Get ready to fall in love with these cheesecake-filled chocolate chip cookies! They’re the best of both worlds—classic chocolate chip cookies wrapped around a creamy, dreamy cheesecake center. Baked just right with chewy edges and gooey centers, every bite is a little piece of dessert heaven. Whether you’re sharing with friends or treating yourself, these cookies are sure to impress. Pro tip: a sprinkle of flaky sea salt on top takes them to the next level!
These cookies bring together two all-time favorites—chocolate chip cookies and creamy cheesecake—into one delicious bite. Each cookie is stuffed with a smooth cheesecake center that turns wonderfully gooey when you break them open. They’re rich, melty, and totally irresistible—don’t be surprised if everyone comes back for more!
Why You’ll Love This Recipe:
- It’s the best of both worlds: creamy cheesecake and soft chocolate chip cookies.
- Perfect for sharing (or not—we won’t judge!).
- Easy to make with everyday ingredients.
- You can make the dough ahead of time and bake when ready.
Cheesecake Chocolate Chip Cookies Recipe
Prep Time: 20 minutes
Cook Time: 15–18 minutes
Servings: Makes about 12 large cookies
Equipment Needed:
- Mixing bowls (medium and large)
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop (optional but helpful)
- Wire cooling rack
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set it to 325°F (lower than usual for cookies). This gentler heat helps bake the cookies evenly so the outsides don’t brown too fast while the centers are still gooey. Line your baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Make the cookie dough: In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and creamy (about 2 minutes). Add vanilla, the whole egg, and the extra yolk. Beat until the mixture becomes pale and fluffy. Gradually add in the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Prepare the cheesecake filling: In a separate bowl, beat the cream cheese until smooth using an electric mixer. Add the sugar and vanilla extract, and beat until the mixture is silky and uniform.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Press your thumb in the center to make a little well. Drop about 1 teaspoon of cheesecake filling into the center. Flatten another scoop of dough and place it on top. Gently seal the edges by pinching and rolling into a ball. Place the cookies on the prepared baking sheet, leaving at least 2 inches between them.
- Bake: Bake for 15 to 18 minutes, until the edges are golden brown but the centers still look a little soft. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
Variations to Try
- Swap the chocolate chips for white chocolate or dark chocolate chunks.
- Add crushed Oreos to the cheesecake filling for an extra surprise.
- Sprinkle a little sea salt on top before baking for a sweet-salty contrast.
Pro Tips
- Use a cookie scoop to keep cookie sizes consistent for even baking.
- Chill the cheesecake filling slightly if it feels too soft to handle.
- Don’t overbake! The centers should look a bit underdone—they’ll finish setting as they cool.
- Make ahead: You can shape the stuffed cookie dough balls and freeze them. Just bake straight from frozen, adding 2-3 minutes to the bake time.
Enjoy baking and don’t forget to sneak one warm from the tray — baker’s rights!
Print
Cheesecake Chocolate Chip Cookies
- Total Time: 38 minutes
- Yield: 12 large cookies 1x
Ingredients
Scale
For the Cookie Dough:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set it to 325°F (lower than usual for cookies). This gentler heat helps bake the cookies evenly so the outsides don’t brown too fast while the centers are still gooey. Line your baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Make the cookie dough: In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and creamy (about 2 minutes). Add vanilla, the whole egg, and the extra yolk. Beat until the mixture becomes pale and fluffy. Gradually add in the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Prepare the cheesecake filling: In a separate bowl, beat the cream cheese until smooth using an electric mixer. Add the sugar and vanilla extract, and beat until the mixture is silky and uniform.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Press your thumb in the center to make a little well. Drop about 1 teaspoon of cheesecake filling into the center. Flatten another scoop of dough and place it on top. Gently seal the edges by pinching and rolling into a ball. Place the cookies on the prepared baking sheet, leaving at least 2 inches between them.
- Bake: Bake for 15 to 18 minutes, until the edges are golden brown but the centers still look a little soft. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
