A warm, soft chocolate chip cookie with a pillowy cheesecake center feels like a celebration in every bite. These Cheesecake Chocolate Chip Cookie are built to impress and simple enough for a weeknight bake.
They crisp slightly at the edges, stay tender inside, and hide a tangy cream cheese surprise. Make a batch, share, and watch them disappear.
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Why You’ll Love This Cheesecake Chocolate Chip Cookie
– Creamy cheesecake center tucked inside a classic chocolate chip cookie.
– Balanced sweetness from brown and granulated sugar.
– Extra tenderness and lift from instant pudding mix.
– Textural contrast: golden edges, soft middle, melty chips.
– Easy assembly with a piping bag and scoop.
– Freezer-friendly dough for bake-anytime treats.
These Cheesecake Chocolate Chip Cookie taste like a hybrid dessert: rich cream cheese filling brightens the cookie dough, and the pudding mix lends a cakey-but-chewy crumb. The chocolate chips melt into strings of chocolate while the sealed cheesecake center stays luscious and slightly tangy.
"5 stars — These are my new go-to cookies. The cheesecake surprise is unreal and everyone asked for the recipe!" — Sara L., home baker
Key Ingredients for Cheesecake Chocolate Chip Cookie
Pick the top ingredients carefully to get the right texture and flavor in these Cheesecake Chocolate Chip Cookie. Each one plays a specific role in structure and taste.
Unsalted butter, room temperature — Using unsalted butter lets you control salt and yields the best creaming when softened. Buy high-fat butter (82%+) for richer flavor. If you substitute margarine or low-fat spreads, cookies will spread differently and lack the same depth.
Cheesecake instant pudding mix — This 3.4 oz package adds sweetness, stabilizes moisture, and gives a softer, cakier bite to the dough. Choose a vanilla or cheesecake-flavored mix for authentic taste. If you leave it out, cookies will be denser and less tender; you can replace it with cornstarch and a bit more sugar, but results will vary.
Full-fat cream cheese, softened — The cheesecake filling depends on real full-fat cream cheese for tang, structure, and mouthfeel. Softening to room temp prevents lumps when you pipe the filling. Low-fat or Neufchâtel will be runnier and less rich; increase powdered sugar slightly to firm it up if using low-fat.
All-purpose flour — Provides the framework for these Cheesecake Chocolate Chip Cookie, balancing chew and structure. Use spoon-and-level measuring for consistency. Substituting bread flour gives more chew, while cake flour will make them overly tender and prone to collapse.
Full Ingredient List for Cheesecake Chocolate Chip Cookie
– Unsalted butter, room temperature – 2 sticks
– Brown sugar – ¾ cup
– Granulated sugar – ½ cup
– Cheesecake instant pudding mix – 3.4 oz package
– Vanilla extract – 2 tsp (divided)
– Eggs – 2 large
– All-purpose flour – 2½ cups
– Nonfat dried milk powder – 2 tbsp
– Baking soda – 1 tsp
– Baking powder – 1 tsp
– Salt – ½ tsp
– Semisweet chocolate chips – 1 cup
– Full-fat cream cheese, softened – 8 oz
– Powdered sugar – 3 tbsp
Step-by-Step Instructions for Cheesecake Chocolate Chip Cookie
Step 1: Prepare the cheesecake filling
Combine the softened full-fat cream cheese with powdered sugar and 1 teaspoon of vanilla extract until silky smooth. Transfer the mixture to a piping bag and set aside in the fridge so it holds its shape when piping.
Pro Tip: The filling should look glossy and pipable; if it clings to the spatula and smooths out, it’s ready.
Step 2: Cream the butter and sugars
In a stand mixer fitted with a paddle, cream the room-temperature unsalted butter with the brown and granulated sugars for 3–5 minutes until the mixture is pale and fluffy. Proper creaming traps air which gives the cookies lift.
Pro Tip: Look for a light, almost whipped texture and faint ribboning when you lift the paddle.
Step 3: Add the eggs and vanilla
Add the two large eggs and the remaining 1 teaspoon of vanilla to the creamed butter. Mix until just combined; overmixing can develop gluten and make the cookie tough.
Pro Tip: The dough should look glossy and slightly aerated with no visible streaks of egg.
Step 4: Combine the dry ingredients
Whisk together the all-purpose flour, cheesecake instant pudding mix, nonfat dried milk powder, baking soda, baking powder, and salt in a separate bowl. This ensures even distribution of leaveners and powders.
Pro Tip: The dry mix should be uniform in color and free of lumps before adding.
Step 5: Mix the dough and fold in chips
Gradually add the dry ingredients to the mixer on low speed until just combined. Fold in the semisweet chocolate chips by hand to avoid overmixing and to preserve pockets of chocolate.
Pro Tip: The dough should be cohesive, slightly sticky, and hold its shape when scooped.
Step 6: Stuff the cookies
Using a 5oz scoop, portion dough and press a well into the center of each mound. Pipe a dollop of the chilled cheesecake filling into the cavity, then fold dough edges over to completely seal the filling inside.
Pro Tip: The sealed dough ball should feel slightly denser where the filling is hidden and show no visible seams.
Step 7: Chill the dough balls
Place the stuffed dough balls on a tray and refrigerate for at least 30 minutes. Chilling firms the dough and helps prevent excessive spread in the oven.
Pro Tip: After chilling, the dough should be cool to the touch and slightly firm, not rock hard.
Step 8: Bake the cookies
Preheat the oven to 375°F. Bake 4–6 cookies per sheet for 10–12 minutes until the edges are golden and the centers are set but not overbaked.
Pro Tip: Cookies should have golden-brown edges with a slightly pale center; they continue to set off the heat.
Step 9: Cool before transferring
Allow the Cheesecake Chocolate Chip Cookie to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This prevents the filling from oozing and helps texture stabilize.
Pro Tip: If the filling peeks out, cooling will firm it back up; avoid moving too soon.
Expert Tips for Cheesecake Chocolate Chip Cookie
– Temperature tip: Always use room-temperature butter and eggs for optimal creaming and emulsification. Cold ingredients prevent proper aeration.
– Dough chill: Don’t skip the 30-minute chill; chilled dough equals taller cookies and intact filling.
– Filling firmness: If your cream cheese filling is too soft, chill it longer or add 1 tsp more powdered sugar to thicken.
– Texture troubleshooting: If cookies are flat, reduce oven temp by 10°F next time and ensure baking powder is fresh.
– Equipment tip: Use a 5oz (large) scoop for uniform shapes and consistent bake times.
– Common mistake: Overfilling the cavity causes leaks; use a modest amount of filling and seal tightly.
– Visual cue: Watch for golden edges and a slightly underbaked center; pull early for a soft, gooey center.
– Batch scalability: For large batches, freeze formed dough balls on a sheet before transferring to a bag — they keep shape better.
Storage & Freezing for Cheesecake Chocolate Chip Cookie
Fridge storage: Store baked cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese filling stays freshest when chilled.
Freezer storage: Freeze unfried dough balls on a sheet until solid, then transfer to a freezer bag for up to 3 months. You can also freeze baked cookies in a single layer with parchment between for up to 2 months.
Thawing: Thaw frozen dough balls in the fridge overnight before baking. For baked cookies, thaw on the counter for 30–60 minutes or reheat gently.
Reheating: Warm refrigerated or thawed cookies in a 300°F oven for 5–7 minutes to refresh the edges and soften the center. Microwave briefly (10–15 seconds) for instant warmth, but use sparingly to avoid melting the filling.
Variations & Substitutions for Cheesecake Chocolate Chip Cookie
1) Raspberry swirl: Fold 2 tablespoons of seedless raspberry jam into the cream cheese filling before piping. The jam adds bright fruit acidity that cuts the sweetness and creates a visually pretty spiral when bitten.
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Double chocolate: Replace half the all-purpose flour with Dutch-process cocoa and use dark chocolate chips. The result is a deeper, fudgier cookie with a chocolatier contrast to the tangy filling.
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Nutty crunch: Add ½ cup chopped toasted pecans or walnuts to the dough. Nuts add a toasty contrast to the creamy center and help balance sweetness with savory notes.
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Gluten-free option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Bake slightly longer and allow an extra 5 minutes of cooling time — gluten-free dough often benefits from a longer rest to set.
Frequently Asked Questions About Cheesecake Chocolate Chip Cookie
Q1: Can I make the cheesecake filling ahead of time?
A1: Yes. The cream cheese filling can be made up to 3 days ahead and stored in an airtight container in the fridge. Keep it chilled until you pipe to maintain firmness. Bring to room temp for 10 minutes if it becomes too stiff to pipe.
Q2: Why did my filling leak during baking?
A2: Leaking is usually from under-sealing the dough or overfilling the cavity. Press edges firmly, and pinch seams tightly. Chill the stuffed dough balls before baking to firm the dough and reduce leakage.
Q3: Can I freeze baked Cheesecake Chocolate Chip Cookie?
A3: Baked cookies freeze well for up to 2 months. Layer cookies between parchment in an airtight container or freezer bag. Thaw at room temp for 30–60 minutes before serving, and warm briefly in the oven if you prefer them warm.
Q4: How do I keep the cookie center from being raw?
A4: Bake until edges are golden and centers are set but still soft. Oven temperatures vary, so test one cookie and adjust baking time by a minute or two if needed. Let cookies rest on the sheet; residual heat finishes the center.
Q5: Can I make smaller cookies with the same method?
A5: Yes. Reduce baking time by 2–4 minutes and use a smaller scoop. Reduce the cream cheese filling proportionally to prevent overflow. Smaller cookies will have a higher crust-to-filling ratio and will bake faster.
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Final Thoughts on Cheesecake Chocolate Chip Cookie
These Cheesecake Chocolate Chip Cookie bring a bakery-worthy surprise to the classic cookie. Try the variations, freeze dough for quick treats, and tweak bake times for your oven.
Please leave a star rating in the recipe card below and pin this Cheesecake Chocolate Chip Cookie to Pinterest if you loved it.
Conclusion for Cheesecake Chocolate Chip Cookie
For inspiration from other bakers making cheesecake-stuffed cookies, check out this detailed recipe for Cheesecake Stuffed Chocolate Chip Cookies.
If you like cookie-dough meets cheesecake concepts, this Easy Chocolate Chip Cookie Dough Cheesecake shows a layered approach.
For large-batch baking ideas and visual guidance, see Chocolate Chip Cookie Cheesecake for more techniques and photos.
Cheesecake Chocolate Chip Cookie
Ingredients
Method
- Combine the softened cream cheese with powdered sugar and 1 teaspoon of vanilla extract until silky smooth.
- Transfer the mixture to a piping bag and refrigerate.
- In a stand mixer, cream the room-temperature unsalted butter with brown and granulated sugars for 3–5 minutes.
- Add the two eggs and the remaining vanilla to the creamed butter and mix until just combined.
- Whisk together flour, pudding mix, milk powder, baking soda, baking powder, and salt in a bowl.
- Gradually add dry ingredients to the mixer and fold in chocolate chips by hand.
- Scoop dough and press a well into the center; pipe in cheesecake filling and seal with dough.
- Refrigerate dough balls for at least 30 minutes.
- Preheat oven to 375°F and bake cookies for 10–12 minutes.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.