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.
1 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.