Pin
Chocolate Chip Cheesecake Cookies offer the ultimate comfort treat when you crave a cookie that is both decadent and uniquely creamy. With a tender crumb, sweet pockets of mini chocolate chips, and a subtle richness from cream cheese, these cookies bring together two classic desserts into one irresistible bite. I return to this recipe again and again when I want a homemade treat that feels just a bit special yet is easy enough for a weeknight bake.
I first baked these on a rainy afternoon with my niece and nephew and now it is our go-to recipe when we want to fill the house with the smell of warm cookies and chocolate.
Ingredients
- All purpose flour: measured with a kitchen scale for accuracy so the cookies hold their soft moisture without becoming dry
- Cornstarch: creates that delicate melt in your mouth texture
- Baking powder: gives just the right amount of lift and softness
- Unsalted butter: brings rich flavor and helps the dough whip up fluffy always start with room temperature for even creaming
- Cream cheese: softened for easy blending and the signature tangy taste
- Large egg: adds structure and binds the cookie together
- Milk: just a splash for extra moisture
- Vanilla extract: gives a warm depth to the overall flavor use real vanilla when possible
- Powdered sugar: makes the cookies tender and perfectly sweet
- Mini chocolate chips: spread more evenly through the dough and create bite sized chocolate in each mouthful go for high quality mini chips for the best flavor
Step by Step Instructions
- Prepare Dry Mix:
- Combine the flour cornstarch and baking powder in a medium bowl and whisk well to eliminate lumps and evenly distribute the leavening which ensures a consistent bake
- Cream Butter and Cheese:
- Blend softened butter and cream cheese together in a large bowl using a hand mixer on medium speed until the mixture is completely smooth this step is key for a creamy cookie base
- Add Wet Ingredients:
- Beat in the egg milk and vanilla extract making sure the mixture is velvety and fully combined to avoid streaks
- Combine with Sugar:
- Gradually mix in the powdered sugar a little at a time on low speed to prevent dust clouds then increase to medium to whip until the mixture becomes pale fluffy and almost mousse like
- Form the Dough:
- With a spatula gently fold the dry ingredients into the wet mixture until just combined do not overmix then stir in the mini chocolate chips so they are evenly distributed throughout the dough
Cover and chill the dough in the fridge for at least one hour to make shaping easier and help the cookies keep their shape when baking - Preheat and Prepare:
- Heat your oven to 375 degrees Fahrenheit or 190 Celsius well before baking then line two baking sheets with parchment paper for easy removal and even baking
- Shape the Cookies:
- Roll the cold dough into small balls about the size of a walnut and space them out on the prepared trays leaving room between each for spreading gently press them down just a bit with your palm
- Top and Bake:
- Sprinkle a few extra chocolate chips on top of each ball if you like an extra chocolatey finish
Place trays in the oven and bake for 10 minutes watch closely as the edges turn the faintest gold while the centers remain pale and soft this keeps the cookies from drying out - Cool:
- Allow cookies to set on the baking sheet for five minutes before moving them to a wire rack to finish cooling completely the residual heat continues to cook them slightly and lets them firm up without drying
Pin
My favorite part is the first bite into a still slightly warm cookie the cream cheese makes them pillowy soft while the mini chips melt into gooey ribbons. These always remind me of my grandmother who loved pairing a chocolate chip cookie with a cup of tea and a chat at the kitchen table.
Storage Tips
Keep these cookies in an airtight container at room temperature for up to three days. They also store beautifully in the fridge for up to one week or you can freeze them baked or unbaked for up to three months. When you want a fresh cookie just let it thaw at room temperature or warm it for a few seconds in the microwave for that just baked taste.
Ingredient Substitutions
You can use full sized chocolate chips or chocolate chunks if you prefer a heftier bite of chocolate. White chocolate chips or butterscotch morsels also work well. A dash of almond extract instead of vanilla brings a subtle bakery shop flavor. If you want to make the cookies gluten free use a cup for cup gluten free flour blend and check that your baking powder is certified gluten free.
Serving Suggestions
These cookies are perfect for after school snacks holiday cookie platters or tucked into lunchboxes. For a party treat sandwich two cookies around a swirl of vanilla or chocolate frosting or ice cream. Dress them up for a festive season by adding a pinch of sprinkles to the tops before baking.
Pin
Cultural Context
Blending cheesecake flavors and cookie formats is a clever twist that celebrates two beloved American desserts. The cream cheese in this recipe not only nods to classic cheesecake but also gives a hint of New York bakery style cookies. This mashup shows how home bakers can innovate by borrowing techniques and ingredients across recipe traditions.
Recipe FAQs
- → What gives these treats their creamy texture?
Softened cream cheese combined with butter creates a rich, creamy dough that stays tender after baking.
- → Why is cornstarch used in the mix?
Cornstarch helps soften the texture, making the baked treats tender and slightly crumbly rather than dense.
- → How should the dough be prepared before baking?
Chill the dough for about an hour to help it hold shape and enhance flavor during baking.
- → Can I use regular chocolate chips instead of mini ones?
Yes, regular or chunk-sized pieces provide more substantial chocolate bites but mini chips ensure even distribution.
- → What is the ideal baking temperature and time?
Bake at 375°F (190°C) for about 10 minutes until edges are just golden, keeping centers soft.
- → How can leftover treats be stored?
Store in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for up to 3 months.