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Chocolate Chip Cheesecake Cookies

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

You can find here delicious HOLIDAY COOKIES, just click on next photo >>

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.  

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 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.

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.

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.  \
  • 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 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

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Sweet Spicy Kitchen on FacebookPinterest and Instagram

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

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lexi

Saturday 7th of May 2022

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

Dragana

Wednesday 11th of May 2022

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

Nancy

Saturday 11th of December 2021

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?

Dragana

Sunday 12th of December 2021

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

Chocolate Chip Cheesecake Cookies - Spaceships and Laser Beams

Saturday 4th of December 2021

[…] chip cheesecake cookies that take a classic cookie and make them even better. Inspired by: Sweet Spicy Kitchen Prep Time 15 minutesCook Time 10 minutesTotal Time 1 hourServings 24 cookies […]

Robbin

Friday 19th of November 2021

Can I use regular semi sweet chocolate chips instead of mini chocolate chips?

Dragana

Friday 19th of November 2021

Yes you can, Robbin.

Best regards, Dragana

Gina Lindsey

Sunday 14th of November 2021

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.

Dragana

Sunday 14th of November 2021

Great idea Gina, I'm so glad you liked it.

Best regards, Dragana

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