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
I make cookies at least once a week for my husband to take to work. I decided to give these a try, so glad I did! The guys at work raved about them! So, I made them 2 weeks in a row. Because you mentioned in your comments that they weren't real sweet, I decided to roll them in granulated sugar before baking. Wow! They are a little crisp on the outside & so soft in the inside. Everyone LOVES them!! Great recipe! Thank you so much for sharing.
Thank YOU, Kimberly.
I'm so glad to hear that, great idea.
Best,
Dragana
I made these in twice, the first batch was great, light and fluffy, but lacked flavor. The second batch I split the flour, 1/2 almond flour and half great flour. This added flavor and a slightly more dense middle that would be more consistent with cheesecake, still light and fluffy!
Great idea Meagan, I'm so glad to hear that ?
Best regards,
Dragana
I made the chocolate chip cheese cake cookies with and without chocolate chips. I put a few walnuts on some and chocolate chips in the other. The chocolate chips cookies need a few extra minutes to cook. Great recipe.
Great Gina. I'm so glad you liked it.
Best regards,
Dragana
If I try them again I would probably do 8 Oz cream cheese, 1/2 c butter, NO cornstarch and the standard 1 1/2c flour amount, granulated sugar, 1 tsp vanilla. AND SALT! Good gravy, why do these not have any salt in them? I made the mistake of using semi sweet chocolate chips, the recipe does not indicate cocoa level. Next time I would do milk chocolate, but that's just a personal preference. I did enjoy how soft they were though.
Thank you, Heather.
Best regards,
Dragana
I just made this in a gluten free version, hope they turn out good
Great James, I hope so too.
Best regards,
Dragana
Can you use 1/3 less fat cream cheese?
You can you less fat cream cheese, Terri.
Best regards,
Dragana
Hi Dragana! I made this last night and they were Delicious! So soft and they kinda do melt in your mouth! On the last batch, I put a sprinkling of fine sea salt on top of each cookie. Yum! I was wondering, What other combos could you sue to make these instead of just the mini chocolate chips? I am definitely keeping this in my rotation! The are hard to resist!
Thank you Brie.
I'm so glad you liked it. You use some sprinkles, M&M's, blueberries or anything else similar.
Best regards
My daughter and I will be making these today! So excited to try this recipe, thanks! Might tryadding some dried cranberries as another poster suggested. Thanks again for this recipe!
Wonderful, Elizabeth ?
Happy Holiday!
Can these cookies be frozen? Thanks.
Hi Flora, I didn`t try, but I am sure cookies can be frozen up to 3 ~ 4 weeks if stored correctly (in airtight container).
Best Regards!
How can I replace sugar witg honey?
Hi Maie,
If you want to replace sugar with honey, you need to follow this rules:
1. For every 1 cup of sugar, substitute 1/2 to 3/4 cup of honey.
2. For every 1 cup of honey you're using, subtract 1/4 cup of other liquids from the recipe.
3. Add 1/4 tps baking soda for every 1 cup honey used.
4. Reduce the temperature of the oven by 25°F.
Regards,
Dragana
I made these cookies for my boyfriend, and he said he likes them even more than his Mom’s! {Which is saying a lot!} ?
Thanks for the recipe!
- HG
So good! And so simple. My family loved these! Thank you.
Thank YOU, Madre ?
Enjoy!
Regards,
Dragana
Hello,
These cookies were so good and the perfect amount of sweetness. I do have a question is the cheesecake part supposed to be a strong flavor. Mine reminded me of a butter cookie but still really good
Hi Cynthia,
I'm so glad you like it 🙂
Yes, but its a matter of taste and personal perception of it.
Regards,
Dragana
I just ate 6 in a row of my first batch ever: the best cookies I have ever made (taste, texture). I am no expert- not even intermediate level- at cooking cookies, but this recipe was easy to prepare, yet better than all the others I have tried.
I followed one of the replacement suggestion: instead of mini chocolate chips, I put Oreo cookies. I bought cream cheese and Oreo cookies just to try this recipe. I thought it would do a great taste, and it is perfect for the texture and taste of the cookies. I put 6 whole Oreo cookies in a plastic sandwich bag, put the bag on my cuting board, took a ladle and hit the cookies to crumbles.
I don't do cookies much (I find muffin recipes are easier to make), but this recipe I will do again for sure!
Hi Mary,
I' m so happy to hear that ?
Glad that you enjoy it ?
Regards,
Dragana
Hi. Am I able to dye the cookie dough with food coloring? Since it's going to be Christmas; green or red. Thank you!
Hi Victoria,
Yes, of course you can.
Merry Christmas!
Regards,
Dragana