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These chocolate chip cheesecake cookies are a decadent combination of two of the most popular desserts. If you’re a fan of cheesecake and chocolate chip cookies, these will not disappoint. This is an easy and unique cookie recipe that you’ll find yourself making again and again.
If you enjoy these cookies, be sure to try them out in a similar bar version. These Chocolate Chip Cheesecake Bars are just as tasty. Another classic cookie recipe we love is this Chocolate Chip Shortbread Cookies. They melt in your mouth!
MORE COOKIES RECIPES:
Reese’s Cookies | Apple Pie Cookies
INGREDIENTS FOR CREAM CHEESE CHOCOLATE CHIP COOKIES
You will need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 stick butter, softened
- 4 oz cream cheese, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 2 teaspoons clear vanilla extract
- 1 large egg
- 2 cups semi-sweet chocolate chunks
- 1/2 cup semi-sweet chocolate chips
SUBSTITUTIONS and additions
Vanilla: You can use clear or dark vanilla extract for this recipe. Using clear vanilla helps to keep the white color in the cream cheese mixture. Using dark vanilla may give it a bit of a tint.
Chocolate Chips: If you want to get creative with this recipe you could use any type of chocolate chips. White chocolate, butterscotch, milk or dark chocolate would all be wonderful to try out.
HOW TO MAKE THIS CREAM CHEESE CHOCOLATE CHIP COOKIES RECIPE
STEP ONE: In a medium-size bowl sift together the flour, cornstarch, and baking soda. Set the bowl aside.
STEP TWO: Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed for 1 to 1 1/2 minutes. Using a spatula, scrape down the sides of the mixing bowl.
STEP THREE: Add the sugars, salt, and vanilla extract. Beat on medium speed until the butter and sugar mix for about 1 1/2 to 2 minutes. Scrape down the sides of the mixing bowl.
STEP FOUR: On low speed, add the egg to the cream cheese mixture. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.
STEP FIVE: Continue with the mixer on low speed, and slowly add the flour mixture 1/2 a cup at a time until the flour mixture is well incorporated.
STEP SIX: Using a large wooden spoon, stir in the chocolate chunks and mini-chips.
STEP SEVEN: Cover the cookie dough and refrigerate for 1 hour.
STEP EIGHT: Before removing the cookie dough from the fridge, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
STEP NINE: Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place on the cookie sheet. Space the dough balls 2 inches apart.
STEP TEN: Bake for 10 to 12 minutes.
STEP ELEVEN: Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.
STORAGE
IN THE FRIDGE: Be sure the cookies are completely cooled before storing them. Place them in an airtight container and store at room temperature, or in the fridge if you prefer.
IN THE FREEZER: You can store these in the freezer in a freezer-safe Ziploc bag or airtight container for up to 3 months.
Everyone loves these cookies. The cream cheese makes them so soft and creamy, while the cookie part adds chocolate, with a gooey and sweet flavor. No need to choose between making a batch of chocolate chip cookies or cheesecake dessert. With this recipe you can simply combine them for a unique treat that everyone will enjoy.
more recipes you’ll love
Cream Cheese Chocolate Chip Cookies
Ingredients
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 stick butter softened
- 4 oz cream cheese softened
- 1/2 cup light brown sugar packed
- 1/2 cup sugar
- 2 tsp clear vanilla extract
- 1 large egg
- 2 cup semi-sweet chocolate chunks
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a medium size bowl sift together the flour, cornstarch, and baking soda. Set the bowl aside.
- Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed, for 1 to 1 1/2 minutes. Using a spatula, scrape down the sides of the mixing bowl.
- Add the sugars, salt and, vanilla extract. Beat on medium speed until the butter and sugar mixture for 1 1/2 to 2 minutes. Scrape down the sides of the mixing bowl.
- On low speed, add the egg. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.
- Continue the mixer on low speed, and slowly add the flour mixture a 1/2 cup at a time just until the flour mixture is well incorporated.
- Using a large wooden spoon, stir in the chocolate chunks and mini-chips.
- Cover the cookie dough and refrigerate for 1 hour.
- Before removing the cookie dough from the refrigerator, preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Usinga 1 1/2 tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place on the cookie sheet. Space the dough balls 2 inches apart.
- Bake for 10 to 12 minutes.
- Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.
These cookies are absolutely amazing!
These cookies are delicious! So easy and flavorful. More cake like on the inside than a normal cookie.