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
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.
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 Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 28mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
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 🙂
I love this recipe, so tasty and delicious!
Thank you, Micha 🙂
For reason I'm really hungry right now! Thanks for the recipe, a nice addition to my afternoon tea.
Thank you, Linda 🙂
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
Loving your version of cookies. Definitely gonna try this!
Thank you, Anlet, I`m 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.
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
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
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.
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
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 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.
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
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!
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
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
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
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
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
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
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.
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.
Did I miss oven temp?
Hi Joanne,
375 F.
Dragana
How much is 4 oz cream cheese
Can u give cup measurement?
Hi Nikila,
1/2 of cup.
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
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
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.
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
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
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
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
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
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
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.
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 🙂
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!
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
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
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
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
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!
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
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.Thanks for chocolate chip cheesecake cookies from Sweet Spicy Kitchen.
Thank YOU Yolan ?
Regards,
Dragana
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. 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
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
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
So good! And so simple. My family loved these! Thank you.
Thank YOU, Madre ?
Enjoy!
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
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
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!
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!
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
Can you use 1/3 less fat cream cheese?
You can you less fat cream cheese, Terri.
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
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 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
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 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
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
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
Can I use regular semi sweet chocolate chips instead of mini chocolate chips?
Yes you can, Robbin.
Best regards,
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
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 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
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!
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 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
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 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
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
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
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
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