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To make these tasty cookies, you need a few key items: - 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 teaspoon vanilla extract - 1 egg - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chocolate chips - 1/2 cup mini chocolate chips These ingredients create a rich, creamy base for the cookies. The cream cheese adds a unique flavor and texture. Butter gives them a nice, soft bite. The sugars help with sweetness and browning. Chocolate chips add that classic touch we all love. You can make your cookies even better with some add-ins. Here are a few ideas: - Chopped nuts (like walnuts or pecans) for crunch - A sprinkle of sea salt on top for contrast - Citrus zest (like lemon or orange) for brightness - A splash of almond extract for a different flavor Feel free to mix and match these add-ins. They can change the cookie game. If you need to make changes, here are some tips: - Use low-fat cream cheese for a lighter option. - Substitute brown sugar with coconut sugar for a different taste. - Use gluten-free flour if you want a gluten-free treat. - Replace chocolate chips with dried fruit for a fruity twist. These swaps keep the cookies delicious while fitting your needs. Adjusting recipes is part of the fun! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, beat 1 cup of softened cream cheese and 1/2 cup of softened unsalted butter until smooth. Add 1 cup of granulated sugar, 1/2 cup of packed brown sugar, and 1 teaspoon of vanilla extract. Mix until it becomes fluffy. Now, add in 1 egg and beat until well combined. In another bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add these dry ingredients to the wet mixture. Stir until just combined. Finally, fold in 1 cup of chocolate chips and 1/2 cup of mini chocolate chips. This gives your cookies that extra crunch! Using a cookie scoop or a tablespoon, drop balls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading. Bake them in the oven for 10 to 12 minutes. Look for lightly golden edges but soft centers. This ensures a chewy texture. After baking, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This step helps them firm up a bit. Then, move the cookies to a wire rack to cool completely. For a fun twist, drizzle melted chocolate over the cooled cookies. A sprinkle of sea salt adds a nice touch. Serve them on a pretty platter or in a fun cookie jar! To get the best texture, start with room temperature cream cheese and butter. This mix makes the cookies soft and creamy. When you mix the dough, don’t overdo it. Stop when the flour is just mixed in. This keeps your cookies from being tough. Also, bake until the edges are golden but the centers look soft. Let them cool on the sheet for five minutes. This helps them set without drying out. A few mistakes can ruin your cookies. First, forget about measuring flour correctly. Too much flour makes cookies dry. Always spoon the flour into the cup, then level it off. Next, don’t skip the baking soda. It gives the cookies lift. Lastly, avoid baking them too long. If they look too brown, they may be overdone. Your cookies should look soft and slightly underbaked when you pull them out. To keep your cookies fresh, store them in an airtight container. This keeps them soft for days. You can also place a slice of bread in the container. It helps hold in moisture. If you want to save some for later, freeze them. Just wrap each cookie in plastic wrap and place them in a freezer bag. They will taste just as good when thawed. Enjoy your cookies fresh or frozen! Pro Tips Chill the Dough: For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps to prevent spreading and ensures a chewy texture. Use Quality Chocolate: Opt for high-quality chocolate chips for the best flavor. Consider using a mix of semi-sweet and dark chocolate for a richer taste. Don’t Overbake: Keep an eye on your cookies as they bake. They should be lightly golden on the edges and soft in the center when you take them out. They will continue to firm up as they cool. Experiment with Add-ins: Feel free to customize your cookies by adding nuts, dried fruit, or other types of chocolate. This adds variety and personalizes your cookie experience. {{image_2}} You can make these cookies gluten-free with simple swaps. Use gluten-free flour instead of all-purpose flour. Look for a blend that works well for baking. This choice keeps the texture light and chewy. You can still enjoy the same great taste without the gluten. To make vegan cookies, swap out a few ingredients. Use vegan cream cheese and vegan butter. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This change keeps the cookies soft and delicious. Feel free to get creative with flavors! Add mint extract for a refreshing twist. You can mix in peanut butter for a rich taste. Try adding a splash of almond extract for a nutty flavor. Each variation adds a fun and tasty surprise to the classic recipe. To keep your chocolate chip cheesecake cookies fresh, store them in an airtight container. This will help lock in moisture and flavor. Place parchment paper between layers to avoid sticking. If you have leftover cookies, they can stay fresh for up to a week at room temperature. Freezing cookies is a great way to enjoy them later. Allow the cookies to cool completely first. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer-safe bag or container. Label the bag with the date. Frozen cookies stay tasty for up to three months. To enjoy warm, soft cookies, reheat them in the microwave. Place one cookie on a microwave-safe plate. Heat for about 10-15 seconds. This will make them soft and gooey again. If you want to refresh multiple cookies, use an oven. Preheat it to 300°F (150°C). Place the cookies on a baking sheet and warm them for about five minutes. Enjoy your delightful treat! Yes, you can use low-fat cream cheese. It will change the texture a bit. Your cookies may not be as rich or creamy, but they will still taste good. I recommend using regular cream cheese for the best flavor and texture. If you want to keep it light, low-fat is a good choice. If you don't have chocolate chips, try using chopped chocolate bars. You can also use white chocolate or butterscotch chips for a fun twist. Nuts like walnuts or pecans add a nice crunch. Dried fruit can bring a sweet touch, too. Just remember that any swap will change the cookie's flavor. Watch for the edges to turn golden brown. The centers will look soft but not wet. You can also gently press the cookies; they should spring back slightly. If they sink, you may need to bake a bit longer. Remember, cookies continue to cook on the pan after you take them out. These chocolate chip cheesecake cookies are easy and fun to make. We covered the main ingredients, optional add-ins, and how to make the dough. I shared tips for baking and cooling to get the best texture. You can even try gluten-free or vegan versions. Store them properly for freshness or freeze for later enjoyment. Remember to avoid common mistakes and follow the steps closely. Enjoy creating your perfect cookie treat, and don’t hesitate to experiment with your favorite flavors!

Chocolate Chip Cheesecake Cookies

Delicious cookies with a creamy cheesecake base and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup cream cheese, softened
  • 1 2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 cup chocolate chips
  • 1 2 cup mini chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth.
  • Add the granulated sugar, brown sugar, and vanilla extract, and continue to mix until well combined and fluffy.
  • Beat in the egg until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Gently fold in the chocolate chips and mini chocolate chips until evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an elegant touch, drizzle melted chocolate over the cooled cookies and sprinkle a pinch of sea salt for contrast. Serve them on a decorative platter or in a rustic cookie jar.
Keyword cheesecake, chocolate chip, cookies