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Chocolate Chip Cheesecake Cookies

Chocolate chip cheesecake cookies combine cream cheese and semisweet chocolate chips in a soft, creamy-centered cookie with lightly golden edges. Chill the dough for 1 hour before baking at 350°F for an easy-to-follow treat with a tender texture.
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Prep Time 20 minutes
Cook Time 13 minutes
Chilling 1 hour
Total Time 1 hour 33 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 2 tsp vanilla extract
  • 1.5 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch baking sheet
  • 1 electric mixer

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Beat the butter, cream cheese, brown sugar, and granulated sugar in a large bowl until smooth and creamy, about 2 minutes.
  3. Beat in the egg and vanilla until combined.
  4. Mix in the flour mixture on low speed just until no dry streaks remain.
  5. Fold in the chocolate chips.
  6. Cover the bowl and refrigerate the dough for 1 hour.
  7. Heat the oven to 350°F with racks in the upper and lower thirds.
  8. Line two 18x13-inch baking sheets with parchment paper.
  9. Scoop the dough into 2-tablespoon portions and arrange them at least 2 inches apart on the prepared baking sheets.
  10. Bake for 11–13 minutes, swapping the sheets between racks and rotating them front to back halfway through, until the edges are set and lightly golden while the centers remain soft.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer them to a wire rack to cool completely.

Notes

For thicker cookies, refrigerate the dough for the full 1 hour. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.