Chocolate Chip Cheesecake Cookies Recipe posted by Staff Writer Pin Share Tweet Email Jump to RecipeChocolate Chip Cheesecake Cookies are about as good as it gets! Real cream cheese in the dough gives these cookies their REAL cheesecake taste! Cheesecake cookies have been floating around in my head for a few months now. And I don’t mean cheesecake on top of a cookie, or cheesecake bars with a cookie crust, or cheesecake stuffed cookies. I don’t even mean cookies flavored with cheesecake pudding mix (although those are tasty 😉 ). No. I’ve been craving cookies that contained real cream cheese and a lot of it! And let me tell you, these Chocolate Chip Cheesecake Cookies do the trick! That cream cheese flavor comes bursting through with every bite and gives the cookie a luscious, soft texture unparallelled by other cookies. And when it comes to REAL Cream Cheese flavor, no other brand does it quite like Philadelphia Cream Cheese does it! Here are four standards Philadelphia has for their cream cheese that sets them apart from the rest: They only use fresh, local milk and real, wholesome cream, ensuring a delicious taste. The ingredients go from farm to product to fridge in 6 days! That’s fresh, people! Real, and only real, ingredients go into PHILADELPHIA’s cream cheeses. Limited use of preservatives (and none at all in the bricks of cream cheese)! Recipe from: But Mama, I’m Hungry! Continue to Content Chocolate Chip Cheesecake Cookies Print Ingredients 1 cup butter, softened ¾ cup granulated sugar ¾ cup brown sugar 8 ounces Philadelphia cream cheese, softened 1 teaspoon vanilla 1 egg 2 ¼ cup flour 1 teaspoon baking soda 1 teaspoon salt 2 cups Hershey's Baking Melts Instructions Beat together the butter, sugar, brown sugar, and Philadelphia cream cheese in the bowl of a stand mixer. Add the egg and vanilla, mix well. Mix together the flour, baking soda, and salt in a separate bowl. Add gradually to the stand mixer, scraping down the sides of the bowl as it mixed. Mix in the Hershey's baking melts with a wooden spoon. Scoop by rounded tablespoons onto parchment or silicon lined baking sheets. Bake at 350 for 9-10 minutes, until the edges look set. Let cool on baking sheet for a few minutes before moving to wire rack. I was compensated for this post by Philadephia Cream Cheese
Hello there! These look absolutely delicious and I am going to make them soon! Just a quick question. In your ingredient list the recipe calls for 1 egg, but in your instructions it says to add eggs one at a time. I was just wondering if there is more than one egg in the recipe? I look forward to hearing from you. Kind regards Lizzie Reply
Sorry! It’s just a habit– most of my cookie recipes have 2 eggs, so I accidentally typed that. It should be fixed now 🙂 Reply
I just found this recipe on Pinterest. I was about to print it out and read this comment, the recipe above still shows 1 egg. I changed it when I printed it 🙂 going to try very soon!!!
Those cookies look wonderful, and why would anyone use any other Cream cheese other than Philadelphia Cream Cheese? I would NEVER!! It’s the best!!!! God Bless~ Debbie Reply
These cookies look wildly good! I love that they have cream cheese in them, and they look so nice and puffy, just the way a great cookie should! Reply
Oh my word. CHEESECAKE COOKIES?! This is insanity, Ashton! I want to sink my teeth in those plush cookies right this second. Reply
i love putting cream cheese into cookies ashton! I’ve only put a smidge of CC into a cookie recipe before and now I think I need to go with the whole 8 ounces. These look amazingly soft. I dont’ know how you do it girl. You’re like the dessert queen! PS: coming from a born and raised philly gal – I only eat and bake with philly CC! Reply
these look sooooooo good girlie! mmmm you totally have my mouth watering for some RIGHT NOW – wanna pop a batch in the oven for me and send em over? yummo!! Reply
I noticed in the ingredients it calls for 1 egg, but the directions say to mix egg(s) one at a time. Was this a typo? Is it 1 or 2 eggs? Most cookie recipes call for 2 so I just want to double check. 🙂 Reply
Sorry! It’s a habit– my normal recipe calls for two eggs, so that’s how I’m used to writing the directions. I’ll go fix it now! 🙂 Reply
I had a brick of CC about to expire, so I just made these tonight!! My FAV cookie ever!! Didn’t have melting choc so I used a mix of white choc chips, dark choc and semi sweet. Only thing that would have been better was some toasted pecans (they are the best in almost any cookie). My family prefers crispy cookies, so I have to cook for at least 20 mins. Reply
Hi Kristin, My question was going to be whether these cookies are chewy or crispy, since I like crispy cookies a lot better and couldn’t quite think how they could be so with so much cream cheese. So baking for 20 mins will work then? Is the cream chees taste still noticeable? Thanks! Blanca Reply
Its been awhile since we made them, but I don’t recall it being a huge presence. I had a soft batch too and don’t remember a difference in taste.they were good, give them a try and see what you think.
I am in love with my own chocolate chip cookie recipe, but I am intrigued enough by this recipe to try it. Yum! Reply
These look awesome! I have my dough mixed up and chilling in the fridge for a bit. Quick question: is this a dough that is really soft and a bit of a different consistency than the run-of-the-mill choc chip cookie dough? Mine is pretty smooth and creamy at this point. I did give it an extra 2 T of flour. Otherwise, I’m wondering if perhaps it should say 1 stick of butter instead of 1 cup. But I’m optimistic it will be perfect once baked–just wanted to check on the consistency of the dough. 🙂 I’ll report back! Reply
Hm…. Mine wasn’t particularly creamy.. I just double checked the original recipe. And it definitely says 1 cup. Did yours turn out ok?? I’m nervous now! Reply
Hi Ashton! Mine are all baked up and being eaten as we speak. 🙂 I was a little nervous when I started putting them on the pan, because the dough was still on the sticky, creamy side. . . . but they didn’t spread like I feared they would and got a nice rise in the oven! They didn’t keep their rise when they cooled, but it is really humid where I live, and that may have led to the more sticky/creamy thing. If I make them again, I may add a smidge more flour or even a bit of baking powder, but I think the recipe is fine! Definitely delicate and tender!!! Yummo! 🙂 Reply
OH WOW. I’m obsessed with cream cheese. Literally – it’s a staple in my house. If we’re out of cream cheese…this mama is in TROUBLE! Just followed you in every possible way – your desserts make me happy! Kaylynn AmongTheYoung.com Reply
I’m so excited to try cooking these! My boyfriend adores cheesecake, and some of my friends prefer cookies, so being able to combine the two is such a brilliant idea. Thanks for the recipe! Reply
Hi, Just a quick question, how many does a batch make? I’ve been drooling over this recipe for 2 weeks & have 2hrs to get it done lol. I can’t wait to try them, just wondering how many our family of three has to put down. haha jk I’ll share if there is a lot. 😉 Reply
These look AMAZING !! I’m planning to make some to take to my doctors and nurses when I head to the hospital for chemo on Friday. How many cookies does this make ? I need to make about 4 dozen or so … Can’t wait to try this !!! 🙂 Reply
If you scoop by tablespoons you’ll get about 4 dozen. BIG cookies (which is what I photographed– because I like the looks of bigger ones 🙂 ) are about 3 tbsp worth of dough, so you’ll get around 2-3 dozen of those! Feel better!! Reply
HI! These look great but I was wondering do they need to be kept refrigerated after baking? How long do they keep? Thanks! Reply
They don’t need to be kept refrigerated, they’re just like normal chocolate chip cookies 🙂 Just keep them stored in an airtight container. Ours were eaten in a day, so I really can’t advise you beyond that 😉 Reply
I was just getting ready to make these and am not sure what Hershey’s Baking Melts are. Is this something new? Can I substitute Nestle’s Chocolate Chunks instead since I have them on hand? These look wonderful and I can’t wait to make them! Thanks! Reply
Yep! Chocolate chips work just fine 🙂 The baking melts are in the chocolate chip section in most places 🙂 Reply
Hi, I just found this site and WOW…..I love it I’m going to sound dorky here but ….what are the baking melts and where would I find them ?? I can not wait to make these cookies …. thanks Reply
Found you from Pinterest! Wow, this is a great recipe you found from “But Mama, I’m hungry!” I just went and checked out her webste….can’t believe this is the first I’ve heard of this recipe with it floating around a few years. Glad you shared it…I don’t eat cheese but my brother would probably love these!! Great pics 🙂 Reply
I made these cookies today and they are to die for! I substituted Nestle chocolate chunks for the Hershey chocolate melts and they worked beautifully. I think these are better than chocolate chip cookies! Reply
Decided to make the cookies the minute i read the ingredients and they were fantastic! My husband picked the wrong day to start a sugar fast. Reply
These are a piece of ~ Heaven ~ Yum Yum Yummy!!!!! I used 2 10 Ounce Bags of Melts and 2 teaspoons of Baking Powder and Mascarpone instead of the Cream Cheese. also I did not use P Paper.. Plus I used 2 eggs. They are so Fluffy and Soft.. I cooked them for 5 Minutes at 400′.. Wish I could post a picture…. Reply
Hi Rachel, I have been cooking for many many years and I always Add Baking Powder and 2 Eggs to all my Cookie Recipes so I knew to do that when I saw this Wonderful Recipe:) plus I have never used P C C in any of my cooking, I use the Real Stuff, which is Mascarpone.. The new Melts That Hershey just came out with are Great, they melt in your hands…. Yummy! Hope the next try works for you my friend.. Reply
Instead of an egg, can something be substituted. There are lots of people who do not in their diet. Reply
I’ve always found this list of substitutions to be helpful: http://www.joyofbaking.com/IngredientSubstitution.html Reply
Wow, this recipe called to me big time! The description and look of your cookies sent me on a fun adventure….but not a slam dunk. I followed the recipe exactly, and for some reason my cookies were thinner than thin. I made the recipe a second time, and this time I used the “dip and sweep” method of measuring my flour, which weighs out heavier….same problem from baking off a few of these cookies. Then I tried to chill the dough, thinking that they might not spread as much and create an awesome looking shape like your picture. Failure again. I am more intrigued by this failure than any other emotion, and your post absolutely thrilled me. Ultimately I found another recipe that worked and I truly do have you to thank for all of this. On the other hand, if there is the rare outside chance that part of your recipe might have a typo in it, I’d love to try your version again. I’m doubting this is the case, but ya can’t blame a guy for asking 🙂 Reply
Thanks for the comment and for trying the recipe! I’m getting all sorts of mixed feed back. It’s working perfectly for some people, but spreading too much for others! I’ll try it again soon and see what I can figure out here. There is a link to the original site/recipe, so you can see for yourself that there aren’t any typos 🙂 I wish that was the answer though– it would be a lot simpler! Reply
Yes! but the dough does get pretty thick, so you might have to switch to a wooden spoon halfway through 🙂
Thank you Ashton. Appreciated that you will go to bat for me on this….I’ll check this post every once in a while, to see if any changes have been made. Won’t hold you to this though, as like I always say “So many recipes, so little time” 🙂 Cheers, Jeff chefjeff@roadrunner.com Reply
Hi, I made these cookies last night and they are very good, but there were a few things I wanted to mention. 1. There was no designation between light or dark brown sugar, so I mixed the two, which I actually always do so no big deal. 🙂 2.I didn’t have baking melts, so I used my standard half and half mix of Guittard Milk and Semi-Sweet chips. 3. After 10 minutes these were far from done, I ended up baking them for 15-16 mins! Which seems like a lot but they’re still so soft and fluffy, one of the best cookie textures I’ve ever made. So I am wondering about this timing and temperature, do you have any thoughts on that? Also which sugar do you tend to use, dark or light? I didn’t find them to be excessively flat. They look very much like the pictures. I will say though, that the last batch were kind of flat, probably because that dough sat for about 35 mins while I baked the first two batches. I use a small gelato scoop to shape and form my cookies… Maybe if they were smaller the 10 minutes would make more sense? But they were a perfect size, about a 4-5 bite cookie. At any rate, I loved these and so did my friends and fam. I will be adding these into my regular rotation! Thanks so much and I appreciate any feedback you may have. Reply
Sounds like the adjustments you made were great, and I’m so glad everyone loved them! Really, every batch of cookie is kind of different for every person (and every oven!). I usually use light brown sugar, my scoop is about a heaping tablespoon, and 10 minutes works for me in an electric oven, but in our gas oven it took longer than 10 minutes. So… I think it just depends on how a cookie normally bakes in your oven 🙂
These are my favorite cookies. I bought some lemon chips at a farmers market and I cannot wait to try them with this recipe. Thanks for sharing. Reply
Months later, I am still thinking about this particular recipe and my particular issue of the cookies coming out very thin. The cream cheese ingredient continues to entice. I am throwing out a question that I already think might be ridiculous….but here I go anyway. Is it at all possible that the “1 cup” of butter is supposed to be “1 stick”? In any event, it is fun for me to have signed up to read any new posts for this recipe, and I’m still jones’ing to create these treats to look EXACTLY like the picture of puffy and thick cheesecake cookies! Cheers all, Jeff Reply
Hm, so puzzling! It’s definitely one cup– I double checked the original recipe and am feeling sure that I followed it exactly. Also, I’ve had a lot of comments from people saying theirs have turned out great. So, SO weird! Could elevation be a factor? Reply
These cookies are amazing! I found this recipe about 2 hours ago and decided to try it. I baked mine for about 12 minutes…but I think my oven is a piece of junk. This is my go-to cookie now! Reply
Just came across these today and made them almost instantly. They turned out great, rich and delicious! Great recipe, thanks so much. PS- my husband says they taste a lot like the cookie dough cheesecake from the Cheesecake Factory. Reply
Hi!! I’ve just tried this recipe and they really are DELICIOUS!!Thanks for sharing this recipe! I piped dollops on the baking sheets by using a pastry bag insted of using tablespoons.It’s much easier and saves time! Cheers, Christina Reply
This great! I am going to showcase this on my Facebook page https://www.facebook.com/SeductionInTheKitchen you are welcome anytime to post your photo and post links on it! Reply
Ohh, these look amazing! I looovvee cream cheese in any baked good- it makes stuff so much richer. I will have to try these! And I’m thinking “Why didn’t you think of these yourself!” 🙂 Reply
Good Morning! Made these yesterday and they are almost gone! Sooo Good Mine did not look exactly like yours lol. They ended up very flat, probably the altitude here. That is a big problem for me. I could have just eaten the dough with a spoon, it’s that good! I know your not supposed to do that, raw eggs and all, but omg, awesome awesome recipe, thanks so much for posting. Reply
Hey! I was just wondering if the cookies can be made with 2 cups of Hershey’s semi-sweet chips instead of the Baking Melts? I already have those at home and it would be a shame to waste them! Might be trying these out tonight, hope all goes well! These look delicious 😀 Reply
Just wanted to let everyone know. I would use regular Chocolate chips in these if you make them. The baking melts we have found is great for Brownies but NOT for these. If you notice in the picture this girl used Chocolate chips and not the melts. The melts will make these cookies a Mess. We know we made several batches. I believe if you are going to Post a picture of your cooking you should give the Correct directions. Just wanted to let everyone know. Try it and you will see. Reply
Actually I DID use baking melts… and I do MOST of the time in my cookie baking– they make for GREAT pictures. And I like the big chunks. So… I’m going to have to say you’re wrong here.
Just made these and they turned out really good 😀 Replacing the Melts with 2 cups of choc chips turned out to be quite a lot, though [unless you have a sweet tooth]. But it still tasted wonderful 🙂 The best cross of cookie and cake! Reply
Hi there, I can say when I came across this recipe I did use the Baking Melts, which was my first time of using them. And my friend and I made several batters of this recipe and it was a Mess! So we used the Chocolate pieces I always always use I order from Trader Joes and they turned out Awesome~ Nice and Fluffy with the Cream Cheese. The Melts worked Great in the several batches of Homemade Brownies we had made. The good people and the Nursing Homes sure LoVed them…. I myself am not fond of the Baking Melts, I only like the Real True Chocolate. I also changed this recipe up in a lot of ways, which I am sure alot of us that Enjoy cooking do to a recipe we come across. We make it out own.. Reply
I tried this today….n I have to say….they are beyond DELICIOUS !!!!!!!!…..melt in your mouth goodness! !!!….will use this to make another batch really soon!!!!….thanks for sharing your lovely recipe!!! Reply
Tried the cookies this weekend. The cream cheese makes the cookies nice and soft and a lot of people commented on that. However, these cookies are very cake-like. I felt like I was having a choc chip muffin instead of a cookie. Reply
Thank you for sharing this cookie recipe – I made them yesterday and like most of the comments you received, they truly are delicious. And, yes, like some of the comments, my 4 dozen were not as fluffy and baked pretty flat. I was a bit disappointed but now after reading some others feedback, I will try it again and this time add Baking powder along with 2 eggs vs 1. Thanks again! Reply
I made these cookies recently and they were delicious! The cream cheese made them much softer and fluffier, but it didn’t leave a cheesecake flavor at all. I suspect I may have mixed the ingredients too much, because when they were finished it was almost impossible to taste the cream cheese 🙁 however, they still tasted amazing! Reply
These cookies sound amazing!! I use Philadelphia Cream Cheese on a regular basis. You could put it on a bedroom slipper and it would taste delicious. 😉 Reply
This recipe is exactly the same as the Betty Crocker chocolate chip cookie recipe, minus the creamcheese. So when adding the cream cheese, it will thin out the batter some. So I added about 1/2 cup more flour and they turned out just perfect after cooling time, they will not flatten then. When trying a new recipe, I always test a few cookies at a time before cooking the entire batch in case I may need to alter it some. Great recipe! If you decide to omit the cream cheese, it is the perfect good ol choc chip cookie recipe. Reply
Hi, i am a home baker from the Philippines. A novice baker at home. I was wondering would this recipe also be good if i add some crushed oreo or roll it to crushed oreo?? Do you have any idea what would be the outcome.? Thanks Reply
Here’s proof of a novice baker…is parchment paper and wax paper the same and if not and I do not have a silicon pan ( though I do cup cake liners) can I use a regular pan with spray (Pam)? Thanks Colleen Reply
Hi I have finally found a lifestyle and a kitchen that allows me to bake as I like I have found a lot of great recipes however I am all of a sudden coming across the words parchment paper is this the same as wax paper? Thanks colleen Reply
They’re very different when it comes to baking! The wax will melt/burn off of wax paper in the oven, but not so with parchment paper. Parchment paper is a baker’s dream– this is what I like to buy: http://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC/ref=sr_1_1?ie=UTF8&qid=1418174608&sr=8-1&keywords=parchment+paper 🙂 Reply
