I love making sweet treats, especially cookies. Today, I’m sharing two fantastic cookie recipes that use cream cheese for a wonderfully soft and rich texture. These are easy to make, and everyone always asks for the recipes.
First up, we have comforting chocolate chip cheesecake cookies. Then, we’ll move on to bright and cheerful cream cheese raspberry cookies. Get ready to bake some happiness!
Jump to Recipe:
Homemade Chocolate Chip Cheesecake Cookies
If you love classic chocolate chip cookies but want something extra special, these cheesecake cookies are for you. They have a soft texture with a creamy cheesecake center that’s just wonderful.
Key Ingredients & Tips
- Room Temperature Cream Cheese: For a smooth and lump-free cheesecake filling, make sure your cream cheese is soft before mixing.
- Quality Chocolate Chips: Using good quality semi-sweet chocolate chips makes a big difference in the taste of these cookies.
- Don’t Overmix: Mix your cookie dough only until the ingredients are just combined. Overmixing can make your cookies tough.
What You Need
- All-purpose flour
- Baking soda and salt
- Unsalted butter, softened
- Granulated sugar and brown sugar
- Eggs and vanilla extract
- Cream cheese
- Semi-sweet chocolate chips
⏱️ Prep Time: 25 minutes⏱️ Bake Time: 12-15 minutes🍽️ Yields: About 2 dozen cookies
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper or silicone mats. This helps prevent sticking and makes cleanup easier.
Step 2: Make the Cookie Dough
In a large bowl, beat the softened butter with both sugars until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips.
Step 3: Prepare the Cheesecake Filling
In a small bowl, beat the softened cream cheese with sugar until smooth. Add one egg yolk and vanilla extract, mixing until just combined. Be careful not to overmix this part.
Step 4: Assemble and Bake the Cookies
Take a spoonful of cookie dough and flatten it slightly in your palm. Place about half a teaspoon of cheesecake filling in the center. Carefully top with another small amount of cookie dough and gently seal the edges to enclose the filling. Place on your prepared baking sheets. Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
Store these chocolate chip cheesecake cookies in an airtight container in the refrigerator for up to 3 days. They taste great chilled or brought to room temperature.
Delightful Cream Cheese Raspberry Cookies
These beautiful cream cheese raspberry cookies offer a bright, fruity taste with a soft, chewy texture. They are perfect for a special treat or sharing with friends.
Key Ingredients & Tips
- Raspberry Jam or Preserves: Use your favorite high-quality raspberry jam for the best fruit flavor. You can also use other fruit jams if you like.
- Chill Your Dough: Chilling the cookie dough is important! It helps the cookies keep their shape during baking and prevents them from spreading too much.
- Powdered Sugar Finish: Dusting with powdered sugar after baking adds a lovely touch and extra sweetness. Make sure the cookies are cool or slightly warm to prevent the sugar from melting completely.
What You Need
- All-purpose flour
- Baking powder and salt
- Unsalted butter, softened
- Cream cheese, softened
- Granulated sugar
- Egg yolk
- Vanilla extract
- Raspberry jam or preserves
- Powdered sugar for dusting
⏱️ Prep Time: 20 minutes⏱️ Chill Time: 30 minutes⏱️ Bake Time: 10-12 minutes🍽️ Yields: About 3 dozen small cookies
How to Make It
Step 1: Mix the Cookie Base
In a large bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and continue beating until the mixture is light and fluffy. Stir in the egg yolk and vanilla extract until everything is well combined.
Step 2: Add Dry Ingredients and Chill
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix. Cover the dough and refrigerate for at least 30 minutes to firm it up.
Step 3: Form and Fill Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet. Roll small portions of the chilled dough into 1-inch balls. Place them on the baking sheet and use your thumb or the back of a teaspoon to make a small indentation in the center of each ball. Fill each indentation with about half a teaspoon of raspberry jam.
Step 4: Bake and Finish
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers might still look a little soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
📝 Final Note
These cream cheese raspberry cookies are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.
