These Chocolate Chip Cheesecake Cookies are a dreamy treat! They bring together the creamy goodness of cheesecake and the classic taste of chocolate chip cookies in one bite.
Who wouldn’t love a cookie that tastes like dessert in two ways? I always get excited when I make these—it’s like having my cake and eating it too! 🍪
Making them is super easy! Just mix the cream cheese, fold in the chocolate chips, and shape the dough. Bake them up, and you’ll have a batch of deliciousness to share (or not!).
Key Ingredients & Substitutions
Cream Cheese: This is what gives the cookies their cheesecake flavor. If you need a lighter option, you can try Neufchâtel cheese, which has less fat but a similar texture.
Butter: Unsalted butter is preferred to control the saltiness in the dough. If you’re dairy-free, coconut oil or a dairy-free butter alternative works too!
Sugars: Both granulated and brown sugar are used for sweetness and a chewy texture. If you want a healthier option, coconut sugar can be used as a substitute, but it might change the color slightly.
Flour: All-purpose flour works best, but you can use whole wheat flour for a nuttier flavor or gluten-free flour for those with gluten sensitivities. Just ensure it’s a 1:1 blend.
Chocolate Chips: Semi-sweet chocolate is classic, but if you like a bit of a twist, try dark chocolate or milk chocolate chips! You can even use white chocolate for a different cheesecake flavor.
What’s the Best Way to Mix the Ingredients Without Overworking the Dough?
Mixing is key in cookie baking! To keep your cookies soft and chewy, avoid overmixing after you add the flour. Here’s how to do it:
- Start by beating your sugars with the cream cheese and butter until it’s fluffy.
- Add the eggs and vanilla, mixing until well blended.
- When it’s time to add the flour, gently fold it in with a spatula. Stop mixing once you see no dry flour—this keeps the cookies tender!
- Finally, fold in the chocolate chips softly to distribute them ensure even bites of chocolate.
Following these tips will give you delightful cookies that stay soft and flavorful. Happy baking!
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chips
Total Time Needed:
This delightful cookie recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. You’ll need a little extra time for cooling, so set aside about 40 minutes total before you start enjoying your treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper so your cookies won’t stick.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer or a whisk to beat them together until the mixture is smooth and creamy.
3. Mix in the Sugars:
Add in both the granulated sugar and brown sugar. Continue to beat the mixture for about 2-3 minutes until it becomes fluffy. This adds a delightful sweetness and texture to your cookies!
4. Add the Eggs and Vanilla:
Crack the eggs one at a time into the mixture, beating well after each addition. Finally, stir in the vanilla extract for that irresistible flavor!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking powder for that perfect rise.
6. Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, gently mixing until just combined. Be careful not to overmix—this keeps your cookies soft and chewy!
7. Fold in the Chocolate Chips:
Now it’s time to add the fun! Carefully fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
8. Shape the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie for spreading!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges are set and lightly golden brown, but the centers still look soft.
10. Cool Your Cookies:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Allow them to cool completely before enjoying!
These Chocolate Chip Cheesecake Cookies are perfect with a glass of milk. Enjoy every bite!
Can I Use Reduced-Fat Cream Cheese?
Yes, you can use reduced-fat cream cheese for a lighter version of these cookies. Just keep in mind that the texture may be slightly different, but they should still taste delicious!
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to stay fresher for longer, you can refrigerate them, but they may lose some softness.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough by scooping it into balls and placing them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. They can be frozen for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time!
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky to scoop, try chilling it in the refrigerator for about 30 minutes. This should make it easier to handle and shape. You can also dust your hands with a little flour to help with shaping the cookies.
