Cheesecake Chocolate Chip Cookies

Why You’ll Love This Recipe

These Cheesecake Chocolate Chip Cookies are the best of both worlds. Combining the richness of cheesecake with the beloved chocolate chip cookie, each bite offers a soft, chewy center with a subtle tang from the cream cheese. The chocolate chips provide a perfect balance of sweetness and texture, making these cookies a crowd-pleaser for dessert tables, parties, or any occasion that calls for something sweet and indulgent. Plus, they’re easy to make and even easier to enjoy!

this Recipe

Ingredients

• 1 cup cream cheese, softened

• 1 cup chocolate chips

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 cup unsalted butter, softened

• 1 large egg

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

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

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.

3. Gradually add the granulated sugar, mixing until the mixture is light and airy.

4. Beat in the egg and vanilla extract until fully incorporated.

5. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed.

6. Stir in the chocolate chips until they’re evenly distributed throughout the dough.

7. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

8. Bake for 10-12 minutes, or until the cookies are golden around the edges and slightly soft in the center.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies, depending on the size you scoop them. The total time from start to finish is approximately 25-30 minutes, with about 10-12 minutes of baking time.

Variations

• Add-ins: Mix in your favorite nuts like walnuts or pecans for added crunch and flavor.

• Flavored Chips: Switch out the chocolate chips for white chocolate chips, peanut butter chips, or butterscotch chips for a unique twist.

• Mini Cookies: Make bite-sized cookies by using a smaller cookie scoop, reducing the baking time to 8-10 minutes.

Storage/Reheating

Store your Cheesecake Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them in a freezer-safe container for up to 3 months. To reheat, simply warm the cookies in the microwave for 10-15 seconds, or pop them into a preheated oven at 350°F for 3-5 minutes to get them soft and fresh again.

FAQs

How can I make these cookies more like traditional cheesecake?

To get a more pronounced cheesecake flavor, you can add a tablespoon of lemon juice or lemon zest to the dough to give it a slight tang that’s reminiscent of cheesecake.

Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese in this recipe, though the texture and richness might differ slightly. Full-fat cream cheese provides a creamier and denser texture.

Why are my cookies spreading too much?

If your cookies are spreading too much, it may be due to the dough being too warm. Try chilling the dough for about 30 minutes before baking to help prevent excessive spreading.

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter, but the flavor and texture may vary slightly. Butter adds richness and helps the cookies stay soft.

How can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I double the recipe?

Absolutely! You can double the ingredients if you need more cookies, but remember to adjust your baking time accordingly. It might take a little longer to bake larger batches.

What if I don’t have parchment paper?

If you don’t have parchment paper, you can grease your baking sheet with butter or non-stick spray, or use a silicone baking mat.

How can I make these cookies even chewier?

For chewier cookies, try using more brown sugar than white sugar, or add an extra tablespoon of butter to increase the moisture content.

Can I use dark chocolate chips instead of milk chocolate?

Yes, you can substitute dark chocolate chips if you prefer a more intense chocolate flavor.

Can I freeze the dough before baking?

Yes, you can freeze the dough! Simply scoop the dough onto a baking sheet, freeze the dough balls until solid, then transfer them to a freezer bag. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Conclusion

Cheesecake Chocolate Chip Cookies are a fantastic treat that brings together the best of two worlds – cheesecake and chocolate chip cookies. Soft, chewy, and rich with flavor, these cookies are perfect for any occasion. Whether you’re enjoying them with a glass of milk or sharing them at a party, they’re sure to be a hit. Don’t forget to try the variations and keep experimenting with new flavors to make these cookies your own!

Cheesecake Chocolate Chip Cookies

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes
• Yield: 24 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Indulge in the irresistible blend of creamy cheesecake and classic chocolate chip cookies with these Cheesecake Chocolate Chip Cookies. These cookies feature a soft, chewy texture with a subtle tang from cream cheese, complemented by sweet chocolate chips. Perfect for any occasion, they are a treat everyone will love.

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Ingredients

1 cup cream cheese, softened

1 cup chocolate chips

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1 large egg

1/2 teaspoon baking soda

1/4 teaspoon salt

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Instructions

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

• Cream together the softened butter and cream cheese until smooth.

• Gradually add the sugar, mixing until fluffy.

• Beat in the egg and vanilla extract until fully incorporated.

• In a separate bowl, combine flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed.

• Stir in chocolate chips evenly.

• Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them out.

• Bake for 10-12 minutes, or until golden around the edges and slightly soft in the center.

• Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Notes

• Storage: Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months in a freezer-safe container.

• Tip: If you prefer chewier cookies, use more brown sugar or an extra tablespoon of butter.