Description
Delight in these soft and chewy Chocolate Chip Cheesecake Cookies, combining the creamy richness of cream cheese with classic chocolate chips for a delectable dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup mini or regular chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter, Cream Cheese, and Sugars: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. Add the granulated sugar and brown sugar, continuing to beat until the mixture is well combined.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly, ensuring an even blend of ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix Dry Ingredients into Wet Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Then fold in the chocolate chips evenly throughout the dough.
- Portion and Chill Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. For puffier cookies, chill the dough balls in the refrigerator for 15–20 minutes (this step is optional but recommended).
- Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes, until the edges are lightly golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are best enjoyed soft and slightly chewy in the center.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can freeze the cookies for longer storage, maintain freshness by sealing them tightly.
- Chilling the dough before baking helps produce puffier and thicker cookies.
