These treats with cream cheddar and smaller than expected chocolate chip basically soften in your mouth. Chocolate Chip Cheesecake Cookies are straightforward, light and scrumptious, my preferred treat formula.

The customary chocolate chip treat gets a lift with the expansion of cream cheddar, cornstarch and vanilla concentrate. Crunchy outside, chewy inside – make the most ideal approach to begin your day.

They can be presented with some tea, with your companions, or as a nibble between two suppers. While composing this, I'm eating this delightful Chocolate Chip Cheesecake Cookies and discovering motivation for new thoughts.

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  • 1 1/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar
  • 5-6 tablespoon mini chocolate chip


  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.

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