Description
Indulge in the rich, creamy goodness of Chocolate Chip Cheesecake Cookies. These cookies combine a buttery, soft cheesecake-flavored dough with sweet mini chocolate chips for a melt-in-your-mouth treat that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups All-purpose Flour
- 1/4 cup Cornstarch
- 1/2 teaspoon Baking Powder
Wet Ingredients
- 1/4 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, room temperature
- 1 Large Egg
- 1 tablespoon Milk
- 1/2 teaspoon Vanilla Extract
Sugar & Add-ins
- 1 1/4 cups Powdered Sugar
- 5-6 tablespoons Mini Chocolate Chips
Instructions
- Prepare Dry Mix: In a bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix well and set aside.
- Cream Butter and Cream Cheese: In a separate large mixing bowl, beat room temperature unsalted butter and cream cheese together until the mixture is smooth and creamy without lumps.
- Add Wet Ingredients: Add the egg, milk, and vanilla extract to the butter and cream cheese mixture. Mix thoroughly until all ingredients are well incorporated and uniform in texture.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, beating continuously until the mixture becomes light, fluffy, and fluffy in texture.
- Combine Dry Mix and Chocolate Chips: Gently fold the prepared dry flour mixture and mini chocolate chips into the creamy sugar mixture. Mix until just combined. Then cover the dough and refrigerate for at least 30 minutes to firm up.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove dough from refrigerator and shape into about 1- to 1.5-inch diameter balls. Place them evenly spaced on the prepared baking sheets.
- Add Extra Chocolate Chips (Optional): For a more chocolatey appearance and taste, press a few extra mini chocolate chips on top of each dough ball before baking.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 12-14 minutes or until the edges turn a light golden color and the tops appear set.
- Cool: Remove cookies from the oven and transfer them to wire racks. Allow to cool completely before serving or storing.
Notes
- Room temperature butter and cream cheese help achieve a smoother dough.
- Chilling the dough solidifies the fat for less spreading and more tender cookies.
- You can substitute mini chocolate chips with regular-sized chips for a chunkier texture.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
