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Chocolate Chip Cheesecake Cookies
Chocolate chip cheesecake cookies are a soft and creamy melt-in-your-mouth delight. The addition of the cream cheese flavor pushes these cookies over the top.
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Soft and creamy, chocolate chip cheesecake cookies are a delightful melt-in-your-mouth cookie that takes a classic cookie and makes them even better. Chocolate chip cheesecake cookies have a sweet cream cheese flavor along with everything you love about a classic chocolate chip cookie that is sure to please.
MORE RECIPES: Blueberry Cheesecake Cookies | Rolo Cheesecake | Chocolate Chip Shortbread Cookies
If you love creamy cheesecake and cookies, then these chocolate chip cheesecake cookies are just the thing for you. With their hints of cheesecake, these cookies may just become your favorite chocolate chip cookies and will be a hit with the whole family.
Chocolate chip cheesecake cookies are great for holidays, birthdays, get-togethers, or simply just an afternoon treat! A sweet treat to add to any cookie tray, everyone will love the creamy cheesecake flavor. Enjoy your cookies with a cup of tea, a warm mug of hot chocolate, or just a glass of milk.
A delightfully cozy treat, these cookies are soft, creamy, and a little dense, just like little pillows of deliciousness. It’s like they take your favorite chocolate chip cookie and then push it over the top.
Chocolate Chip Cheesecake Cookies Ingredients
- Flour - all-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Cream cheese
- Butter - salted butter
- Eggs - large eggs
- Vanilla extract
- Sugar -powdered sugar
- Chocolate chips - miniature semi-sweet chocolate chips
While these are chocolate chip cheesecake cookies, mini chocolate chips aren’t the only thing you can add to them. Pecans, M&M candies, sprinkles, toffee bits, or crushed Oreo cookies would all taste delicious added to your cookie dough.
The dough for these cookies is really sticky. If you’d like you could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator. This is just enough time to make the dough manageable enough to scoop, and then you can blast chill it in the freezer to make it manageable enough to roll into smooth balls.
Smoothing the cookie dough balls and flattening them a little bit really makes a picture-perfect cookie and also helps them to bake evenly. It’s also important to make sure the cream cheese is at room temperature so that you don't have any lumps in the cream cheese mixture.
How to Make Chocolate Chip Cheesecake Cookies
FIRST STEP: In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
SECOND STEP: In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
THIRD STEP: Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
FOURTH STEP: Add in powdered sugar and continue beating to combine and make a fluffy batter.
FIFTH STEP: Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
SIXTH STEP: Beat in ½ cup of mini chocolate chips just until combined.
SEVENTH STEP: Cover the dough with plastic wrap and chill for 30 minutes in the refrigerator.
EIGHTH STEP: Preheat the oven to 350°F and line baking sheets with parchment paper.
NINTH STEP: Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
TENTH STEP: After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten it slightly. Sprinkle additional mini chips over the tops of the cookie dough.
ELEVENTH STEP: Bake for 9 to 10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges.
TWELFTH STEP: Transfer cookies to a cooling rack and let them cool.
Can I mix in other ingredients instead of the chocolate chips?
Mini M&Ms, toffee bits, blueberries, nuts, or crushed cookies would all give these cookies a little something extra.
Can I freeze these cookies?
This easy recipe can be frozen in an airtight container for up to three months.
Does the cream cheese have to be softened?
The cream cheese needs to be softened, otherwise, it may leave lumps in the cream cheese mixture. To get the cream cheese to room temperature quickly, you can cut the cream cheese into cubes and place it on a plate for about 20 minutes.
How to Store Chocolate Chip Cheesecake Cookies
ON THE COUNTER: Store these chewy cookies in an airtight container for up to 5 days.
IN THE FRIDGE: We wouldn’t recommend storing them in the fridge as they will lose the soft texture that makes them so delicious.
IN THE FREEZER: This sweet treat can be frozen in an airtight container for up to 3 months.
Chocolate Chip Cheesecake Cookies
Chocolate chip cheesecake cookies are a soft and creamy melt-in-your-mouth delight. The addition of the cream cheese flavor pushes these cookies over the top.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 24
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 ounces cream cheese softened to room temperature
- ½ cup salted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 2 cups powdered sugar
- ½ cup miniature semi-sweet chocolate chips plus more to top the cookies if desired
Instructions
- In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
- In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
- Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Add in powdered sugar and continue beating to combine and make a fluffy batter.
- Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
- Beat in ½ cup of mini chocolate chips just until combined.
- Cover the dough with plastic wrap and chill for 30 minutes in the refrigerator.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
- After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten it slightly. Sprinkle additional mini chips over the tops of the cookie dough.
- Bake for 9 to 10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges.
- Transfer cookies to a cooling rack and let them cool.
Nutrition
Calories: 201kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 90mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 295IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg
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