Why You’ll Love This Recipe:
- Unique Texture: A creamy, melt-in-your-mouth texture that’s lighter than traditional cookies.
- Crowd-Pleaser: Combines the best of cheesecake and chocolate chip cookies.
- Simple Ingredients: Pantry staples make this recipe easy to whip up anytime.
- Perfect for Any Occasion: These cookies feel special but are easy enough for everyday baking.
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
How to Make Chocolate Chip Cheesecake Cookies:
Step-by-Step Instructions:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat the two together until the mixture is smooth and creamy. This step is essential to achieve the cheesecake-like consistency.
Next, add the granulated sugar and brown sugar, and continue mixing until the mixture turns light and fluffy. This process takes about 2–3 minutes and sets the stage for tender cookies.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract. Make sure they’re fully incorporated, as these ingredients add richness and help bind the dough.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed to avoid overworking the dough. Stop once the ingredients are just combined; the dough should be soft and slightly sticky.
Step 5: Fold in Chocolate Chips
Using a spatula or wooden spoon, gently fold in the chocolate chips. Ensure even distribution so every bite is loaded with chocolaty goodness.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should still look slightly soft; they’ll firm up as they cool.
Step 7: Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the cookies to set without overbaking. Enjoy them warm for gooey chocolate chips or at room temperature for a firmer texture.
Helpful Tips:
- Use Room-Temperature Ingredients: Ensure the butter and cream cheese are softened for easier mixing and a smoother dough.
- Experiment with Add-ins: Try white chocolate chips, dark chocolate chunks, or even chopped nuts for a twist.
- Don’t Overbake: The cookies should look slightly underdone when you take them out of the oven to ensure a soft, creamy texture.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes :
- Soft Texture: Slightly underbake for a soft, creamy center.
- Measuring Tip: Use the spoon-and-level method for flour to avoid dense cookies.
- Optional Chill: Chilling the dough for 30 minutes improves flavor and handling.
- Serving Idea: Enjoy with milk, coffee, or hot cocoa.
- Make Ahead: Freeze dough or baked cookies for quick treats later
Storage Instructions:
- Room Temperature: Store the cookies in an airtight container for up to 5 days.
- Freezer: Freeze the cookies in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions:
1. Can I use low-fat cream cheese?
Yes, but keep in mind that full-fat cream cheese provides a richer flavor and creamier texture.
2. What’s the best way to soften butter and cream cheese?
Leave them at room temperature for about 30–45 minutes before starting. If you’re short on time, microwave in 10-second increments, but avoid melting them.
3. Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 24 hours, or freeze it for longer storage. If frozen, let the dough thaw slightly before scooping and baking.
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Conclusion:
These Chocolate Chip Cheesecake Cookies are a delicious twist on a classic favorite. Soft, creamy, and loaded with chocolate chips, they’re a treat that’s sure to impress. Whether you’re a seasoned baker or a newbie, this recipe is easy to follow and guaranteed to satisfy your sweet tooth. Bake a batch today and watch them disappear!
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Chocolate Chip Cheesecake Cookies – Soft, Creamy, and Loaded with Chocolate Chips
Description
There’s something magical about the combination of creamy cheesecake and the familiar comfort of a chocolate chip cookie. These Chocolate Chip Cheesecake Cookies are the perfect marriage of two beloved desserts, delivering a soft, slightly tangy bite packed with bursts of chocolate. Whether you’re baking for a family gathering, treating yourself to a cozy evening snack, or making an edible gift, these cookies will hit the sweet spot every time.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat the two together until the mixture is smooth and creamy. This step is essential to achieve the cheesecake-like consistency.
Next, add the granulated sugar and brown sugar, and continue mixing until the mixture turns light and fluffy. This process takes about 2–3 minutes and sets the stage for tender cookies.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract. Make sure they’re fully incorporated, as these ingredients add richness and help bind the dough.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed to avoid overworking the dough. Stop once the ingredients are just combined; the dough should be soft and slightly sticky.
Step 5: Fold in Chocolate Chips
Using a spatula or wooden spoon, gently fold in the chocolate chips. Ensure even distribution so every bite is loaded with chocolaty goodness.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should still look slightly soft; they’ll firm up as they cool.
Step 7: Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the cookies to set without overbaking. Enjoy them warm for gooey chocolate chips or at room temperature for a firmer texture.
Notes
- Soft Texture: Slightly underbake for a soft, creamy center.
- Measuring Tip: Use the spoon-and-level method for flour to avoid dense cookies.
- Optional Chill: Chilling the dough for 30 minutes improves flavor and handling.
- Serving Idea: Enjoy with milk, coffee, or hot cocoa.
- Make Ahead: Freeze dough or baked cookies for quick treats later!
