Description
These Chocolate Chip Cheesecake Cookies combine the creamy richness of cheesecake with the classic comfort of chocolate chip cookies. Soft, smooth, and loaded with mini chocolate chips, they offer a delightful twist on a beloved favorite, perfect for any dessert craving.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring a rich base for the cookie dough.
- Add sugars: Incorporate the granulated sugar and brown sugar into the bowl, beating until the mixture becomes light and fluffy for the perfect texture.
- Mix in egg and vanilla: Add the egg and vanilla extract, mixing until fully combined to enrich the flavor and bind the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in chocolate chips: Carefully fold in the mini chocolate chips, distributing them evenly throughout the cookie dough for bursts of chocolate in every bite.
- Form cookie dough balls: Scoop tablespoon-sized portions and roll them into balls, then place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the cookies: Bake for 10–12 minutes, or until the edges are set and the centers appear slightly soft, ensuring a soft, creamy texture.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up slightly without losing softness.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- To enhance the cheesecake flavor, add a drop of lemon juice or a pinch of graham cracker crumbs to the dough.
- Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
