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.
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.
You can find here delicious HOLIDAY COOKIES
What do you need to make this Chocolate Chip Cheesecake Cookies?
- 1 1/4 cup all purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, room temperature
- 4 Oz cream cheese, room temperature
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 1/4 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.
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 1/2 of mashed bananas, 3 tablespoons of puree apple.. then it’s necessary to add another 1/2 tsp of baking powder.
Also 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.
Feel free to substitute coconut flour for all-purpose flour at a 1:4 ratio, and add 1 egg for every 1/4 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.
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. 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. 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 1/2 of mashed bananas, 3 tablespoons of puree apple.. then it’s necessary to add another 1/2 tsp 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 1/4 cup coconut flour.Chocolate Chip Cheesecake Cookies
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 25
Serving Size: 1
Amount Per Serving:
Calories: 97Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 28mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
Patricia says
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.
Dragana says
Thank you, Patricia 🙂
Shell says
This is really delicious I prepared yesterday, what I can replace with egg….. Regards
Dragana says
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
Lauriann says
Can you freeze these cookies?
Dragana says
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
Jan says
These cheesecake cookies are GREAT! We all loved them. Can’t wait to make them again. And so easy to make. 🙂
Dragana says
Thank you Jan, I’m glad you enjoy it 😃
Regards,
Dragana
Janet says
Was it REALLY 1/4 cup of powdered sugar?
Dragana says
1 1/4 cup of powdered sugar, Janet.
Regards.
Valerie says
They look nice
Dragana says
Thank you Valerie 🙂
Micha says
I love this recipe, so tasty and delicious!
Dragana says
Thank you, Micha 🙂
Linda Reed Friedman says
For reason I’m really hungry right now! Thanks for the recipe, a nice addition to my afternoon tea.
Dragana says
Thank you, Linda 🙂
Maribeth Alexander says
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?
Dragana says
Hi Maribeth,
Thank you, glad you like it. Main purpose of cornstarch is to cause a fine texture of cookies.
Regards,
Dragana
Nancy says
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
Dragana says
Thank YOU Nancy, I’m so happy to hear that 🙂
Happy baking!
Regards,
Dragana
Dina says
Can I use potato starch instead of corn flour?
Dragana says
Hi Dina,
I think you could use potato starch as a substitute.
Regards,
Dragana
Anlet - Annslittlecorner says
Loving your version of cookies. Definitely gonna try this!
Dragana says
Thank you, Anlet, I`m so glad you like it 🙂
Regards,
Dragana
Savy says
Ty for recipe… But what can i use instead of egg??
Dragana says
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
M Fritz says
I have a daughter who is highly allergic to egg. We use Ener-g egg replacer. Works awesome.
Dragana says
Great!
Dragana.
Aaichi Savali says
Wow! It looks delicious. Thanks for sharing.
Dragana says
Thank you Aaichi 🙂
Marguerite says
Do you have the nutritional values?
I’m on weight watchers and need the breakdown.
Thank you, they look so wonderful
Dragana says
Hi Marguerite,
I added nutrition information to the recipe.
Thank you, so glad you like it 🙂
Regards,
Dragana
Amy says
How big is each cookie? When shaping them, how much dough do you use? A tablespoon?
Dragana says
Hi Amy,
I used 1.5 – 2 tbsp of dough. Cookie size is about 2.5 inches.
Regards,
Dragana
Frankie says
Any way to replace the corn starch?
Dragana says
Hi Frankie,
Thanks for stopping by 🙂 You can replace 4 tbsp of cornstarch with 8 tbsp of all purpose flour.
Regards,
Dragana.
Myrna says
I’m thinkong blueberries instead of chocolate chips. Do you think coconut flour could be substituted?
Dragana says
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
Penni says
Can you use gluten-free flour instead of normal flour
Dragana says
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
Helen says
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.
Dragana says
Thank you, Helen. I’m so glad. Enjoy ♥
Regards.
Kyleigh says
Hello I am wondering can I substitute coconut flour instead of regular flour?
Thank you
Dragana says
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.
Marianne says
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!
Dragana says
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 > https://www.sweetspicykitchen.com/cheesecake-pie/easy-no-bake-oreo-mint-cheesecake/
Happy birthday 🙂
Regards,
Dragana
Merri says
You could break up some mint MMs.
Dragana says
Yes Merri, agree 😃
Regards,
Dragana
Aqilah says
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?
Dragana says
Hi Aqilah,
I wouldn`t recommend storing cookies in the fridge, because they will lose the softness and freshness.
Regards,
Dragana
Denise Roussel says
I found that if any cookie is a few days old, put a piece of bread in with the cookies and moistness is restored!😊
Dragana says
Great idea, Denise.
Happy Holiday!
fiza says
Hi dragana, can this cookies last longer about 2 or 3 weeks? Love the recipes 🙂
Dragana says
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
Marilynn says
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!
Dragana says
Hi Marilynn,
Thanks for stopping by 🙂
You can try with airtight container, to keep the freshness.
Regards,
Dragana
Sandra says
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?
Dragana says
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
Sarah Ang says
Hi can I check is this a soft cookies or crispy cookies?
Dragana says
Hi Sarah,
Chocolate Chip Cheesecake Cookies are soft, and they melt in your mouth 🙂
Thank you ♥
Regards,
Dragana
Shoshana says
Hi
Is it 100 calories for 1 cookie? If not how many cookies for 100 calories. Thanks!
Dragana says
Hi Shoshana,
Thanks for stopping by. 100 Calories per cookie.
Regards,
Dragana
Melissa says
They look so good!!!
I just wonder if there’s any replacement for the cornstarch?
Could I just omit it?
Dragana says
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
Deanna Panik says
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!!!
Dragana says
Thank you Deanna, I`am glad you enjoyed ♥
Dragana.
Rezzuhawa says
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. ☺
Dragana says
Hi,
unfortunately I didn`t make with salted butter. I suppose it would be okay with something simple like this cookies, but..
Dragana
Sarah says
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!
Dragana says
Great Sarah, Thank YOU 🙂
Toni says
I used regular salted butter and I think it was totally fine
Dragana says
Thank you Toni.
Joanne says
Did I miss oven temp?
Dragana says
Hi Joanne,
375 F.
Dragana
nikila says
How much is 4 oz cream cheese
Can u give cup measurement?
Dragana says
Hi Nikila,
1/2 of cup.
Dragana.
Linda says
Can th say cookie dough be frozen, they are chilling in the fridge now for an hour
Dragana says
Hi Linda,
Leave cookie dough in a fridge for an hour, before baking.
Dragana
Amy P says
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 🙂
Dragana says
Hi Amy, I didn’t try but I think it would be okey.
Regards,
Dragana
Sirena says
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?
Dragana says
Hi Sirena,
Glad for big hit 🙂 Cream cheese and cornstarch gives lighter and fine texture to cookies.
Dragana.
Christine says
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?
Dragana says
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.
Beth says
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!
Dragana says
Hi Beth,
You can replace egg with 1/2 mashed bananas or 3 T of applesauce.
Regards,
Dragana
Patricia Leuthauser says
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.
Dragana says
Hi Patricia,
You can try to make these cookies as bars. Preheat oven to 375F and line an 8×8 inch baking pan. Bake for 25 min or until a toothpick comes out clean.
Regards,
Dragana
Gail says
These cookies look amazing. Is it possible to use gluten free flour and if so what type and quantity?
Dragana says
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
Ivett says
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?
Dragana says
Hi Ivett,
The first one 🙂
Regards,
Dragana
ashley yeomans says
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!!
Dragana says
Hi Ashley,
I`m glad you like it 🙂
Regards,
Dragana
Randi says
Would these come out ok if you cut them into shapes using cookie cutters?
Dragana says
Hi Randi,
I didn`t make it that way and I`m not sure whether it would work.
Dragana
Ele says
Hello!
Is cornstarch the same as corn flour? Sorry, I’m not from US and I really want to try this recipe.
Dragana says
Hi Ele,
thanks for stopping by 🙂
Cornstarch is called in the USA and Canada. Cornflour is called in the UK.
Best regards,
Dragana.
Emily says
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
Dragana says
Thank you Emily 🙂
paula says
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!
Dragana says
Thank you Paula, so glad you loved it!
Happy Holidays!
Celine Lin says
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.
Dragana says
Thank YOU Celine Lin, I’m so glad you love it 🙂
Regards,
Dragana
Nicole says
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!
Dragana says
Thank you so much Nicole, I`m so glad and really appreciate your feedback.
Regards,
Dragana
Toni says
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
Dragana says
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 https://www.sweetspicykitchen.com/cookies/soft-chocolate-chip-pumpkin-cookies/
Regards,
Dragana
Holly says
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.
Dragana says
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
Elaine says
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.
Dragana says
Thank you Elaine 🙂
Cheers!
Connie Johnson says
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!
Dragana says
Hi Connie,
I didn’t make on that way, but you can try and send me some feedback.
Regards,
Dragana
maggie blalock says
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.
Dragana says
Thank YOU Maggie 😃 You can try to add.
Regards,
Dragana
Yolan says
Hi.Thanks for chocolate chip cheesecake cookies from Sweet Spicy Kitchen.
Dragana says
Thank YOU Yolan 😊
Regards,
Dragana
Lisa says
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
Dragana says
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
Victoria says
Hi. Am I able to dye the cookie dough with food coloring? Since it’s going to be Christmas; green or red. Thank you!
Dragana says
Hi Victoria,
Yes, of course you can.
Merry Christmas!
Regards,
Dragana
Mary says
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!
Dragana says
Hi Mary,
I’ m so happy to hear that 💝
Glad that you enjoy it 😃
Regards,
Dragana
Cynthia says
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
Dragana says
Hi Cynthia,
I’m so glad you like it 🙂
Yes, but its a matter of taste and personal perception of it.
Regards,
Dragana
Madre Ejima says
So good! And so simple. My family loved these! Thank you.
Dragana says
Thank YOU, Madre 😃
Enjoy!
Regards,
Dragana
Hannah says
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
Maie says
How can I replace sugar witg honey?
Dragana says
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
Flora Luquette says
Can these cookies be frozen? Thanks.
Dragana says
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!
Elizabeth Bouchard says
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!
Dragana says
Wonderful, Elizabeth 😁
Happy Holiday!
Brie says
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!
Dragana says
Thank you Brie.
I’m so glad you liked it. You use some sprinkles, M&M’s, blueberries or anything else similar.
Best regards
Terri says
Can you use 1/3 less fat cream cheese?
Dragana says
You can you less fat cream cheese, Terri.
Best regards,
Dragana
James says
I just made this in a gluten free version, hope they turn out good
Dragana says
Great James, I hope so too.
Best regards,
Dragana
Heather says
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.
Dragana says
Thank you, Heather.
Best regards,
Dragana
Gina says
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.
Dragana says
Great Gina. I’m so glad you liked it.
Best regards,
Dragana
jean delaura says
Can these cookies be frozen up to 1 month? planning for a wedding. Thank you, they look so yummy!
Dragana says
Hi jean,
so glad you like it 🙂
I didn`t try, but I am sure cookies can be frozen up to one month if stored correctly..
Regards,
Dragana