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Chocolate Chip Cheesecake Cookies

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These Chocolate Chip Cheesecake Cookies are soft, creamy, and packed with all the best flavors of a classic cheesecake and chocolate chip cookie combined. With a rich cream cheese base and melty chocolate chips, these cookies are irresistible for any occasion.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix Wet Ingredients:
    • In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the egg and vanilla extract until fully combined.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Make the Dough:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
    • Fold in the chocolate chips.
  5. Shape the Cookies:
    • Scoop 1 1/2 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets, spacing about 2 inches apart.
  6. Bake:
    • Bake for 10–12 minutes, or until the edges are lightly golden. The centers will remain soft.
    • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra indulgence, use a mix of semi-sweet and milk chocolate chips.
  • Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for a more cheesecake-like texture.
  • You can freeze the cookie dough balls for up to 3 months. Bake straight from the freezer, adding an extra 1–2 minutes to the baking time.