Cheesecake Cookies Recipes with Chocolate Chips
Some desserts make you pause mid-bite and grin, and these cheesecake cookies fall right into that camp. They’re soft at the center, golden at the edges, and crammed with melty chocolate chips. I first baked them on a rainy Saturday when the craving for cheesecake met the craving for cookies—why choose when you can have both?
Every batch feels like a little kitchen experiment gone right. The cream cheese gives each cookie this subtle tang, while the chocolate chips add the comfort we all secretly hope for. I’ve shared them with friends, and let me tell you, nobody eats just one. People go from 'I’ll just try half' to 'where’s the rest of that plate' in seconds.
So if you’ve been searching for that sweet spot between cheesecake and cookie, this recipe is it. Trust me, your kitchen will smell like a bakery, and your taste buds will thank you. Whether you’re baking for family night, a holiday spread, or just a Tuesday treat, these cookies deliver.
Servings: 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3 oz cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together the butter, cream cheese, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients into the wet mixture until combined.
- Fold in chocolate chips.
- Scoop spoonfuls of dough onto prepared baking sheet.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool slightly before serving.