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Chocolate Chip Cheesecake Cookies Soft & Chewy
Emily

Chocolate Chip Cheesecake Cookies

Soft, creamy, and loaded with mini chocolate chips, these cheesecake-inspired cookies are a dreamy treat that combines the tang of cream cheese with the sweetness of chocolate in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 large egg
  • 1 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups powdered sugar
  • 5-6 tbsp mini chocolate chips

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • parchment-lined baking sheets
  • Wire cooling rack

Method
 

  1. In a medium bowl, mix together the flour, cornstarch, and baking powder. Set aside.
  2. In a big bowl, use an electric mixer to blend the butter and cream cheese until smooth.
  3. Mix in the egg, milk, and vanilla extract until well combined.
  4. Gradually add powdered sugar, mixing until the mixture becomes fluffy.
  5. Gently fold in the dry ingredients until combined. Stir in the mini chocolate chips. Refrigerate dough for 1 hour.
  6. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
  7. Shape dough into 24–26 balls and place on baking sheets, 1.5 inches apart. Slightly flatten each ball.
  8. Optional: sprinkle extra mini chocolate chips on top of each cookie.
  9. Bake for 10 minutes, until just golden at edges.
  10. Cool on baking sheets a few minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 1 hour to prevent spreading. For extra indulgence, drizzle with melted chocolate or sandwich two cookies with cream cheese frosting. Store leftovers in an airtight container for up to 4 days.