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Irresistible Chocolate Chip Cheesecake Cookies You Must Try Recipe

4.7 from 112 reviews

Discover the ultimate indulgence with these Irresistible Chocolate Chip Cheesecake Cookies. Featuring a luscious cream cheese-infused dough packed with semi-sweet chocolate chips, these cookies combine the best of a rich cheesecake and classic chocolate chip cookie into one delightful treat. Perfectly soft and chewy with golden edges, they’re sure to be your new favorite dessert to bake and share.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened at room temperature
  • 1/4 cup granulated sugar (organic sugar recommended for a more natural taste)
  • 1 teaspoon vanilla extract (pure vanilla preferred)

Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar (can substitute with coconut sugar for a healthier option)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (oat flour can be used for gluten-free alternative)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (dark chocolate works for less sweetness)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Mixture: In a mixing bowl, combine softened cream cheese, unsalted butter, and granulated sugar. Cream together until the mixture is light and fluffy, creating a smooth base for the dough.
  3. Add Wet Ingredients: Mix in the large egg and vanilla extract until fully incorporated, which adds moisture and flavor to the cookie dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  5. Mix Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid over-mixing and maintain cookie tenderness.
  6. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, ensuring even distribution throughout the dough.
  7. Scoop Dough: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart to allow spreading.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookie edges turn golden brown but the centers remain soft.
  9. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute the all-purpose flour with oat flour.
  • Using room temperature ingredients, especially the egg and cream cheese, ensures better mixing and texture.
  • Opt for dark chocolate chips if you prefer less sweetness in your cookies.
  • Make sure not to overbake; cookies should have soft centers when removed from the oven.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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