These Chocolate Chip Cheesecake Cookies are the perfect treat for anyone that loves soft, melt in your mouth, chewy cookies. They are dense, yet fluffy, a bit chewy, and the flavor is somewhere between cheesecake and classic chocolate chip cookie. One of the best recipes I’ve ever created, these cheesecake cookies are oh so delicious and one of my favorite desserts my whole family loves.
These Chocolate Chip Cheesecake Cookies are no ordinary chocolate chip classic cookie recipe! Apart from the usual cookie dough ingredients, these cookies include cream cheese and powdered sugar, making the cookies ultra-smooth and slightly tangy like a creamy cheesecake! The cream cheese in the recipe adds to the unique pillow soft, yet chewy texture.
Serve these with a cup of coffee or cup of tea as a snack, as an after-school treat, or whenever your sweet tooth needs to be satisfied! If you’re anything like me then you’ll enjoy all kinds of chocolate chip cookies such as Oatmeal Chocolate Chip Cookies, Peanut Butter Chocolate Chip Cookies, Double Chocolate Chip Cookies, and Pumpkin Chocolate Chip Cookies.
Ingredients for these Cheesecake Chocolate Chip Cookies
- all-purpose flour
- cornstarch – cornstarch gives an ultra smooth, soft and tender mouth-feel to cookies, it lightens the all-purpose flour and makes a great substitute instead of using cake flour.
- baking powder and baking soda – these are our leaveners
- cream cheese – be sure the cream cheese is room temperature so that it mixes easily and smoothly into the cookie dough
- salted butter – if you substitute unsalted butter, go ahead and add ½ teaspoon salt with your dry ingredients
- large eggs at room temperature – bringing the eggs to room temperature before adding them to the cookie batter helps the ingredients to cream together properly and also allows the eggs to hold more volume, yielding a fluffier cookie.
- powdered sugar – using confectioner’s sugar rather than granulated or brown sugar really give these cookies a unique texture – they have a soft, pillowy chew
- vanilla extract
- heavy cream – we add the cream into the cookie dough to help break up the dry ingredients. It also holds volume and adds creaminess to the cookies.
- mini semi-sweet chocolate chips
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Use Oreo cookie bits, toffee bits, nuts, sprinkles, or your favorite candies such as M&Ms instead of the chocolate chips, or make an assortment of cookies.
- These Chocolate Chip Cheesecake Cookies can also be modified to suit specific holidays or themes such as adding pink food coloring for Valentine’s day or using red and blue M&Ms for 4th of July cheesecake cookies.
- Use white chocolate chips instead of milk chocolate or add cocoa powder for a chocolate cheesecake cookie.
- Get creative and transform your single cookies into cookie sandwiches using cream cheese buttercream frosting to keep them together.
Step 1: In a large bowl, add the flour, baking soda, baking powder, and cornstarch to a bowl. Whisk together then set aside.
Step 2: In a medium bowl, beat together the butter and cream cheese. You can use an electric mixer or a stand mixer. Beat until fluffy.
Step 3: Add in the eggs and vanilla extract into the cream cheese mixture and continue beating.
Step 4: Add in the powdered sugar and beat until light and fluffy.
Measure your ingredients properly. Fluff the flour in the container where it is stored. Then spoon it into your measuring cup without tamping it down. Too much flour makes tough, dry cookies.
Step 5: With the mixer on low speed, rotate between adding the heavy cream and the sifted dry ingredients until the dough is evenly combined. Do not overmix.
Step 6: Fold in the mini chocolate chips and pop the dough into the refrigerator in an airtight container or bowl covered in plastic wrap to chill for at least 30 minutes.
Step 7: Preheat oven to 350°F. Since we are chilling the dough during preparation, I like to turn the oven on just before I start rolling the chilled dough into balls.
Step 8: Use a cookie scoop to make balls from the chilled dough and place them 2″ apart on a prepared cookie trays or cookie sheet. Place the cookie sheets into the freezer for 5 minutes.
Step 9: After this brief chill, you can roll the dough into smooth cookie dough balls in your hands.
Step 10: Press each ball gently on the top to flatten slightly.
Step 11: For picture perfect cookies, sprinkle with additional mini chips over the tops of the cookie dough. Bake the cookies for 9-10 minutes – you’re looking for an even spread and a hint of golden brown on the bottom edges of the cookies. Cool on a cooling rack once out of the oven.
Tips For Making Chocolate Chip Cheesecake Cookies
- To ensure all ingredients are well incorporated, scrape the sides of the bowl with a rubber spatula while mixing.
- Smoothing the balls and then flattening them will ensure that you get a picture-perfect cookie. It also helps them to bake evenly!
- You can use a cookie scoop to scoop out your chocolate chip cookie dough but I find a spoon works just as well. This is a sticky dough, so chilling helps and then using utensils so that your fingers are touching the dough is helpful.
- Bake time will vary slightly with your oven and cooking environment. Look for a nice, even spread and a hint of golden brown on the edges of the cookies to tell that they are cooked through. They will be soft and just a bit doughy in the center.
Once completely cool, you can either store your chocolate chip cheesecake cookies in the fridge for up to 5 days or in the freezer for up to 3 months.
It’s normal for this cookie dough to be sticky. If it’s too sticky for you to manage the dough then refrigerate for 30 minutes to scoop and then blast chill it in the freezer which will make it manageable enough so that you can roll the scooped dough into smooth balls. This is the quickest way to get your fluffy cookies done.
Yes! I’ve used all-purpose flour in this recipe but you could use gluten-free flour such as Bob’s Red Mill instead.
If you tried this Chocolate Chip Cheesecake Cookie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chocolate Chip Cheesecake Cookies
- 2 ½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 oz. 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
- 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 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 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to make balls from the chilled dough. Space 2” 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 with additional mini chips over the tops of the cookie dough.
- Bake for 9-10 minutes until the dough has spread into smooth cookies and the cookies are just barely beginning to brown on the bottom edges.
- These are so soft and creamy and a little dense – they’re like little pillows of deliciousness.
- 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.
- The smooth balls and flattening them a bit really make a picture-perfect cookie and also helps them to bake evenly.
- Cook times will vary slightly with your oven and the temperature of the dough (depending on how long you’ve chilled the cookies.) Look for a nice, even spread and a hint of golden brown on the edges of the cookies to tell that they are cooked through. They will be soft and just a bit doughy in the center.