I love cheesecake and that's kind of what these cookies taste like. This recipe is a version of a recipe that I created for a contest a few years ago. They are cheap, quick, and easy to do. They don't spread much, and they have a chewy inside and crispy outside. It's a great recipe for when you don't want to fuss. 
Quick and Easy Chocolate Chip Cheesecake Cookies1 package (8-ounces) cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
1 cup sugar
1 cup all-purpose flour
3/4 cup semisweet chocolate mini-chips
1/3 semisweet chocolate chips, regular or mini-size, if desired
- Preheat oven to 350 degrees. Beat the cream cheese, butter and sugar together until creamy. Add flour and mix until dough forms. Stir in 3/4 cup mini chocolate chips.
- Drop by heaping teaspoonfuls or a cookie scoop onto a baking sheet that has been lightly sprayed with non-stick cooking spray. Bake for 18-22 minutes or edges are light golden brown. Let cool for 2 minutes on baking sheet, then transfer to wire rack.
- If desired, melt 1/3 cup chocolate chips and stir until smooth. Drizzle over cookies. Cool completely. About 36 cookies.
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Came over from April Showers and love your blog! These cookies look delicious. I have to make them sometime this weekend.
ReplyDeleteThanks, Romi! Glad to have you here!
ReplyDeleteLori:
ReplyDeleteWhat a beautiful blog. I've tried to access it before but I wasn't able to. I could only get to your home page. I'll be back often. YOur photos are gorgeous and I can't wait to browse through your recipes. I'll add your blog as a link on mine today, if that's OK with you.
Do you add more than 1 cup of flour because I followed the recipe above and the dough was still VERY soft. Did I miss something?
ReplyDeleteIs the dough supposed to be very soft? I followed the above recipe and actually used more than one cup of flour because the dough was so soft. Do you use more than just the one cup?
ReplyDeleteSupermom-I haven't made these in several years, but the dough probably should be soft.
ReplyDeleteJust found you through Pinterest. LOVE your tag line "Don't blame me if you get fat!" Lol!
ReplyDeleteAm already looking at some of your recipes and know I'm in trouble! Will be trying this one for sure.
We just made these. SO DELICIOUS! Thanks so much!
ReplyDeleteWe just made these and they are fantastic! Thanks so much!
ReplyDeleteDid I miss something? No baking soda, no baking powder, no salt, no egg. What gives them the rounded shape because from the ingredients it looks like they would spread out and be flat?
ReplyDeleteNo you didn't miss anything. They don't spread out much at all.
Deletecan you substitute margarine for the butter?
ReplyDeleteWill reduced fat cream cheese work just as well, or must regular cream cheese be used?
ReplyDeleteThese are amazing! I just made them, some with chips and some without (because I'm weird) and both versions are quickly disappearing from my kitchen. They kind of make me think of soft and fluffy shortbread.
ReplyDeleteThe bottoms burn so easily. I cooked mine for 18 mins on 350 and half of them were burned! I also added vanilla and I think next time I'll toss in a little salt. I also wonder how you got your chocolate thin enough to drizzle as nicely as you did. I had to dab mine on because I couldn't get it smooth enough without burning it.
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