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Chocolate Chip Cheesecake Cookies

These chocolate chip cheesecake cookies are soft, gooey and delicious! The vanilla cheesecake filling is so smooth and creamy. The cookies are buttery, sweet and melt in your mouth tasty. These cheesecake stuffed cookies are great for holidays, birthdays, and more!

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These are the main ingredients and substitutions for chocolate chip cheesecake cookies. Scroll down to the recipe card for full ingredients list and instructions

Both cream cheese and powdered sugar make up the cheesecake filling. I have not tried this recipe using dairy free or Vegan cream cheese, but I guess it would work. Use softened cream cheese. It is much easier to cream softened cream cheese than cold cream cheese.

Use cold butter straight from the fridge for the cookie dough. This helps prevent the cookies from spreading too much. I have not tried using dairy free butter in this recipe, but the cookies may spread even less.

Both granulated sugar and light brown sugar sweeten these cookies. If using coconut sugar, the cookies will be darker in color.

Eggs help bind the cookies together. I have not tried using an egg substitute in this specific recipe, but I have had success substituting ¼ cup unsweetened applesauce for 1 egg. So, this recipe would need ½ cup applesauce in place of the 2 eggs. See these Eggless Chocolate Chip Cookies for more tips and tricks.

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Both gluten free 1 to 1 flour and all purpose flour work well. Almond flour, coconut flour, cassava flour, and oat flour are all different so they are not recommended.

Baking soda helps these cookies rise while baking.

A little vanilla extract adds a delicious classic cookie flavor.

Any type of chocolate chips work! Dark chocolate, milk chocolate, semisweet chocolate and mini chocolate chips work well. In addition, white chocolate chips or chocolate chunks are great options.


1 cup unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips


Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix Wet Ingredients: In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy. Add eggs and vanilla extract, mixing until well combined.

Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips.

Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake: Bake for 10-12 minutes or until the edges are golden brown. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely

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