Chocolate Chip Cheesecake Cookies – Soft, Creamy & Bakery-Style Delicious

If you love chocolate chip cookies and creamy cheesecake, these Chocolate Chip Cheesecake Cookies combine both classics into one irresistible treat. Imagine soft, buttery cookies studded with chocolate chips and filled with a creamy, tangy cheesecake center—it’s the perfect balance of sweet, rich, and indulgent. I first tried this recipe on a rainy weekend and was amazed by how quickly they disappeared. They’re easy to make, freeze beautifully, and elevate the classic cookie in the most delightful way. Whether for holidays, parties, bake sales, or simple weeknight cravings, these cookies are guaranteed to become a loved favorite in any kitchen.

Why You’ll Love This Recipe

These Chocolate Chip Cheesecake Cookies bring together two beloved desserts into one impressive cookie. They’re soft on the outside, creamy in the middle, and loaded with chocolate chips throughout. The cheesecake filling adds a luxurious texture that makes each bite feel special. You’ll love how simple the ingredients are and how easily the recipe comes together without any complicated steps. They’re a bakery-style cookie made right at home, and you can customize them endlessly—different chocolate chips, flavored fillings, or even seasonal toppings.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter – Creates a soft, rich cookie dough with perfect texture.

Cream cheese – Forms the creamy center that gives these cookies their cheesecake element.

Sugar – Sweetens both the cookie dough and the cheesecake filling.

Brown sugar – Adds moisture and a caramel-like depth to the cookie dough.

Egg – Helps bind the dough and gives structure.

Vanilla extract – Enhances the sweet, warm flavor in both cookie and filling.

All-purpose flour – Provides the foundation and structure for soft, tender cookies.

Baking soda – Ensures the cookies rise slightly and don’t become dense.

Salt – Balances sweetness and sharpens flavor.

Chocolate chips – A must-have for classic flavor and gooey texture.

Cornstarch – Keeps the cookies extra soft and tender.

Directions

Start by preparing the cheesecake filling. In a small bowl, beat softened cream cheese with a bit of sugar and vanilla until smooth. Scoop small teaspoon-size portions onto a parchment-lined plate and freeze for at least 30 minutes—this makes stuffing the cookies easier.

Meanwhile, prepare the cookie dough. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking soda, salt, and cornstarch. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Fold in chocolate chips.

Scoop a tablespoon of cookie dough, flatten slightly in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it. Repeat until all dough and filling are used. Arrange cookies on a parchment-lined baking sheet and chill for 20 minutes while preheating the oven to 350°F (175°C).

Bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for a melty center or fully cooled for a firm cheesecake middle.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes 18–20 stuffed cookies. Preparation takes 20 minutes, chilling and freezing 50 minutes, and baking 12 minutes, for a total time of about 1 hour and 20 minutes.

Storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months. To enjoy warm, microwave for 10–12 seconds for a soft, gooey center.

Variations and Customizations

Double Chocolate Version – Add cocoa powder to the dough for a rich chocolate base.

Salted Caramel Cheesecake Cookies – Add caramel bits and top each cookie with a light sprinkle of sea salt.

Nutty Crunch – Fold chopped pecans or walnuts into the dough.

Holiday Twist – Add crushed peppermint candies or festive sprinkles.

Strawberry Cheesecake Cookies – Add freeze-dried strawberries to the dough for fruity flavor.

Peanut Butter Chip Mix – Swap chocolate chips for peanut butter chips or use a mix of both.

Oreo Cheesecake Cookies – Add crushed Oreo cookies to the dough for extra crunch.

Mini Chips Version – Use mini chocolate chips for a more evenly distributed chocolate flavor.

Cinnamon Swirl – Add a touch of cinnamon to the dough for warmth.

Gluten-Free Option – Swap the flour for a gluten-free baking blend.

FAQs

Do the cookies need to be refrigerated?

Yes, because of the cheesecake filling, store them chilled for freshness.

Can I skip freezing the filling?

Freezing helps prevent the filling from leaking; it’s highly recommended.

What type of chocolate chips work best?

Semi-sweet or milk chocolate chips both work beautifully.

Can I make the dough ahead of time?

Yes, refrigerate for up to 48 hours before baking.

Can I use flavored cream cheese?

Yes—options like strawberry or chocolate create exciting variations.

How do I prevent the cookies from spreading too much?

Chill the stuffed dough before baking.

Can I make these without a filling?

Yes, the dough alone makes delicious soft chocolate chip cookies.

Why did my filling melt?

It likely wasn’t frozen long enough or the dough layer was too thin.

Can I freeze the baked cookies?

Yes, freeze for up to 2 months.

Can I use mini cheesecake bites instead of homemade filling?

Yes, as long as they’re small and frozen.

Conclusion

These Chocolate Chip Cheesecake Cookies offer all the comfort of homemade cookies with the luxurious surprise of a creamy cheesecake center. Soft, sweet, and full of classic chocolate chip goodness, they’re guaranteed to impress guests and satisfy every dessert craving. Perfect for special occasions or everyday baking, this recipe will quickly become one you reach for whenever you want cookies that truly stand out.

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