These Chocolate Chip Cheesecake Cookies are a tasty treat! They combine the rich flavors of cheesecake and the classic chocolate chip cookie, making them soft and full of yummy bites.
When I bake these, I can’t resist sneaking a few while they’re cooling. The chocolate chips mixed with creamy cheesecake make every bite a little piece of joy! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This adds richness, but you could use salted butter. Just cut back on added salt slightly to balance the flavors.
Cream Cheese: Essential for that cheesecake texture. You can substitute with Neufchâtel cheese for a lower-fat option, or even mascarpone for extra creaminess!
Sugars: The mix of granulated and brown sugar gives depth. For a fun twist, try coconut sugar or a sugar substitute if you’re watching your sugar intake.
Flour: Regular all-purpose flour is best, but gluten-free flour blends work well if you need a gluten-free option. Just ensure it has a good binding agent!
Chocolate Chips: Semisweet is a classic choice here. You can use dark chocolate or even white chocolate chips if you prefer a sweeter cookie.
How Do I Ensure My Cookies Stay Soft?
To keep your cookies soft and chewy, watch the baking time closely. The edges should be lightly golden while the centers look slightly underbaked. They will continue to cook as they cool down.
- Using room-temperature ingredients, especially butter and cream cheese, helps incorporate air for fluffiness.
- Chilling the cookie dough for about 30 minutes before baking can also help maintain shape and allow flavors to meld.
- Don’t overmix the dough once you add flour; mix just until combined to avoid a tough cookie.
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chunks
Time Needed:
You’ll need about 15 minutes to prepare the dough, plus an additional 10-12 minutes to bake the cookies. After baking, let them cool for about 5 minutes on the baking sheet before transferring them to a wire rack for complete cooling. Overall, expect to spend about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butters:
In a large mixing bowl, combine the softened unsalted butter and cream cheese. Use an electric mixer to beat them together until the mixture is smooth and fluffy. This will give the cookies that lovely cheesecake flavor!
3. Mix in the Sugars:
Add the granulated sugar and brown sugar to the bowl. Continue mixing until the mixture becomes light and fluffy, which should only take a minute or so.
4. Add Egg and Vanilla:
Beat in the egg and the vanilla extract until everything is well incorporated. This gives your cookies great flavor!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the dry ingredients before combining them with the wet ones.
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined, being careful not to over-mix to keep the cookies soft.
7. Fold in Chocolate Chips:
Gently fold the semisweet chocolate chips or chunks into the dough, ensuring they are evenly spread throughout.
8. Scoop the Dough:
Using a spoon or cookie scoop, drop about 2 tablespoons of cookie dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each scoop, as they will spread while baking.
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should look set, and the center should still be slightly soft. Remember, they will continue to cook a little after you take them out!
10. Cool and Serve:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your cookies warm for the best gooey chocolate and creamy cheesecake experience!
These cookies are a delicious mix of chewy and creamy, with a lovely balance of chocolate and cheesecake flavors. Enjoy every bite!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese if you prefer! While it may alter the texture slightly, it still works well for a lighter option without sacrificing too much flavor.
What If I Don’t Have Brown Sugar?
If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar. For a hint of that molasses flavor, add a teaspoon of maple syrup or honey to the mix if you have it on hand!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a freezer bag for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Add Nuts to the Cookie Dough?
Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, to the dough. About 1/2 cup should be perfect, giving a delightful crunch and additional flavor!