Irresistible White Chocolate Cheesecake Cookies: The Ultimate Soft & Chewy Treat

Are you torn between the rich, creamy indulgence of cheesecake and the comforting chewiness of a classic cookie? Why choose when you can have the best of both worlds? This recipe for soft and chewy White Chocolate Cheesecake Cookies brings together the luxurious tang of cheesecake with the delightful bite of a perfectly baked cookie. Each morsel is generously studded with creamy white chocolate chips, creating an unparalleled dessert experience that will satisfy all your sweet cravings in one extraordinary bite. Prepare to discover your new favorite cookie!

The Secret to Perfectly Soft Cheesecake Cookies

If you’ve previously encountered our famous Secret Ingredient Chocolate Chip Cookies, then you’re already familiar with the magic behind an exceptionally soft and airy texture. Today, we’re applying that same ingenious trick to these delightful White Chocolate Cheesecake Cookies. The “secret ingredient” is, in fact, cream cheese – a star component that elevates these cookies beyond ordinary. It’s responsible for their signature melt-in-your-mouth lightness and an incredible, super-soft consistency that makes them utterly addictive.

Unlike many cookie recipes that aim for a crisp finish, this batch of dough is designed for maximum chewiness and pillowy softness. A crucial step in achieving this perfect texture is a generous chill time in the refrigerator before baking. This not only deepens the flavors but also helps the dough firm up, preventing excessive spreading in the oven. It’s one of the key baker’s tricks to guarantee the best white chocolate chip cookies you’ll ever taste, boasting a luxurious texture that echoes your favorite cheesecake.

This recipe thoughtfully substitutes traditional semi-sweet chocolate with rich, creamy white chocolate chips (or even chunks, if you prefer!). The result is a truly unique cookie that perfectly marries the light, tangy qualities of a classic cheesecake with the satisfying chewiness of a no-chill chocolate chip cookie, but with a refined, soft texture. Get ready to experience dessert bliss!

Crafting the perfect White Chocolate Cheesecake Cookies begins with selecting high-quality ingredients and preparing them correctly. Here’s a detailed look at what you’ll need and why each component is vital:

• All-purpose flour: This forms the structural foundation of our cookie dough. For optimal results and to prevent dense cookies, it’s crucial to measure your flour accurately. Use the spoon-and-level method: gently spoon flour into your measuring cup until it overflows, then level off the top with a straight edge. Avoid scooping directly from the bag, as this compacts the flour and can lead to too much flour being added.
• Baking soda: This leavening agent is essential for providing lift and contributing to the light, airy, and soft texture that defines these cookies. It reacts with the acidic cream cheese to create tender results.
• Salt: A small but mighty ingredient, salt plays a crucial role in enhancing the overall flavors of your cookies. It balances out the sweetness from the sugars and white chocolate, making every ingredient truly shine.
• Unsalted butter: Using unsalted butter gives you precise control over the salt content in your recipe. Ensure your butter is at true room temperature – it should be cool to the touch and approximately 65°F (18°C). The easiest way to check is to gently press it with your finger; it should make a slight indent without sinking in completely. If it’s too soft or melted, it will negatively impact the cookie’s texture.
• Cream cheese: This is the undeniable secret ingredient that imparts a unique tanginess, incredible moisture, and the signature “cheesecake” lightness. For the very best results, always use regular, full-fat cream cheese, also softened to room temperature. The higher fat content is key to achieving that perfect richness and superior texture. Avoid low-fat or whipped cream cheese substitutes, as they will alter the moisture and structure of the cookies.
• Sugars: This recipe uses a combination of both white granulated sugar and light brown sugar. Granulated sugar contributes to crisp edges and tenderness, while light brown sugar adds depth of flavor, extra moisture, and promotes a chewier cookie due to its molasses content.
• Vanilla extract: A cornerstone of most dessert recipes, pure vanilla extract adds a warm, aromatic layer of deliciousness that complements the other flavors beautifully. For an extra special touch, consider using homemade vanilla extract!
• Eggs: Just like butter and cream cheese, using room temperature eggs is vital for creating a smooth, emulsified batter. Room temperature eggs combine more easily with other ingredients, leading to a more consistent and better-textured cookie. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for 5-10 minutes.
• White chocolate chips: These are the star flavor complement to the cheesecake tang. My personal recommendation is Ghirardelli for their superior quality and melt. However, feel free to use your favorite brand or even chop up a white chocolate bar for delicious chunks. Tip: For an even more intense cheesecake experience, consider using cream cheese chips if you can find them! Save any leftover white chocolate chips for other delightful recipes like Mama Kelce’s Best Chocolate Chip Cookies.

For precise measurements and quantities, please refer to the comprehensive recipe card below.

While I prefer using a stand mixer with a paddle attachment for its efficiency in creaming and combining ingredients, a sturdy hand mixer will work equally well for preparing this delicious cookie dough. Just remember, patience is key: you’ll need to chill the dough for at least 2 hours before it’s ready for baking to achieve that perfect soft and chewy texture.

1. Prepare the dry ingredients. In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for uniform leavening and flavor throughout your cookies. Set this aside.
2. Cream the wet ingredients for maximum fluffiness. In the bowl of your stand mixer (or a large bowl if using a hand mixer), combine the softened unsalted butter, room temperature cream cheese, granulated sugar, light brown sugar, and vanilla extract. Beat these ingredients together on medium speed for a full 2 minutes, or until the mixture is light, fluffy, and visibly pale. This creaming process incorporates air, which is fundamental for the cookies’ light texture. Don’t forget to stop and scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated.

3. Incorporate the eggs. Add the eggs to the creamed mixture one at a time. After each egg addition, beat well until it is fully incorporated before adding the next. This ensures proper emulsification and prevents the batter from separating, contributing to a smoother dough and better cookie texture.
4. Combine wet and dry mixtures, then add chocolate. Gradually add the whisked flour mixture to the wet ingredients in the mixer bowl. Mix on low speed just until combined; be careful not to overmix, as this can lead to tough cookies. Overmixing develops gluten too much. Once the flour is just incorporated, remove the bowl from the mixer and gently stir in the white chocolate chips by hand. This ensures they are evenly distributed without overworking the dough.

5. Chill the dough – this step is non-negotiable! Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours. For enhanced flavor development and even easier handling, you can chill it for up to 3 days. This crucial chilling period allows the flavors to meld, the flour to fully hydrate, and the fats to solidify, which significantly prevents the cookies from spreading too much during baking and ensures a richer flavor and superior texture.
6. Prepare for baking. Once you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats (Silpats) to prevent sticking and ensure even baking.

Pro Tip: For uniformly sized cookies that bake evenly and look professionally made, using a cookie scoop (about 2-3 tablespoons per scoop) is highly recommended. This ensures consistent baking times and perfect presentation.

7. Bake to golden perfection. Drop 2- to 3-tablespoon mounds of dough onto the prepared baking sheets, ensuring they are spaced at least 2 inches apart to allow for spreading. Bake the cookies for 10 to 14 minutes, or until the edges are lightly golden brown and the centers appear just set. They may look slightly underbaked in the middle, but this is exactly what you want for a truly soft and chewy cookie.
8. Cool and enjoy. Once removed from the oven, let the cookies cool on the baking sheets for 2 minutes. This allows them to finish setting and firm up slightly before you move them. Then, carefully transfer the warm cookies to a wire rack to cool completely. The residual heat from the baking sheet will continue to cook them gently, resulting in that perfectly soft interior.

Baker’s Tip: Baking times can vary significantly depending on your specific oven and the size of your cookie scoops. Always aim to slightly underbake the cookies if you’re unsure, as they will continue to set and cook on the hot baking sheets once removed from the oven. This is the secret to a perfectly soft and gooey center!

Once baked and cooled, these delightful White Chocolate Cheesecake Cookies are best enjoyed fresh. However, they can also be stored to extend their deliciousness:

You can store the baked cheesecake cookies in an airtight container at room temperature. Placed on the counter, they’ll stay wonderfully fresh, soft, and chewy for about 5 days. For optimal freshness, you might consider placing a slice of bread in the container; the bread will absorb moisture, keeping your cookies soft longer.

For longer storage or convenient future baking, I highly recommend freezing the cookie dough in individual balls or scoops. This method allows you to bake off a fresh batch whenever a craving strikes! Simply scoop the chilled dough onto a parchment-lined baking sheet, freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, there’s no need to thaw – just add a couple of extra minutes to the baking time.

If you’re a true cookie connoisseur, or just looking for your next baking adventure, explore these other fantastic cookie recipes from our collection:

• Toffee Chocolate Chip Cookies
• Nutella-Stuffed Chocolate Chip Cookies
• Rich Chocolate Sugar Cookies
• Decadent Strawberry Cheesecake Cookies
• Warm Cinnamon Roll Cookies
• Easy Red Velvet Chocolate Chip Cake Mix Cookies

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Dessert

White Chocolate Cheesecake Cookies

Can’t decide between cheesecake and cookies? This recipe offers the best of both desserts! Enjoy soft, chewy cookies packed with creamy white chocolate chips and the unmistakable tang of cheesecake. It’s the ultimate treat to satisfy all your dessert cravings in one delightful bite.

Author: Kelly Senyei

5 from 7 votes

Prep Time 2 hours hrs

Cook Time 14 minutes mins

Total Time 2 hours hrs 14 minutes mins

Servings 36 cookies

Print Recipe

Ingredients 

• ▢ 2 1/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1/2 cup unsalted butter, at room temperature
• ▢ 1/2 cup full-fat cream cheese, at room temperature (See Kelly’s Notes)
• ▢ 1/2 cup granulated sugar
• ▢ 1 cup packed light brown sugar
• ▢ 1 1/4 teaspoons pure vanilla extract
• ▢ 2 large eggs, at room temperature
• ▢ 2 cups white chocolate chips (Ghirardelli recommended)

Instructions 

• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter, room temperature cream cheese, granulated sugar, packed light brown sugar, and pure vanilla extract. Beat on medium speed for about 2 minutes, until the mixture is light, fluffy, and pale, scraping down the sides of the bowl as needed to ensure even mixing. Add the large eggs one at a time, beating well after each addition until fully incorporated. Once all eggs are in, slowly add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix. Finally, gently stir in the white chocolate chips by hand.
• Cover the bowl containing the cookie dough tightly with plastic wrap and refrigerate for a minimum of 2 hours, or up to 3 days. This crucial chilling period is essential for flavor development and prevents the cookies from spreading too much during baking.
• When you are ready to bake your cookies, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats (Silpats) to ensure easy release and even baking.
• Using a 2- to 3-tablespoon cookie scoop, drop mounds of the chilled dough onto the prepared baking sheets. Make sure to space the mounds at least 2 inches apart to allow for proper spreading during baking.
• Bake the cookies for 10 to 14 minutes, or until the edges are lightly golden brown and the centers appear just set but still soft. The exact baking time will depend on your oven and the size of your cookies. Once baked, allow the cookies to cool on the baking sheets for 2 minutes to continue setting. Then, carefully transfer them to a wire rack to cool completely.

Kelly’s Notes

• Measure ½ cup full-fat cream cheese by spooning/scraping it into a dry measuring cup and leveling it off. Do not use low-fat cream cheese, as this will significantly affect the texture and richness of the cookies.
• The cookie dough will be very soft due to the cream cheese, so it is crucial to refrigerate it for at least 2 hours. This firms up the dough, making it much easier to scoop and helps prevent the cookies from spreading too much during baking.
• You can store the baked cheesecake cookies in an airtight container at room temperature for up to 5 days, maintaining their freshness and soft texture.
• For future convenience, freeze the cookie dough in individual balls or scoops. This allows you to bake fresh cookies on demand; simply bake from frozen, adding a few extra minutes to the baking time.
• ★ Did you try this recipe? Don’t forget to give it a star rating below! Your feedback helps us and other bakers!

Nutrition

Calories: 153kcal, Carbohydrates: 20g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 119mg, Potassium: 52mg, Sugar: 14g, Vitamin A: 135IU, Vitamin C: 0.1mg, Calcium: 31mg, Iron: 0.5mg

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