Name: Irresistible Chocolate Chip Cheesecake Cookies in 12 Minutes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ½ cup Butter (softened, unsalted); 8 oz Cream Cheese (softened); ½ cup Granulated Sugar; ½ cup Brown Sugar; 1 tsp Vanilla Extract (high-quality); 1 large Egg (at room temperature); 1 ½ cups All-Purpose Flour; 1 tsp Baking Soda (fresh); ½ tsp Salt (adjust based on butter); 1 cup Chocolate Chips (reserve some for topping)

Introduction

There’s something truly special about the first bite of a warm cookie, especially when it combines the creamy tang of cheesecake with classic chocolate chips. These Irresistible Chocolate Chip Cheesecake Cookies bake up soft and rich in just 12 minutes, perfect for satisfying your sweet tooth quickly and deliciously.

The image shows two stuffed cookies on a white plate with a silver fork nearby. One cookie is whole while the other is cut in half and stacked on top. Each cookie has three clear layers: a golden brown outer cookie layer with a slightly crispy texture and visible melted dark chocolate chips on top; a middle creamy white filling layer that is thick and smooth; and a bottom dark chocolate cookie base that looks moist and soft. The white marbled surface under the plate adds a clean, bright background, highlighting the rich colors and textures of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened

8 oz cream cheese, softened

½ cup granulated sugar

½ cup brown sugar

1 tsp high-quality vanilla extract

1 large egg, at room temperature

1 ½ cups all-purpose flour

1 tsp fresh baking soda

½ tsp salt (adjust based on butter’s saltiness)

1 cup chocolate chips (reserve some for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.

Step 4: Add the vanilla extract, egg, and softened cream cheese to the butter mixture. Beat until smooth and well combined.

Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, mixing just until combined after each addition to avoid overmixing.

Step 6: Fold the chocolate chips gently into the dough, saving a few to press on top of each cookie before baking.

Step 7: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press reserved chocolate chips lightly on top of each cookie.

Step 8: Bake for 10-12 minutes until the edges are golden and the centers still look slightly underdone.

Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the oven or microwave.

FAQs

Can I use low-fat cream cheese for these cookies?

While low-fat cream cheese can be used, it may affect the cookies’ texture and richness. Full-fat cream cheese produces the best creamy texture and flavor.

Why do the cookie centers look slightly underdone when baked?

Leaving the centers slightly underdone ensures a soft, chewy texture as the cookies continue to set while cooling. Overbaking can lead to dry or crunchy cookies.