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Chocolate Chip Cheesecake Cookies

Chocolate chip cheesecake cookies with a gooey melted cream cheese center inside a crisp golden-brown edge. You’ll fold in chocolate chips for that rich melted bite and bake until the centers look slightly underdone.
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Prep Time 35 minutes
Cook Time 13 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup flour
  • 1 tsp baking soda
Cookie base
  • 1 cup butter, softened
  • 0.75 cup brown sugar
  • 0.5 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cup chocolate chips
Cheesecake center
  • 4 oz cream cheese, cubed and frozen

Equipment

  • 1 sheet pan

Method
 

Bake setup
  1. Preheat oven to 350°F and line a sheet pan so the cookies bake evenly and release cleanly.
Make the cookie dough
  1. Cream butter, brown sugar, and sugar together until fluffy so the dough bakes with a tender, slightly chewy texture.
  2. Beat in eggs and vanilla until smooth and combined.
  3. Fold in flour and baking soda until just combined, keeping the dough from getting tough.
  4. Fold in chocolate chips so they’re evenly distributed through the dough.
Stuff and bake
  1. Wrap each dough ball around a frozen cream cheese cube, sealing completely to prevent leaks.
  2. Bake 11-13 minutes at 350°F until edges are golden but centers look slightly underdone, then let the cookies firm up on the pan.

Notes

Freeze the cream cheese cubes ahead so they don’t melt too fast while baking, keeping a gooey cheesecake center. Store baked cookies airtight in the fridge for up to 4 days or at room temperature up to 2 days; freeze baked cookies up to 2 months for best texture—thaw overnight in the fridge. For a simple dietary swap, use a 1:1 gluten-free baking flour blend to keep the dough structure similar.