Go Back
–+ servings
Merry

Homemade Chocolate Chip Cheesecake Cookies – Soft, Chewy, and Delicious!

These Homemade Chocolate Chip Cheesecake Cookies are a perfect blend of creamy, tangy cheesecake flavors and the classic comfort of chocolate chip cookies. They’re soft, chewy, and loaded with chocolatey goodness, making them ideal for any occasion. Whether you’re baking for a crowd or indulging in a solo treat, these cookies will not disappoint!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • Cream cheese: 8 oz softened
  • Unsalted butter: ½ cup softened
  • Granulated sugar: 1 cup
  • Large egg: 1
  • Vanilla extract: 1 teaspoon
  • All-purpose flour: 1 ¼ cups
  • Baking powder: ½ teaspoon
  • Salt: ¼ teaspoon
  • Semi-sweet chocolate chips: 1 ½ cups

Method
 

  1. Prepare the Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add the sugar and mix until light and fluffy. Incorporate the egg and vanilla extract, mixing well to combine.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
  3. Add Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed.
  4. Shape and Bake: Scoop tablespoons of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie. Bake for 10–12 minutes or until the edges are lightly golden while the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Room Temperature Ingredients: Ensure your cream cheese, butter, and egg are at room temperature for the smoothest batter.
  • Chilling Optional: If your dough is too sticky, refrigerate it for 20–30 minutes before shaping.
  • Storage: Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!