Ladies and gentlemen, I present to you my new FAVORITE chocolate chip cookie:

Chocolate Chip Cheesecake Cookie Bites.

My husband, yes my husband, (I know right! Can you believe he cooked something!?) made these a few months ago and I fell in pure love! I can’t even tell you how many times he’s made these since that day.  It’s kinda sad how fast we go through batches of these chocolate chip cheesecake cookies.

They taste amazing fresh from the oven but I prefer them right out of the refrigerator for that dense, moist, cheesecake, cold cookie dough texture. The cream cheese makes these cookies stay so soft. I still have 4 left in the refrigerator that was made a week ago and they still taste incredible.

chocolate chip cookie dough cheesecake bites recipe

It’s easy to eat a whole batch without even realizing it because they are so tiny and light so be careful. You’ve been warned.

These cookies also make GREAT gifts… I’m just saying….like….in case you ever wanted to send me a gift.


Watch us make these  Chocolate Chip Cheesecake Cookie Bites

chocolate chip cookie dough cheesecake bites recipe


chocolate chip cookie dough cheesecake bites recipe

Get the Recipe: Chocolate Chip Cheesecake Cookie Bites

4.91 from 22 ratings
My new favorite cookie ever- chocolate chip cheesecake cookie bites! Store these in the refrigerator. They have the texture of a frozen cheesecake, cookie dough and a regular cookie! Very moist, soft, addictive and easy to make.
Prep Time: 7 minutes
Cook Time: 7 minutes
Total Time: 14 minutes


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 10 tablespoons butter, softened (1 stick plus 2 tablespoons)
  • 1 cup sugar
  • 1 egg, room temperature
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 12 ounces chocolate chip


  • Preheat oven to 375.
  • Combine dry ingredients in a bowl and set aside.
  • In a large bowl combine butter, sugar, egg, cream cheese, and vanilla.
  • Slowly add the dry ingredients into the wet ingredients, mixing after each addition until the flour in incorporated. I prefer to do this step by hand.
  • Stir in the chocolate chips.
  • Use a mini ice cream scoop and drop dough by the spoonful onto an ungreased, nonstick cookie sheet, at least 1-2 inches apart.
  • Bake 7 to 8 minutes or until lightly golden brown around edges.
  • Place on a cooling rack to let cool completely
  • Store in the refrigerator. (they also taste great right out of the oven!)


Store them in the refrigerator in an air-tight container.
They don't spread much so it's safe to put them close together.
Be careful not to overbake.
For a smoother-looking cookie, roll them in your hands after you've scooped them out with the mini ice cream scoop.
Author: Divas Can Cook - Monique
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