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Cream cheese gives these cookies a rich, tangy taste that I’m absolutely in love with! I was surprised, in all honesty, how seriously darn good they are. They are richer, tangier, and most certainly chewier with cream cheese baked into them. These are also known as cream cheese chocolate chip cookies.
Why I Think You’ll Love These Cookies
- This one is for the chocolate chip cookie lovers! Try this new variation and see if it becomes a new favorite.
- This great dessert recipe uses cream cheese that you have on hand without having to bake a cheesecake or something more complex.
- Make these extra decadent with a drizzle of cream cheese glaze on top.
How to Bake up Chewy Cookies
The secret to these cookies staying wonderfully chewy is to make sure you underbake them slightly and they will be perfect every time!
Remove the cookies from the oven when the edges of the cookies are “set” ( they look firm), but the middle is still not quite done. Cool the cookies on the baking sheet completely, the cookies will keep baking a little bit and will be perfectly chewy by the time they are cooled.
More Cream Cheese Desserts
Think beyond cheesecake (although I do adore a great cheesecake recipe) and try these decadent desserts that also use cream cheese!
How to Store Cookies So They Stay Chewy
To keep cookies like these moist and chewy, store them in a closed container at room temperature for up to 5 days. Do not refrigerate the cookies, as this will harden them.
If the cookies start to harden up in the container, place a piece of bread in the container and close the lid. The cookies will draw moisture from the bread and soften!
Happy Baking!
Love,
Karlynn
More Great Cookie Recipes
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Cheesecake Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 large egg
- 8 ounces cream cheese softened
- 1 tablespoon vanilla
- 2 cups chocolate chips
Instructions
- Pre-heat your oven to 350°F.
- Beat together the butter, granulated sugar, brown sugar, and cream cheese until light and fluffy.
- Add the egg and vanilla, mix well.
- Whisk together the flour, baking soda, and salt in a separate bowl. Add to the wet ingredients slowly, mixing well after each addition.
- Mix in the chocolate chips.
- Using a standard cookie scoop or a tablespoonful, drop dough onto parchment lined cookie sheets.
- Bake for 9-11 minutes until the edges are browned and baked firm, but the middle of the cookies isn't set yet. Remove and cool on cookie sheets.
- Remove the cooled cookies and store in a closed container at room temperature for up to 5 days, or freeze in a closed container for up to 3 months.
Notes
- If the cream cheese isn’t soft, you will have chunks of cream cheese in the batter that won’t mix in properly.
Deborah says
sounds amazing will try this weekend
AmaniFadzli says
I have tried two of your recipes, I am loving both so far!
this cheesecake cookies especially, my mother and grandmother loved it. it’s not easy to get them to say wow to cookies especially that it is not our traditional asian dessert.
Thank you so much for sharing such detailed and easy recipes! can’t wait to try more.
Coralee Flug says
This is my new go to recipe \U0001f36a
The Kitchen Magpie says
It’s a keeper! I’m a crispy cookie girl but I do love these!
Patricia Aackerlund says
I am trying to speed right past this one! Looks TOO yummy.
The Kitchen Magpie says
Tooooo late I’m making you look again!!
Patricia Aackerlund says
These cookies have GOT me now!
Kimberly J. Stonehouse says
Omg your killing me my two favorite things lol
The Kitchen Magpie says
Make them! Do it!!!
Kelsie Kelly says
Making these tonight!
The Kitchen Magpie says
Hope you love them!!
Vicki Van Loon Rinke says
Tried this recipe tonight…my family loves these cookies…my son said there the best chocolate chip cookies yet! 🙂
KevinCasement says
Excellent recipe! Just finished a batch.
Terri Lamanque Hamelin says
Sound wonderful …. I’m going to try them this week!
Suzanne Kristy says
Oooh love the sounds of this!