Go Back
Chocolate Chip Cheesecake Cookies
Emily

Chocolate Chip Cheesecake Cookies

Soft, rich, and melt-in-your-mouth cookies that combine the creamy tang of cheesecake with classic chocolate chip goodness. Perfect for dessert lovers who can’t choose between cookies and cheesecake!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Baking sheet
  • Parchment paper
  • cookie scoop
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
  3. Add the vanilla extract and egg, mixing well.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  6. Fold in the chocolate chips.
  7. Using a cookie scoop, drop dough onto the prepared baking sheet.
  8. Bake for 10–12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, chill the dough for 30 minutes before baking. You can swap chocolate chips with white chocolate or add crushed Oreos for a fun twist. Store leftovers in an airtight container for up to 5 days.