Chocolate Chip Cheesecake Cookies
Sink your teeth into the ultimate dessert mashup with Chocolate Chip Cheesecake Cookies, a decadently soft and creamy treat that blends the best of two beloved classics. These cookies boast a luscious cream cheese-infused dough, perfectly balanced with the sweetness of semi-sweet chocolate chips in every bite. With just 15 minutes of prep time, these indulgent cookies come together effortlessly, featuring golden edges and irresistibly gooey centers. Ideal for satisfying sweet cravings or impressing guests, this unique recipe is perfect for parties, holiday trays, or simply treating yourself. Don’t forget to store extras—if there are any left—in an airtight container for extended enjoyment!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 4 oz Cream cheese (softened)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1 tsp Vanilla extract
- 1 large Egg
- 1.5 cups All-purpose flour
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 1 cup Semi-sweet chocolate chips
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 together the softened butter, cream cheese, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
Add the vanilla extract and the egg to the mixture, and beat until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Using a medium cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for a longer shelf life.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 303.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 225 mg | 17% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 477 mg | 10% | |
*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.
