Chocolate Chip Cheesecake Cookies
Chocolate chip cheesecake cookies mix creamy cheesecake and sweet chocolate chips in one soft, easy-to-make treat. Bake a batch for a fun dessert everyone loves.
Servings: 24
Calories: 201kcal
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup cornstarch
- ½ cup salted butter softened
- 8 ounces cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 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.
- ht 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 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 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.
Notes
- Make sure the cream cheese is at room temperature so that you don’t have any lumps in the cream cheese mixture.
- The dough is really sticky. You could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator – which makes the dough manageable enough to scoop and then blast chill it in the freezer to make it manageable enough to roll into smooth balls.
- The smooth balls and flattening them a little bit really makes a picture-perfect cookie and also help them to bake evenly. Inspired by: Sweet Spicy Kitchen
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