Can I use a different type of flour?

A: Yes, cake flour will create a softer cookie, while bread flour will result in a chewier texture.

How can I prevent the cheesecake filling from sinking?

A: Avoid overmixing the filling and ensure the cookie base is properly baked.

Can I add a crust to the bottom of the cookies?

A: Yes, a graham cracker crust or shortbread crust can be pressed into the bottom of the cookie dough before adding the filling.

What’s the best way to create a swirl effect?

A: Use a toothpick or skewer to gently drag the cheesecake filling into the cookie dough. Avoid over-swirling, as this can muddy the colors.

Can I make these cookies ahead of time?

A: Yes, you can make the cookie dough and cheesecake filling ahead of time and store them separately in the refrigerator. Assemble and bake the cookies just before serving.

Chocolate Chip Cheesecake Cookies: 7 Secrets that amaze

Description

These Chocolate Chip Cheesecake Cookies combine the best of both worlds—rich, creamy cheesecake and classic chocolate chip cookies! They have a soft, chewy texture with a slightly crisp edge and pockets of melty chocolate chips in every bite. With a hint of vanilla and a subtle tang from the cream cheese, these cookies are irresistibly delicious.

Ingredients

Scale

8 oz (225g) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (100g) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (270g) semisweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Add both sugars and beat until light and fluffy.
Mix in the egg and vanilla extract, beating until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g