Cheesecake Chocolate Chip Delight

These decadent cheesecake chocolate chip cookies bring together two favorite desserts into one unforgettable treat. Each cookie wraps a creamy cheesecake filling inside classic buttery chocolate chip cookie dough for a rich and indulgent experience great for special occasions or late night cravings. You will love the chewy edges and ooey gooey centers with every bite. The recipe is designed so even beginner bakers can impress family and friends with stunning bakery style cookies that freeze beautifully for future enjoyment.

I first made these cookies for my nephew’s birthday and was amazed when everyone chose them over the birthday cake. These cookies have since become a family tradition always tucked in my freezer for when guests stop by unexpectedly.

Ingredients

• All purpose flour: Provides the right structure so your cookies hold their shape without being dense. Look for unbleached flour for the best flavor
• Baking soda: Helps the cookies puff and stay soft in the middle. Check the freshness for reliable results
• Salt: Balances sweetness and intensifies chocolate flavor. A fine sea salt dissolves easily and seasons more evenly
• Melted unsalted butter: Produces a richer texture than softened butter and adds wonderful flavor. Choose high quality butter for best results
• Brown sugar: Brings extra moisture and that caramel flavor. Dark brown sugar creates even more richness
• Granulated sugar: Creates crisp edges every cookie lover wants. Organic cane sugar blends easily
• Vanilla extract: Boosts the depth of both the dough and filling. Use pure vanilla for unmatched taste
• Whole egg plus extra yolk: Guarantees extra tender cookies. Large eggs at room temperature work best
• Chocolate chips: Semisweet chips strike a perfect sweet and slightly bitter balance. Choose a trusted brand for those classic chocolate bursts
• Cream cheese: Should be fully softened to ensure the filling is smooth not lumpy. Full fat cream cheese gives the best texture
• Granulated sugar: Sweetens the cheesecake filling just enough
• Vanilla extract: Brings harmony between the cheesecake and cookie

Step by Step Instructions

Preheat Oven:

Set your oven to 325°F instead of the usual cookie baking temperature. This ensures even baking and prevents burnt edges while the centers get perfectly gooey. Lining your baking sheets with parchment paper keeps the cookies from sticking and makes cleanup quick

Prepare Cookie Dough:

In a medium bowl whisk together the flour baking soda and salt so they are well distributed. In a separate large bowl beat melted butter with both sugars until absolutely smooth and shiny which should take 2 minutes. Mix in the vanilla the whole egg and egg yolk beating until pale and fluffy. Gradually stir in the dry mix just until you no longer see any flour. Gently fold in the chocolate chips for even distribution without overmixing

Make Cheesecake Filling:

In a small bowl beat your softened cream cheese with an electric mixer until no lumps remain. Add sugar and vanilla then continue beating until you have a perfectly smooth and creamy mixture. The filling should be silky and just stiff enough to scoop and hold its shape

Assemble Cookies:

Scoop about two tablespoons of cookie dough and flatten it into a disc shape in your palm. Press your thumb in the center to make a little well. Spoon in about one teaspoon of cheesecake filling. Flatten another tablespoon of dough and place over the filling then carefully press and seal the edges so none of the filling leaks out. Gently roll into a ball and place on your cookie sheet with a little room for spreading

Bake to Perfection:

Slide your trays into the oven and bake for fifteen to eighteen minutes. The edges should look golden brown while the centers appear slightly soft or underbaked which makes them wonderfully gooey when cooled. Let them sit on the baking sheet for five minutes before carefully moving to a wire rack so they set up without falling apart

Save

My favorite part is the high quality vanilla which gives both the dough and filling a beautiful rounded flavor. The first time I served these cookies my grandmother declared she had never tried a better cookie in over eight decades. Now we always make a double batch to ensure everyone gets their fill.

Make Ahead and Storage

These cookies become even more flavorful after resting overnight. Store cooled cookies in an airtight container at room temperature for up to three days. For longer keeping refrigerate for up to a week and let come to room temperature before enjoying. For extended storage freeze cookies individually wrapped and packed in a zip top freezer bag for up to three months. When a craving hits thaw at room temp or warm briefly in the microwave.

Troubleshooting Tips

If your cheesecake filling tends to leak during baking use a little less filling and make sure to carefully pinch the dough shut around all edges. Chilling the assembled cookies before baking for fifteen minutes helps the filling stay put. If your cookies are spreading more than you like your butter may be too warm or your dough could use an extra spoonful of flour to stiffen.

Serving Suggestions

These cookies make a spectacular plated dessert. Warm one briefly and serve with a scoop of vanilla ice cream. The contrast of cold creamy ice cream with warm cookie and gooey cheesecake is hard to beat. They also go perfectly with a mug of coffee or hot chocolate for an indulgent afternoon treat.

Save

Flavor Variations

To create new versions stir in nuts or caramel to the dough for a turtle cheesecake twist. Use crushed Oreos in the cheesecake filling for cookies and cream fans. Around the holidays flavor the cheesecake filling with peppermint and top finished cookies with crushed candy canes for a festive look and taste.

Recipe FAQs

→ How do I keep the cookies from spreading too much?

Chill the dough for at least 30 minutes before assembling and baking. This helps cookies hold their shape and results in thick, chewy centers.

→ Can I use salted butter in the dough?

Yes, just reduce or skip any added salt to prevent an overly salty flavor and balance the sweetness.

→ What’s the best way to soften cream cheese for filling?

Let cream cheese sit at room temperature for 30–60 minutes, or microwave briefly in 10-second bursts until it’s just soft and pliable.

→ Is it possible to freeze these cookies?

Absolutely. You can freeze assembled cookie dough balls or baked cookies in an airtight container for up to 3 months. Thaw before baking or serving.

→ Why add flaky sea salt on top?

Flaky sea salt offers a pleasant crunch and balances the sweetness from the dough and cheesecake, creating a more complex flavor.

→ Do the cookies need to be served warm?

They're delicious at room temperature, but can be gently warmed in the microwave for an extra gooey center and enhanced flavor.