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
Hi dragana, can this cookies last longer about 2 or 3 weeks? Love the recipes 🙂
Hi Fiza,
Thanks for stopping by 🙂
Unfortunately, they can not last that long. But, you can try with airtight container, to keep the freshness
Regards,
DRagana
Hi Dragana, I'm about to make a batch tonight. I was wondering, will these babies last longer if stored in the fridge? Would you even recommend storing it in the fridge?
Hi Aqilah,
I wouldn`t recommend storing cookies in the fridge, because they will lose the softness and freshness.
Regards,
Dragana
I found that if any cookie is a few days old, put a piece of bread in with the cookies and moistness is restored!?
Great idea, Denise.
Happy Holiday!
I wonder if this would taste good with a hint of mint. My daughters birthday is coming up and she love mint chocolate. Do they sell mint chocolate chips. I know she would love it!
Hi Marianne,
thanks for stopping by. You can add mint extract, but I didn`t make it that way, so I`m not sure about the taste. I suppose it should be fine..
My tried and tested recipe with mint oreo cookies > http://sweetspicykitchen.com/cheesecake-pie/easy-no-bake-oreo-mint-cheesecake/
Happy birthday 🙂
Regards,
Dragana
You could break up some mint MMs.
Yes Merri, agree ?
Regards,
Dragana
I absolutely love these cookies. I just made them tonight. I did not have powdered sugar on hand so I used 1 cup of regular sugar. It came out so delicious. Thank you for sharing.
Thank you, Helen. I'm so glad. Enjoy ♥
Regards.
Hello I am wondering can I substitute coconut flour instead of regular flour?
Thank you
You can substitute coconut flour for all-purpose flour at a 1:4 ratio, and add 1 egg for every 1/4 cup coconut flour.
Regards.
Can you use gluten-free flour instead of normal flour
Hi Penni,
thanks for stopping by 🙂 Purely subbing in gluten-free flour doesn't always work. Because gluten is a structural protein, the products are often very tender and even crumbly. So I`m not sure about using gluten free flour instead of all purpose flour. It should be fine with simple cookies, but..
Regards,
Dragana
I'm thinkong blueberries instead of chocolate chips. Do you think coconut flour could be substituted?
Hi Myrna,
thanks for stopping by. Yes, you can use blueberries instead of chocolate chips. I`m not sure about the substitude for coconut flour..
Regards,
Dragana
Any way to replace the corn starch?
Hi Frankie,
Thanks for stopping by 🙂 You can replace 4 tbsp of cornstarch with 8 tbsp of all purpose flour.
Regards,
Dragana.
How big is each cookie? When shaping them, how much dough do you use? A tablespoon?
Hi Amy,
I used 1.5 - 2 tbsp of dough. Cookie size is about 2.5 inches.
Regards,
Dragana
Wow! It looks delicious. Thanks for sharing.
Thank you Aaichi 🙂
Do you have the nutritional values?
I'm on weight watchers and need the breakdown.
Thank you, they look so wonderful
Hi Marguerite,
I added nutrition information to the recipe.
Thank you, so glad you like it 🙂
Regards,
Dragana
Ty for recipe... But what can i use instead of egg??
Hi Savy,
You can replace egg with 1/2 of mashed bananas, 3 tablespoons of puree apple.. then it's necessary to add another 1/2 tsp of baking powder.
Regards,
Dragana
I have a daughter who is highly allergic to egg. We use Ener-g egg replacer. Works awesome.
Great!
Dragana.
Loving your version of cookies. Definitely gonna try this!
Thank you, Anlet, I`m so glad you like it 🙂
Regards,
Dragana
These really look delicious! It's interesting to me that the recipe calls for 1/4 cup cornstarch. Does that cause the texture to be lighter?
Hi Maribeth,
Thank you, glad you like it. Main purpose of cornstarch is to cause a fine texture of cookies.
Regards,
Dragana
I'm out of cornstarch, so I looked up on the Internet for substitutes and I found ground flaxseed. I made these cookies once before and they were delicious! I will get back to you to let you know how the flaxseed work.
Thank you for this recipe
Thank YOU Nancy, I'm so happy to hear that 🙂
Happy baking!
Regards,
Dragana
Can I use potato starch instead of corn flour?
Hi Dina,
I think you could use potato starch as a substitute.
Regards,
Dragana
For reason I'm really hungry right now! Thanks for the recipe, a nice addition to my afternoon tea.
Thank you, Linda 🙂
I love this recipe, so tasty and delicious!
Thank you, Micha 🙂
Oh, my goodness. These sound SO GOOD and easy to make! We love cheesecake because it isn't too sweet so these sound perfect.
Your photographs add fuel to the fire.
Going to make them. I first need to go get some of the ingredients I don't have.
Thank you, Patricia 🙂
This is really delicious I prepared yesterday, what I can replace with egg..... Regards
Hi Shell,
You can replace egg with 1/2 of mashed bananas or 3 tablespoons of puree apple.. then it’s necessary to add another 1/2 tsp of baking powder.
Regards,
Dragana
Can you freeze these cookies?
Hi Lauriann,
I didn`t try, but I am sure cookies can be frozen up to 3-4 weeks if stored correctly (in airtight container).
Regards,
Dragana
These cheesecake cookies are GREAT! We all loved them. Can't wait to make them again. And so easy to make. ?
Thank you Jan, I'm glad you enjoy it ?
Regards,
Dragana
Was it REALLY 1/4 cup of powdered sugar?
1 1/4 cup of powdered sugar, Janet.
Regards.
Is the carb ratio correct? .028 grams of carbs per cookie? That's what 28 milligrams would be, right? I'm struggling to believe this is accurate.
No, Sharon
CARBOHYDRATES: 13 grams.
Best regards,
Dragana
They look nice
Thank you Valerie 🙂