Chocolate Chip Cheesecake Cookies

These Chocolate Chip Cheesecake Cookies combine the creamy texture of cheesecake with the classic chocolate chip cookie, making them a rich, indulgent treat perfect for any occasion. Soft and decadent, these cookies are sure to satisfy your sweet tooth and become a favorite in your baking rotation!

Why You’ll Love This Recipe

Chocolate Chip Cheesecake Cookies are a delightful twist on two beloved desserts: chocolate chip cookies and cheesecake. The combination of cream cheese and butter creates a soft, rich, and slightly tangy cookie, while the mini chocolate chips add just the right amount of sweetness. With their chewy texture and irresistible flavor, these cookies are perfect for a snack, dessert, or sharing with friends and family.

Ingredients

• 2 ½ 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)

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

Directions

Prepare the Dry Ingredients:

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

Cream Butter and Cream Cheese:

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

Add Eggs and Vanilla:

3. Add the vanilla extract and eggs to the mixture, beating until fully combined. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure everything is incorporated.

Add Powdered Sugar:

4. Gradually add the powdered sugar and continue beating until the batter becomes light and fluffy.

Mix in Dry Ingredients and Cream:

5. Turn the mixer to low and gradually add the dry ingredients to the wet ingredients, followed by the heavy cream. Mix until everything is fully combined and the dough is smooth.

Add Chocolate Chips:

6. Beat in ½ cup of mini chocolate chips until just incorporated into the dough.

Chill the Dough:

7. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to firm up.

Prepare for Baking:

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

Shape the Cookies:

9. Use a cookie scoop to form dough balls from the chilled dough. Space the dough balls about 2 inches apart on the prepared cookie sheets. Place the cookie sheets in the freezer for 5 minutes to help keep the dough firm.

Form Smooth Balls:

10. After 5 minutes, remove the cookie sheets from the freezer. Roll each dough ball between your palms to form a smooth ball, then gently press them down to flatten slightly. Sprinkle additional mini chocolate chips over the tops of the dough balls.

Bake:

11. Bake the cookies for 9-10 minutes, or until they have spread into smooth shapes and the edges are just beginning to brown.

Cool and Serve:

12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Servings and Timing

• Servings: 24 cookies

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 1 hour (including chilling time)

Variations

• Add More Chocolate: If you’re a chocolate lover, try adding ½ cup of mini chocolate chips to the dough and another ½ cup on top before baking for an extra chocolatey bite.

• Nutty Twist: Add ½ cup of chopped walnuts or pecans for a crunchy texture and nutty flavor.

• Cheesecake Flavor: For an even stronger cheesecake flavor, add a teaspoon of lemon zest to the dough to give it a tangy twist.

• Vegan Version: Use dairy-free cream cheese and butter, and substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to make this recipe vegan-friendly.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for a longer shelf life.

• Freezing: These cookies freeze well! Once cooled, place them in a single layer in a freezer-safe container and store them for up to 2 months.

• Reheating: To reheat, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, you can use regular-sized chocolate chips, but mini chocolate chips work better for even distribution and a more balanced bite.

Do I have to chill the dough?

Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much while baking. If you’re short on time, you can skip the chilling step, but the cookies may spread more.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine! Just be sure to cream the butter and cream cheese until light and fluffy, which may take a bit longer with a hand mixer.

Can I make these cookies without cream cheese?

For a lighter version, you can substitute cream cheese with Greek yogurt, but it will change the flavor and texture slightly. Cream cheese gives the cookies their rich, creamy flavor.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. The texture may vary slightly but they should still be delicious.

Conclusion

Chocolate Chip Cheesecake Cookies are a decadent and irresistible treat, blending the creamy richness of cheesecake with the classic goodness of chocolate chip cookies. These soft, chewy cookies are perfect for any occasion, and their unique flavor will have everyone coming back for more. Whether you’re baking for a special event or simply satisfying a sweet craving, these cookies are sure to be a hit!

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