Chocolate Chip Cheesecake Cookies

Indulge in Chocolate Chip Cheesecake Cookies that blend creamy cheese with melty chocolate chips for a delightful treat.

Course Dessert

Cuisine American

Keyword cheesecake cookies, Chocolate Chip Cookies Recipes

Prep Time 20

Cook Time 12

Total Time 32

Servings large oe 16 regular cookies

Calories 386kcal

Author Kathleen

Ingredients

1/2 cup unsalted butter, softened
2 large egg at room temperature
2 tablespoons heavy cream
2 teaspoons vanilla extract
8 ounces cream cheese cut into about 12 cubes + kept cold
2 cups powdered sugar sifted
2 1/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup mini chocolate chips

US Customary - Metric

Instructions

Cream butter + sugar: In a large mixing bowl, beat the softened butter and powdered sugar with a hand mixer on medium speed until smooth and fluffy, about 2 minutes.
Add wet ingredients: Beat in the eggs, one at a time, mixing well after each. Add the heavy cream and vanilla, and mix until combined.
Incorporate cream cheese: Add the cold cream cheese cubes. Beat on low speed just until the cream cheese breaks into small, visible chunks. (Don’t fully blend—you want it to have small chunks; this gives the cookies a cheesecake-like texture and pockets of tang.)
Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until evenly combined.
Combine wet + dry: Add the dry flour mixture to the wet butter ingredients. Switch to a wooden spoon or spatula and gently stir until just a few streaks of flour remain. Fold in the chocolate chips until evenly distributed.
Scoop + Chill: Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough onto a parchment-lined baking sheet. Cover the sheet tightly with plastic wrap or foil and refrigerate until firm.
Minimum: 1 hour — just enough to keep the cookies from overspreading.
Better: 2–3 hours — the dough firms up more, giving thicker, chewier cookies.
Ideal: Overnight — this allows the flour to fully absorb the moisture, which improves texture, flavor, and consistency in baking.
⭐ When ready to bake, transfer the pre-scooped dough straight from the fridge to a prepared baking sheet.
Baker’s Note: Chilling overnight gives the flour time to fully absorb the liquid in the dough, which makes for smoother texture and richer flavor when baked.
Preheat the oven to 350°F (175°C). Line a fresh baking sheet with parchment paper. Transfer the chilled dough balls to the prepared sheet, spacing them about 2 inches apart to allow room for spreading. Lightly flatten each scoop.
Bake for 11–13 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake — the cookies will continue to firm up as they cool.
Let them cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the chilled dough balls about 2 inches apart, then lightly flatten each one.
Bake for 11–13 minutes, or until the edges are lightly golden and the centers look puffed but still slightly soft. Do not overbake — the cookies will continue to firm up as they cool.
Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cool + enjoy: Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill out! When cookie dough chills overnight, the flour has time to fully absorb the liquid from the eggs, butter, and cream cheese. That means smoother dough, richer flavor, better structure, and cookies that bake up consistently every time.
Scoop before chilling: Portioning dough while it’s soft saves you from trying to scoop rock-hard dough the next day.
Bake in batches: Keep extra dough balls in the fridge while one sheet is baking so they don’t soften too much before hitting the oven.
Watch for visual cues: Pull cookies when the edges are golden but the centers look slightly soft and puffed. They’ll finish setting as they cool.
Add variety: Try swapping in white chocolate chips, or add crushed graham crackers to the dough for a cheesecake-crust vibe.
Storage tip: These cookies keep best in the fridge because of the cream cheese, but bring them to room temperature before serving for the softest texture.

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