These Chocolate Chip Cheesecake Cookies are a delightful treat! They combine the rich creaminess of cheesecake with sweet chocolate chips, making each bite a little piece of heaven.
Honestly, who can resist a cookie that tastes like cheesecake? I often bake a batch to share, but let’s be real, I usually keep a few for myself. Enjoying them warm is the best part!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe, as it allows you to control the saltiness. You can substitute with margarine or coconut oil if needed, but the texture might differ slightly.
Cream Cheese: This is crucial for that cheesecake filling. If you’re watching your calories, you could use reduced-fat cream cheese, but it may not be as creamy.
Sugars: The mix of granulated and brown sugar provides a good balance of sweetness and moisture. If you prefer a less sweet cookie, cut back on the sugars slightly, but don’t skip them entirely.
Chocolate Chips: Semi-sweet chocolate chips are standard. Feel free to swap in dark chocolate or even milk chocolate for a different flavor. You could also throw in some nuts for extra texture!
How Do I Achieve a Creamy Filling?
Taking care with the cream cheese filling makes all the difference in these cookies. Here are some tips:
- Ensure your cream cheese is very soft—let it sit at room temperature. This helps it blend smoothly with the other ingredients.
- When assembling, take a small ball of cookie dough and flatten it slightly. Add the cream cheese ball in the center, then wrap it up carefully to avoid leaks.
- Don’t skip cooling the cookies on the baking sheet for 5 minutes. This helps the filling set well as it cools down.
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Time Needed:
This recipe takes about 20 minutes to prepare and an additional 12-15 minutes to bake. Then, allow about 5 minutes to cool on the baking sheet before transferring to a wire rack. So, in total, plan for about 40 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butters:
In a large mixing bowl, combine the softened butter and softened cream cheese. Use an electric mixer or a whisk to beat them together until the mixture is smooth and creamy.
3. Add the Sugars:
Next, add the granulated sugar and brown sugar to the butter-cream cheese mixture. Beat everything together until it becomes light and fluffy. This process should take about 2-3 minutes.
4. Mix in the Eggs and Vanilla:
Crack the eggs into the bowl one at a time, mixing well after each addition. Then, add the vanilla extract and blend thoroughly until everything is well combined.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the leavening agent and ensures a consistent texture.
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Mix until just combined—be careful not to overmix, as this can make the cookies tough.
7. Fold in the Chocolate Chips:
Now, fold in the semi-sweet chocolate chips evenly throughout the cookie dough. This gives every cookie a deliciously chocolatey bite!
8. Form the Cookies:
Using a cookie scoop or a tablespoon, take some dough and place half of them on the parchment-lined baking sheet, leaving enough space between them.
9. Add the Cheesecake Filling:
Take about 1 teaspoon of softened cream cheese and place it on top of each dough ball. Then, take another portion of cookie dough and flatten it a bit before placing it on top of the cream cheese. Gently seal the edges of the cookie dough to encase the cream cheese.
10. Bake the Cookies:
Place the stuffed dough balls on your baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 12-15 minutes, or until the edges are nicely golden and the centers still look soft.
11. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them onto a wire rack to cool completely. Enjoy your cookies warm or cooled—either way, they’ll have a soft, delicious texture with a creamy cheesecake center!
These rich, soft cookies are the perfect sweet treat—great for satisfying your cravings or sharing with friends!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese as a substitute. However, it may alter the texture slightly, making it less creamy. Be sure to let it soften at room temperature to mix well with the other ingredients.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough, shape it into balls, and then refrigerate for up to 2 days. When ready to bake, just let the dough sit at room temperature for about 10 minutes before baking to ensure even baking.
What Happens If My Cookies Spread Too Much?
If your cookies spread more than you’d like, it may be due to softened butter being too warm or insufficient chilling time. To prevent this, ensure the butter is softened correctly—not melted—and chill the dough for about 30 minutes before baking for thicker cookies.