Chocolate Chip Cheesecake Cookies Recipe
These Chocolate Chip Cheesecake Cookies combine cream cheese, butter, sugar, vanilla, and chocolate chips for soft, creamy cookies with the perfect chewy bite.
Equipment
- Mixing bowls (large and medium).
- Hand mixer or stand mixer
- Measuring cups and spoons.
- Rubber spatula
- Cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi‑sweet chocolate chips
Optional
- 1/4 cup mini chocolate chips for topping
- Flaky sea salt for finishing
Instructions
Step 1: Cream the butter and cream cheese
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. This step is important because it creates the creamy base that gives these Chocolate Chip Cheesecake Cookies their signature texture.
Step 2: Add sugars
- Add the granulated sugar and brown sugar to the bowl. Beat until the mixture becomes light and fluffy.
Step 3: Mix in egg and vanilla
- Add the egg and vanilla extract. Mix until fully combined and smooth.
Step 4: Combine dry ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Form the dough
- Gradually add the dry ingredients into the wet mixture. Mix until a soft dough forms.
- Fold in the chocolate chips using a spatula.
Step 6: Chill the dough
- Cover the dough and refrigerate for at least one hour. Chilling helps the cookies hold their shape and improves flavor.
Step 7: Preheat oven
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 8: Scoop cookies
- Use a cookie scoop to portion dough balls onto the baking sheet, spacing them about 2 inches apart.
Step 9: Bake
- Bake for 10–12 minutes or until the edges are lightly golden and the centers remain soft.
Step 10: Cool
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.