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.
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- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temp
- 1/2 cup cream cheese, at room temp (See Kelly's Notes)
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 1/4 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating just until combined, then stir in the white chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
- When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
- Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 10 to 14 minutes until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
- Measure ½ cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off. Do not use low-fat cream cheese, or the texture of the batter will be affected.
- The cookie dough will be very soft as a result of the cream cheese, so it must be refrigerated for at least 2 hours to firm up slightly and make it easier for scooping.
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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.
Can you use Neufchâtel cheese in this recipe?
Hi Gina – You’ll want to use regular (full-fat) cream cheese for this recipe to achieve the best results. :)
does it have to be stored in the fridge after baking?
Hi Vickie! You can store the cookies in an air-tight container at room temp. They’ll stay fresh for about 5 days. :)
My cookies are chilling in the fridge. Prep time was less than an hour. Hope I didn’t forget something. Will let you know how they turned out
Hi! Can’t wait to try this recipe :D i was wondering how much sugar i can cut out of this recipe?
I’ve never tried cutting out any of the sugar so I’m not sure!
Could you use whipped cream cheese?
That’ll work as long as its full-fat cream cheese.
Hi I would really like baking these if possible could you please share the recipe in grams. I’d highly appreciate it. Thank you
Hi Mona! I don’t measure my ingredients in grams, but perhaps you’ll find this conversion table helpful: http://dish.allrecipes.com/cup-to-gram-conversions/ :)
I made these for my husband because he loves white chocolate; I’m normally not a big fan. After making these though it’s safe to say they may be our favorite cookies ever! I never thought I would like a white choc chip cookie so much, but these have a totally different taste profile than the “normal” ones. It must be the cream cheese! I’ll be sending this recipe to all our family and friends. Thanks so much!!! *only cooked for 10 min in our oven.
Wow! I’m so thrilled you enjoyed the cookies, Caitlyn!
I just tried making it and it is very cakey. Not sure where I went wrong.
Hi there, Edwina – It’s hard to determine exactly what the issue may have been, but is your flour fresh? And did you chill your dough?
OMG!!! This looks super delicious!! You can never go wrong with any kind of cheesecake especially when its chocolate
I stumbled across this recipe and so glad I did! They are delicious and a favorite of my family. I have to make another batch because they loved them so much! :) Thank you!!
Woohoo! I’m thrilled to hear this, Kelly!
Hi how would I store these and for how long
Hi Nikki! You can store the cookies in an air-tight container at room temp. They’ll stay fresh for about 5 days. Enjoy!
I made these and also added cranberries – everyone absolutely raved about them and asked for the recipe! Thanks so much :)
I did find them hard to ‘scoop’ with my cookie dough/icecream scoop so ended up just rolling into balls instead (I like the shape and consistency the scoop gives them, but they were still great!)
I love your addition of cranberries, Kara!
I’ve been consumed with making a copycat version of these Raspberry White Chocolate Cheesecake Cookies that Subway used to make, what do you think of adding a bit of diced ‘dried’ raspberries (or blueberries yum!) Would dried be the way to go or freeze dried? Have you tried either?
Love to hear your thoughts! Thanks for sharing the recipe!
Dried raspberries would be delicious! You can stir in 1/2 cup to the batter at the same time as you stir in the white chocolate chips. Can’t wait to hear your results :)
Just took a batch of these out of the oven and I can’t stop eating them! They are soft and chewy cookie perfection.
Thrilled you enjoyed the recipe, Jane!
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