🍪 Chocolate Chip Cheesecake Cookies
Chocolate Chip Cheesecake Cookies are soft, rich cookies made with cream cheese in the dough, giving them a slightly tangy, bakery-style flavor and a very soft, almost “cheesecake-like” texture.
They’re basically a cross between:
- chocolate chip cookies 🍪
- cheesecake filling richness 🍰
🛒 Ingredients
🧈 Wet ingredients
- ½ cup (115g) butter, softened
- 4 oz (115g) cream cheese, softened
- ¾ cup sugar (white or mix of white + brown)
- 1 egg
- 1 tsp vanilla extract
🌾 Dry ingredients
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
🍫 Mix-ins
- 1 to 1½ cups chocolate chips (semi-sweet or dark)
👨🍳 Instructions
1. Make the creamy base
- In a bowl, beat butter + cream cheese until smooth.
- Add sugar and mix until fluffy.
- Add egg + vanilla and mix again.
👉 This step gives the “cheesecake” texture.
2. Add dry ingredients
- In a separate bowl, mix flour, baking soda, and salt.
- Slowly add to wet mixture.
- Mix until just combined (don’t overmix).
3. Add chocolate chips
- Fold in chocolate chips evenly.
4. Chill the dough (important)
- Refrigerate dough for 30–60 minutes.
👉 This prevents spreading and improves flavor.
5. Bake
- Preheat oven to 175°C (350°F)
- Scoop dough into balls on baking tray
- Bake for 10–12 minutes
Cookies should look slightly underbaked in the center.
6. Cool
- Let them rest on tray for 5 minutes
- Then transfer to a rack
😋 What to expect
- Soft and chewy center
- Slight tang from cream cheese
- Crispy edges
- Rich chocolate pockets
🔥 Pro tips
- Don’t overbake → keeps them soft
- Use room-temperature cream cheese for smooth dough
- Add a pinch of sea salt on top for bakery-style flavor
- Chill dough longer (overnight) for deeper taste
If you want, I can also make:
- a no-bake cheesecake cookie version
- a stuffed version with cheesecake filling inside
- or a small-batch recipe for 6 cookies only
Just tell me 👍