Chocolate Chip Cheesecake Cookies
A delightful blend of chocolate chip cookies and creamy cheesecake, these cookies are soft, chewy, and packed with chocolate chips.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
Wet Ingredients
- ¼ cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
Mix-ins
- 5-6 tablespoons mini chocolate chips Optional extra chocolate chips for topping
Instructions
Preparation
- In a medium bowl, combine the flour, cornstarch, and baking powder. Set aside.
- In a large bowl, mix the butter and cream cheese with an electric mixer on medium speed until fine and creamy.
- Add the egg, milk, and vanilla extract, and continue mixing.
- Add the powdered sugar and mix until fluffy.
- Add the dry ingredients and mix until a fine dough forms.
- Stir in the mini chocolate chips.
- Chill the dough in the fridge for an hour.
Baking
- Preheat the oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Shape the dough into 24-26 balls and place them on the baking sheets, 1.5 inches apart.
- Flatten each ball slightly.
- Optionally, sprinkle extra mini chocolate chips on top.
- Bake for 10 minutes.
- Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to five days. Freeze them in a freezer-safe bag for up to three months. Make sure your butter and cream cheese are at room temperature for easier mixing. Don't skip the chilling step; it helps the cookies hold their shape. Add more mini chocolate chips for an extra chocolatey flavor!