Description
These Chocolate Chip Cheesecake Cookies combine the creamy richness of cheesecake with the classic chocolate chip cookie for a soft, chewy, and irresistibly delicious treat. Perfect for dessert or a sweet snack, these cookies deliver a unique texture and flavor that will delight cheesecake and cookie lovers alike.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips (optional, for extra chocolatey goodness)
Instructions
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed before combining with wet ingredients.
- Cream Wet Ingredients: In a large bowl, beat the softened cream cheese, butter, and granulated sugar until the mixture is smooth and creamy, which forms the base of the cookie dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture, mixing well to fully combine and add flavor.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until the dough comes together and has a cohesive texture.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips and optional mini chocolate chips, evenly distributing them throughout the dough for bursts of chocolate in every bite.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 10-12 minutes or until the edges are golden brown, signifying the cookies are cooked through while maintaining a soft center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set up, then transfer them to a wire rack to cool completely, ensuring the right texture before serving.
Notes
- For extra chocolate flavor, include the optional mini chocolate chips.
- Make sure the cream cheese and butter are fully softened to achieve a smooth batter.
- Do not overbake; cookies should be slightly soft in the center when removed from the oven.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen after baking for up to 2 months; thaw at room temperature before serving.