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
These cookies look amazing. Is it possible to use gluten free flour and if so what type and quantity?
Hi Gail,
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
Can these be made as cookie BARS? If so, which size pan would be best for this amount, and would there be a change in oven temperature? Thank you for any input on this.
Hi Patricia,
You can try to make these cookies as bars. Preheat oven to 375F and line an 8x8 inch baking pan. Bake for 25 min or until a toothpick comes out clean.
Regards,
Dragana
When you replace egg are you saying 1/2 mashed banana AND 3 T puree apple or 1/2 mashed banana OR 3 T puree apple? Thanks!
Hi Beth,
You can replace egg with 1/2 mashed bananas or 3 T of applesauce.
Regards,
Dragana
I will be making these for a chocolate chip cookie contest here on base. All other recipes call for some brown sugar. Yours doesn't. So no brown sugar is needed? If I add any, how much should I add?
Thanks for stopping by Christine 🙂
If you want to use brown instead of powdered sugar, you can add 1 1/2 cup of brown sugar.
Enjoy ♥
Dragana.
I made these cookies the other night, and they were a big hit! I followed the directions as is, but the texture of the cookie came out like a lighter scone\biscuit texture, is that right or did I mess something up with the recipe?
Hi Sirena,
Glad for big hit 🙂 Cream cheese and cornstarch gives lighter and fine texture to cookies.
Dragana.
Mine turned out the same way. Like a lightweight scone. Good but not great because of the dryness and dense ness.
Hi Linda,
You can always add cream cheese and mini chocolate chip for more flavor.
Best,
Dragana
Can th say cookie dough be frozen, they are chilling in the fridge now for an hour
Hi Linda,
Leave cookie dough in a fridge for an hour, before baking.
Dragana
Hi Dragana,
Is it possible to leave the dough in the fridge longer than an hour? I was hoping to make the dough tonight and cookies tomorrow but wasn't sure if that was too long for the dough to be in the fridge. I am excited to make these 🙂
Hi Amy, I didn't try but I think it would be okey.
Regards,
Dragana
How much is 4 oz cream cheese
Can u give cup measurement?
Hi Nikila,
1/2 of cup.
Dragana.
Did I miss oven temp?
Hi Joanne,
375 F.
Dragana
Hi Dragana. I was wondering can I use salted butter instead of unsalted butter? If its possible, will the butter measurement still the same amount? Thanks in advanced. ☺
Hi,
unfortunately I didn`t make with salted butter. I suppose it would be okay with something simple like this cookies, but..
Dragana
I almost always only purchase salted butter. So it's what I had on hand when I made these cookies. They came out very good!
Great Sarah, Thank YOU 🙂
I used regular salted butter and I think it was totally fine
Thank you Toni.
My sister sent me this recipe and asked that I make them for the family reunion. I doubled the batch and they were a hit! I was hoping to have some left over, but they were gone in a flash. This is a very light, tasty cookie. Super easy to make!! Definitely a recipe to keep!!!
Thank you Deanna, I`am glad you enjoyed ♥
Dragana.
They look so good!!!
I just wonder if there's any replacement for the cornstarch?
Could I just omit it?
Hi Melissa,
Thanks, I am glad you like it. You can substitute flour for cornstarch, but you will have to use twice as much flour as cornstarch.
Regards,
Dragana
Hi
Is it 100 calories for 1 cookie? If not how many cookies for 100 calories. Thanks!
Hi Shoshana,
Thanks for stopping by. 100 Calories per cookie.
Regards,
Dragana
Hi can I check is this a soft cookies or crispy cookies?
Hi Sarah,
Chocolate Chip Cheesecake Cookies are soft, and they melt in your mouth 🙂
Thank you ♥
Regards,
Dragana
Should 1/4 cup or 4 tbsp cornstarch be used in recipe? I read freference to 8 tbsp all purpose flour as substitute for 4 tbsp cornstarch?
Hi Sandra,
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.
Dragana
Can these cookies last for a week? We are preparing for a grad party and we are tying to start making things that can keep without being refrigerated...
Thank you for the recipe though!
Hi Marilynn,
Thanks for stopping by 🙂
You can try with airtight container, to keep the freshness.
Regards,
Dragana