These Chocolate Chip Cheesecake Cookies are the perfect treat for anyone that loves a soft, melt in your mouth cookie. They are dense, yet fluffy, a bit chewy, and the flavor is somewhere between cheesecake and chocolate chip cookie. One of the the best recipes I’ve ever created, these cheesecake cookies are oh so delicious.
These chocolate chip cheesecake-inspired cookies melt in your mouth with every bite and the combination of chocolate chip and cream cheese flavor is certainly a winner among all ages. The cream cheese in the recipe adds to the unique pillow soft, yet chewy texture.
Serve these with a cup of coffee or tea as a snack, as an after-school treat, or whenever your sweet tooth needs to be satisfied! If you’re anything like me then you’ll enjoy all kinds of chocolate chip cookies such as Oatmeal Chocolate Chip Cookies, Peanut Butter Chocolate Chip Cookies, Double Chocolate Chip Cookies, and Pumpkin Chocolate Chip Cookies.
Table of contents
- What are Chocolate Chip Cheesecake Cookies?
- Tips For Making Chocolate Chip Cheesecake Cookies
- Ingredients for these Cheesecake Chocolate Chip Cookies
- Making the Cookies
- Variations and Substitutions
What are Chocolate Chip Cheesecake Cookies?
These Chocolate Chip Cheesecake Cookies are no ordinary chocolate chip cookie recipe! Apart from the usual cookie batter ingredients, these cookies include cream cheese and powdered sugar, making the cookies ultra-smooth and slightly tangy like a creamy cheesecake!
Tips For Making Chocolate Chip Cheesecake Cookies
- Smoothing the balls and then flattening them will ensure that you get a picture-perfect cookie. It also ensures that they bake evenly!
- You can use a cookie scoop to scoop out your chocolate chip cookie dough but I find a spoon works just as well if not better, particularly when dealing with sticky dough.
- As all ovens heat differently, I suggest that you use the trusty toothpick to ensure that your cookies are baked through enough. Simply stick the toothpick into the center of a cookie. If it’s baked through then the toothpick should come out clean, if not then allow them to bake a little longer, keeping a close eye on them so that they don’t burn.
Ingredients for these Cheesecake Chocolate Chip Cookies
- all-purpose flour
- cornstarch – cornstarch gives an ultra smooth, soft and tender mouth-feel to cookies
- baking powder
- baking soda
- cream cheese
- salted butter – if you substitute unsalted butter, go ahead and add ½ teaspoon salt with your dry ingredients
- large eggs at room temperature – bringing the eggs to room temperature before adding them to the cookie batter helps the ingredients to cream together properly and also allows the eggs to hold more volume, yielding a fluffier cookie.
- vanilla extract
- heavy cream
- powdered sugar
- mini semi-sweet chocolate chips
Making the Cookies
Sift together the dry ingredients:
Add the flour, baking soda, baking powder, and cornstarch to a bowl. Whisk together then set aside. Measure your ingredients properly. Fluff the flour in the container where it is stored. Then spoon it into your measuring cup without tamping it down. Too much flour makes tough, dry cookies.
Cream together the wet ingredients:
Beat together the butter and cream cheese. You can use a handheld mixer or a standing mixer. Beat until fluffy. Add in the eggs and vanilla extract and continue beating. Add in the powdered sugar and beat until light and fluffy. Finally, add the heavy cream. This is where you get volume in your cookies and combine the fats and sugars so that the cookies hold their shape when baking.
Bring the Chocolate Chip Cheesecake Cookie Dough Together:
With the mixer on low speed, rotate between adding the heavy cream and the sifted dry ingredients until the dough is evenly combined. Do not overmix. Fold in the mini chocolate chips and pop the dough into the refrigerator to chill for at least 30 minutes.
Form the Cookie Dough Balls and Bake:
Use a cookie scoop to make balls from the chilled dough and place them 2″ apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes. After this brief chill, you can roll the dough into smooth balls in your hands. Place each cookie back on the sheet and press down slightly to flatten it a bit. Bake!
Variations and Substitutions
- Use oreo cookie bits, nuts, sprinkles, or your favorite candies such as M&Ms instead of the chocolate chips, or make an assortment of cookies.
- These Chocolate Chip Cheesecake Cookies can also be modified to suit specific holidays or themes such as pink food coloring for Valentine’s day or you could use red and blue M&Ms for 4th of July cheesecake cookies.
- Use white chocolate chips instead of milk chocolate or add cocoa powder for a chocolate cheesecake cookie. You could even make a mocha chocolate chip cookie!
- Get creative and transform your single cookies into cookie sandwiches using frosting to keep them together. You could also create chocolate chip cheesecake bars!
Once completely cool, you can either store your chocolate chip cheesecake cookies in the fridge for up to 5 days or in the freezer for up to 3 months.
It’s normal for this cookie dough to be sticky. If it’s too sticky for you to manage the dough then refrigerate for 30 minutes to scoop and then blast chill it in the freezer which will make it manageable enough so that you can roll the scooped dough into smooth balls. This is the quickest way to get your fluffy cookies done.
Yes! I’ve used all-purpose flour in this recipe but you could use gluten-free flour such as Bob’s Red Mill instead.
More Cheesecake Inspired Recipes to Try
Chocolate Chip Cheesecake Cookies
- 2 ½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 oz. cream cheese softened to room temperature
- ½ cup salted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 2 cups powdered sugar
- ½ cup miniature semi-sweet chocolate chips plus more to top the cookies if desired
- In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together then set aside.
- In a large mixing bowl beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
- Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Add in powdered sugar and continue beating to combine and make a fluffy batter.
- Turn the mixer on low and and gradually add the dry ingredients and the heavy cream and mix to combine.
- Beat in ½ cup of mini chocolate chips just until combined.
- Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to make balls from the chilled dough. Space 2” apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
- After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten slightly. Sprinkle with additional mini chips over the tops of the cookie dough.
- Bake for 9-10 minutes until the dough has spread into smooth cookies and the cookies are just barely beginning to brown on the bottom edges.
- These are so soft and creamy and a little dense – they’re like little pillows of deliciousness.
- The dough is really sticky. You could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator – which makes the dough manageable enough to scoop and then blast chill it in the freezer to make it manageable enough to roll into smooth balls.
- The smooth balls and flattening them a bit really make a picture-perfect cookie and also helps them to bake evenly.
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