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!

Print Print Recipe

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
1/4 teaspoon 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?

   

451 Responses to “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. #
    201
    Kristin — December 28, 2014 at 10:51 am

    I made these expecting great things. I was greatly disappointed. Minus the chocolate chips, they are very dry and bland. I’ll stick to my tried and true Toll House recipe.

    • #
      Averie Sunshine — December 28, 2014 at 4:07 pm

      they are very dry and bland. <— sounds like you possibly could have over-baked them or over-added flour if they’re dry and bland, but all taste preferences are different so stick with your favorite recipe if you prefer it. Thanks for giving these a try.

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    Andrea Kapera — December 28, 2014 at 4:23 pm

    I made a batch and they are wonderful. Thanks for the recipe

    • #
      Averie Sunshine — December 28, 2014 at 8:16 pm

      So glad you enjoyed them! Thanks for trying the recipe!

  3. #
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    Nicole — December 29, 2014 at 4:45 pm

    I am trying these right now, I did everything exactly as the directions stated and I took them out after 8 minutes and they weren’t cooked! This outside was a little bit but the inside was still dough, it hadn’t changed at all. I know that they can be a little doughy still at the end, but this was too much. That, and they were still in the shape that I dropped them on the pan. They hadn’t spread at all. It was really strange. I’m cooking them longer hoping that they will work out as the recipe sounds great.

    • #
      Averie Sunshine — December 29, 2014 at 9:59 pm

      Not flattening and still doughy in the middle..just bake awhile longer. Very easy fix!

  4. #
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    Marlaina — December 29, 2014 at 7:19 pm

    My Son and I made your cookie recipe
    for Santa, they were amazing!! I followed your
    recipe exactly. The best chocolate chip cookies
    I’ve ever made! Thank you for sharing such
    a wonderful recipe. A new staple in my house.

    • #
      Averie Sunshine — December 29, 2014 at 9:58 pm

      Thanks for trying them and glad they’re the best choc chip cookies you’ve ever made!

  5. #
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    Roxy — December 29, 2014 at 9:27 pm

    HELP!
    I love baking. And I’d say I’m a little better than just good at it. However, I have been searching and searching for the right cookie recipe and have failed! I seen yours on Pinterest and immediately thought EUREKA! However, I tried and failed :(
    I did everything your recipe called except mine came no where close. They’re still not soft (which is what I dream of every day) and they lacked taste! Please help, I’m running out of hope!
    Thank you
    -Roxy

    • #
      Averie Sunshine — December 29, 2014 at 9:58 pm

      If they’re not soft, bake for less time. If they lack flavor, you may want to add a bit more salt. Read through the comments too…lots of people who’ve made these very successfully and that may help you.

  6. #
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    Lindsay — January 1, 2015 at 11:52 am

    It seems I had the same issue as others with these cookies. They weren’t really what I was expecting. I did follow the recipe accordingly and I am an avid baker so I know my measurements, but these cookies kind of disappointed. I really wanted them to work out because I was excited to try cream cheese in a recipe, but I think I’ll stick with my usual recipe. However, thank you to the author for posting this recipe as it is always fun to try something new, even if it doesn’t work out as you expect!

    • #
      Averie Sunshine — January 2, 2015 at 1:47 am

      I’m sorry they weren’t what you were expecting. Not sure what I can do differently other than write about them as best as I can with lots of details, and take lots of photos, so everyone’s expectations are met. Thanks for trying the recipe.

  7. #
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    Kara — January 1, 2015 at 11:33 pm

    I’m gonna have to try these with my favorite mint chips

  8. #
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    Rebecca — January 3, 2015 at 3:21 pm

    Made these cookies today (followed recipe as written) and they are a HUGE hit! My only regret is that I didn’t double the recipe! I did ‘smash’ them a bit after a few minutes in the oven, as they seemed to be keeping the round shape (I didn’t refrigerate). Definitely a keeper!

    • #
      Averie Sunshine — January 3, 2015 at 11:12 pm

      Glad the recipe was a HUGE hit! Thanks for the great feedback!

  9. #
    209
    Faith — January 3, 2015 at 4:58 pm

    I had such high hopes for this recipe. My whole family did, in fact. Unfortunately, it didn’t work out as described. Even a second batch failed miserably. I double checked measurements, but each time they weren’t fluffy, but pancakey. So sad!

  10. #
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    Kate R — January 3, 2015 at 7:37 pm

    I made these tonight for my husband. He usually hates it when I make new versions of chocolate chip cookies, he just wants the regular kind, but I like to experiment! And he loved them! I added extra salt on top of them before I even read the comments about lack of flavor, and he seemed to think the flavor was great. (I didn’t eat any so I can’t vouche for his palate) I had to bake them about 3 minutes longer, over the 10 minute warning, but they still stayed soft and looked nice and I was pleased with the result and would make them again to take a party or something.

    • #
      Averie Sunshine — January 3, 2015 at 11:09 pm

      Glad they worked out great for you and your husband loved them!

  11. #
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    Janice — January 4, 2015 at 11:27 am

    Look forward to trying these. My favorite choc chip cookies are made with half butter/half Crisco – yikes! So… I’m happy to replace with cream cheese. My oven cooks oh so slowly. Ten mins would never be long enough. Sigh. Do you use convection for cookie baking?

    • #
      Averie Sunshine — January 4, 2015 at 1:23 pm

      I don’t have a convection oven so just regular! All ovens vary, as do climates, so that can definitely impact baking time.

  12. #
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    Andrea — January 4, 2015 at 2:07 pm

    i really want to try making these today but noticed your notes say not to use light cream cheese. Is there anyway of getting around this? It’s all I have in my fridge at the moment. Thanks for your help!

    • #
      Averie Sunshine — January 4, 2015 at 2:23 pm

      It can make the dough runnier, thinner and yield inconsistent results. Some people have used it successfully, others haven’t. You can try and see what happens – never know til you try!

  13. #
    213
    Kelly — January 4, 2015 at 4:25 pm

    I too have discovered this cream cheese secret. Love the results. Have you tried the cream cheese swap in snicker doodles yet? Equally amazing. Glad I found your blog. Think I’ll look around a bit. :)

  14. #
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    Merci — January 4, 2015 at 6:22 pm

    So good if directions are followed properly! Very delicious and soft!

  15. #
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    Noelle — January 5, 2015 at 10:40 am

    I tried these tonight and due to lack of time and patience to chill the dough, so I tested just a few cookies to see how “thin and flat” they would come out. I have to say I had the complete opposite issue. They were very fluffy and round. So I flattened them the next batch and had good results, even without chilling the dough. Overall not bad, not what I expected, but still tasty.

  16. #
    216
    Cherie — January 5, 2015 at 5:27 pm

    Just want to let you know that I made them today very good I might of add a tish to much salt but that was my bad..just want to give you a little positive vibe :)

  17. #
    217
    Ami — January 5, 2015 at 7:19 pm

    Made these over Christmas, with 1 1/2 cups semisweet chips and 1 cup Heath toffee bits. They were wonderful, and a big hit with my (at times critical) in-laws. Thanks for a great recipe! :)

    • #
      Averie Sunshine — January 5, 2015 at 10:00 pm

      Mmmm I love Heath bits and can see where they’d be great in these! Glad you enjoyed the recipe!

  18. #
    218
    Connie — January 10, 2015 at 4:00 am

    I noticed that your other chocolate chip cookie recipe takes 2 cups of flour, but this recipe takes 2 1/4 cups of flour. Is that correct?

    • #
      Averie Sunshine — January 10, 2015 at 12:50 pm

      All doughs are slightly different and yes for this dough, you want to make the recipe as written with 2 1/4 cups.

  19. #
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    Donna Bonne — January 10, 2015 at 3:26 pm

    I’m going to give these a try. I use cream cheese in my mashed potatoes with great results so perhaps this will be good too.

  20. #
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    alice hunt — January 10, 2015 at 6:56 pm

    Me and my mom tried this excellent recipe. At first they were doughy with 8 minutes but the second time we added 4 minutes and pushed them down. When they came out they were extravagant. The inside was baked to perfection. All together we had 13 minutes. Thinks for the recipe.

    • #
      Averie Sunshine — January 10, 2015 at 7:30 pm

      Glad you enjoyed these and found the perfect baking time in your oven!

  21. #
    221
    Kate — January 10, 2015 at 8:43 pm

    THANK YOU SO MUCH FOR SHARING THIS RECIPE! It made like, 40 cookies for me (in addition to all the dough eaten!). The rest of my family really enjoyed them too because they weren’t too sweet. I want to try using some Greek yogurt in substitution for some of the remaining butter, maybe melting it (butter), using sour cream, and maybe adding some whole wheat flour instead of all the regular flour.

    I beat the corn starch in with the butter mixture and only used about half of the chocolate chips called for (they were still very chocolatey). Nine minutes in the oven proved to be not enough, but ten was perfect and they looked just like the pictures!

    I put my dough into balls how I would want them to turn out (because I knew they wouldn’t spread). They still looked like drop cookies because I didn’t handle them too much and I think that is the trick. Letting them cool for five minutes on the tray was vital because they cooked some more on the hot tray.

    I love this recipe as a base for cookie ingredient experimentation and they tasted fantastic on their own! Thanks again Averie! This recipe is definitely a keeper!

    • #
      Averie Sunshine — January 11, 2015 at 12:58 pm

      Glad this recipe is a keeper for you and that the cookies came out just perfectly…and I’m impressed you got like 40 out of the batch! I get too impatient to roll my cookies small and just make them bigger usually :)

  22. #
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    Nicole — January 11, 2015 at 6:31 am

    Hi Averie! Thank you so much for sharing this recipe. I found it on Pinterest and made it yesterday, and I think I’ve eaten about half of the product already. ;) They are absolutely delicious! I followed your recipe exactly except that I only had 1/3 less fat cream cheese on hand. I’m happy to say that the cookies did not spread at all…I didn’t allow the dough to come up to room temperature before baking, so maybe that helped. I will most definitely be making these again! And here I thought my original chocolate chip cookie recipe was the very best. I was wrong! :)

    • #
      Averie Sunshine — January 11, 2015 at 12:57 pm

      So glad these are your new fave and even beat your existing choc chip cookie recipe AND that you were able to pull them off with 1/3 less fat cream cheese – so awesome!

  23. #
    223
    Andi — January 11, 2015 at 3:44 pm

    Thank you, thank you, thank you! I have struggled making chocolate chip cookies for decades. I made 2 batches of these this weekend for my son’s band concert cookie reception on Tuesday. They are moist with my perfect bit of gooey- which was easily altered to satisfy my “gooey ick” husband.

    This recipe is my new go-to!

    • #
      Averie Sunshine — January 11, 2015 at 5:42 pm

      Glad this is your new go-to recipe and that this recipe ends your decades-long struggle with CCC’s. That’s awesome news!

  24. #
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    Nadi G — January 12, 2015 at 10:30 am

    These are sooooo amazing, thank you so much for the recipe!!

  25. #
    225
    Lace — January 13, 2015 at 12:44 pm

    This is the only way i will make cookies again thank u!!

  26. #
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    Monica — January 14, 2015 at 5:43 pm

    Best cookies ever! Thank you

    • #
      Averie Sunshine — January 14, 2015 at 6:17 pm

      You’re welcome! Glad they’re the best ever for you!

  27. #
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    Shelley — January 15, 2015 at 1:28 pm

    I think I have just pinned about a half dozen of your recipes. I am a cookie maniac!! Question….how long will your cream cheese cookies stay fresh in the freezer. Also, what is the etiquette for using bloggers’ recipes when selling baked goods? I don’t have a shop, just craft fairs and bake sales. Your input and advice will be greatly appreciated.

    • #
      Averie Sunshine — January 15, 2015 at 1:34 pm

      If you put the dough balls in the freezer raw, I would say 4-6 months. If you bake the cookies, freeze them, and then pull them out, I’d say about the same but my preference is the former for the just-baked-taste.

      Also, what is the etiquette for using bloggers’ recipes when selling baked goods? = Pay me all the money you make since I developed the recipe :) Just kidding! I don’t know…it’s a bit of a gray area. You’re making money from my recipes that you got for free. Somehow that doesn’t feel super good to me but I’m sure it happens frequently. I would say at the very minimum you need to CLEARLY state your source, i.e. me and my blog with display cards or something so people know where the recipes came from. Tough question and I’m asked it quite a bit, actually. I have thought about it lots and I’m never exactly sure what to say other than making baked goods for your family and friends is one thing but when you start making money and are selling them for profit, that’s ethically and legally different.

  28. #
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    Joshua Eason — January 17, 2015 at 12:25 pm

    Hi Mrs. Averie. I baked your recipe last night and it was wonderful. I baked slightly longer than 10 minutes, probably 12 and flattened them slightly since they didn’t spread very much. They came out beautiful.

    I already have a favorite recipe and I am keeping it, but I’m also keeping yours. I was kind of hoping you would check it out.

    You see, there’s aspects of both recipes that I love: the puffiness of yours. On their cookie, they make brown butter and it gives it more of a toffee flavor, and they use dark brown sugar for an even more rich flavor. They say melting the butter lends to a chewer cookie. I hope you follow, I might not be explaining very well.

    The recipe is by Cooks illustrated, I’d love for you to check it out.

    • #
      Averie Sunshine — January 17, 2015 at 12:48 pm

      I’m very familiar with the Cooks Illustrated recipe and used to make it often, actually! I got out of the habit of those cookies only because sometimes I didn’t want to take time to brown butter, but you’re right, there is no substitute for the depth of flavor you get. However, those cookies definitely come out thinner and I do love a thick cookie. So many cookies, and depending on what you’re looking for, there’s a cookie for everyone! Glad my recipe came out beautifully for you and you have a new recipe to add to your arsenal.

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    Gayle Moeller — January 19, 2015 at 8:47 pm

    Hi,
    I heavily substituted on this great recipe and the results were wonderful.
    Erythritol for sugar
    Splenda brown sugar for brown sugar
    Earth balance for butter
    Better Batter gluten free flour for regular flour
    Dairy free cream cheese

    The family loved them, thank you for such a versatile recipe!
    Gayle

    • #
      Averie Sunshine — January 21, 2015 at 2:36 am

      Wow, this is great to hear and thanks for sharing what you did. I have a friend who would seriously do every.single.swap you just listed (dairy free, sugar free, gluten free) and will pass this along to her. Thanks for sharing this because I know it will be helpful to others! Glad your family loved the cookies!

  30. #
    230
    Katie — January 20, 2015 at 2:17 pm

    OH MY these are tasty!! I def didnt wait the recommended 10 min cool time because seriously they are just sitting there staring at you how can you not!! I used mini choc chips cause it was all I had, but these are fluffy and chocolatey just like I LOVE them…thanks for the cream cheese suggestion..YUMMY!!

    • #
      Averie Sunshine — January 21, 2015 at 2:27 am

      Glad you love them and yes, hard to wait for things to cool :)

  31. #
    231
    Amanda — January 22, 2015 at 3:46 pm

    I’m going to be a rebel and try this recipe tonight. I say rebel because I’ve only made one recipe for years and it is a huge hit with everyone. I plan to follow yours step by step but instead of flattening them I’m thinking about chilling the dough once it’s mixed and than scooping it into balls and baking them. Instead of flattening them. Would there be much of a difference?

    • #
      Averie Sunshine — January 22, 2015 at 5:35 pm

      Make the dough, scoop into balls, THEN chill. If you chill a mixing bowl full of dough, it’s like trying to chisel out rock hard hunks. Way more challenging than the recipe needs to be if you do it in that order.

  32. #
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    Therese — January 24, 2015 at 2:39 pm

    I just took these cookies out of the oven and followed your directions to the letter. I even made exactly 28 cookies. They are heavenly, soft pillows of pure decadence! I told my son that finding your website was bad for my waistline, because everything I bake works out wonderfully and yummy, and I can’t resist eating the goodies until they are completely gone. No problem, though, my son assured me that since he is thin (he is a growing teenager) he could eat the cookies and gain the weight instead of me! Thanks again, Averie, for another great recipe – you never disappoint!!

    • #
      Averie Sunshine — January 24, 2015 at 2:51 pm

      Glad to hear these came out great and thanks for the compliments that my recipes never disappoint! That’s so nice to hear!

  33. #
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    donna bettro — January 24, 2015 at 3:08 pm

    I made these today and we thought they were great! Not one complaint. Normally my cookies come out flat but these came out fluffy like you said they would. Was quite happy with this recipe…..def a keeper and I will pass it on. Thank you so much for sharing.

    • #
      Averie Sunshine — January 24, 2015 at 5:37 pm

      Glad they came out perfect for you and it’s a keeper!!

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    Amanda — January 26, 2015 at 9:50 am

    i just took them out of the oven. I followed your recipe but did what you suggested and scooped them into balls the night before and chilled them. Took them out and come to room temperature for at least 10-15 minutes. Baked at 350 for 12 minutes and I got 32 cookies out of it. I’m sure they will be all gone before night. Thanks so much!!!!

    • #
      Averie Sunshine — January 26, 2015 at 10:41 am

      Glad they came out great for you and they’ll be gone before tonight :)

  35. #
    235
    Chaco — January 26, 2015 at 7:15 pm

    These look fabulous, but I obviously made a major error. This is the most stiff, dry cookie batter I’ve ever worked with. I had to add an additional egg, half stick of butter and some milk just to get it to hold. Stirring in the chocolate chips was a workout. I’m now going to try to bake them off–I’ve put too much money in the batter to throw it out.
    I would love to have watched you make them; they look delicious in the photo.

    • #
      Averie Sunshine — January 26, 2015 at 8:01 pm

      Most of the time when people have very dry dough it’s because they over-measure their flour. With flour, you want to use a VERY light hand. Never hard-pack or smoosh it down, it should be just very loosely laid in the cup. That’s one thing. The others are the type of butter and type of cream cheese used. I used Trader Joe’s brand on both of those. The fact that you needed 1 whole egg AND another half stick of butter, that definitely sounds like very dry dough and I think it’s probably over-measured flour. I hope things come out well for you – keep me posted!

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    Kim — January 27, 2015 at 11:16 am

    Love these cookies!!!!! They have become our new favorite! Especially wether I added mint chips with the milk chocolate chips!!! But, I would love to make chocolate, chocolate chip but don’t know how much cocoa powder to use. I don’t want them to turn out bitter. Can you give me help with this… We always make a double batch!! So Good! Thank you

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