Chocolate Chip Cheesecake Cookies
Soft, creamy, and loaded with chocolatey goodness, these Chocolate Chip Cheesecake Cookies are the ultimate dessert treat. This easy recipe combines the tangy flavor of cheesecake with the chewy texture of chocolate chip cookies, making it a must-try for cookie lovers.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 8 oz 225g cream cheese, softened
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups 250g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups 250g semi-sweet chocolate chips
- Optional Add-Ins:
- 1/2 cup chopped nuts e.g., walnuts or pecans
- 1/2 tsp almond or lemon extract
- 1/4 cup dried cranberries or cherries
- Substitute dark chocolate or white chocolate chips for variation
Instructions
- Prepare the Wet Ingredients:
- In a mixing bowl, beat the softened cream cheese, butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until well combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Chocolate Chips:
- Fold in the chocolate chips (and optional add-ins, if using) until evenly distributed.
- Shape the Dough:
- Use a cookie scoop or tablespoon to portion out the dough into balls. Place them on a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Chill (Optional):
- For thicker cookies, refrigerate the dough balls for 30 minutes before baking.
- Bake:
- Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are golden brown, and the centers appear slightly underbaked.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For Gooey Cookies: Slightly underbake the cookies to ensure a gooey texture.
Storage Tips: Store cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Variations: Try adding crushed Oreos for a cookie Oreo cheesecake twist or lemon zest for lemon cheesecake cookies.
Storage Tips: Store cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Variations: Try adding crushed Oreos for a cookie Oreo cheesecake twist or lemon zest for lemon cheesecake cookies.
Nutrition
Serving: 1ServingCalories: 16kcalCarbohydrates: 0.4gProtein: 0.4gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 47mgPotassium: 11mgFiber: 0.2gSugar: 0.1gVitamin A: 0.5IUVitamin C: 0.03mgCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!