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, whisk together the flour, baking powder, baking soda, and cornstarch. Set aside.
- In a large mixing bowl, beat together the softened butter and cream cheese on medium speed for about 2 minutes, until light and fluffy.
- 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.
- Gradually add the powdered sugar and mix until fully incorporated and the batter is fluffy.
- Reduce the mixer speed to low and slowly add the dry ingredients along with the heavy cream, mixing until just combined.
- Gently fold in the ½ cup of mini chocolate chips.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- 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.
- 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.
- Bake for 9 to 10 minutes, or until the cookies are lightly browned at the edges.
- Transfer the cookies to a cooling rack and let them cool completely.
Notes
- 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.
- If you prefer, you can use milk chocolate or dark chocolate chips instead of semi-sweet chocolate chips.
- Store these cookies in an airtight container at room temperature for up to 5 days or refrigerate them for up to 1 week. They can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
