These Chocolate Chip Cheesecake Cookies are a dreamy treat! They blend creamy cheesecake and sweet chocolate chips in soft, chewy cookies that are simply irresistible.
Honestly, each bite feels like a sweet hug! I love making these when I need a quick dessert—everyone always asks for seconds. Plus, who can say no to cookies and cheesecake in one? 🍪❤️
Key Ingredients & Substitutions
Unsalted Butter: I use unsalted butter because it gives you better control over the saltiness of your cookies. If you’re in a pinch, you can substitute with margarine, but the flavor might be slightly different.
Cream Cheese: The cream cheese adds that cheesecake flavor. If you’re looking for a lower-fat option, you can try using Neufchâtel cheese, which has less fat but similar taste.
Granulated Sugar: For sweetness, I stick to regular granulated sugar. If you prefer, you could swap some with brown sugar for a hint of caramel flavor.
All-Purpose Flour: This is the base of the cookies. If you’re gluten-free, a 1:1 gluten-free flour mix works well too.
Semi-Sweet Chocolate Chips: I love the combination of cream cheese and semi-sweet chocolate. You can also try milk chocolate chips for a sweeter option or dark chocolate for a richer taste.
How Do I Get the Perfect Texture for My Cookies?
To achieve that soft and chewy texture, pay close attention to a couple of things:
- Make sure your butter and cream cheese are truly softened. This helps them blend smoothly for a light and fluffy dough.
- Don’t overmix your dough. Once the dry ingredients are incorporated, stop mixing to keep the cookies tender.
- Underbake slightly! The cookies will continue cooking on the baking sheet after you take them out, so pull them out when the edges are set and the centers are still soft.
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. After baking, let the cookies cool for about 5 minutes on the baking sheet. Altogether, you’ll be enjoying these tasty treats in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This helps to ensure that your cookies bake evenly. Don’t forget to line a baking sheet with parchment paper for easy cleanup!
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Using a mixer, cream these ingredients together until they appear smooth and fluffy. This step gives your cookies that delightful creamy texture!
3. Add Wet Ingredients:
Next, beat in the egg and vanilla extract with the creamed mixture until everything is well combined. You’ll want to mix just until you can no longer see any egg streaks.
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. This ensures even distribution of the leavening agent and salt in your cookies.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Mix just until combined—be careful not to overmix or your cookies could become tough!
6. Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, making sure they’re evenly distributed throughout the dough. This is where the fun begins; you’ll see the chocolate pieces ready to melt in your mouth!
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, scoop out portions of the dough and place them on the prepared baking sheet, spacing each cookie about 2 inches apart.
8. Bake the Cookies:
Pop the baking sheet into the oven and bake the cookies for about 10-12 minutes. You want the edges to be a light golden and the centers to still look soft—they will continue to firm up while cooling.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, enjoy these soft, creamy, and chocolatey cheesecake cookies!
Happy baking!
Can I Use Different Types of Chocolate Chips?
Absolutely! While semi-sweet chocolate chips are a classic choice, feel free to swap in milk chocolate for a sweeter cookie or dark chocolate for a richer flavor. You could even combine different types for a fun twist!
What Should I Do If My Dough Is Too Sticky?
If the dough feels too sticky to scoop, try chilling it in the fridge for about 30 minutes. This will firm up the butter and cream cheese, making it easier to handle. Just be sure not to chill it for too long, or it might become too hard to scoop!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet to freeze individually. Once solid, transfer them to a zip-top bag. When you’re ready to bake, you can bake them from frozen—just add a couple of extra minutes to the baking time.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them, but they’ll be best enjoyed at room temperature. Just warm them a bit in the microwave if you like them gooey!
