Chocolate Chip Cheesecake Cookie Bites Recipe | Divas Can Cook

By pattie_d

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.

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

Preparation

Step 1

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 wrack to let cool completely
Store in the refrigerator. (they also taste great right out of the oven!)


***They have the texture of a frozen cheesecake, cookie dough and a regular cookie! Very moist, soft, addictive and easy to make.

~TIPS~
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.