Chocolate Chip Cheesecake Cookies

Why You’ll Love This Recipe

If you’re a fan of both cheesecake and chocolate chip cookies, this recipe is a dream come true. The combination of cream cheese and butter creates a soft, melt-in-your-mouth texture that you don’t typically get from traditional cookies. The addition of mini chocolate chips elevates the flavor profile, providing that perfect balance of creamy richness and chocolatey sweetness. They are simple to make yet totally satisfying, making them an excellent choice for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch. Set aside.

2. In a large mixing bowl, beat together the softened butter and cream cheese on medium speed for about 2 minutes, until light and fluffy.

3. Add the vanilla extract and eggs to the mixture, beating until fully combined. Scrape down the sides of the bowl with a rubber spatula as needed.

4. Gradually add the powdered sugar and mix until fully incorporated and the batter is fluffy.

5. Reduce the mixer speed to low and slowly add the dry ingredients along with the heavy cream, mixing until just combined.

6. Gently fold in the ½ cup of mini chocolate chips.

7. Cover the dough with plastic wrap and refrigerate for 30 minutes.

8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

9. Using a cookie scoop, form dough balls and space them 2 inches apart on the prepared baking sheets. Freeze the cookie sheets for 5 minutes.

10. After 5 minutes, remove the cookie sheets from the freezer and roll each dough ball between your palms to form smooth balls. Slightly flatten the tops with your fingers and sprinkle extra mini chocolate chips on top.

11. Bake for 9 to 10 minutes, or until the cookies are lightly browned at the edges.

12. Transfer the cookies to a cooling rack and let them cool completely.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 1 hour (including chill time)

Variations

• Add-ins: You can mix in chopped nuts, such as walnuts or pecans, for a bit of crunch.

• Chocolate Options: Use milk chocolate chips or dark chocolate chips for a different flavor twist.

• Flavoring: Add a teaspoon of almond extract for a unique flavor, or incorporate a pinch of cinnamon for a cozy, spiced note.

• Cheesecake Filling: For a more intense cheesecake flavor, add a small dollop of cheesecake filling (cream cheese, powdered sugar, vanilla) in the center of each cookie before baking.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, refrigerate them for up to 1 week. You can also freeze them for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes until heated through.

FAQs

How do I make sure my cookies stay soft?

To keep your cookies soft, ensure that you don’t overbake them. Remove them from the oven when the edges are lightly browned, and the centers are still soft.

Can I freeze the dough before baking?

Yes, you can freeze the dough before baking. Form dough balls, place them on a baking sheet, and freeze until solid. Then, transfer them to an airtight container or zip-top bag. Bake them directly from the freezer; just add a couple of extra minutes to the baking time.

Can I substitute the cream cheese for something else?

If you don’t have cream cheese, you can try using mascarpone or a ricotta-based cheese for a similar creamy texture, though it will change the flavor slightly.

Are these cookies gluten-free?

No, this recipe contains all-purpose flour, which has gluten. However, you can use a gluten-free flour blend as a substitute to make them gluten-free.

Can I use margarine instead of butter?

Margarine can be substituted for butter, but the flavor and texture may be slightly different. Butter tends to provide a richer, more flavorful result.

How do I know when the cookies are done baking?

The cookies should be lightly browned around the edges. They will continue to cook slightly on the baking sheet after being removed from the oven, so don’t wait for them to be fully brown on top.

Can I add a cream cheese filling inside the cookies?

Yes, for a cheesecake-like experience, you can insert a small spoonful of cheesecake filling into the center of each cookie before baking.

Why is the dough chilled?

Chilling the dough helps the cookies maintain their shape and prevents them from spreading too thin during baking.

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, you can use regular chocolate chips, but the mini chips work well because they distribute more evenly throughout the cookie.

How do I prevent the cookies from spreading too much while baking?

Ensure that the dough is properly chilled, and if your dough is too soft, you can add a little extra flour to help it maintain its shape while baking.

Conclusion

These Chocolate Chip Cheesecake Cookies are a delightful twist on a classic treat, combining the best of both worlds — the creamy texture of cheesecake and the sweet indulgence of chocolate chip cookies. Easy to make and even easier to eat, they’re sure to become a favorite in your baking repertoire. Whether you’re sharing them with friends or enjoying them on your own, these cookies are sure to satisfy your sweet cravings!

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