Description
Delight in these moist and creamy Chocolate Chip Cheesecake Cookies, which combine the rich tang of cream cheese with sweet chocolate chips for a perfectly soft and flavorful treat. These cookies offer a luscious texture that balances the classic flavors of cheesecake with the accessibility of a cookie, making them an irresistible dessert or snack option.
Ingredients
Wet Ingredients
- 2 Tbsp. unsalted butter, softened to room temperature
- 1/4 cup cream cheese, softened to room temperature
- 1/4 cup unrefined granulated sugar
- 2 Tbsp. honey
- 1 large egg
- 1 tsp. vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat and prepare baking sheet: Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- Mix wet ingredients: In a stand mixer fitted with the paddle attachment, or using a hand-held mixer in a large bowl, combine the softened butter, cream cheese, sugar, and honey. Beat on medium-high speed until the mixture is pale and fluffy.
- Add egg and vanilla: Add in the egg and vanilla extract. Continue beating until all ingredients are well combined, scraping down the sides of the bowl as needed.
- Incorporate dry ingredients: Reduce mixer speed to low and slowly add the flour, baking soda, and salt. Mix just until combined, avoiding overmixing.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough, ensuring even distribution without smashing the chips.
- Form and arrange cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Optionally, top each cookie with a few extra chocolate chips for presentation.
- Bake cookies: Bake in the preheated oven for 8-10 minutes, or until the edges start to set and turn golden brown.
- Cool cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cookies in an airtight container for up to one week to maintain freshness.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing and creamy texture.
- Do not overbake the cookies; they should look set at the edges but still soft in the center for the best texture.
- Using unrefined sugar adds a subtle molasses flavor, but regular granulated sugar can be used as a substitute.
- If you prefer a different texture, try chilling the dough for 30 minutes before baking for thicker cookies.
- These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 28g)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
