Chocolate Chip Cheesecake Cookie Bites
Ladies and gentlemen, I present to you my new FAVORITE chocolate chip cookie:
Chocolate Chip Cheesecake Cookie Bites.
My husband, yes my husband, (I know right! Can you believe he cooked something!?) made these a few months ago and I fell in pure love! I can’t even tell you how many times he’s made these since that day. It’s kinda sad how fast we go through batches of these chocolate chip cheesecake cookies.
They taste amazing fresh from the oven but I prefer them right out of the refrigerator for that dense, moist, cheesecake, cold cookie dough texture. The cream cheese makes these cookies stay so soft. I still have 4 left in the refrigerator that was made a week ago and they still taste incredible.
It’s easy to eat a whole batch without even realizing it because they are so tiny and light so be careful. You’ve been warned.
These cookies also make GREAT gifts… I’m just saying….like….in case you ever wanted to send me a gift.
Watch us make these Chocolate Chip Cheesecake Cookie Bites
Get the Recipe: Chocolate Chip Cheesecake Cookie Bites
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 10 tablespoons butter, softened (1 stick plus 2 tablespoons)
- 1 cup sugar
- 1 egg, room temperature
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla
- 12 ounces chocolate chip
Instructions
- Preheat oven to 375.
- Combine dry ingredients in a bowl and set aside.
- In a large bowl combine butter, sugar, egg, cream cheese, and vanilla.
- Slowly add the dry ingredients into the wet ingredients, mixing after each addition until the flour in incorporated. I prefer to do this step by hand.
- Stir in the chocolate chips.
- Use a mini ice cream scoop and drop dough by the spoonful onto an ungreased, nonstick cookie sheet, at least 1-2 inches apart.
- Bake 7 to 8 minutes or until lightly golden brown around edges.
- Place on a cooling rack to let cool completely
- Store in the refrigerator. (they also taste great right out of the oven!)
Notes
Store them in the refrigerator in an air-tight container.
They don't spread much so it's safe to put them close together.
Be careful not to overbake.
For a smoother-looking cookie, roll them in your hands after you've scooped them out with the mini ice cream scoop.
I just made these for a department cookout for work and before the food was ready to be served these things were gone. This was a favorite, thank you.
I just finished making these and I have to say they are AMAZING !!!!! Definitely my new favorite cookies!! Thank you for an amazing recipe 🙂
So I made these last night for a few friends to have for our weekend picnic. I’m not so sure they are gonna last, and I may have to make a whole new batch. These things are the cookie version of pringles, ‘Once you pop, you can’t stop’! LOL
Sounds goods… I’m definitely trying these!
Best recipe ever. Came out perfect even at high altitude:)
this is by FAR my favorite chocolate chip cookie recipe ever! These are so light, yet so rich in taste! They stay soft for long and that is always what I look for in chocolate chip cookies. Last time i baked them, i got a lot of compliments!
my search for the perfect chocolate chip cookie is over!