Irresistible Chocolate Chip Cheesecake Cookies Recipe
If you’re longing for a cookie that brings together the best of two worlds—chewy chocolate chip perfection and dreamy cheesecake creaminess—look no further than this Irresistible Chocolate Chip Cheesecake Cookies Recipe. These cookies come out of the oven with golden edges, soft centers, and melty chocolate chips, all wrapped up in a cookie with a whisper of tang from rich cream cheese. Whether you’re planning a party, a cozy night in, or simply need a sweet pick-me-up, these cookies are always a show-stopper—and trust me, one bite is never enough!
Ingredients You’ll Need
This ingredient list is a wonderful showcase of baking’s simplest, most beloved staples. Each element—whether it’s the velvety cream cheese or the classic chocolate chips—plays an important part in texture, flavor, and that crave-worthy golden color.
- Unsalted butter (1/2 cup, softened): Provides richness and helps create a tender, melt-in-your-mouth base.
- Cream cheese (4 oz, softened): The secret to the cheesecake flair—adds a decadent, creamy tang to every bite.
- Light brown sugar (1 cup, packed): Deepens sweetness and lends the cookies their signature chewy texture.
- Granulated sugar (1/2 cup): Balances out the brown sugar and helps achieve the perfect spread.
- Large egg (1): Binds everything together, ensuring a soft, rich crumb.
- Vanilla extract (2 teaspoons): Brightens and rounds out all those luscious flavors.
- All-purpose flour (2 1/4 cups): The backbone of the cookie, giving them structure and that classic bite.
- Baking soda (1 teaspoon): Helps the cookies puff up, for just the right amount of lift.
- Baking powder (1/2 teaspoon): Teams up with the baking soda for softness and the loveliest lightness.
- Salt (1/2 teaspoon): Enhances all the other flavors—you’ll really notice if it’s missing!
- Semisweet chocolate chips (1 1/2 cups): Pools of gooey chocolate in every cookie—enough said.
How to Make Irresistible Chocolate Chip Cheesecake Cookies Recipe
Step 1: Prep Your Baking Trays and Oven
Let’s start by preheating your oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking—trust me, you don’t want any of these golden beauties to tear! This step sets you up for baking success.
Step 2: Mix Butter, Cream Cheese, and Sugars
In a large mixing bowl, beat the softened butter, cream cheese, light brown sugar, and granulated sugar until the mixture looks pale and fluffy. This step is crucial for packing your cookies with extra air, making them wonderfully soft and pillowy.
Step 3: Add Egg and Vanilla
Crack in one large egg and pour in the vanilla extract. Mix until the wet ingredients are silky smooth—this ensures even flavor in every bite and a perfectly tender cookie.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. By whisking, you’re evenly dispersing the leaveners and salt throughout the flour so you won’t get any surprises in the finished cookies.
Step 5: Blend Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture. Stir gently until everything is just combined—over-mixing can lead to tough cookies, and you’re aiming for chewy, cloud-like treats with this Irresistible Chocolate Chip Cheesecake Cookies Recipe.
Step 6: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips so they’re distributed evenly throughout the dough. This is also the moment to sneak a little taste (just to be sure!).
Step 7: Scoop and Arrange on Baking Sheets
Using heaping tablespoons, scoop the dough onto your prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread just right as they bake, creating those irresistible bakery-style edges.
Step 8: Bake to Golden Perfection
Bake the cookies for 10 to 12 minutes, until the edges turn golden but the centers are still soft. Don’t worry if they look slightly underdone in the middle—this is the secret to gooey, cheesecake-textured centers!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This brief wait makes them set up perfectly and boosts flavor—then dive in while the chocolate is still melty!
How to Serve Irresistible Chocolate Chip Cheesecake Cookies Recipe
Garnishes
For an extra special touch, try a light dusting of powdered sugar or a drizzle of melted chocolate across the tops. If you’re feeling playful, sprinkle a pinch of flaky sea salt right as they come out of the oven to amplify every chocolatey, tangy bite.
Side Dishes
Pair these decadent cookies with a tall glass of cold milk—the classic move—or double down on dessert by serving them alongside a scoop of vanilla or coffee ice cream. They’re also gorgeous with fresh fruit, such as strawberries or raspberries, which make the cheesecake flavors pop.
Creative Ways to Present
Make an irresistible statement by stacking these cookies into towers on a pretty cake stand, packing them in clear treat bags for gift-giving, or arranging them around a bowl of whipped cream cheese dip at your next party. However you present them, the Irresistible Chocolate Chip Cheesecake Cookies Recipe always draws a crowd!
Make Ahead and Storage
Storing Leftovers
Keep your extra cookies chewy and fresh by storing them in an airtight container at room temperature for up to five days. They’ll still taste just as dreamy on day five—perfect for make-ahead snacking or surprise visitors.
Freezing
If you want to save some sweetness for later, these cookies freeze beautifully. Just let them cool completely, then pop them into a freezer-safe bag or container for up to three months. When the craving strikes, you’re only minutes away from fresh-baked flavor!
Reheating
Bring frozen cookies back to life by warming them in a 300°F oven for about 4 to 5 minutes, or give them a quick 10–15 seconds in the microwave. This little boost softens the centers and remelts the chocolate—you’ll barely be able to tell they weren’t freshly baked.
FAQs
Can I use different kinds of chocolate chips or add nuts?
Absolutely! Feel free to swap in dark, milk, or even white chocolate chips, depending on your mood. Chopped pecans or walnuts add a delightful crunch and complement the cheesecake flavor beautifully.
Why do I need to chill the dough and is it necessary?
Chilling the dough for about 30 minutes helps prevent the cookies from spreading too much, resulting in thicker, chewier cookies and a richer flavor. It’s not required, but highly recommended for the best version of this Irresistible Chocolate Chip Cheesecake Cookies Recipe.
Can I make these cookies gluten-free?
Yes! Substitute a high-quality 1:1 gluten-free all-purpose flour blend in place of regular flour. Make sure the baking powder and baking soda you use are certified gluten-free as well.
What’s the best way to get an even scoop for uniform cookies?
A cookie scoop or an ice cream scoop works wonders for evenly-sized cookies, ensuring they bake at the same rate and look bakery-perfect every time.
Do I need to soften the butter and cream cheese beforehand?
Yes, starting with softened butter and cream cheese is key to a smooth, lump-free dough. Leave them out at room temperature for about 30 minutes before mixing.
Final Thoughts
If you haven’t tried the Irresistible Chocolate Chip Cheesecake Cookies Recipe yet, trust me, it belongs in your baking rotation. These cookies are a little bit magical—each bite offers the gooey joy of classic chocolate chip cookies plus that incredible tang from cheesecake. Gather your ingredients, invite a friend, and bake up a batch; you’re only an oven timer away from sweet happiness!
Print
Irresistible Chocolate Chip Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of chocolate chips and cheesecake with these irresistible Chocolate Chip Cheesecake Cookies. A soft and chewy treat that’s perfect for any sweet craving!
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, beat together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets. Bake for 10 to 12 minutes until the edges are lightly golden. Allow to cool before transferring to a wire rack.
Notes
- For extra richness, chill the dough for 30 minutes before baking to prevent spreading.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
