Cheesecake Cookies raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

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

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HOW TO MAKE THIS CHOCOLATE CHIP CHEESECAKE COOKIES

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

Chocolate Chip Cheesecake Cookies process shot of ingredients in a bowl

STEP TWO: 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).

PRO TIP:

Make sure the cream cheese is at room temperature so that you don’t have any lumps in the cream cheese mixture.

Chocolate Chip Cheesecake Cookies process shot of butter and cream cheese in a bowl

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

Chocolate Chip Cheesecake Cookies process shot of ingredients in a bowl

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

Chocolate Chip Cheesecake Cookies process shot of ingredients in a bowl

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

Chocolate Chip Cheesecake Cookies process shot of ingredients whisked in a bowl

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

Chocolate Chip Cheesecake Cookies process shot of chocolate chips added to ingredients in a bowl

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

PRO TIP:

The dough is really sticky. You could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator – which makes the dough manageable enough to scoop and then blast chill it in the freezer to make it manageable enough to roll into smooth balls.

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

STEP NINE: 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.

Chocolate Chip Cheesecake Cookies process shot of scoops of dough placed onto a cookie sheet

STEP TEN: 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.

PRO TIP:

The smooth balls and flattening them a little bit really makes a picture-perfect cookie and also help them to bake evenly.

Chocolate Chip Cheesecake Cookies process shot chocolate chips sprinkled on top of dough

STEP ELEVEN: 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. 

Chocolate Chip Cheesecake Cookies process shot after cookies are baked

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

HOW TO SERVE

These would be a sweet treat to add to holiday cookie trays. Everyone will love the creamy cheesecake flavor. Of course, there’s nothing wrong with saving these to enjoy yourself. Add a cup of tea, whipped hot chocolate or homemade pumpkin spice latte for a cozy treat.

STORAGE

ON THE COUNTER: Store these chewy cookies in an airtight container for up to 5 days.

IN THE FREEZER: This sweet treat can be frozen in an airtight container for up to 3 months.

overhead shot of a plate of Chocolate Chip Cheesecake Cookies with a bowl of chocolate chips and glasses of milk

These are so soft and creamy and a little dense, just like little pillows of deliciousness. The hints of cheesecake will take a favorite cookie over the top. It will become your favorite chocolate chip cookies and will be a hit with the whole family (and try our salted caramel chocolate chip cookie bars, too, for another comforting treat). 

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies?

This easy recipe can be frozen in an airtight container for up to three months.

Can I store these cookies in the fridge?

We wouldn’t recommend storing them in the fridge as they will lose the soft texture that makes them so delicious.

Can I mix in other ingredients instead of the chocolate chips?

Mini M&Ms, toffee bits, blueberries, nuts or crushed cookies would all give these cookies a little something extra.

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close up overhead shot of a bunch of Chocolate Chip Cheesecake Cookies

Chocolate Chip Cheesecake Cookies

5 from 4 votes
You will love the soft texture and creamy flavor of these delectable chocolate chip cheesecake cookies that take a classic cookie and make them even better. 
Inspired by: Sweet Spicy Kitchen
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 24 cookies

Ingredients
  

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

Instructions
 

  • In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
  • In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
  • Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
  • Add in powdered sugar and continue beating to combine and make a fluffy batter.
  • Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
  • Beat in ½ cup of mini chocolate chips just until combined.
  • Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.
  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
  • After 5 minutes, remove the cookie 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.
  • 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.
  • Transfer cookies to a cooling rack and let them cool.

Notes

PRO TIP: Make sure the cream cheese is at room temperature so that you don’t have any lumps in the cream cheese mixture.
 
PRO TIP: The dough is really sticky. You could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator – which makes the dough manageable enough to scoop and then blast chill it in the freezer to make it manageable enough to roll into smooth balls.
 
PRO TIP: The smooth balls and flattening them a little bit really makes a picture-perfect cookie and also help them to bake evenly.

Nutrition

Sodium: 95mg | Calcium: 26mg | Vitamin C: 1mg | Vitamin A: 298IU | Sugar: 12g | Fiber: 1g | Potassium: 81mg | Cholesterol: 39mg | Calories: 201kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 10g | Protein: 3g | Carbohydrates: 25g | Iron: 1mg
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  1. Joan Hollshwandner says

    5 stars
    I made a double batch. But you said that you should not refrigerate them but you can freeze them. I refrigerated them and the family thought they tasted better.

  2. Shanna-Kay Currie says

    5 stars
    When freezing are you speaking of the cookies or left over dough.. in the sence of just making a small batch

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