Description
Intensely creamy, soft-baked cheesecake cookies! Cold cream cheese and butter create a tender, decadent crumb base. Learn this fast preheat method.
Ingredients
Scale
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large mixing bowl, use an electric mixer to cream together the softened cream cheese, butter, and granulated sugar until the mixture is light and fluffy.
- Step 2: Beat in the egg and vanilla powder until fully incorporated. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, taking care not to overmix.
- Step 3: Fold in the semi-sweet chocolate chips by hand. The dough will be very soft; cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 1 hour) to ensure the cookies hold their shape while baking.
- Step 4: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still very soft. Do not overbake.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store these creamy cookies in an airtight container in the refrigerator for up to 5 days, allowing them to warm slightly before serving for the best texture.
- For perfectly soft centers that hold their shape, never skip the chilling step; the high fat content (cream cheese and butter) requires at least 30 minutes in the fridge.
- Serve these rich cheesecake cookies with a cup of strong black coffee or a light berry coulis to balance the sweetness.
- If you want a gooey center, microwave a cookie for just 8 to 10 seconds until the chocolate chips are soft but the cookie structure remains intact.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 110
- Sodium: 75mg
- Fat: 7.5g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Protein: 9g