The Ultimate Creamy & Sweet Combo
These Chocolate Chip Cheesecake Cookies are a perfect combination of creamy, tangy cheesecake flavor and the classic taste of chocolate chip cookies. Whether you’re looking for a fun twist on a dessert or just love cheesecake, these cookies are sure to become a new favorite!
Table of Contents
What Are Chocolate Chip Cheesecake Cookies?
If you love both cheesecake and chocolate chip cookies, then you’re in for a treat! Chocolate Chip Cheesecake Cookies combine the best of both worlds: the creamy, tangy flavor of cheesecake paired with the sweet, chocolatey indulgence of a classic cookie. These cookies are soft, rich, and perfectly chewy with little pockets of chocolate chips throughout. Imagine your favorite cheesecake recipe transformed into a handheld, melt-in-your-mouth dessert!
Whether you’re a seasoned baker or a beginner, this cheesecake cookies recipe is easy to follow and sure to impress friends and family.
Ingredients for Chocolate Chip Cheesecake Cookies
| Ingredient | Quantity | Notes |
| Cream cheese (softened) | 8 oz | Full-fat or low-fat cream cheese works |
| Unsalted butter (softened) | ½ cup | Make sure it’s softened for easy mixing |
| Granulated sugar | ¾ cup | Adds sweetness |
| Brown sugar | ¼ cup | Provides moisture and a deeper flavor |
| Egg | 1 large | Room temperature for better incorporation |
| Vanilla extract | 1 tsp | Enhances the flavors |
| All-purpose flour | 1 ½ cups | Provides structure |
| Baking powder | ½ tsp | Helps the cookies rise slightly |
| Salt | ¼ tsp | Balances the sweetness |
| Mini chocolate chips | 1 cup | Mini chips distribute more evenly |
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer (or hand whisk)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
How to Make Chocolate Chip Cheesecake Cookies
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream the Cream Cheese and Butter
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Step 3: Add Sugars and Wet Ingredients
- Beat in the granulated sugar, brown sugar, egg, and vanilla extract until everything is well combined.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Fold in the Chocolate Chips
- Gently fold the mini chocolate chips into the cookie dough. Be careful not to overmix.
Step 6: Scoop and Bake
- Using a cookie scoop or tablespoon, scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
Step 7: Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Tips for Perfect Cheesecake Cookies
- Use softened cream cheese and butter: This ensures a smooth, creamy dough that’s easy to work with.
- Chill the dough: If you have time, chill the dough for about 30 minutes before baking to help the cookies hold their shape and prevent too much spreading.
- Don’t overbake: These cookies should be soft in the center. Take them out of the oven as soon as the edges turn golden brown.
- Mini chocolate chips are best: Mini chips distribute more evenly throughout the dough, giving you more chocolate in every bite.
Serving Suggestions
- With a glass of milk: The perfect pairing for these rich cookies is a cold glass of milk.
- As a party treat: Bring these cookies to a party or potluck and watch them disappear!
- Cookie sandwich: Spread some extra cream cheese frosting between two cookies for an indulgent dessert sandwich.
Nutritional Information
Per Cookie (based on 24 cookies):
- Calories: 140 kcal
- Fat: 8g
- Carbohydrates: 17g
- Protein: 2g
- Sugar: 10g
- Fiber: 0g
Variations and Substitutions
- Add some nuts: Fold in chopped pecans or walnuts for a bit of crunch.
- Chocolate lovers: Use a combination of mini and regular-sized chocolate chips for an extra chocolate hit.
- White chocolate cheesecake cookies: Swap the chocolate chips for white chocolate chips for a sweeter twist.
- Gluten-free option: Use a 1-to-1 gluten-free flour blend to make these cookies gluten-free.
Who Should Skip This Recipe?
- Lactose intolerant: Since this recipe uses cream cheese and butter, it’s not suitable for those avoiding dairy.
- Low-sugar diets: These cookies are sweet and may not fit into a low-sugar diet.
- Vegan diets: The recipe contains egg and dairy products, so it’s not vegan-friendly. However, you can use vegan cream cheese, plant-based butter, and an egg substitute for a vegan version.
FAQ
1. Can I freeze the dough for later?
Yes! You can freeze the cookie dough in individual portions. When you’re ready to bake, just pop them straight into the oven from frozen—no need to thaw.
2. How should I store Chocolate Chip Cheesecake Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to a week.
3. Can I make these cookies without chocolate chips?
Absolutely! You can leave out the chocolate chips for a simpler cheesecake-flavored cookie.
What Do You Think?
Have you made these Chocolate Chip Cheesecake Cookies? Let me know in the comments how they turned out for you! I’d love to hear if you tried any fun variations or if these cookies are now a family favorite. Also, check out my other cheesecake cookies recipes for more delicious inspiration!
Also check out my other cookie recipes, classic cookies, family cookies, cookies made for kids, and quick and easy cookie recipe categories for further inspiration and ideas!