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 Time15

Cook Time10

Chill Time35

Total Time1

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cheesecake Cookies Recipe

Servings: cookies

Calories: 201kcal

Ingredients

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