Irresistible Chocolate Chip Cheesecake Cookies in 12 Minutes Recipe
Introduction
These Irresistible Chocolate Chip Cheesecake Cookies combine the rich creaminess of cheesecake with classic chocolate chip cookies. They bake up soft, chewy, and loaded with chocolate for a delightful treat in just 12 minutes.
Ingredients
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp high-quality vanilla extract
- 1 large egg, at room temperature
- 1 ½ cups all-purpose flour
- 1 tsp baking soda, fresh
- ½ tsp salt (adjust based on butter saltiness)
- 1 cup chocolate chips (reserve some for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a bowl, whisk together the flour, baking soda, and salt until combined.
- Step 3: In a separate large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2 minutes.
- Step 4: Add the vanilla extract, egg, and softened cream cheese to the butter mixture. Beat until the mixture is smooth and creamy.
- Step 5: Gradually add the dry ingredients in three parts to the wet ingredients, mixing gently until just combined.
- Step 6: Fold in the chocolate chips carefully, reserving a few to place on top of each cookie.
- Step 7: Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Press a few reserved chocolate chips on top.
- Step 8: Bake for 10-12 minutes, until the edges are golden and the centers look slightly underdone.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, try adding a teaspoon of lemon zest to the dough to complement the cheesecake taste.
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips for variety.
- Make sure both the butter and cream cheese are softened to room temperature for a smooth batter.
- Do not overbake; the centers should remain slightly soft for the best texture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm cookies in a microwave for 10-15 seconds or until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for this recipe?
Low-fat cream cheese can be used, but it may affect the texture and richness of the cookies, making them less creamy and soft.
Why are my cookies spreading too much?
This usually happens if the dough is too warm or butter is too soft. Chill the dough for 15-30 minutes before baking to help cookies hold their shape better.
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Irresistible Chocolate Chip Cheesecake Cookies in 12 Minutes Recipe
- Total Time: 22 minutes
- Yield: About 18–20 cookies 1x
Description
These Irresistible Chocolate Chip Cheesecake Cookies combine the creamy tang of cheesecake with the sweet, melty goodness of classic chocolate chip cookies. Soft and rich, they bake up in just 12 minutes, making them a perfect quick treat that’s sure to delight cookie lovers and cheesecake fans alike.
Ingredients
Cookie Dough
- ½ cup unsalted Butter, softened
- 8 oz Cream Cheese, softened
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 tsp Vanilla Extract, high-quality
- 1 large Egg, at room temperature
- 1 ½ cups All-Purpose Flour
- 1 tsp Baking Soda, fresh
- ½ tsp Salt (adjust based on butter used)
- 1 cup Chocolate Chips (reserve some for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies at the correct temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fresh baking soda, and salt. Set this aside for later incorporation.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar using a mixer for about 2 minutes or until the mixture is light and fluffy.
- Add Wet Ingredients: Add the high-quality vanilla extract, the room temperature egg, and softened cream cheese to the butter-sugar mixture. Beat until everything is combined and the batter is smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture in three parts, mixing gently after each addition until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the chocolate chips being careful not to break them up.
- Shape Cookies: Using a tablespoon, scoop dough balls and place them onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each ball. Optionally, press some reserved chocolate chips on top for a pretty finish.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers appear slightly underdone to maintain a soft and chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For best results, make sure the butter and cream cheese are softened to room temperature for easier mixing.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- Check the cookies at 10 minutes to ensure they don’t overbake; centers should look slightly underdone.
- Spacing cookies 2 inches apart helps prevent them from spreading into each other.
- Use high-quality vanilla extract for richer flavor.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Chip Cheesecake Cookies, Quick Cookies, Cream Cheese Cookies, Soft Cookies, Easy Baking, Dessert Cookies
