What are chocolate chip cheesecake cookies?

Chocolate chip cheesecake cookies are a decadent dessert that blends the chewy texture of chocolate chip cookies with a creamy cheesecake center or swirl. The result is a melt-in-your-mouth treat combining two classic favorites in every bite.

Can you make chocolate chip cheesecake cookies without baking?

Yes! No-bake chocolate chip cheesecake cookies can be made by mixing a cheesecake filling with crushed graham crackers or vanilla wafers and chocolate chips. Roll into balls and chill for a quick, oven-free treat.

How do you make chocolate chip cheesecake cookies from scratch?

Start by making a soft cookie dough with flour, cornstarch, baking powder, butter, cream cheese, egg, milk, and sugar. Fold in mini chocolate chips. Shape the dough, fill with a cream cheese mixture if desired, then bake until just golden for the perfect creamy, chewy cookie.

What are some creative variations of chocolate chip cheesecake cookies?

Mix up your cookies by using dark, white, or milk chocolate chips, adding nuts or dried fruit, or using flavored cream cheese like pumpkin spice or strawberry. For a festive touch, roll dough in sprinkles or add a stuffed center like caramel or Nutella.

how to make the Irresistible Chocolate Chip Cheesecake Cookies

how to make Chocolate Chip Cheesecake Cookies

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These Chocolate Chip Cheesecake Cookies combine the best of both worlds—soft, creamy cheesecake flavor and rich chocolate chips baked into fluffy cookies. They’re easy to make, irresistibly delicious, and perfect for any occasion!

Author: Emily
Prep Time: 15 minutes (plus 1 hour chill time)
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 24-26 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup powdered sugar
1 cup mini chocolate chips, plus extra for topping

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Instructions

In a medium bowl, combine flour, cornstarch, and baking powder. Set aside.
In a large bowl, beat the butter and cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the egg, milk, and vanilla extract, and continue mixing.
Add powdered sugar and mix until the mixture is fluffy.
Gradually add the dry ingredients and mix until a soft dough forms.
Fold in the mini chocolate chips. Cover and refrigerate the dough for 1 hour.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Shape the chilled dough into 24-26 balls and arrange them on the baking sheets, about 1.5 inches apart.
Flatten each ball gently with your hands or a flat object. Sprinkle extra mini chocolate chips on top if desired.
Bake for 10 minutes, until the edges are just set.
Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps prevent spreading and enhances the flavor.
You can substitute regular chocolate chips for mini chips if desired.
Store leftovers in an airtight container at room temperature for up to 4 days.
For an extra cheesecake flavor, add a few drops of lemon juice to the dough.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 2g
Cholesterol: 18mg

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