Print

Easy Chocolate Chip Cheesecake Cookies

Close-up of two marbled chocolate chip cheesecake cookies with a crumbly top texture on a light plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich, soft chocolate chip cookies that feature a creamy, tangy cheesecake swirl. This recipe delivers two favorite desserts in one simple bake.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • For the Cheesecake Swirl:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the 1 cup of butter and 8 ounces of cream cheese until smooth. Add the 1 1/2 cups of sugar and 1/2 cup of brown sugar. Beat until the mixture is light and fluffy.
  3. Beat in the 2 eggs one at a time, followed by 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  5. Prepare the cheesecake swirl mixture: Beat the remaining 4 ounces of cream cheese, 1/4 cup of sugar, the egg yolk, and 1/2 teaspoon of vanilla extract until smooth.
  6. Drop rounded tablespoons of the cookie dough onto the prepared baking sheets.
  7. Place a small dollop (about 1 teaspoon) of the cheesecake mixture on top of each dough mound.
  8. Use a toothpick or the tip of a small knife to gently swirl the cheesecake mixture into the cookie dough to create a marbled effect. Do not overmix.
  9. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best swirl, ensure both the cookie dough and the cheesecake mixture are at room temperature before mixing.
  • Chill the cheesecake mixture briefly if it seems too soft to handle easily.
  • These cookies are best eaten within three days for maximum softness.

Nutrition

Find it online: https://dishicious.com/chocolate-chip-cheesecake-cookies/