The very first time I made these Chocolate Chip Cheesecake Cookies, my entire kitchen smelled like a bakery crossed with a cheesecake shop, and I instantly knew they were something special. I remember pulling the first tray from the oven and watching the soft, puffy cookies settle into perfect little clouds dotted with chocolate chips. The aroma of butter, vanilla, and warm cream cheese filled the room, creating that irresistible “just baked” coziness that made me fall in love with baking in the first place. From that moment, these cookies became one of my most requested treats.
Why You’ll Love This Recipe
You’re going to love these Chocolate Chip Cheesecake Cookies because they combine the softness of a bakery-style cookie with the creamy richness of cheesecake in every single bite. They’re thick, tender, and melt-in-your-mouth soft, almost like a cookie and a cheesecake had the dreamiest dessert baby. From watching people try them for the first time, I can tell you these cookies leave an unforgettable impression. They’re the kind of treat you bring to a party once and get asked for the recipe forever.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup cornstarch
- ½ cup salted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- ½ cup miniature chocolate chips
When it comes to substitutions, I’ve learned that full-fat cream cheese is essential. I tried a low-fat version once, and while the cookies still tasted good, they didn’t have the same creamy texture or rich flavor. Cornstarch is another ingredient you shouldn’t skip—it gives these cookies their signature soft, pillowy texture. You can use regular chocolate chips, but the miniature ones distribute more evenly and prevent the cookies from spreading too much. And finally, powdered sugar helps create that cheesecake-like softness; granulated sugar changes the entire texture.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
I’ve made these cookies with both a hand mixer and a stand mixer, and either works beautifully, though the stand mixer saves a little arm strength when creaming the butter and cream cheese. A rubber spatula is perfect for folding the chocolate chips in at the end without overmixing the dough. Parchment paper helps the cookies bake evenly and prevents the bottoms from over-browning. I also recommend using light-colored baking sheets—dark ones tend to brown the bottoms before the centers finish baking, and I learned that lesson the hard way.
Step-by-Step Instructions
I start by whisking the dry ingredients together in a separate bowl—flour, cornstarch, baking powder, and baking soda. I used to skip this step and toss everything into one bowl, but I found that mixing the dry ingredients first creates a more even dough. The cornstarch blends better, and the cookies bake with that dreamy, tender crumb every single time.
In another bowl, I cream together the butter, cream cheese, and powdered sugar until it becomes unbelievably smooth and fluffy. This step always feels luxurious because the mixture turns into something resembling a soft cheesecake filling. I beat in the eggs and vanilla until the batter is silky and pale, and usually by this point, the aroma alone lets me know I’m on the right track. If the cream cheese isn’t fully softened, it creates tiny lumps, so I always make sure it’s truly at room temperature.(See the next page below to continue…)