White Chocolate Cheesecake Cookies - Just a Taste (2024)

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Can’t decide between cheesecake and cookies? Enjoy the best of both worlds with this recipe for soft and chewy White Chocolate Cheesecake Cookies! These cookies are packed with creamy white chocolate chips and the tanginess of cheesecake to satisfy all your dessert cravings in one delicious bite.

Remember the Secret Ingredient Chocolate Chip Cookies? Today I’d like to introduce you to their confectionery cousin, White Chocolate Cheesecake Cookies. Both recipes are made with the same secret ingredient, which is responsible for giving these cookies their extra-light texture and super-soft consistency.

There are no crispy cookies resulting from this batch of dough, which goes for a long chill in the fridge prior to scooping and baking. The chillout session is just one of my many tricks to guaranteeing the best chocolate chip cookies to ever cross your lips.

But this time, you’re skipping the semi-sweet morsels in favor of white chocolate chips (or chunks). And the resulting cookie delivers big on flavor and texture, pairing the pillowy lightness and tanginess of cheesecake with the chewy bite of a classic chocolate chip cookie.

Ingredients

• All-purpose flour: The backbone of our cookie dough. Be sure to measure your flour properly by spooning it into the measuring cup and leveling off the top with a straight edge.
• Baking soda: For lift and a light, airy texture.
• Salt: A pinch of salt enhances the flavors of our cookies and balances out their sweetness.
• Unsalted butter: Using unsalted butter gives you complete control over the saltiness of your recipe. Bring the butter to room temperature, which means it should be cool to the touch and about 65°F. The easiest way to tell if your butter is at room temperature is to gently press it – if it makes a small indent, it’s ready; if it sinks into the middle, it’s too soft.
• Cream cheese: The secret ingredient! You’ll want to use regular, full-fat cream cheese softened to room temp for this recipe to achieve the best results. The higher fat content adds that perfect richness and moisture to the cookies.
• Sugars: You’ll need both white granulated sugar and light brown sugar for this recipe.
• Vanilla extract: Adds an extra layer of deliciousness. Opt for pure vanilla extract for the best results, and don’t be afraid to experiment with homemade vanilla extract!
• Eggs: Just like most of my cookie recipes, it’s important to use room temp eggs to create a smoother batter and better texture for your cookies. Place eggs in a bowl of warm water for a few minutes to bring them to room temperature quickly.
• White chocolate chips: My go-to brand is Ghirardelli. Save the rest for my favorite Mama Kelce cookies. Tip: Cream cheese chips would be delicious, too!

See the recipe card for full information on ingredients and quantities.

How to Make White Chocolate Cheesecake Cookies

I use a stand mixer fitted with the paddle attachment to cream and combine the ingredients, but a hand mixer works just as well for making the cookie dough. Just a heads-up: you’ll need to chill the dough for at least 2 hours before baking.

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda and salt.
2. Cream the wet ingredients. Cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy. Do this for a full 2 minutes, scraping down the sides of the bowl as needed.

3. Add the eggs. Beat in the eggs one at a time, making sure to mix well after each addition.
4. Gradually add the flour mixture to the wet ingredients, beating just until combined. Stir in the white chocolate chips.

5. Chill the dough. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
6. Prep for baking: When ready to bake, preheat the oven to 375°F. Drop mounds of dough onto two baking sheets lined with parchment paper.

Pro Tip: Using a cookie scoopis the fastest and easiest way to create same-sized cookies.

7. Bake the cookies until the edges are lightly golden brown and the centers are set. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Baker’s Tip: Baking times can vary depending on your oven and the size of your cookies, but aim for 10 to 14 minutes. When in doubt, underbake slightly—cookies will continue to set on the baking sheets once removed from the oven.

Storing and Freezing Instructions

You can store the cheesecake cookies in an airtight container at room temp. They’ll stay fresh for about 5 days.

I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed.

More Gourmet Cookies

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

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.