These Chocolate Chip Cheesecake Cookies are a fun twist on two favorites! Soft and chewy, they mix cream cheese with chocolate chips to create a tasty treat that’s hard to resist.
Honestly, who can say no to cookies with a cheesecake vibe? I love making a big batch and sharing—just make sure to keep a few for yourself, or they’ll disappear fast!
Key Ingredients & Substitutions
Unsalted Butter: I love using unsalted butter for better control over the cookie’s flavor. If you only have salted butter, just skip adding any extra salt in the recipe.
Cream Cheese: Cream cheese gives cookies a rich, soft texture. You can substitute with mascarpone for a different flavor, or Neufchâtel cheese for a lighter option. Just make sure whatever you use is soft!
Granulated Sugar: This is essential for sweetness and texture. If you want a slightly healthier version, consider using coconut sugar or brown sugar, which adds a bit of a molasses flavor.
Chocolate Chips: Semi-sweet chips are a classic choice. If you’re looking for a twist, try dark chocolate or even white chocolate chips. If you’re dairy-free, use dairy-free chocolate chips!
How Do I Cream Butter and Cream Cheese Perfectly?
Creaming butter and cream cheese is a key step to fluffy cookies. Here’s how to do it right:
- Make sure both butter and cream cheese are at room temperature for easy mixing.
- Use a medium speed on your mixer to beat them together until the mixture is smooth and light—this usually takes 2-3 minutes.
- Scrape the sides of the bowl with a spatula to ensure everything gets blended well.
This step helps incorporate air into the dough, leading to lighter cookies!
How to Make Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and 12-14 minutes to bake. With a total time of around 30-40 minutes, you’ll be enjoying warm, gooey cookies in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This helps ensure your cookies bake evenly. While that warms up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Cream Cheese:
In a large bowl, combine your softened butter and cream cheese. Use an electric mixer or a sturdy whisk to mix them together until the mixture is smooth and fluffy. This usually takes about 2-3 minutes.
3. Add Sugar, Egg, and Vanilla:
Next, add in the granulated sugar. Beat it into the mixture until it’s light and creamy. Now, crack in the egg and pour in the vanilla extract. Beat everything together until it’s fully combined and smooth.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent and ensures your cookies rise just right.
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture, mixing gently as you do. You just want to combine them without overmixing. A few flour streaks are okay!
6. Fold in the Chocolate Chips:
Using a spatula, gently fold in the chocolate chips into the dough. This is where you can add some extra chocolate chips on top for a delicious finish.
7. Form and Bake the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches in between each one. Press a few extra chocolate chips gently onto the tops of each cookie.
8. Bake to Perfection:
Slide the baking sheet into the oven and let the cookies bake for 12-14 minutes. You’re looking for the edges to be lightly golden while the center should still feel soft. This means they’ll be chewy once cooled!
9. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Serve them warm and enjoy the soft, creamy goodness!
These Chocolate Chip Cheesecake Cookies will surely please anyone who tries them—happy baking!
Can I Use Low-Fat Cream Cheese?
Yes, low-fat cream cheese can be used as a substitute, but keep in mind that it may slightly alter the texture and richness of the cookies. They’ll still be tasty, just not as creamy as with full-fat cream cheese!
What if I Don’t Have Parchment Paper?
No worries! If you don’t have parchment paper, you can lightly grease the baking sheet with cooking spray or butter to prevent sticking. Just make sure to keep an eye on the cookies while baking, as they might brown a bit more.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week, or freeze them for up to 3 months. Just make sure to wrap them well!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative by adding chopped nuts, caramel bits, or even dried fruit like cranberries. Just keep the chocolate chips at about 1 cup, so the balance of flavors remains just right.