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Cream Cheese Chocolate Chip Cookies are soft, rich cookies with extra creamy flavor. Loaded with chocolate chips, they’re perfectly chewy and stay soft for days. These soft-batch cookies are a delightful twist on the classic chocolate chip cookie!
Cream Cheese Chocolate Chip Cookies
If you’re looking for a recipe that will amaze your family and friends, these cookies are the perfect choice. Whether enjoyed during a family gathering, as a sweet treat during a break at work, or simply shared with a loved one over a cup of coffee, these cookies are sure to bring smiles.
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Ingredients:
- Butter
- Cream cheese – The cream cheese has to be full fat for this recipe.
- Light brown sugar – You can also use dark brown sugar for a slightly deeper molasses flavor.
- Granulated sugar
- Egg
- Vanilla extract – You can also use almond extract, but it’s got a more intense flavor than vanilla, so only use ½ teaspoon.
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips—You can use milk or dark chocolate chips, chocolate chunks, or even chopped up your favorite chocolate bar.
Supplies:
- Large bowl
- Hand mixer or stand mixer
- Spatula
- Cookie scoop or tablespoon
- Baking tray
- Parchment paper – If you don’t have parchment paper, you can use baking spray or brush a thin layer of butter or oil.
- Wire cooling rack
Recipe:
Mix the wet ingredients. Add the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla to a large mixing bowl. Beat with a hand or stand mixer on medium-high speed until well-creamed, light, and fluffy, about 5 minutes.
Add the dry ingredients. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
Fold in your chocolate chips. Use a rubber spatula to gently stir in the chocolate chips.
Other Ingredients to Add
These cookies are soft and chewy inside and slightly crunchy on the outside, making them perfect for all kinds of different mix-ins. Try a few of these for variation.
- Nuts: You can add ½ cup of your favorite chopped nuts for added flavor and texture.
- Granulated sugar: You can sprinkle granulated sugar on top after cooking.
- Other types of chips: You can try chocolate chip alternatives, butterscotch chips, Reese’s pieces, M&Ms, or mint chips.
Scoop the cookies. Using a medium 2-inch cookie scoop (or tablespoon), scoop the cookies and set them aside on a plate. Flatten slightly with the bottom of a measuring cup or your palm.
Chill the dough. Cover the cookie dough balls with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake with room temperature dough. The cookies will spread too far and end up thin and flat.
Freezing Cooking Dough
If desired, you can freeze the cookie dough too! Keep the dough balls or cookie dough mixture in an airtight, freezer-safe container. To thaw, place in the fridge overnight.
Place them on a baking sheet. Preheat the oven to 350°F, line a baking sheet with parchment paper, and place the chilled dough pieces at least 2 inches apart on a baking sheet. You will have to bake several batches.
Bake. Bake for 8 to 9 minutes or until the edges have just set. The tops will still look pale and glossy (underbaked). Do not bake longer than 10 minutes, as cookies will firm up as they cool.
Cool and eat. Cool the cookies on the baking sheet for 5 minutes before moving to a wire cooling rack until completely cooled.
Storage Instructions
If you have leftover cream cheese chocolate chip cookies, store them in an airtight container. Because they contain cream cheese, you’ll want to keep them in the refrigerator. They will last for up to a week.
More Cookie Recipes
Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
Equipment
- mixing bowls
- hand or stand mixer
- spatula
- cookie scoop or tablespoon
- baking sheet
- Parchment Paper – If you don’t have parchment paper, you can use baking spray or brush a thin layer of butter or oil.
- wire cooling rack
Ingredients
- ½ cup (1 stick) butter, softened
- ⅓ cup full-fat cream cheese, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¼ cups semi-sweet chocolate chips
Instructions
- Mix the wet ingredients. Add the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla to a large mixing bowl. Beat with a hand or stand mixer on medium-high speed until well-creamed, light, and fluffy, about 5 minutes.
- Add the dry ingredients. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
- Fold in your chocolate chips. Use a rubber spatula to gently stir in the chocolate chips.
- Scoop the cookies. Using a medium 2-inch cookie scoop (or tablespoon), scoop the cookies and set them aside on a plate. Flatten slightly with the bottom of a measuring cup or your palm.
- Chill the dough. Cover the cookie dough balls with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake with room temperature dough. The cookies will spread too far and end up thin and flat.
- Place them on a baking sheet. Preheat the oven to 350°F, line a baking sheet with parchment paper, and place the chilled dough pieces at least 2 inches apart on a baking sheet. You will have to bake several batches.
- Bake. Bake for 8 to 9 minutes or until the edges have just set. The tops will still look pale and glossy (underbaked). Do not bake longer than 10 minutes, as cookies will firm up as they cool.
- Cool and eat. Cool the cookies on the baking sheet for 5 minutes before moving to a wire cooling rack until completely cooled.
