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
Hello, we are trying to minimize or avoid sugar or artificial sweeteners. If we use honey or coconur sugat, how much will we need for this recipe? Thank you
Hi Lisa,
I didn't make on that way, but you can try with powdered coconut sugar instead of powdered sugar in proportion 1:1.
Happy baking!
Regards,
Dragana
Hi.Thanks for chocolate chip cheesecake cookies from Sweet Spicy Kitchen.
Thank YOU Yolan ?
Regards,
Dragana
My mind is working over time at different things. I can put in them all different flavors of chips chopped. Maybe small chopped fruit. Thank you so much for this recipe.
Thank YOU Maggie ? You can try to add.
Regards,
Dragana
Hi! I am thinking l'd like to try this recipe with cinnamon chips and adding some pumpkin pie spice to the batter. What do you think? What quantity of pumpkin pie spice would you suggest? Thanks!
Hi Connie,
I didn't make on that way, but you can try and send me some feedback.
Regards,
Dragana
They look so cute! The cookies are amazing and I would love to make this color very soon. Thank you for sharing the recipe! Cheers.
Thank you Elaine 🙂
Cheers!
I made these with tofu cream cheese. Delicious! One problem, the dough was really sticky so I ended up with not so nice looking blobs.
Hi Holly,
Yes, they are delicious 🙂 Maybe it's about tofu cream cheese. I didn't have that kind of experience with cream cheese.
Regards,
Dragana
Question what would happen if you used 6oz of cream cheese. Also I would like to try and make pumpkin how would I go about doing this . thanks
Toni
Hi Toni,
If you want to add 2 oz of cream cheese more, you need to add 1/4 cup of sugar more.
If you want to make pumpkin cookies, I recommend to try http://sweetspicykitchen.com/cookies/soft-chocolate-chip-pumpkin-cookies/
Regards,
Dragana
These were great! Perfect soft texture and just enough cheese-cake feel for a cookie. I put cream cheese frosting on top of them and they were to die for!
Thank you so much Nicole, I`m so glad and really appreciate your feedback.
Regards,
Dragana
Baked these and they were all gone within minutes between 3 kids. They loved it! My youngest said that they were really good. Thank you for a wonderful & delicious recipe - all the way from Singapore.
Thank YOU Celine Lin, I'm so glad you love it 🙂
Regards,
Dragana
Great recipe...In the spirit of the holiday season beginning, I added about a quarter cup chopped dried cranberries to my mixture for some color....delish!
Thank you Paula, so glad you loved it!
Happy Holidays!
Love love love these cookies!!! I had to change the over time but other then that the chocolate chips is just the right amount and they take so little effort! What more can I ask for? 10/10
Thank you Emily 🙂
Hello!
Is cornstarch the same as corn flour? Sorry, I'm not from US and I really want to try this recipe.
Hi Ele,
thanks for stopping by 🙂
Cornstarch is called in the USA and Canada. Cornflour is called in the UK.
Best regards,
Dragana.
Would these come out ok if you cut them into shapes using cookie cutters?
Hi Randi,
I didn`t make it that way and I`m not sure whether it would work.
Dragana
hi i love your website, i am 13 but i love to bake, and cook for my family. cheesecake is my favorite dessert so i am deffenitly going to try this one!!
Hi Ashley,
I`m glad you like it 🙂
Regards,
Dragana
Hi, in the final note says to be stored for three days, is this the time they last in good condition or is it to have better taste?
Hi Ivett,
The first one 🙂
Regards,
Dragana