𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗵𝗶𝗽 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗖𝗼𝗼𝗸𝗶𝗲𝘀
These soft and chewy Chocolate Chip Cheesecake Cookies are a dreamy combination of chocolate chip cookies and creamy cheesecake. With a hint of tangy cream cheese, these cookies are rich, flavorful, and perfect for any occasion. They’re easy to make and irresistibly delicious!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies:
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Prepare the Dough:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
- Add Wet Ingredients:
- Mix in the egg and vanilla extract until combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Fold in Chocolate Chips:
- Stir in the chocolate chips evenly.
- Shape and Bake:
- Scoop tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool and Serve:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, chill the dough for 1–2 hours before baking.
- Use mini chocolate chips for more even distribution.
- Store cookies in an airtight container for up to 5 days.