Chewy Cheesecake Cookies
Soft, creamy, and irresistibly indulgent, these Chewy Cheesecake Cookies combine the tangy richness of cream cheese with the comforting sweetness of a classic cookie. Made with softened cream cheese and butter for a luscious texture, these cookies deliver a melt-in-your-mouth experience in every bite. A hint of vanilla and the option to roll them in crushed graham crackers give them a delightful cheesecake-inspired twist that's uniquely satisfying. With a quick prep time of just 20 minutes and no chilling required, these cookies are perfect for satisfying last-minute cravings or impressing guests at your next gathering. They're baked to perfection with slightly underbaked centers, ensuring that signature chewy texture. Whether paired with your favorite hot drink or enjoyed on their own, these cheesecake cookies are destined to become a new favorite!
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Recipe Information
Ingredients
- 113 grams Cream cheese, softened
- 113 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 50 grams Light brown sugar, packed
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 30 grams Crushed graham crackers (optional, for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 1-2 minutes.
Add the granulated sugar and light brown sugar to the bowl and beat until the mixture is fluffy and well combined, approximately 2 minutes.
Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Avoid overmixing to keep the cookies tender.
Optional: Place the crushed graham crackers in a shallow bowl. Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll the balls in the crushed graham crackers for a cheesecake crust-like effect.
Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes, or until the edges are set and the tops look slightly underbaked. Do not overbake; the cookies will continue to set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your chewy cheesecake cookies with a glass of milk or a cup of tea!
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.9 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
