Chocolate Chip Cheesecake Cookies

You will love the soft texture and creamy flavor of these delectable chocolate chip cheesecake cookies that take a classic cookie and make them even better. 

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Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time1 hour hr

Servings24 cookies

If you love creamy cheesecake and cookies, then these delightful melt-in-your-mouth chocolate chip cheesecake cookies are just the thing for you. These soft and chewy cookies have a sweet cream cheese flavor along with everything we love about a classic chocolate chip cookie that is sure to please.

Chocolate Chip Cheesecake Cookies Ingredients

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You’ll need:

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ cup cornstarch
• ½ cup salted butter, softened
• 8 ounces cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• ½ cup miniature semi-sweet chocolate chips, plus more to top the cookies if desired

Substitutions And Additions

MIX-INS: Instead of mini chocolate chips, add pecans, M&M candies, sprinkles, toffee bits, or crushed Oreo cookies to your cookie dough.

How To Make This Chocolate Chip Cheesecake Cookies

STEP ONE: In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.

STEP TWO: In a large bowl, with an electric mixer or stand mixer, beat butter and cream cheese together until light and fluffy (about 2 minutes on medium speed).

STEP THREE: Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the bowl.

STEP FOUR: Add powdered sugar and continue beating to combine and make a fluffy batter.

STEP FIVE: Turn the mixer on low speed and gradually add the dry ingredients and the heavy cream and mix to combine.

STEP SIX: Beat in ½ cup of mini chocolate chips just until combined.

STEP SEVEN: Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.

STEP EIGHT: Preheat the oven to 350°F and line baking sheets with parchment paper. 

STEP NINE: Use a cookie scoop to make balls from the chilled dough. Space cookie dough balls 2 inches apart on the prepared cookie sheets.

Place the cookie sheets into the freezer for 5 minutes.

STEP TEN: After 5 minutes, remove each baking sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball.

Press each ball gently on the top to flatten slightly. Sprinkle additional mini chips over the tops of the cookie dough.

STEP ELEVEN: Bake for 9 to 10 minutes until the dough has spread into smooth cookies and the cookies are just barely beginning to brown on the bottom edges. 

STEP TWELVE: Transfer cookies to a wire rack and allow them to cool.

How To Serve

These would be a sweet treat to add to holiday cookie trays. Everyone will love the creamy cheesecake flavor.

Of course, there’s nothing wrong with saving these to enjoy yourself. Add a cup of tea, whipped hot chocolate, or homemade pumpkin spice latte for a cozy treat.

We can help you find your favorite cookie recipe here. Check out our gooey Twix cookies and our blueberry cookies that feature lovely bursts of fresh berries inside.

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Storage

ON THE COUNTER: Store these chewy cookies in an airtight container for up to 5 days.

IN THE FREEZER: This sweet treat can be frozen in an airtight container for up to 3 months.

These chocolate chip cheesecake cookies are so soft and creamy and a little dense, just like little pillows of deliciousness.

The hints of cheesecake will take a favorite cookie over the top. It will become your favorite chocolate chip cookie and will be a hit with the whole family (and try our salted caramel chocolate chip cookie bars, too, for another comforting treat). 

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Chocolate Chip Cheesecake Cookies

5 from 8 votes

You will love the soft texture and creamy flavor of these delectable chocolate chip cheesecake cookies that take a classic cookie and make them even better. 

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 24 cookies

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Ingredients

  

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• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ cup cornstarch
• ½ cup salted butter, softened
• 8 ounces cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• ½ cup miniature semi-sweet chocolate chips, plus more to top the cookies if desired

Instructions

 

• In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
• In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
• Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
• Add in powdered sugar and continue beating to combine and make a fluffy batter.
• Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
• Beat in ½ cup of mini chocolate chips just until combined.
• Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.
• Preheat the oven to 350°F and line baking sheets with parchment paper.
• Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
• After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten slightly. Sprinkle additional mini chips over the tops of the cookie dough.
• Bake for 9 to 10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges.
• Transfer cookies to a cooling rack and let them cool.

Notes

• Make sure the cream cheese is at room temperature so that you don’t have any lumps in the cream cheese mixture.
• The dough is really sticky. You could chill for longer, but for the quickest finished cookies, chill for just 30 minutes in the refrigerator – which makes the dough manageable enough to scoop and then blast chill it in the freezer to make it manageable enough to roll into smooth balls.
• The smooth balls and flattening them a little bit really makes a picture-perfect cookie and also help them to bake evenly.

Inspired by: Sweet Spicy Kitchen

Nutrition

Calories: 201kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 95mg | Potassium: 81mg | Fiber: 1g | Sugar: 12g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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