If you’ve ever found yourself torn between a classic chocolate chip cookie and a slice of creamy cheesecake, these Chocolate Chip Cheesecake Cookies are your new delicious dilemma-solver. Imagine pillowy soft cookies with the subtle tang of cream cheese, dotted with melty mini chocolate chips in every bite. Whether you’re baking for a celebration or just want a sweet treat to brighten your day, this recipe is pure joy baked into every golden morsel. Once you taste these, you’ll understand why they’re impossible to resist!
Ingredients You’ll Need
Gathering the ingredients for Chocolate Chip Cheesecake Cookies is refreshingly simple, yet each component plays a starring role. Quality basics like butter, cream cheese, and chocolate chips work together to deliver their signature flavor, softness, and delightful texture.
- Unsalted butter (1/2 cup, softened): Brings rich flavor and keeps the cookies perfectly tender.
- Cream cheese (4 ounces, softened): The secret to an ultra-soft, slightly tangy cookie crumb that mimics cheesecake.
- Granulated sugar (1 cup): Sweetens the dough while helping create a lightly crisp edge.
- Large egg (1): Binds the dough and adds moisture for a chewy center.
- Vanilla extract (1 teaspoon): Provides irresistible aroma and warmth to balance richness.
- All-purpose flour (1 1/4 cups): The base for structure and chewiness.
- Baking powder (1/2 teaspoon): Gives the cookies their subtle lift and softness.
- Salt (1/4 teaspoon): Brightens and amplifies all the sweet flavors.
- Mini chocolate chips (3/4 cup): Ensures every single bite is packed with chocolatey happiness.
How to Make Chocolate Chip Cheesecake Cookies
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This not only prevents sticking but also allows the cookies to bake up with beautiful, even golden edges as they spread—no fuss, no sticking, and easy cleanup every time.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, use an electric hand mixer (or stand mixer) to cream the softened butter and cream cheese together. Beat until the mixture is silky smooth, making sure there are no lumps; this will ensure each cookie turns out extra tender with that lovely, melt-in-your-mouth texture reminiscent of cheesecake.
Step 3: Add Sugar, Egg, and Vanilla
Pour in the granulated sugar and beat until the mixture becomes light and fluffy. Next, add the egg and vanilla extract, then continue mixing until everything is nicely combined and you have a smooth, creamy batter that’s full of sweet, vanilla-rich aroma.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step helps evenly distribute the rising agent and salt, ensuring every cookie rises evenly and tastes perfectly balanced.
Step 5: Combine Wet and Dry Ingredients
With the mixer on a low setting, gradually add the dry mixture to the wet ingredients. Mix just until a soft, scoopable dough forms—don’t overmix or your cookies can turn tough instead of decadently soft!
Step 6: Fold in the Mini Chocolate Chips
Switch to a spatula and gently fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough so every cookie is generously studded with chocolatey goodness. This step truly makes these Chocolate Chip Cheesecake Cookies irresistible.
Step 7: Scoop and Bake
Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, just until the edges turn light golden and the centers are set. Watch closely—these cookies are best when slightly underbaked for that creamy center!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes. This short rest helps them set up and develop their soft texture. Then gently transfer them to a wire rack to cool completely—or enjoy one warm for the ultimate gooey experience!
How to Serve Chocolate Chip Cheesecake Cookies
Garnishes
For that extra wow factor, try topping your cookies with a dusting of powdered sugar or a tiny drizzle of melted chocolate. Even a sprinkle of sea salt can elevate the flavors and make them look bakery-worthy.
Side Dishes
Serve your Chocolate Chip Cheesecake Cookies alongside a chilled glass of milk, your favorite latte, or even a scoop of vanilla ice cream. They also taste heavenly paired with fresh berries or a fruit salad for a playful contrast in flavors.
Creative Ways to Present
Try stacking a few cookies and tying them with kitchen twine for a heartfelt homemade gift. If you’re hosting, arrange them on a pretty platter with fresh strawberries or mint leaves, or make ice cream sandwiches for a show-stopping dessert!
Make Ahead and Storage
Storing Leftovers
To keep your cookies soft and fresh, transfer cooled cookies to an airtight container and refrigerate. Thanks to the cream cheese, they stay moist for up to five days—just let them come to room temperature before serving for the best texture.
Freezing
You can easily freeze your Chocolate Chip Cheesecake Cookies! Once cooled, stack them between layers of parchment in a freezer bag and freeze for up to 2 months. Thaw at room temperature, and they’ll taste just as dreamy as freshly baked.
Reheating
If you want that just-baked warmth, microwave a cookie for 10–15 seconds on medium power. This will soften the chocolate chips and bring back that dreamy fresh-from-the-oven aroma and texture everyone loves.
FAQs
Can I use regular-sized chocolate chips instead of mini?
Absolutely! Regular chips work wonderfully but may result in chunkier, slightly less uniform cookies. Mini chips ensure chocolate in every bite, but you can use what you have on hand.
Why do I need to refrigerate the dough?
Chilling the dough helps keep the cookies thick and prevents excessive spreading during baking. It also enhances the flavors and allows the cream cheese to meld into the dough for the dreamiest texture.
Can I make these cookies gluten-free?
Yes, you can substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just make sure the mix contains xanthan gum or a similar binder for the best results.
How do I know when the cookies are done?
Watch for lightly golden edges and centers that look set (but still soft). Remember, they’ll continue to bake a bit as they cool, so pull them out when they still look just a touch underdone in the center for that perfect cheesecakey bite.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans make a delicious addition, or try mini white chocolate chips, dried cherries, or rainbow sprinkles for a fun twist on your Chocolate Chip Cheesecake Cookies.
Final Thoughts
There’s just something magical about that first bite of homemade Chocolate Chip Cheesecake Cookies—the pillowy softness, the bits of chocolate, and the gentle hint of cheesecake all in one. Whether you’re sharing them or savoring a solo treat, I hope these cookies bring a smile to your face. Go ahead and whip up a batch soon—your taste buds will thank you!
Print
Chocolate Chip Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of creamy cheesecake and classic chocolate chip cookies with these soft and scrumptious Chocolate Chip Cheesecake Cookies. Perfect for satisfying your sweet tooth!
Ingredients
Cheesecake Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and cream cheese: In a large bowl, cream together the softened butter and cream cheese until smooth.
- Add sugar and egg: Add the sugar and beat until light and fluffy. Mix in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Stir in chocolate chips: Fold in the mini chocolate chips.
- Bake: Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes until lightly golden. Cool on the sheet before transferring to a wire rack.
Notes
- Refrigerate dough for 30 minutes before baking for best texture.
- Try using regular chocolate chips or add chopped nuts for variation.
- Store cookies in the fridge for a soft, creamy bite.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
