If you are searching for a decadent twist on classic cookies, then this Chip Cheesecake Cookies Recipe is about to become your new go-to sweet treat. Imagine the luscious cream cheese folded into a chocolate chip cookie dough, delivering a delectably soft and tangy bite that feels both familiar and irresistibly special. Whether you’re baking for a crowd or just craving a personal indulgence, this recipe hits all the right notes with its rich texture, perfectly balanced sweetness, and delightful chocolate bursts.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, each one playing an important role in creating the perfect balance of flavors and textures. The combination of cream cheese and butter lends the cookies their signature softness, while the mix of sugars keeps the sweetness nuanced and the chocolate chips provide those delightful pockets of melty goodness.
- 1 ¾ cups (220 g) all-purpose flour: The backbone of your cookies, providing structure and chewiness.
- 1 tsp baking powder: Helps the cookies rise slightly, giving them a tender crumb.
- ½ tsp baking soda: Works with the baking powder to create a light texture and subtle lift.
- ¼ tsp salt: Enhances all the sweet flavors and balances the richness.
- 4 oz (113 g) cream cheese, softened: Adds a tangy creaminess that makes these cookies uniquely soft and flavorful.
- ½ cup (113 g) unsalted butter, softened: Provides richness and helps with that melt-in-your-mouth consistency.
- ¾ cup (150 g) granulated sugar: Adds sweetness and contributes to the cookie’s tender texture.
- ¼ cup (50 g) brown sugar, packed: Brings in a hint of caramel flavor and moisture for chewiness.
- 1 large egg: Binds everything together while adding moisture and richness.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, familiar aroma.
- 1 ¼ cups (213 g) semi-sweet chocolate chips: The star that sparkles through every bite, giving melty chocolate pockets.
How to Make Chip Cheesecake Cookies Recipe
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and line your baking sheets with parchment paper. This simple prep step ensures even baking and helps your cookies release easily once baked. A well-prepared baking sheet is the secret to a perfectly shaped cookie.
Step 2: Craft Creamy Foundation
In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. This aerating process is key to creating cookies that are soft and tender. Then add the egg and vanilla extract, continuing to mix until everything is fully emulsified and smooth.
Step 3: Construct Dry Blend
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting breaks up any lumps and ensures these dry ingredients are evenly distributed so that the dough bakes consistently throughout.
Step 4: Harmonize Dough
Gently fold your dry ingredients into the wet mixture, being careful not to overmix. Overworking the dough can lead to tougher cookies. Once combined, stir in the semi-sweet chocolate chips, spreading them evenly to ensure every bite has delightful bursts of chocolate.
Step 5: Shape and Position
Scoop or roll the dough into uniform rounds and lay them on your prepared baking sheets. Make sure to leave plenty of space between each cookie as they will spread during baking. This gives each cookie room to puff up and develop those perfect chewy edges.
Step 6: Bake to Perfection
Slide your trays into the oven and bake for 10 to 12 minutes. You’ll want to watch for golden edges while keeping the centers soft and pillowy—exactly what gives these cookies their signature texture that melts in your mouth.
Step 7: Cool and Set
Once baked, allow your cookies to cool on the baking sheets for a few minutes to set up and finish cooking gently. Then transfer them to a wire rack to cool completely so their flavors develop fully and the texture finishes just right.
How to Serve Chip Cheesecake Cookies Recipe
Garnishes
For an extra touch of fun and flavor, dust your Chip Cheesecake Cookies with a light sprinkle of powdered sugar or garnish with a few more chocolate chips on top right after baking. Adding a tiny pinch of flaky sea salt before baking also creates a fantastic sweet-and-salty contrast that dances on your palate.
Side Dishes
These cookies pair incredibly well with a cold glass of milk, a creamy cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert. The tangy cream cheese inside balances beautifully with rich beverages or creamy accompaniments, making every bite feel special.
Creative Ways to Present
Try stacking them as mini cookie sandwiches with a dab of frosting or softened cream cheese between two cookies for a delightful treat. You could also crumble them over ice cream or yogurt for a cookie crumble topping with a twist. Presenting them on a pretty platter with fresh berries gives a festive look perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store your Chip Cheesecake Cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps maintain their soft texture and prevents the chocolate chips from drying out or hardening.
Freezing
To enjoy these delightful cookies later, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They freeze well for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature or warm slightly in the oven.
Reheating
If you want to bring back that freshly baked feel, warm cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This melts the chocolate chips again and reawakens the pillowy softness that makes this Chip Cheesecake Cookies Recipe so irresistible.
FAQs
Can I substitute the cream cheese?
While cream cheese is key for the unique tangy softness in these cookies, you could try using mascarpone as an alternative, though it may alter the texture slightly. Avoid skipping it altogether as that would change the dough’s balance significantly.
Why do these cookies stay soft longer than regular chocolate chip cookies?
The addition of cream cheese and the balance of sugars keeps moisture locked into the dough, resulting in a softer, chewier cookie that stays fresh and tender for days without drying out.
Can I use different types of chocolate chips?
Absolutely! Feel free to swap semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. Just keep the amount roughly the same to maintain the right texture and balance.
How thick should the cookies be before baking?
A good guideline is to shape your dough into rounds about 1 to 1 ½ inches thick. This allows for even baking without spreading too thin and losing that soft, cheesecake-like texture.
Can I make these cookies gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free baking blend designed for 1:1 substitution, you can enjoy this recipe gluten-free. Just make sure your baking powder and vanilla extract are also gluten-free for the best results.
Final Thoughts
This Chip Cheesecake Cookies Recipe is a delightful way to elevate your cookie game with that irresistible cream cheese richness and melty chocolate chips in every bite. It’s a recipe that feels warm and comforting but also a little special—perfect for sharing with friends, family, or keeping all to yourself. Give it a try soon, and you might just find it turning into one of your all-time favorite recipes!
Print
Chip Cheesecake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Chip Cheesecake Cookies featuring a creamy blend of cream cheese and butter, enriched with semi-sweet chocolate chips for bursts of sweetness. These cookies combine a tender, moist texture with a rich flavor, perfect for a comforting treat or sharing with friends and family.
Ingredients
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 4 oz (113 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Additional Ingredients
- 1 ¼ cups (213 g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure even baking and prevent sticking.
- Craft Creamy Foundation: In a mixing bowl, whip the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing thoroughly to combine all ingredients into a smooth batter.
- Construct Dry Blend: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and eliminate lumps.
- Harmonize Dough: Gently fold the dry ingredients into the wet mixture, stirring just enough to combine while maintaining a tender texture. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Shape and Position: Form the dough into uniform rounds and place them on the prepared baking sheets. Space the cookies sufficiently apart to allow for spreading during baking.
- Bake to Perfection: Bake in the preheated oven for 10-12 minutes until the edges turn golden while the centers remain soft and pillowy.
- Cool and Set: Let the cookies rest on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, allowing the flavors to develop fully.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smoother dough.
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- Use parchment paper or silicone mats to prevent sticking and facilitate cleanup.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a richer flavor, use high-quality cream cheese and chocolate chips.
