These Chocolate Chip Cheesecake Cookies are a dreamy treat! They combine the best of cookies and cheesecake, featuring creamy cheese and sweet chocolate chips.
Who wouldn’t love a cookie that feels like a dessert party? I like to bake a batch and enjoy them warm with a glass of milk—so good! 🍪🥛
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for that rich taste. If you’re out, you can use margarine, but it may change the texture slightly.
Cream Cheese: This lends the cheesecake flavor and texture. Neufchâtel cheese is a lighter option, and for a dairy-free version, try vegan cream cheese.
Sugars: A mix of granulated and brown sugar gives great flavor and moisture. If you’re cutting back on sugar, you can use a sugar substitute like coconut sugar or a stevia blend.
Flour: All-purpose flour is standard, but you can swap in whole wheat flour for added nutrition. Just be aware it might make your cookies a bit denser.
Chocolate Chips: Semi-sweet is my preference, but feel free to try dark chocolate, milk chocolate, or even white chocolate for a twist.
How Do I Get My Cookies to Stay Soft and Chewy?
The secret to soft and chewy cookies lies in the baking time and temperature. Follow these tips for perfect results:
- Don’t overbake! Check your cookies at the 10-minute mark. They should look soft in the center when you take them out.
- Let them cool on the baking sheet for a bit. This helps them set properly without hardening too much.
- Consider chilling the dough before baking. This helps the cookies keep their shape and enhances their flavor!
- Store leftover cookies in an airtight container. Adding a slice of bread keeps them soft for longer.
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe involves about 15 minutes of prep time, plus around 10 to 12 minutes of baking. Plan for about 25 minutes in total before you can dive into these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, cream together the softened unsalted butter, softened cream cheese, granulated sugar, and packed brown sugar. Use an electric mixer and mix until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. This is crucial for that wonderful texture!
3. Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. After the eggs, stir in the vanilla extract until everything is combined nicely.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the dry ingredients and ensures your cookies rise perfectly.
5. Combine Wet and Dry Mixtures:
Slowly add the dry ingredient mixture to the wet ingredients. Mix until they are just combined—don’t overmix, as this could make the cookies tough!
6. Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips ensuring they’re evenly distributed throughout the dough. This will give each cookie its delicious chocolatey goodness!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop about 2 tablespoons of dough for each cookie onto the prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball for spreading.
8. Bake the Cookies:
Bake in your preheated oven for 10 to 12 minutes. Keep an eye on them—they’re ready when the edges are lightly golden but the centers look slightly soft!
9. Cool the Cookies:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them set up nicely before transferring them to a wire rack to cool completely.
10. Serve and Enjoy:
Enjoy your delicious Chocolate Chip Cheesecake Cookies while they’re still warm! They have a rich, fluffy texture from the cream cheese and are bursting with gooey semi-sweet chocolate chips.
These treats are perfect for sharing or keeping to yourself—you won’t want to stop at just one!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese! While it may slightly alter the texture, it will still provide a creamy flavor. Just ensure it’s softened to mix easily with the butter and sugars.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop without making a mess!
Can I Freeze the Cookie Dough for Later?
Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to an airtight container or freezer bag. They can be kept in the freezer for up to 3 months; bake them straight from the freezer, adding a minute or two to the baking time.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can keep them in the fridge or even freeze them!
