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Chocolate Chip Cheesecake Cookies

March 29, 2017 by Dragana 151 Comments

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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. 

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.

Chocolate Chip Cheesecake Cookies

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.

Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe ♥

Chocolate Chip Cheesecake Cookies

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.

Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe ♥

Chocolate Chip Cheesecake Cookies

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 

You can find here delicious Holiday Cookies

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.

Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe ♥

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.

Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe ♥

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.

Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe ♥

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.

Chocolate Chip Cheesecake Cookies

Yield: 24-26
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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 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

Instructions

  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. 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).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. 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.  

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.

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
© Draganas Sweet Spicy Kitchen
Cuisine: American / Category: Cookies

Chocolate Chip Cheesecake Cookies

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Chocolate Chip Cheesecake Cookies
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Filed Under: Breakfast, Brunch and Snacks, Cheesecake and Pie, Chocolate Chip Cookie Recipes, Christmas recipes, Cookies, Desserts, Most Popular Posts Tagged With: Cornstarch, cream cheese, Egg, Milk, Mini Chocolate Chip, Powdered Sugar, Unsalted Butter, Vanilla Extract

Previous Post: « Carrot Oatmeal Cookies
Next Post: Fresh Strawberry Cream Cheese Cake »

Reader Interactions

Comments

  1. Patricia says

    April 9, 2017 at 9:26 pm

    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.

    Reply
    • Dragana says

      April 17, 2017 at 8:54 pm

      Thank you, Patricia 🙂

      Reply
      • Shell says

        July 27, 2017 at 3:09 am

        This is really delicious I prepared yesterday, what I can replace with egg….. Regards

        Reply
        • Dragana says

          July 27, 2017 at 7:04 am

          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

          Reply
          • Lauriann says

            December 1, 2017 at 11:37 am

            Can you freeze these cookies?

          • Dragana says

            December 2, 2017 at 10:34 am

            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

        May 18, 2018 at 10:22 pm

        These cheesecake cookies are GREAT! We all loved them. Can’t wait to make them again. And so easy to make. 🙂

        Reply
        • Dragana says

          May 19, 2018 at 6:55 am

          Thank you Jan, I’m glad you enjoy it 😃
          Regards,
          Dragana

          Reply
        • Janet says

          November 15, 2019 at 10:51 pm

          Was it REALLY 1/4 cup of powdered sugar?

          Reply
          • Dragana says

            November 16, 2019 at 10:29 am

            1 1/4 cup of powdered sugar, Janet.

            Regards.

    • Valerie says

      May 8, 2017 at 3:03 pm

      They look nice

      Reply
      • Dragana says

        May 8, 2017 at 4:39 pm

        Thank you Valerie 🙂

        Reply
  2. Micha says

    April 17, 2017 at 2:06 pm

    I love this recipe, so tasty and delicious!

    Reply
    • Dragana says

      April 17, 2017 at 2:26 pm

      Thank you, Micha 🙂

      Reply
  3. Linda Reed Friedman says

    April 23, 2017 at 4:48 pm

    For reason I’m really hungry right now! Thanks for the recipe, a nice addition to my afternoon tea.

    Reply
    • Dragana says

      April 23, 2017 at 5:42 pm

      Thank you, Linda 🙂

      Reply
  4. Maribeth Alexander says

    April 24, 2017 at 3:59 am

    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?

    Reply
    • Dragana says

      April 24, 2017 at 8:11 pm

      Hi Maribeth,

      Thank you, glad you like it. Main purpose of cornstarch is to cause a fine texture of cookies.

      Regards,
      Dragana

      Reply
      • Nancy says

        December 17, 2017 at 6:39 pm

        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

        Reply
        • Dragana says

          December 17, 2017 at 8:57 pm

          Thank YOU Nancy, I’m so happy to hear that 🙂
          Happy baking!
          Regards,
          Dragana

          Reply
          • Dina says

            May 10, 2018 at 10:03 am

            Can I use potato starch instead of corn flour?

          • Dragana says

            May 10, 2018 at 5:49 pm

            Hi Dina,
            I think you could use potato starch as a substitute.
            Regards,
            Dragana

  5. Anlet - Annslittlecorner says

    April 24, 2017 at 6:31 am

    Loving your version of cookies. Definitely gonna try this!

    Reply
    • Dragana says

      April 24, 2017 at 6:08 pm

      Thank you, Anlet, I`m so glad you like it 🙂
      Regards,
      Dragana

      Reply
  6. Savy says

    May 5, 2017 at 5:44 am

    Ty for recipe… But what can i use instead of egg??

    Reply
    • Dragana says

      May 5, 2017 at 6:13 pm

      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

      Reply
    • M Fritz says

      July 24, 2017 at 9:46 pm

      I have a daughter who is highly allergic to egg. We use Ener-g egg replacer. Works awesome.

      Reply
      • Dragana says

        July 25, 2017 at 2:23 pm

        Great!
        Dragana.

        Reply
  7. Aaichi Savali says

    May 6, 2017 at 11:31 pm

    Wow! It looks delicious. Thanks for sharing.

    Reply
    • Dragana says

      May 6, 2017 at 11:52 pm

      Thank you Aaichi 🙂

      Reply
      • Marguerite says

        June 27, 2017 at 1:28 am

        Do you have the nutritional values?
        I’m on weight watchers and need the breakdown.
        Thank you, they look so wonderful

        Reply
        • Dragana says

          June 27, 2017 at 12:26 pm

          Hi Marguerite,
          I added nutrition information to the recipe.
          Thank you, so glad you like it 🙂
          Regards,
          Dragana

          Reply
  8. Amy says

    May 8, 2017 at 1:50 am

    How big is each cookie? When shaping them, how much dough do you use? A tablespoon?

    Reply
    • Dragana says

      May 9, 2017 at 8:17 pm

      Hi Amy,

      I used 1.5 – 2 tbsp of dough. Cookie size is about 2.5 inches.

      Regards,
      Dragana

      Reply
  9. Frankie says

    May 8, 2017 at 2:59 am

    Any way to replace the corn starch?

    Reply
    • Dragana says

      May 8, 2017 at 4:21 pm

      Hi Frankie,
      Thanks for stopping by 🙂 You can replace 4 tbsp of cornstarch with 8 tbsp of all purpose flour.
      Regards,
      Dragana.

      Reply
  10. Myrna says

    May 10, 2017 at 9:27 pm

    I’m thinkong blueberries instead of chocolate chips. Do you think coconut flour could be substituted?

    Reply
    • Dragana says

      May 11, 2017 at 7:38 pm

      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

      Reply
  11. Penni says

    May 19, 2017 at 7:10 am

    Can you use gluten-free flour instead of normal flour

    Reply
    • Dragana says

      May 20, 2017 at 11:16 am

      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

      Reply
  12. Helen says

    May 19, 2017 at 11:45 pm

    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.

    Reply
    • Dragana says

      May 20, 2017 at 7:49 am

      Thank you, Helen. I’m so glad. Enjoy ♥
      Regards.

      Reply
    • Kyleigh says

      December 18, 2019 at 8:57 pm

      Hello I am wondering can I substitute coconut flour instead of regular flour?
      Thank you

      Reply
      • Dragana says

        December 19, 2019 at 10:07 am

        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.

        Reply
  13. Marianne says

    May 20, 2017 at 8:24 pm

    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!

    Reply
    • Dragana says

      May 21, 2017 at 9:35 am

      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

      Reply
    • Merri says

      February 7, 2018 at 9:28 pm

      You could break up some mint MMs.

      Reply
      • Dragana says

        February 9, 2018 at 9:01 am

        Yes Merri, agree 😃
        Regards,
        Dragana

        Reply
  14. Aqilah says

    May 22, 2017 at 1:29 pm

    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?

    Reply
    • Dragana says

      May 22, 2017 at 6:54 pm

      Hi Aqilah,

      I wouldn`t recommend storing cookies in the fridge, because they will lose the softness and freshness.

      Regards,
      Dragana

      Reply
    • Denise Roussel says

      November 28, 2019 at 5:08 am

      I found that if any cookie is a few days old, put a piece of bread in with the cookies and moistness is restored!😊

      Reply
      • Dragana says

        November 28, 2019 at 6:37 pm

        Great idea, Denise.

        Happy Holiday!

        Reply
  15. fiza says

    May 30, 2017 at 9:44 pm

    Hi dragana, can this cookies last longer about 2 or 3 weeks? Love the recipes 🙂

    Reply
    • Dragana says

      May 31, 2017 at 10:48 am

      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

      Reply
  16. Marilynn says

    June 4, 2017 at 5:46 pm

    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!

    Reply
    • Dragana says

      June 6, 2017 at 1:38 pm

      Hi Marilynn,
      Thanks for stopping by 🙂
      You can try with airtight container, to keep the freshness.
      Regards,
      Dragana

      Reply
  17. Sandra says

    July 3, 2017 at 7:10 pm

    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?

    Reply
    • Dragana says

      August 1, 2017 at 8:08 pm

      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

      Reply
  18. Sarah Ang says

    July 13, 2017 at 12:09 am

    Hi can I check is this a soft cookies or crispy cookies?

    Reply
    • Dragana says

      July 13, 2017 at 4:09 pm

      Hi Sarah,
      Chocolate Chip Cheesecake Cookies are soft, and they melt in your mouth 🙂
      Thank you ♥
      Regards,
      Dragana

      Reply
  19. Shoshana says

    July 22, 2017 at 5:42 pm

    Hi
    Is it 100 calories for 1 cookie? If not how many cookies for 100 calories. Thanks!

    Reply
    • Dragana says

      July 23, 2017 at 6:08 am

      Hi Shoshana,

      Thanks for stopping by. 100 Calories per cookie.

      Regards,
      Dragana

      Reply
  20. Melissa says

    July 30, 2017 at 4:51 pm

    They look so good!!!
    I just wonder if there’s any replacement for the cornstarch?
    Could I just omit it?

    Reply
    • Dragana says

      July 31, 2017 at 8:39 pm

      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

      Reply
  21. Deanna Panik says

    July 31, 2017 at 2:10 am

    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!!!

    Reply
    • Dragana says

      July 31, 2017 at 7:23 am

      Thank you Deanna, I`am glad you enjoyed ♥

      Dragana.

      Reply
  22. Rezzuhawa says

    August 7, 2017 at 6:28 am

    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. ☺

    Reply
    • Dragana says

      August 7, 2017 at 6:02 pm

      Hi,
      unfortunately I didn`t make with salted butter. I suppose it would be okay with something simple like this cookies, but..
      Dragana

      Reply
      • Sarah says

        September 25, 2017 at 11:24 pm

        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!

        Reply
        • Dragana says

          September 26, 2017 at 3:52 pm

          Great Sarah, Thank YOU 🙂

          Reply
    • Toni says

      October 28, 2017 at 2:17 am

      I used regular salted butter and I think it was totally fine

      Reply
      • Dragana says

        October 28, 2017 at 6:37 am

        Thank you Toni.

        Reply
  23. Joanne says

    August 11, 2017 at 11:12 am

    Did I miss oven temp?

    Reply
    • Dragana says

      August 11, 2017 at 11:24 am

      Hi Joanne,

      375 F.

      Dragana

      Reply
  24. nikila says

    August 13, 2017 at 8:25 pm

    How much is 4 oz cream cheese
    Can u give cup measurement?

    Reply
    • Dragana says

      August 13, 2017 at 8:57 pm

      Hi Nikila,
      1/2 of cup.
      Dragana.

      Reply
  25. Linda says

    August 14, 2017 at 9:15 pm

    Can th say cookie dough be frozen, they are chilling in the fridge now for an hour

    Reply
    • Dragana says

      August 16, 2017 at 4:18 pm

      Hi Linda,
      Leave cookie dough in a fridge for an hour, before baking.
      Dragana

      Reply
      • Amy P says

        December 7, 2017 at 5:03 pm

        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 🙂

        Reply
        • Dragana says

          December 7, 2017 at 7:28 pm

          Hi Amy, I didn’t try but I think it would be okey.
          Regards,
          Dragana

          Reply
  26. Sirena says

    August 15, 2017 at 10:35 pm

    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?

    Reply
    • Dragana says

      August 16, 2017 at 4:14 pm

      Hi Sirena,
      Glad for big hit 🙂 Cream cheese and cornstarch gives lighter and fine texture to cookies.
      Dragana.

      Reply
  27. Christine says

    August 18, 2017 at 8:55 pm

    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?

    Reply
    • Dragana says

      August 19, 2017 at 11:32 am

      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.

      Reply
  28. Beth says

    August 28, 2017 at 10:04 pm

    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!

    Reply
    • Dragana says

      August 31, 2017 at 11:11 am

      Hi Beth,
      You can replace egg with 1/2 mashed bananas or 3 T of applesauce.
      Regards,
      Dragana

      Reply
  29. Patricia Leuthauser says

    September 3, 2017 at 1:56 pm

    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.

    Reply
    • Dragana says

      September 4, 2017 at 6:53 pm

      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

      Reply
  30. Gail says

    September 9, 2017 at 7:54 pm

    These cookies look amazing. Is it possible to use gluten free flour and if so what type and quantity?

    Reply
    • Dragana says

      September 10, 2017 at 9:39 am

      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

      Reply
  31. Ivett says

    September 12, 2017 at 11:32 pm

    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?

    Reply
    • Dragana says

      September 13, 2017 at 12:32 pm

      Hi Ivett,
      The first one 🙂
      Regards,
      Dragana

      Reply
  32. ashley yeomans says

    September 15, 2017 at 3:50 pm

    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!!

    Reply
    • Dragana says

      September 15, 2017 at 8:31 pm

      Hi Ashley,
      I`m glad you like it 🙂
      Regards,
      Dragana

      Reply
  33. Randi says

    September 19, 2017 at 9:39 pm

    Would these come out ok if you cut them into shapes using cookie cutters?

    Reply
    • Dragana says

      September 20, 2017 at 4:52 pm

      Hi Randi,
      I didn`t make it that way and I`m not sure whether it would work.
      Dragana

      Reply
  34. Ele says

    October 2, 2017 at 4:16 pm

    Hello!

    Is cornstarch the same as corn flour? Sorry, I’m not from US and I really want to try this recipe.

    Reply
    • Dragana says

      October 24, 2017 at 6:13 pm

      Hi Ele,
      thanks for stopping by 🙂
      Cornstarch is called in the USA and Canada. Cornflour is called in the UK.
      Best regards,
      Dragana.

      Reply
  35. Emily says

    October 8, 2017 at 3:27 am

    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

    Reply
    • Dragana says

      October 8, 2017 at 7:32 am

      Thank you Emily 🙂

      Reply
  36. paula says

    October 28, 2017 at 5:38 pm

    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!

    Reply
    • Dragana says

      October 28, 2017 at 6:08 pm

      Thank you Paula, so glad you loved it!
      Happy Holidays!

      Reply
  37. Celine Lin says

    October 29, 2017 at 1:03 pm

    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.

    Reply
    • Dragana says

      October 29, 2017 at 4:40 pm

      Thank YOU Celine Lin, I’m so glad you love it 🙂
      Regards,
      Dragana

      Reply
  38. Nicole says

    October 29, 2017 at 9:26 pm

    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!

    Reply
    • Dragana says

      October 30, 2017 at 10:44 am

      Thank you so much Nicole, I`m so glad and really appreciate your feedback.

      Regards,
      Dragana

      Reply
  39. Toni says

    November 3, 2017 at 2:23 am

    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

    Reply
    • Dragana says

      November 4, 2017 at 9:53 am

      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

      Reply
  40. Holly says

    November 8, 2017 at 10:24 pm

    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.

    Reply
    • Dragana says

      November 9, 2017 at 11:32 am

      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

      Reply
  41. Elaine says

    November 23, 2017 at 6:15 pm

    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.

    Reply
    • Dragana says

      November 23, 2017 at 6:49 pm

      Thank you Elaine 🙂
      Cheers!

      Reply
  42. Connie Johnson says

    December 1, 2017 at 12:53 am

    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!

    Reply
    • Dragana says

      December 2, 2017 at 9:52 am

      Hi Connie,

      I didn’t make on that way, but you can try and send me some feedback.

      Regards,
      Dragana

      Reply
  43. maggie blalock says

    December 10, 2017 at 3:16 am

    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.

    Reply
    • Dragana says

      December 10, 2017 at 7:11 pm

      Thank YOU Maggie 😃 You can try to add.
      Regards,
      Dragana

      Reply
  44. Yolan says

    December 16, 2017 at 5:52 am

    Hi.Thanks for chocolate chip cheesecake cookies from Sweet Spicy Kitchen.

    Reply
    • Dragana says

      December 16, 2017 at 2:06 pm

      Thank YOU Yolan 😊
      Regards,
      Dragana

      Reply
  45. Lisa says

    December 16, 2017 at 8:00 am

    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

    Reply
    • Dragana says

      December 16, 2017 at 3:35 pm

      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

      Reply
  46. Victoria says

    December 18, 2017 at 8:05 am

    Hi. Am I able to dye the cookie dough with food coloring? Since it’s going to be Christmas; green or red. Thank you!

    Reply
    • Dragana says

      December 18, 2017 at 9:18 am

      Hi Victoria,

      Yes, of course you can.
      Merry Christmas!

      Regards,
      Dragana

      Reply
  47. Mary says

    January 11, 2018 at 3:18 am

    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!

    Reply
    • Dragana says

      January 11, 2018 at 1:54 pm

      Hi Mary,
      I’ m so happy to hear that 💝
      Glad that you enjoy it 😃
      Regards,
      Dragana

      Reply
  48. Cynthia says

    March 21, 2018 at 9:50 pm

    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

    Reply
    • Dragana says

      March 23, 2018 at 10:56 am

      Hi Cynthia,

      I’m so glad you like it 🙂

      Yes, but its a matter of taste and personal perception of it.

      Regards,
      Dragana

      Reply
  49. Madre Ejima says

    May 28, 2018 at 9:32 pm

    So good! And so simple. My family loved these! Thank you.

    Reply
    • Dragana says

      May 28, 2018 at 9:35 pm

      Thank YOU, Madre 😃
      Enjoy!
      Regards,
      Dragana

      Reply
  50. Hannah says

    June 10, 2018 at 12:11 pm

    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

    Reply
  51. Maie says

    July 26, 2018 at 2:11 am

    How can I replace sugar witg honey?

    Reply
    • Dragana says

      July 27, 2018 at 4:34 pm

      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

      Reply
  52. Flora Luquette says

    November 12, 2019 at 5:40 pm

    Can these cookies be frozen? Thanks.

    Reply
    • Dragana says

      November 12, 2019 at 6:04 pm

      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!

      Reply
  53. Elizabeth Bouchard says

    December 17, 2019 at 1:57 pm

    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!

    Reply
    • Dragana says

      December 17, 2019 at 5:27 pm

      Wonderful, Elizabeth 😁
      Happy Holiday!

      Reply
  54. Brie says

    June 6, 2020 at 12:41 pm

    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!

    Reply
    • Dragana says

      June 7, 2020 at 7:52 am

      Thank you Brie.
      I’m so glad you liked it. You use some sprinkles, M&M’s, blueberries or anything else similar.
      Best regards

      Reply
  55. Terri says

    November 8, 2020 at 11:26 pm

    Can you use 1/3 less fat cream cheese?

    Reply
    • Dragana says

      November 9, 2020 at 11:57 am

      You can you less fat cream cheese, Terri.
      Best regards,
      Dragana

      Reply
  56. James says

    November 28, 2020 at 7:30 pm

    I just made this in a gluten free version, hope they turn out good

    Reply
    • Dragana says

      November 28, 2020 at 7:37 pm

      Great James, I hope so too.

      Best regards,
      Dragana

      Reply
  57. Heather says

    December 6, 2020 at 11:59 am

    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.

    Reply
    • Dragana says

      December 6, 2020 at 10:07 pm

      Thank you, Heather.

      Best regards,
      Dragana

      Reply
  58. Gina says

    February 23, 2021 at 4:13 pm

    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.

    Reply
    • Dragana says

      March 1, 2021 at 8:54 pm

      Great Gina. I’m so glad you liked it.

      Best regards,
      Dragana

      Reply
  59. jean delaura says

    June 21, 2017 at 12:47 am

    Can these cookies be frozen up to 1 month? planning for a wedding. Thank you, they look so yummy!

    Reply
  60. Dragana says

    June 22, 2017 at 1:31 pm

    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

    Reply

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Hi, thanks for stopping by. I am Dragana. Welcome to my Sweet Spicy Kitchen. I’m so happy that you have found my small sweet spicy blog created from the heart, which means everything to me ♥

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