CHOCOLATE CHIP CHEESECAKE COOKIES
These Chocolate Chip Cheesecake Cookies are soft, rich, and filled with creamy cheesecake flavour. A delicious twist on a classic cookie, they’re perfect for dessert tables, cookie swaps, or anytime sweet cravings hit.
Ingredients
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini chocolate chips
Instructions
Cream Butter and Cheese:
- In a large bowl, beat together butter and cream cheese until smooth. Add sugars and beat until light and fluffy.
Add Wet Ingredients:
- Mix in the egg and vanilla extract until combined.
Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Add Chocolate Chips:
- Fold in the mini chocolate chips evenly.
Chill (Optional):
- Refrigerate dough for 30 minutes for thicker cookies.
Bake:
- Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes until edges are set and tops look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Storage: Keep in an airtight container at room temperature for 4–5 days or refrigerate for up to a week.
- Freezing: Freeze baked cookies or raw dough balls for up to 2 months.
- Flavour Boost: Add a pinch of cinnamon or white chocolate chips for variety.
- Serving Tip: These pair perfectly with a glass of milk or hot coffee!