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Chocolate Chip Cheesecake Cookies

Chocolate chip cheesecake cookies with a tangy cream cheese center and golden, lightly crisp edges. The dough bakes 10 to 12 minutes so you get gooey richness around melty dark chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
salt
  • 0.5 tsp salt
baking powder
  • 0.5 tsp baking powder
baking soda
  • 0.125 tsp baking soda
unsalted butter, softened
  • 10 tbsp unsalted butter, softened
granulated sugar
  • 1 cup granulated sugar
cream cheese, softened
  • 3 oz cream cheese, softened
large egg
  • 1 large egg
vanilla extract
  • 1 tsp vanilla extract
chocolate chips
  • 12 oz chocolate chips

Equipment

  • 1 stand mixer

Method
 

Prep the oven and dry ingredients
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. Combine all-purpose flour, salt, baking powder, and baking soda in a bowl and set aside.
Mix the cookie dough
  1. In a stand mixer, blend unsalted butter, granulated sugar, large egg, cream cheese, and vanilla extract until smooth and creamy.
  2. Slowly add the dry ingredients, mixing after each addition, until fully incorporated.
  3. Stir in the chocolate chips by hand.
Bake
  1. Drop the dough by rounded spoonfuls onto the prepared sheets, at least 1 inch apart, and bake for 10 to 12 minutes at 375°F.
  2. Bake until the cookies are golden around the edges, keeping the center looking slightly soft, then let them rest on the pan for 2 minutes before moving.

Notes

For the best texture, soften the cream cheese and butter fully so the dough mixes smooth before adding the dry ingredients. Store cookies in an airtight container in the fridge for up to 4 days, or freeze baked cookies for up to 2 months. If you want a lighter swap, use reduced-fat cream cheese in the same amount for a slightly less rich tang.