Chocolate Chip Cheesecake Cookies
These cookies with cream cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe.
I often prepare them, for breakfast, with a glass of milk, for snack with a cup of tea or coffee, or whenever I crave for something sweet… I could eat them all the time. I like that they are simple, yet so delicious.
My family and I prefer cookies that are not too sweet, but you can always add some sugar, if you wish.
I usually make double dose of Chocolate Chip Cheesecake Cookies so that we can enjoy them for a few days.
Instead of mini chocolate chips, you can use pecans, M and M candies, sprinkles, Oreo cookies or any ingredient that you like, and make your perfect combination.
You can make a double dose, or two or more combinations. In that way you get a couple of different tastes, from one piece of dough.
Chocolate Chip Cheesecake Cookies are soft, and they melt in your mouth. Kids love them as much as grownups, they are perfect for the whole family.
You can find here delicious HOLIDAY COOKIES, just click on next photo >>
What do you need to make this Chocolate Chip Cheesecake Cookies?
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ cup unsalted butter, room temperature
- 4 Oz cream cheese, room temperature
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar
- 5-6 tablespoon mini chocolate chip
The traditional chocolate chip cookie gets a boost with the addition of cream cheese, cornstarch and vanilla extract. Crunchy outside, chewy inside - make the best way to start your day.
They can be served with a cup of tea, with your friends, or as a snack between two meals. While typing this, I'm eating this delicious Chocolate Chip Cheesecake Cookies and finding inspiration for new ideas.
We love this great combo of mini chocolate chip and cream cheese. My family and friends are always so excited when I make them.
Take some time; make your family and friends happy with these simple, soft and chewy cookies.
How to make Chocolate Chip Cheesecake Cookies?
In a medium bowl combine flour, cornstarch and baking powder. Leave aside. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy. After that add an egg, milk and vanilla extract and continue mixing.
Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour. Preheat the oven to 375 F.
Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls). Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes. Take them out of the oven and leave to cool in the baking sheets for a few minutes. Transfer them to a wire rack to cool down completely.
So tasty, delicious and easy to make! I love this Chocolate Chip Cheesecake Cookies because they aren't too sweet and heavy (100 Calories per cookie).
NOTES:
To keep the freshness you can store them in airtight container. Cookies can be frozen up to one month if stored correctly! I wouldn't recommend storing cookies in the fridge, because they will lose the softness and freshness.
You can add cream cheese for more flavor.
I used cornstarch for this recipe in order to get the fine texture of cookies, but you can use flour as a substitute for cornstarch, in proportion 2:1.
You can use potato starch instead of corn flour. If you have some allergic to egg, you can replace egg with ½ of mashed bananas, 3 tablespoons of puree apple.. then it's necessary to add another ½ teaspoon of baking powder.
Also you can use blueberries and M&M'S instead of chocolate chips. I used 1.5 - 2 tablespoon of dough. Cookie size is about 2.5 inches.
Feel free to substitute coconut flour for all-purpose flour at a 1:4 ratio, and add 1 egg for every ¼ cup coconut flour.
WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.
My husband loves Carrot Oatmeal Cookies and Holiday Maraschino Cherry Shortbread Cookies , my son's favorite are Christmas Chocolate Crinkle Cookies and my favorite are Chocolate Chip Cheesecake Cookies.
Chocolate Chip Cheesecake Cookies
Ingredients
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar
- 5-6 tablespoon mini chocolate chip
Instructions
- In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
- In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
- Add an egg, milk and vanilla extract and continue mixing.
- Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
- Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
- Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
- Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
- Take them out of the oven and leave to cool in the baking sheets for a few minutes.
- Transfer them to a wire rack to cool down completely.
Notes
- Store them in well sealed container, at a room temperature, for about three days.
- To keep the freshness you can store them in airtight container. Cookies can be frozen up to one month if stored correctly! I wouldn't recommend storing cookies in the fridge, because they will lose the softness and freshness.
- You can add cream cheese for more flavor.
- I used cornstarch for this recipe in order to get the fine texture of cookies, but you can use flour as a substitute for cornstarch, in proportion 2:1.
- You can use potato starch instead of corn flour. If you have some allergic to egg, you can replace egg with ½ of mashed bananas, 3 tablespoons of puree apple.. then it’s necessary to add another ½ teaspoon of baking powder.
- You can use blueberries and M&M'S instead of chocolate chips. I used 1.5 – 2 tbsp. of dough. Cookie size is about 2.5 inches.
- You can substitute coconut flour for all-purpose flour at a 1:4 ratio, and add 1 egg for every ¼ cup coconut flour.
Nutrition
Your chocolate chip cheesecake cookies: can you substitute gluten free all- purpose flour for a wheat allergy, and powdered sugar substitute and sugar free chocolate chips for a diabetic?
You can try, Ann,
Dragana
We love these cookies. I've made them multiple times. My husband just requested them again. The only things I have done differently is roll them in granular before baking & now that we live over 6,000' I add some dry vanilla pudding mix. They're delicious! Thank you for sharing!
Thank YOU, Kimberly. I'm so glad you liked it.
Dragana
My family LOVES these. I have to make a triple batch! 🙂
question: how do you get the dough to not stick to your hand so much? do you use butter or something?
also you should update your time estimate to include the hour you leave them in the fridge
thank you for sharing your awesome recipe 🙂
Thank YOU Jolene, I 'm so glad you liked it.
try to wet your hands with water.
Dragana
Hi
I made these cookies several times a few years ago and they were amazing.
Tried making them twice this week bumt the mixture was like a wet bread dough, difficult to shape and when baked, had a crusty, cracked top. I checked my measurements and all were correct.
I noticed that the recipe was updated a few days ago. Were there changes to the ingredients? Thanks.
No Sarah, we didn't update recipe ingredients, I only add some tips:
You can add cream cheese for more flavor.
I used cornstarch in order to get the fine texture of cookies.
Best regards,
Dragana
I was looking forward to these. I bake custom cakes and many other goodies. I was surprised that they were dry, not at all like cheesecake texture.
Thank you
Christine
Hi Christine,
These are more cookies than a classic dessert. We made a note that you can add cream cheese and chocolate chip for more flavor.
Dragana
Hi Dragana,
If I wanted to increase the cream cheese and powdered sugar, do I adjust the flour too?
Hi, you can increase all other ingredients proportionally.
Dragana
I made these today and they are bland. You can't taste the cream cheese at all. They taste more like a plain biscuit than a cookie. I can't serve them as a dessert to my guests.
Hi Pam,
These are more cookies than a classic dessert. We made a note that you can add more cream cheese for more flavor.
Cookies are better for breakfast because they have a mild taste.
Best,
Dragana
Does the cream cheese, butter, egg, and milk need to be room temp?
Cream cheese and butter need to be at room temperature.
Best,
Dragana
I can't wait to try this recipe super soon because I already used up the cream cheese I had. I am going to add dried cranberries and another time grated orange peel! So happy to have found this recipe and thank you for sharing, plus the comments below are good to know too.
Great idea Christine, happy holiday.
Enjoy!
I am gonna try these for sure and put them in a dish and cut into squares, that should be ok too hey ?
Hi Laura-ann, it should be okay.
Best,
Dragana
hi i made this recipe and the dough was very sticky even though i chilled it for an hour in the fridge. is there any reason why i don’t know if i did something wrong
If the dough is so sticky, you need to add a little flour to it. Make sure that your hands and your work surface are coated in a light dusting of flour, and add a few teaspoons of flour at a time. This will get rid of the stickiness.
Best,
Dragana
I doubled my recipe and followed it to a T and they have no flavor. They stayed in a ball shape after they were baked, they did not flatten out at all. What did I do wrong?
Hi Nancy,
maybe you added too much flour or you may have kept the dough in the fridge for too long before baking. You can always add cream cheese for more flavor.
Best regards,
Dragana
Can I use regular semi sweet chocolate chips instead of mini chocolate chips?
Yes you can, Robbin.
Best regards,
Dragana
These cookies are yummy on their own, but I made them for a friend’s birthday, so I wanted to zhoozsh them up a bit. So I thought about what I like to top a cheesecake with, and for me, it’s always a sweetened sour cream mixture. So why not a sour cream icing for these cookies? Perfect!
For a double batch of cookies , mix 1/4 cup softened butter with 1/2 cup sour cream, 1 teaspoon vanilla bean paste, a pinch of salt, and about 3 cups of sifted powdered sugar. Dip the tops of each cookie in the icing, then let dry on a rack.
Great idea Gina, I'm so glad you liked it.
Best regards,
Dragana
These are amazing! I make cookies almost every week for my husband's lunch. I like to try new recipes & decided to try these, they did not disappoint! When I read they weren't as sweet as some cookies, I rolled each cookie ball in granulated sugar before baking. The result was perfect, extra crisp on the outside, soft on the inside! My husband & his work buddies love them! Thank you for sharing!
Great combo, Kimberly.. I'm so glad you liked it.
Best,
Dragana