Chocolate chip cheesecake cookies
If you love chocolate and you love creamy vanilla cheesecake, then you are going to love these chocolate chip cheesecake cookies. Soft batch cookies loaded with mini chips and sweet cheesecake flavor, perfect for dipping in a hot cup of coffee.
How long can I store these cookies?
The cookies should be stored in a sealed container, and can be kept for 3 days, at room temperature, or 5 days in the refrigerator.Â
We love making this recipe and you can make different flavor variations that are just as delicious as the original mini chip flavor. My favorite is white chocolate and butterscotch, but mint chip is delightful as well!
For even more delicious recipes, you may like these:
Ingredients you’ll need to make chocolate chip cheesecake cookies.
To get started making this recipe, you’ll first want to gather all your ingredients.
Ingredients you’ll need for this recipe
You might also want a glass of chocolate milk to serve on the side!
Step by Step Instructions
Step 1: In a medium bowl, combine the Flour, Cornstarch, and Baking Powder, and set aside. In the mixing bowl of an electric mixer, blend the Butter and Cream Cheese until smooth and creamy.Â
Step 2: Add the Egg, Milk, and Vanilla until well blended. Add the Powdered Sugar, and mix until fluffy. Add the flour mixture to the mixing bowl and blend on low until combined.Â
Step 3: Remove the bowl from the mixer, and add the chocolate chips, folding in gently until well mixed. Place the mixing bowl in the refrigerator for one hour to chill the dough.Â
Step 4: Turn the oven on to 375 degrees, and line two cookie sheets with Parchment paper. Remove the dough from the refrigerator, and shape into small balls (about 24 to 26 balls). Place cookie balls on the Parchment paper, about 2 inches apart.Â
Step 5: Flatten the balls using the flat bottom of drinking glass. Sprinkle with a few more mini chocolate chips. Bake for 10 minutes, or until the edges begin to turn golden brown. Remove from the oven, and leave on cookie sheets for 2 minutes. Remove from cookie sheets to a wire rack to completely cool.
You can make these with butterscotch chips, Toffee, or Vanilla Chips if preferred. Makes approximately 2 dozen cookies
Chocolate chip cheesecake cookies
If you love chocolate and you love creamy vanilla cheesecake, then you are going to love these chocolate chip cheesecake cookies. Soft batch cookies loaded with mini chips and sweet cheesecake flavor, perfect for dipping in a hot cup of coffee.
Ingredients
- 1 1/4 cups Flour
- 1/4 cup Cornstarch
- 1/2 teaspoon Baking Powder
- 1/4 cup Butter
- 4 ounces of Cream Cheese
- 1 egg
- 1 Tablespoon Milk
- 1/2 teaspoon Vanilla
- 1 1/4 cup Powdered Sugar
- 6 Tablespoons mini–Chocolate Chips
Instructions
- In a medium bowl, combine the Flour, Cornstarch, and Baking Powder, and set aside.
- In the mixing bowl of an electric mixer, blend the Butter and Cream Cheese until smooth and creamy.
- Add the Egg, Milk, and Vanilla until well blended. Add the Powdered Sugar and mix until fluffy.
- Add the flour mixture to the mixing bowl and blend on low until combined.
- Remove the bowl from the mixer, and add the chocolate chips, folding in gently until well mixed. Place the mixing bowl in the refrigerator for one hour to chill the dough.
- Turn the oven on to 375 degrees, and line two cookie sheets with Parchment paper. Remove the dough from the refrigerator, and shape into small balls (about 24 to 26 balls).
- Place cookie balls on the Parchment paper, about 2 inches apart. Flatten the balls using the flat bottom of drinking glass.
- Sprinkle with a few more mini chocolate chips. Bake for 10 minutes, or until the edges begin to turn golden brown.
- Remove from the oven and leave on cookie sheets for 2 minutes. Remove from cookie sheets to a wire rack to completely cool.
