These chocolate cheesecake cookies are thick, chewy cookies with a creamy cheesecake filling tucked right in the center. Think rich chocolate chip cookies meets cheesecake—aka the best part of both desserts in one bite. Browned butter, cocoa-forward dough, and a frozen cheesecake center give these cookies the best flavor with minimal effort!
They look bakery-level, but this chocolate cheesecake cookies recipe is honestly one of those tasty treats you’ll come back to again and again! They kind of give off that New York Style cookie vibe!
If you love cookie recipes, you are also going to love my white chocolate chunk matcha cookie, christmas sugar cookies & my brown butter cookie skillet!
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Ingredients
- All-purpose flour
- Cocoa powder (or black cocoa powder for deeper color)
- Baking soda
- Salted butter
- Brown sugar
- White sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips or mini chocolate chips
- Philadelphia cream cheese
See recipe card for quantities.
Instructions & Video
Mix together the wet ingredients with a whisk!
Add in the dry ingredients and the chocolate chips!
Chill the dough for an hour!
Stuff with cream cheese & bake at 350F for 10 min!
- Start by browning the butter in a saucepan over medium heat until golden and nutty. Transfer it to a large mixing bowland let it cool slightly to room temperature.
- Add the brown sugar and white sugar and mix until combined. You can do this in the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer or electric mixer on medium speed. Add the eggs and vanilla extract, mixing again until smooth.
- In a medium bowl, whisk together the dry ingredients, making sure the amount of flour is measured correctly (too much flour will give you dry cookies). Add the dry mixture to the wet ingredients and mix on low speed using the level method until just combined. You should have a thick chocolate cookie dough with a rich chocolate flavor.
- Fold in the chocolate chips using a rubber spatula. Chill the dough for best results—this is the best way to get thick, chewy cookies.
- Once chilled, scoop cookie dough using cookie scoops and divide into portions. Press a frozen cheesecake ball (made from cream cheese) between two pieces of dough, seal, and roll into cookie dough balls. This creates that creamy cheesecake center everyone loves.
- Place cookies on large cookie sheets lined with parchment paper. Bake on prepared baking sheets until the edges are set but the centers are still soft. Let cookies rest briefly, then transfer to a wire rack or cooling rack to cool.
Scroll all the way down for the full recipe!:)
Substitutions
- Chocolate chips → dark, milk, or white chocolate
- Cocoa powder → black cocoa powder for deeper flavor
- Salted butter → unsalted + pinch of salt
- Eggs → 1 egg + 1 extra yolk for richer cookies
- Cream cheese → any full-fat cream cheese
Equipment
Saucepan, mixing bowls, stand or hand mixer with paddle attachment, rubber spatula, cookie scoop, baking sheets lined with parchment paper, and a wire rack for cooling.
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Storage
Store cookies in an airtight container at room temperature for short-term storage or refrigerate to keep the cheesecake filling fresh. Leftover cookies also freeze well—thaw before serving for best texture.
Top tips for Success
- Use room temperature eggs for smooth mixing.
- Don’t overmix once you add the dry ingredients—low speed is key.
- Chilling the dough gives you the best cookies with clean edges.
- Slightly underbake for the ultimate chewy texture.
- For a bakery look, gently press chocolate chips into the top of each cookie before baking.
FAQ
Nope. A hand mixer or even mixing by hand works fine—just mix gently.
A frozen cheesecake ball keeps the center creamy instead of melting into the dough, creating that perfect cream cheese filling.
Yes—regular all-purpose flour works perfectly here.
Related
Looking for other dessert recipes like this? Try these:
Pairing
These are my favorite savoury dishes to serve with this chocolate cheesecake cookie recipe:
Super Easy Chocolate Cheesecake Cookies
Ingredients
Equipment
Method
- Brown the butter: Melt the salted butter in a saucepan over medium heat. Let it cook until it turns golden brown and smells nutty (keep an eye on it—this happens fast). (WATCH VIDEO BELOW)
- Mix the sugars: Transfer the browned butter to a large bowl. Add the brown sugar and white sugar and mix well.
- Add the eggs: Crack in the eggs and whisk until smooth and glossy.
- Add dry ingredients: Mix in the flour, cocoa powder, and baking soda. The dough should turn a deep chocolate brown.
- Chocolate chips in: Fold in about 1 cup of semi-sweet chocolate chips.
- Chill the dough: This step matters. Chill the dough for 1 hour so the cookies bake thick and rich.
- Assemble the cheesecake center: Divide the dough into 12 equal pieces. Pair them up to make 6 large cookies.
- Sandwich one frozen cube of cream cheese between two dough pieces, seal, and roll into a ball.
- Bake: Bake at 350°F (175°C) for 12 minutes. The centers will be soft—that’s what we want.
- Cool & serve: Let the cookies cool on a rack, then store in an airtight container. Best served with a cold glass of milk… or honestly, even better slightly warm. (WATCH VIDEO BELOW)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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