Irresistible New York Cheesecake Cookies
These New York Cheesecake Cookies deliver all the rich, creamy flavor of a traditional cheesecake in a soft, chewy cookie form. Perfectly balanced between buttery sweetness and tangy cream cheese notes, they’re an elegant yet simple dessert for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Whisk
- Baking sheet
- Parchment Paper
- Wire rack
Ingredients
- 1 cup cream cheese softened
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat softened cream cheese and butter together until smooth and creamy, about 2–3 minutes.
- Add granulated sugar and continue beating until light and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in chocolate chips if desired.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a tangier flavor, add a teaspoon of lemon juice or zest. To store, keep cookies in an airtight container for up to 7 days or freeze for up to 3 months. For a festive twist, drizzle with melted white chocolate or dust with powdered sugar.