Chocolate Chip Cheesecake Cookies

Why You’ll Love This Recipe

If you love chocolate chip cookies and cheesecake, this recipe brings both together in a delicious way. The cream cheese adds a tangy richness that perfectly complements the sweetness of the chocolate chips. These cookies are soft, chewy, and full of flavor, making them the perfect indulgent treat. Plus, they're easy to make and can be chilled ahead of time for even better texture and flavor. Whether you’re craving a classic dessert or want to try something new, these Chocolate Chip Cheesecake Cookies will hit the spot.

Ingredients

Cookie Dough:

• ½ cup unsalted butter, softened

• 4 oz cream cheese, softened

• ¾ cup light brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1¾ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1¼ cups mini or regular chocolate chips

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

Directions

1. Preheat the Oven and Prepare the Baking Sheet:
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Make the Cookie Dough:
   In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. Add brown sugar and granulated sugar, and cream until light and well combined. Beat in the egg and vanilla extract until incorporated.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

4. Fold in the Chocolate Chips:
   Fold in the chocolate chips evenly with a spatula or spoon.

5. Scoop and Chill (Optional but Recommended):
   Scoop dough using a tablespoon or medium cookie scoop and place on the prepared baking sheets. If time allows, chill the dough for 20–30 minutes to prevent spreading.

6. Bake the Cookies:
   Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Remove from the oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

7. Serve and Enjoy:
   Soft, chewy, and slightly tangy from the cream cheese, these cookies are a perfect balance of chocolate chip and cheesecake goodness. Ideal for lunchboxes, parties, or cozy nights in.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 12 minutes

• Chill Time: 30 minutes (optional)

• Yield: 24 cookies

Variations

• Add-ins: You can substitute chocolate chips with other types of chips, such as white chocolate, peanut butter chips, or even butterscotch chips for a unique flavor twist.

• Nuts: Add chopped nuts like walnuts or pecans for extra crunch and flavor.

• Mini Cookies: For smaller cookies, use a teaspoon to scoop out the dough. Just make sure to reduce the baking time slightly, around 8-10 minutes.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 4-5 days.

• Freezing: These cookies freeze well! Simply place them in a freezer-safe container or bag and store for up to 3 months. Let them thaw at room temperature or reheat in the microwave for a few seconds.

• Reheating: To warm up a cookie, microwave it for about 10-15 seconds or bake in a preheated 350°F oven for 5 minutes.

FAQs

Can I use regular cream cheese instead of light cream cheese?

Yes, you can use regular cream cheese. However, using light cream cheese will make the cookies slightly less rich and lower in fat.

Do I need to chill the dough?

While chilling the dough is optional, it helps prevent the cookies from spreading too much during baking, leading to a thicker, chewier cookie.

Can I use salted butter instead of unsalted?

Yes, but if you use salted butter, reduce the amount of salt in the recipe to avoid making the cookies too salty.

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

Yes, a hand mixer works just as well for this recipe. Be sure to beat the ingredients until they are smooth and fluffy.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but the texture and taste may vary slightly.

How do I know when the cookies are done?

The cookies should have lightly golden edges and soft centers. If you insert a toothpick, it should come out with a few moist crumbs, but not raw dough.

Can I make these cookies larger or smaller?

Yes, you can adjust the size of the cookies to your preference. Just be mindful to adjust the baking time slightly if they are much larger or smaller.

Can I use different types of chocolate chips?

Yes, feel free to use dark chocolate, milk chocolate, or even white chocolate chips based on your preference.

Why are my cookies spreading too much?

This could be due to warm dough or not chilling the dough long enough. Make sure to chill the dough for 20–30 minutes to avoid excessive spreading.

Can I double the recipe?

Absolutely! Simply double the ingredients, and you’ll have enough dough to make twice as many cookies. Just be sure to bake in batches if needed.

Conclusion

These Chocolate Chip Cheesecake Cookies combine the best of both worlds: the comfort of chocolate chip cookies and the indulgence of cheesecake. With a soft and chewy texture, each bite is a little bit of heaven. Easy to make and perfect for sharing, these cookies are sure to become a favorite treat in your baking repertoire. Enjoy!

Print

Chocolate Chip Cheesecake Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chocolate Chip Cheesecake Cookies are a delightful fusion of creamy cheesecake and classic chocolate chip cookies. Soft, chewy, and slightly tangy from the cream cheese, they offer a unique twist on a beloved treat. Perfect for any occasion!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup unsalted butter, softened

4 oz cream cheese, softened

¾ cup light brown sugar, packed

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

1¾ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

1¼ cups mini or regular chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. Add brown sugar and granulated sugar, and cream until light and well combined. Beat in the egg and vanilla extract until incorporated.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
4. Fold in the chocolate chips evenly with a spatula or spoon.
5. Scoop dough using a tablespoon or medium cookie scoop and place on the prepared baking sheets. If time allows, chill the dough for 20–30 minutes to prevent spreading.
6. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Remove from the oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
7. Serve and enjoy!

Notes

• Add-ins: Substitute chocolate chips with other chips such as white chocolate, peanut butter, or butterscotch chips.
• Nuts: Add chopped nuts like walnuts or pecans for extra crunch and flavor.
• Mini Cookies: Use a teaspoon to scoop out the dough for smaller cookies. Adjust baking time to 8-10 minutes.
• Storage: Store cookies in an airtight container at room temperature for up to 4-5 days. Freeze for up to 3 months.
• Reheating: Microwave for 10-15 seconds or bake in a preheated 350°F oven for 5 minutes.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 85mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg