Description
Delight in these rich and creamy Chocolate Chip Cheesecake Cookies that blend the soft texture of cheesecake with the classic flavor of chocolate chip cookies. Perfectly soft and slightly cakey, these cookies feature a luscious cream cheese base combined with mini chocolate chips for a melt-in-your-mouth treat that’s easy to make and irresistible.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cream Cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy, which forms the rich base of your cookies.
- Add Sugars: Incorporate the granulated sugar and brown sugar into the butter and cream cheese mixture, mixing until the blend is light and fluffy to create a perfectly sweet dough.
- Mix in Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until fully combined to add moisture and flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Form the Dough: Gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms, being careful not to overmix which can toughen cookies.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough to sprinkle delicious bursts of chocolate throughout.
- Shape Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets at least 2 inches apart to allow room for spreading.
- Bake: Place the baking sheets in the oven and bake for 10–12 minutes, or until the cookie edges are lightly golden and centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture.
Notes
- These cookies have a soft and slightly cakey texture due to the inclusion of cream cheese.
- For enhanced texture and easier handling, chill the dough in the refrigerator for 30 minutes before baking.
- Store the cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
