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) 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 and fluffy 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 and moist. I still have 4 left in the refrigerator that were made a week ago and they still taste fresh.
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
The Recipe
Chocolate Chip Cheesecake Cookie Bites
By Divas Can Cook - Monique
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ 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 a 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 over bake.
For a smoother looking cookie, roll them in your hands after you've scooped them out with the mini ice cream scoop.
Just made this today…love…love…love them, I have to double the recipe whilst making them, with 2 boys at home always hungry…I made sure there’s some left for me – yes! did I say “for me?’ he!he!he! Thanks again Monique and hubby for this yummylicious cookies just like your Carrot Cake Oatmeal Cookies! Take and care and more please!!
Just made this today…love…love…love them, I have to double the recipe whilst making them, with 2 boys at home always hungry…I made sure there’s some left for me – yes! did I say “for me?’ he!he!he! Thanks again Monique and hubby for this yummylicious cookies just like your Carrot Cake Oatmeal Cookies! Take and care and more please!!
I totally love these cookies – they are by far the best I’ve ever eaten!
A friend of mine made these and gave me the link. As I am from Germany, I had to do some research to “translate” the recipe to our baking habits 😉
Furthermore, I made a vegan version. But it’s the cream cheese respectively its substitute that made these cookies so yummy yummy moist and soft staying which I love so much but never could succeed in cookies.
So THANKYOU SOO MUCH for sharing! 🙂
By the way, here’s what I did. Just in case some Europeans or anyone else would like to try an inspiration…
– 250 g Mehl/flour
– 1/2 TL Salz/1/2 teaspoon salt
– 1 gestrichener TL Backpulver/1 small teaspoon of baking powder
– 150 g Margarine/margarine
– 80 g Joghurt oder Sojajoghurt/jogurt or soy jogurt
– 30 g Milch oder Haferdrink/milk or oats drink
– 120 g Zucker/sugar
– 1 Pk. Vanillezucker/1 package of vanilla sugar
– Chocolate Chips oder Raspelschokolade/as much chocolate as you want!
Made this fpor around 8 minutes/ 180 °C. Gave them away as a present and everyone loved them :-* But how couldn’t you!
Can’t even begin to tell you how much my family loves this recipe!! We usually use 6 oz of cream cheese instead of 4 to make them a little more cheesecake-y, but otherwise, these are always a hit!
sOOOOOOOO good!
I did half butter and half olive oil but it still turned out great. You can’t “taste” the cream cheese, but it lends a smooth creamy texture to the final cookie that is utterly divine. I did make full sized cookies so I had to double the baking time to 12 min, just FYI if anyone else wants to make larger cookies.