Softbatch Cream Cheese Chocolate Chip Cookies

I’ve been wanting to bake cream cheese into cookies for ages.

I finally did. And I’m in love with the results.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

In my cookbook, I have a recipe for Carrot Cake Cookies with cream cheese baked in, but I’ve never tried it with chocolate chip cookies or as a way to substitute for butter until now.

I adapted my favorite Chocolate Chip and Chunk Cookie recipe and replaced some of the butter with cream cheese and am in love with the results.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

My favorite recipe calls for 3/4 cup of butter and for these cookies, I used a combination of 1/2 cup butter and 1/4 cup cream cheese.

You wouldn’t think that just a simple quarter-cup swap of butter for cream cheese would effect results that much, but it did.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

They’re so soft, moist, and with a richness to the dough like no other cookies I’ve tried.

The dough seems more buttery, which is ironic since there’s actually less butter used, not more.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have.

Don’t use light, fat-free, or a whipped cream cheese because your dough will become runny. I tried the recipe with some light cream cheese I had on hand, and the cookies baked thinner and spread.

Use cream cheese in a block or the spreadable kind. Smoosh it into a one-quarter cup measure and cream it with the butter and sugars.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Make sure to chill your dough for at least two hours before you bake to ensure your cookies bake thick and puffy. Warm, limp dough bakes into limpy and wimpy cookies. I want my cookies to be thick, with puffy centers that are overflowing with chocolate.

I used a combination of 2 1/4 cups of chocolate chips and chunks to ensure plenty of chocolate in every bite. And then some.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

The cookies are super soft without being cakey, and remind me of Softbatch cookies. The edges are slightly chewy, and the thick interiors are soft, tender, and moist.

Cornstarch is my secret weapon for creating super soft cookies.

The reason pudding cookies turn out so soft is because ‘modified food starch’, or cornstarch, is one of the first ingredients in pudding mix. Same principle here, minus using actual pudding mix.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

After trying these cookies and not being able to keep my hands off of them, it’s made me wonder what’ll happen if I replace some of the butter with cream cheese in some of my other favorite cookie recipes.

I’ll can’t wait to start taste-testing and make up for lost time.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

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Softbatch Cream Cheese Chocolate Chip Cookies

Replacing some of the butter from my favorite chocolate chip cookie recipe with cream cheese created cookies that are soft, thick, moist, and tender. Although you can't taste the cream cheese, the cookies have a richness and depth of flavor like no other cookies I've tried. Plus there's an abundance of chocolate in every bite. The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough. I highly recommend these cookies!

Yield: about 28 medium-small cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

Chocolate Chip and Chunk Cookies – Soft, chewy, tender, moist, stay soft for days, are a snap to make, with two kinds of chocolate. A fuss-free, straightforward recipe for chocolate chip cookies that yields fabulous results every time. and the dough base that Ive adapted over and over

Soft and Chewy Snickers Chocolate Chip Cookies – Of all the candy-bar stuffed cookies, these are my favorite

Twix Bar Chocolate Chip Cookies

Soft and Chewy M&Ms Cookies – The exact same cookies as the Snickers and Twix, except they use M&Ms. They’re popular on Pinterest and with readers

Caramel Corn Chocolate Chip Cookies – There’s more add-ins than dough in these extremely well-stuffed cookies. If you like eating caramel corn by the handful, baking it into cookies is even better

Browned Butter Chocolate Chip Cookie Cups – No issues with spreading cookies because they’re baked in a muffin pan. They’re dense, with nuttiness and richness from the browned butter and the perfect balance of chewy edges, squishy in the middle, and loaded with chocolate

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan. It’s faster and easier to make these sticks than individual cookies

Reese’s Pieces Soft Peanut Butter Cookies

Soft Batch Dark Brown Sugar Coconut Oil Cookies – One of my favorite cookies, ever. If you’ve never baked with coconut oil, you’re in for such a treat. The cookies don’t taste coconutty, but have a depth and richness that’s unbeatable

Mini Cream Cheese Pound Cakes – Fast, easy, soft, moist and the recipe makes just two little cakes

Thanks for the 20 Favorite Crunchy Snacks and Healthy Chips Maker Giveaway entries and the $500 Apple iPad Giveaway entries

What do you make or bake with cream cheese?

Favorite chocolate chip cookie recipe?

   

240 Responses to “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. #
    101
    Emily — December 14, 2013 at 8:49 am

    These are awesome- Ty for the recipe!
    Side note- I’ve found that half a block of 8oz cream cheese is 1/4 cup. Smooshing into a measuring cup is a pain, so when I do these now- I just use half a brick.

    Reply

    • Averie Sunshine replied: — December 14th, 2013 at 9:25 am

      Glad you love the recipe! With cream cheese, usually 8 oz = 1 cup, so 4 oz is 1/2 cup. Interesting that you’re only getting 1/4 cup out of half a brick!

      http://allrecipes.com/howto/baking-ingredient-conversions/ under eggs & dairy, or google for others.

      But hey, if it’s working for you, great! I have a feeling you’re probably adding more like 1/2 cup to recipes if you’re using a half brick, but generally more c.c. won’t be a big deal since it’s still really a fairly small amount over the intended or amt called for.

      Reply

  2. #
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    rosemary (@nycstylecannoli) — December 15, 2013 at 7:08 am

    Just made these this morning and they are AMAZING! I added some orange extract for a orange flavor with the chocolate. They puffed up so nice, did not go flat at all. I had the dough in the fridge overnight. Cannot wait to share with the folks helping my Mom in the hospital today with her rehab. They will be very very happy people!!

    Reply

    • Averie Sunshine replied: — December 15th, 2013 at 7:11 am

      How nice of you to want to share with others who are helping your mom (and hope she’s on the mend!) and glad you love the cookies!

      Reply

  3. #
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    Subashini — December 17, 2013 at 12:57 am

    I made these recently and they were so puffy and the texture was amazing, even in the perpetually hot-and-sticky humid weather here in Malaysia. Chilling the dough is EVERYTHING. (I’d frozen half the batch to bake for when my nephews visit but one day I woke up and was overcome by insane chocolate cravings, so I took the dough balls out of the freezer, broke them apart, stuffed with a bit of nutella, and sprinkled with sea salt before baking—oh my god. I’ve never been happier than when my mouth was stuffed with those cookies. There, I’ve said it. As for my nephews, ehh, they’ll eat something else. :)

    Thanks for a dependably delicious recipe.

    Reply

    • Averie Sunshine replied: — December 17th, 2013 at 6:14 am

      Thanks so much for trying these and glad you love them! And yes, chilling the dough is EVERYTHING! I totally agree! And stuffing them with Nutella and the sea salt sounds heavenly! Great thinking and thanks for the comment!

      Reply

  4. #
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    Sam — December 22, 2013 at 12:55 pm

    Hi, Averie! I want to make these cookies, in which looked totally fabulous by the way, but I don’t have cornstarch!! Help! Thanks, but help!

    Reply

    • Averie Sunshine replied: — December 22nd, 2013 at 1:43 pm

      You can still make them but they won’t be as soft without the cornstarch. It’s a 99 cent item for a can that will last you ages & available at any groc store. I would recommend picking some up before making these so you get the best results.

      Reply

  5. #
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    Michele — December 30, 2013 at 5:15 pm

    I wish I knew how many chocolate chip cookie recipes I’ve tried in my search for THE PERFECT one. While I don’t know the answer to that question, I do know that my search is now complete and I thank you! These are, in fact, the perfect chocolate chip cookie.

    Reply

    • Averie Sunshine replied: — December 30th, 2013 at 6:34 pm

      What a high honor and compliment that these are your perfect cookie! And I know how that feels, after you’ve tried for what can be half of a lifetime to find that perfect recipe – well, I am honored. Thank you! :)

      Reply

  6. #
    106
    Virginia Zisson — January 25, 2014 at 10:19 pm

    These look amazing! Can’t wait to try, but I’m wondering if I can double the recipe and should I make any adjustments? Not every recipe is a straight double.

    Reply

    • Averie Sunshine replied: — January 26th, 2014 at 1:09 am

      I’ve never doubled it so I cannot speak firsthand, but I would suggest doing a straight double on everything here.

      Reply

  7. #
    107
    Amanda — February 5, 2014 at 4:33 pm

    With the soft batch cream cheese choc chip cookies can I replace the butter with coconut oil?

    Reply

    • Averie Sunshine replied: — February 5th, 2014 at 4:45 pm

      I’ve never tried it that way but LMK how it goes if you do!

      Reply

  8. #
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    Bambi Borkowski — February 9, 2014 at 3:56 pm

    Made these today, excellent recipe! You are correct in saying they need to be made on a plate first and then refrigerated. I didn’t do this, but instead just refrigerated the bowl of dough. I little more difficult to get out with a scoop, but succeeded and they turned out great! Also, baked them a little longer than the 8 to 9 min.

    Reply

    • Averie Sunshine replied: — February 9th, 2014 at 5:13 pm

      Glad you made them and yes, if you chill the entire bowl, chiseling the dough out is much more challenging but glad you figured it out!

      Reply

  9. #
    109
    Liz Smith — February 18, 2014 at 3:09 pm

    These look really amazing – must start making these now!

    Reply

  10. #
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    Sarah — February 24, 2014 at 5:32 pm

    I’ve had these on my mind for awhile and I’m going to finally make them tomorrow. I know they will be great! Your photography is just gorgeous, by the way. You certainly know how to make me crave cookies.

    Reply

    • Averie Sunshine replied: — February 24th, 2014 at 6:55 pm

      Enjoy them & thanks for the compliments!

      Reply

      • Sarah replied: — February 25th, 2014 at 1:07 pm

        So good! And about the best dough I’ve ever had… I mean, um, not that I ate any of the raw dough…

        • Averie Sunshine replied: — February 25th, 2014 at 6:01 pm

          Oh I’ve eaten pounds :) and yes, this dough is crazy good! Glad the cookies were good, too :)

  11. #
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    nancy — March 3, 2014 at 9:31 pm

    why use cornstarch and not pudding mix in this case? and if i want to use pudding mix, how much do i use?

    Reply

    • Averie Sunshine replied: — March 4th, 2014 at 1:08 am

      I made this recipe awhile back and just hadn’t gotten around to using pudding mix at that point. I don’t know how much you’d use since I have not tested it that way. As written, it’s one of my most popular recipes on my site so I would just make it how I wrote it.

      Reply

  12. #
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    kita — March 5, 2014 at 6:28 pm

    Hello! I made these tonight and for some reason they didn’t look like yours. They still look good….but I may have flattened them too much after forming into balls??? Could you please clarify because you say form them into mounds but then flatten slightly with palm of hand? I also had to bake them a lil longer which was unusual as I have a gas oven. They usually take less if not right at the time a recipe specifies. Would be nice if you did a video. Thanks again…they are still very pretty…the taste of the batter was awesome…so I can’t wait to bite into these! :))

    Reply

    • Averie Sunshine replied: — March 5th, 2014 at 9:22 pm

      You probably flattened them too much then? I don’t know. You just don’t want a big round golf ball because it won’t cook through evenly. I would say shape them like you shape other cookies; nothing ‘special’ about these, just don’t keep in a perfect circle. All ovens, dough, climates, etc vary so I always say watch your recipe/item in the oven, not the clock, when evaluating doneness. Sounds like you’re on the right track – enjoy! :)

      Reply

  13. #
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    AzGrannie3 — March 21, 2014 at 6:07 pm

    Okay, I could not wait to try these scrumptious cookies! I just finished baking them and, yes; I’ve had one already…still hot! I didn’t have any chunk chocolate so I used up a bag of Dark Chocolate & Mint chips that needed to be used and finished off the 2-1/4 cups with the Semi-Sweet chocolates. I also added 1/2 cup of walnuts…everything’s better with nuts in it! I guess my 2″ scoop is much larger than your 2″ scoop because I only got 18…4″ gooey-chewy, yummy good cookies. They’re nice and soft and chewy on the inside and a slight crunch on the outside. I forgot to flatten mine until they had been in the oven awhile. So, I quickly pulled them out and pressed them down some with a spatula. They turned out fine. That’s what happens when you don’t print the recipe out and you’re running back and forth from the computer to the kitchen…lol Oh, and I did have to bake them a lot longer than 10 min. but I kept an eye on them and took them out when they got golden brown. Worked out perfectly! Oh, yeah, I didn’t refrigerate first either…Didn’t see that tidbit until they were already done..Hey, I’m old and they still turned out fabulous.

    Apparently, a 2″ ice cream scoop is a lot different than a 2″ cookie scoop. I’ve been looking at them to buy, but so far, haven’t found any sets with good reviews. And, I do want a set of different sizes for other things too.

    Loved these cookies and they will definitely be added to the Christmas Stocking goodies list for the grand-kids.

    Thank you for the fabulous recipe!

    Reply

  14. #
    114
    Jac Hope — April 13, 2014 at 3:56 am

    Thanks for this recipe, this is the first recipe of yours I have tried and I will be trying more. The cookies were so soft and the cream cheese added an undefinable something to the final product. I took a batch into work and they were very popular. I’m going to make another batch to take to a friend’s on Tuesday. I used 1/2 packet of Cadbury Milk Chocolate Baking chips and 2/3 packet of Cadbury white chocolate melts in the dough. The melts stay melty even at room temperature and add another dimension of texture to the cookies.

    I want to try your brown sugar coconut oil cookies next.

    Reply

    • Averie Sunshine replied: — April 13th, 2014 at 9:40 am

      the cream cheese added an undefinable something to the final product = THAT is exactly what I think, too! The melts sound perfect as does the white chocolate combo. Glad you loved these & will be trying other recipes of mine!

      Reply

  15. #
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    Brenna Nelson — April 15, 2014 at 10:38 am

    I thought these were absolutely divine just out of the oven. In fact, I called all my baking friends and told then they had to try these ASAP. I was a little disappointed with them the second and third day, however. While they maintained the fabulous texture, I felt they lost some of the flavor overnight. Still great cookies, just not quite as good as they were right after baking. Thanks for the recipe!!

    Reply

    • Averie Sunshine replied: — April 15th, 2014 at 10:58 am

      Well I think with ALL cookies (and most food in general with the exception of say chili or a stew), freshly made is always best. By day 3, cookies will never be as good as they were 20 mins after taking them out of the oven :) Glad you enjoyed them!

      Reply

  16. #
    116
    RoswellMom — April 19, 2014 at 12:46 pm

    These cookies were amazing! Hard to top my mom’s recipe I’ve been using my whole life but these will be my go-to choc chip cookie recipe from now on! Thanks so much for such a decadent cookie!

    Reply

    • Averie Sunshine replied: — April 19th, 2014 at 3:59 pm

      Any recipe that can top or even compare to someone’s mom’s recipe and you’re happy with – that’s music to my ears :) Glad this will be your go-to!

      Reply

  17. #
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    Mildred — May 2, 2014 at 4:15 pm

    Hi I looked at the cookies pic and they looked fabulous.but there’s one question do these cookies stay chewy and soft even after a few hours inside or outside the refrigerator? I’ve tried lots of recipes that claim to be soft but after a few hours they turn very hard. Just wondering also where could I put them to be soft outside or inside the refrigerator?

    Reply

    • Averie Sunshine replied: — May 2nd, 2014 at 7:08 pm

      You really never want to refrigerate cookies, muffins, quickbreads…it does and will cause them to dry out. So keep the cookies out of the fridge, do NOT OVERBAKE THEM, and they will stay soft for 5-7 days, much longer than they’ll last. They’re so good :)

      Reply

  18. #
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    Mildred — May 2, 2014 at 10:27 pm

    Is there a substitution for the 2 inch scooper I don’t have the scooper and I don’t know where to find it. Would there be a substitution for it ? I need to bake these by Monday and I can’t wait till then I want to start the dough already they look so appealing:)))

    Reply

    • Averie Sunshine replied: — May 3rd, 2014 at 12:58 am

      I would just use about 3 tablespoons of dough, shaped by hand into a mound then.

      Reply

  19. #
    119
    Carlos B. — May 6, 2014 at 5:05 pm

    I tried this recipe and I LOVED them. I’m from Venezuela and with the economic situation it was very hard to find the brown sugar, so I decided to use papelónpanela (I don’t know how is it called in English) and they were totally perfect. My only problem was the chocolate, I used 1 cup semi-sweet chocolate chips and 1 + 1/4 cup dark chocolate chunks, in some cookies the chocolate wasn’t as sexy and fabulously melted as they look in your pics hahaha, I was wondering if it was because of the dark chocolate and what percentage of cocoa should the semi-sweet chocolate have? There are so many types of chocolate and I never know which one to use lol.

    Reply

    • Averie Sunshine replied: — May 6th, 2014 at 6:30 pm

      Thanks for trying the recipe and making due with the ingredients available to you – that’s always the best! So I normally use Trader Joe’s semi-sweet chocolate chips. Most chocolate chips in the US are either milk or dark/semi-sweet and range from about 54 to about 60%. Bars can be higher in the cocoa, like 72% or more, but for chips, not usually. I have tried every brand of chip out there and I like TJs the best, which isn’t going to help you where you are. Also chunks of bars chopped up will melt more and get more of that sexy, oozy melty look :) Chips stay more in tact and hold their shape, chunks chopped off a bar will ooze more.

      Reply

  20. #
    120
    Alex — June 8, 2014 at 9:35 pm

    I tried these, and they were great! I didn’t refrigerate the dough because I decided to make them to take to a friend’s for dinner at the last minute and didn’t have time. (I froze half the dough, so the next batch will have been cooled.) We all loved them anyway. I wrote a short post on it on my blog (wordssearched.com). I’ve bookedmarked yours and look forward to trying some of your other stuff.

    Reply

    • Averie Sunshine replied: — June 8th, 2014 at 11:47 pm

      Thanks for trying these and so glad you enjoyed them and that they worked great, even w/out chilling the dough!

      Reply

  21. #
    121
    Lil — July 2, 2014 at 2:20 pm

    Hi Averie,
    I tired making the chocolate chip cream cheese cookies at home yesterday but for some reason they didn’t flatten out and tasted a little bitter. Do you think it’s because I didn’t refigerate it right away? They tasted more like a scone than a cookie. Thanks.

    Reply

    • Averie Sunshine replied: — July 2nd, 2014 at 2:24 pm

      Are you sure you grabbed baking soda, not powder? Everything you described, more like a scone, bitter, and not flattening would indicate you may have used baking powder accidentally. If that’s not the case, then I would replace your baking soda regardless. I have a feeling that’s the culprit, provided your cream cheese and butter were fresh! (that could also give a bitter taste) – something went haywire because these cookies are buttery sweet :) Thanks for trying them!

      Reply

  22. #
    122
    Thea — July 7, 2014 at 4:33 pm

    Hi Averie, thank you for the recipe. I made a few changes to the recipe that turned out amazing. I made Smore cookies by making the following changes… I used 1/2 cup of brown sugar for the entire recipe and added 2 cups of semi sweet dark chocolate chips, 1 cups of miniature marshmallows, 1 teaspoon of Almond extract and 1 teaspoon of Vanilla extract then refrigerated and baked according to your directions.
    The marshmallows made it a lot sweeter while also giving it a chewy texture and the chocolate chips were all gooey and melty. I’m in love with this recipe, thank you for sharing.

    Reply

  23. #
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    admattai — July 7, 2014 at 7:19 pm

    I made these cookies and brought them to a barbecue last weekend and they were a hit! I did not realize how much of a difference cream cheese could make. I might have to make a batch for myself :)

    Reply

    • Averie Sunshine replied: — July 7th, 2014 at 9:46 pm

      So glad they were a big hit and it’s amazing what a little cream cheese can do, isn’t it!

      Reply

  24. #
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    Safa — July 20, 2014 at 12:00 pm

    I made these last night, they’re amazing! And baked up looking just like your pictures. I’m always looking for the best chocolate chip cookie recipe and this one’s a keeper. Next time I’ll reduce the amount of chocolate chips only because i love the taste of the cookie so much! Thanks for the recipe :-) excited to try some of your other recipes!

    Reply

    • Averie Sunshine replied: — July 20th, 2014 at 12:58 pm

      Thanks for trying them, glad they were a bit hit, and that they turned out just like the pictures for you!

      Reply

  25. #
    125
    Gloria // Simply Gloria — July 22, 2014 at 8:30 pm

    Averie, your recipes on your blog (and your cookbook) are always my go-to for delicious treats. In fact, I’ve made these cookies countless times. … and making them again tonight. (The texture is amazingly everything… delicious!) You’re truly an inspiration! Big hugs!

    Reply

    • Averie Sunshine replied: — July 23rd, 2014 at 12:36 pm

      Awww, thanks for the super sweet compliments, Gloria! You’re the best! I am so glad to hear you’ve made these over and over and that they’re a go-to for you! I hope you and your family are having a great summer! xo

      Reply

  26. #
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    Lisa — July 25, 2014 at 3:10 pm

    These are awesome!! The only issue I had was that they never really got brown. At all. Very pale. Didn’t affect the taste though!!

    Reply

  27. #
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    Whitni — September 20, 2014 at 12:14 pm

    Hi! I just made these and while they look beautiful I found that they weren’t that sweet and a little dry. I followed the recipe to the T, so after the first batch I snuck in a little more sugar and a bit of canola oil (that’s what we had on hand). After that they were perfect! Not sure why, but I was excited to make these!

    Reply

    • Averie Sunshine replied: — September 20th, 2014 at 12:29 pm

      Brands of cream cheese can vary widely in their moisture content (and also sugar content)…maybe that was it? I use Trader Joe’s cream cheese and never had those issues but glad you were able to adjust things on the next batch!

      Reply

  28. #
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    Shahila — October 11, 2014 at 7:37 am

    Hi Averie! my sincere apologies for posting the following comment on “soft and chewy choco chip cookies”. It is actually meant for “Softbatch cream cheese cookies”.
    My dough looked kinda runny and soft. is it supposed to be that way? I have yet to scoop it. Instead i placed it in the fridge first. – the end product was too soft and it turned out like a caramel sort of candy. (but it taste so good!) i used 2 1/4 cups of all purpose flour. should i use 2 1/2 cups instead?

    Reply

    • Averie Sunshine replied: — October 11th, 2014 at 1:48 pm

      I answered your question on the post you originally posted it to. Refer there for my answer.

      Reply

  29. #
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    En — October 14, 2014 at 11:08 am

    Hi i’m so excited to try out this recipe as i’m going to make these for my friends! Cookies are one of the best bakes to share around :) Hopefully it will turn out to be a success as i had tried baking cookies before (adapted from another blog recipe) and it was a failed attempt, the cookies flatten and spread, like a huge cake! ):

    Btw your photos look amazing and i’m sure it definitely taste better than it looks! :)

    Reply

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    Deanne — October 14, 2014 at 8:11 pm

    Can I try stuffing it with kraft caramels?

    Reply

  31. #
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    MS — October 16, 2014 at 2:59 am

    Hello, I was wondering if it’s okay to substitute cornstarch for cornflour as cornstarch is not available where I live

    Reply

    • Averie Sunshine replied: — October 16th, 2014 at 3:13 am

      Cornstarch and corn flour are not the same thing so don’t sub. If you don’t have cornstarch, it’s okay to omit it here.

      Reply

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