Sweet Spicy Kitchen

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Chocolate Chip Cheesecake Cookies

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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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Reader Interactions

Comments

  1. 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.

    Reply

  3. Linda Reed Friedman says

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

    Reply

  4. 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?

    Reply

    • Dragana says

      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

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

    Reply

    • 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

      Reply

    • 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

      Reply

  12. 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.

    Reply

  13. 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!

    Reply

  14. 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?

    Reply

    • 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

      Reply

  16. 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!

    Reply

  17. 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?

    Reply

    • 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

      Reply

  20. Melissa says

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

    Reply

    • 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

      Reply

  21. 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!!!

    Reply

  22. 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. ☺

    Reply

  26. 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?

    Reply

  27. 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?

    Reply

    • 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.

      Reply

  28. 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!

    Reply

  29. 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.

    Reply

    • 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

      Reply

    • 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

      Reply

  31. 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?

    Reply

  32. 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!!

    Reply

  35. 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

    Reply

  36. 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!

    Reply

  37. 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.

    Reply

  38. 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!

    Reply

  39. 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

    Reply

  40. 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.

    Reply

    • 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

      Reply

  41. 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.

    Reply

  42. 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!

    Reply

  43. 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.

    Reply

  45. 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

    Reply

    • 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

      Reply

  46. 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!

    Reply

  47. 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!

    Reply

  48. 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

    Reply

  50. 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

    Reply

    • 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

      Reply

  53. 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!

    Reply

  54. 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!

    Reply

  57. 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.

    Reply

  58. 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.

    Reply

  59. Meagan R Kolk says

    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!

    Reply

  61. 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

    Reply

Trackbacks

  1. […] Other than chocolate chips, you can also add nuts, sprinkles, or pieces of candy bars – your imagination is the limit. Check out the recipe here. […]

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