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.

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Edited to Add – New chocolate version of this cookie, Jan 2015

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies – Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!

Edited to Add – White Chocolate version of this cookie, June 2014

White Chocolate Cream Cheese Cookies –  Move over butter, cream cheese makes these cookies thick and super soft!

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

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?

   

567 Responses to “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. Christina — February 8, 2015 at 8:33 am (#
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    Tried these last night and it is an AMAZING recipe!!! It was a huge hit in my house and I will definitely keep this one! I was a bit skeptical removing them from the oven so quick, left them a little longer, but I could have easily removed them sooner, as indicated. Absolutely delicious!!! Thanks :)

    • Averie Sunshine — February 8, 2015 at 12:48 pm (#
      )

      Thanks for trying the recipe and I’m glad you loved them so much and yes, removing from the oven sooner rather than later is always best for cookies I find. Glad you love them!

  2. Sese — February 8, 2015 at 6:07 pm (#
    252
    )

    Your pics had me blown away! In fact I don’t think I can wait for the dough to set for 2 hours in the freezer 0.0 So right now it’s only been half and hour and I’ve already preheated the oven(no patience). I will let you know how they will turn out! And I didn’t have corn starch but added about 1 TBSP of corn flour :/ I won’t be disappointed if they don’t turn out perfect since I didn’t follow all instructions correctly:P

  3. stacey — February 9, 2015 at 11:46 am (#
    253
    )

    hi! I’m so excited about these cookies and am in the process of making them right now. im about to run to the store because we only had 1 cup of chocolate chips. anyway the dough is chilling in the fridge right now. I noticed it seemed a little dry… I’m not a baker really so I’m not sure what (if anything) I did wrong… too much flour? is there a way to come back from too much of something?

    • Averie Sunshine — February 9, 2015 at 1:52 pm (#
      )

      If you’re not much of a baker my thoughts are you over-measured the flour which is easy to do. Always use a light hand with flour. At this point, after you’ve already added the flour and chips, there’s not a lot really you can do to save it. Bake them but be sure to underbake or they will be dry and crumbly. Now you know for next time or with all cookies, less is more with flour. You can always add some but can’t remove.

  4. Megan — February 9, 2015 at 5:48 pm (#
    254
    )

    Just tried them, Delicious!! moist! the cream cheese definatly makes a difference!! I made them with three kinds of chocolate, dark, milk and white chocolate chips….turned out great!!

    • Averie Sunshine — February 9, 2015 at 6:52 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and I love your trifecta of chips!

  5. Shannon — February 11, 2015 at 5:33 pm (#
    255
    )

    Hi, I love reading your recipes on IG. I notice that you use oblong shaped chocolate chunks. What brand are they/where do you purchase thwm? I would like to try using them. They make the cookies look even more decadent. Thanks for sharing your recipes.

    • Averie Sunshine — February 11, 2015 at 9:56 pm (#
      )

      I honestly don’t use oblong choc chips/chunks often. In this recipe I used them because I had them on hand (Enjoy Life brand) but they can be pricey and hard to find (they’re pretty, yes) but really any ‘regular’ chocolate chip or chunk is fine!

  6. Karen — February 14, 2015 at 10:28 am (#
    256
    )

    i just made these a couple nights ago and they were amazing! The cream cheese definitely makes a difference. They are still nice and soft even after a couple days. I did a mix of semi sweet and milk chocolate chips. But maybe next time I will add less chocolate chips because I’m more of a cookie dough person.

    Nevertheless great recipe! Thanks! :)

    • Averie Sunshine — February 14, 2015 at 3:34 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that the cookies stayed nice and soft!

  7. Janet Pesaturo — February 16, 2015 at 7:31 am (#
    257
    )

    Thanks for this recipe. I love trying variations on chocolate chip cookies. I’ve made these twice now, and the texture is great. I did tweak them to suit our taste – used a generous 1/2 tsp salt, a full cup of brown sugar, and 1/3 cup white sugar. We did think flavor was a bit bland on the 1st trial, as others have said, and the extra salt and sugar in the 2nd batch did the trick.

    • Averie Sunshine — February 17, 2015 at 1:38 am (#
      )

      Thanks for trying the recipe and I’m glad you found the right tweaks for your taste preferences!

  8. Lilli Sarantos — February 21, 2015 at 7:31 am (#
    258
    )

    Hi Averie!

    I have been looking at this recipe for weeks since it is always at the top of my pinterest feed! I’m celiac and want to use an all purpose gluten free flour blend. Have you or any of your readers attempted to make these gluten free?

    Thanks in advance!

    • Averie Sunshine — February 21, 2015 at 9:51 am (#
      )

      I haven’t tried but if you want to read through the comments, I’m pretty sure there have been some people who’ve written it to say they’ve done it.

  9. Laine — February 21, 2015 at 1:29 pm (#
    259
    )

    Your cookies look amazing, I can’t wait to try out the recipe! I’ve baked cream cheese into cookies before and it was delicious, and you can never have too many chocolate chip cookie recipes. This will be perfect, I can already tell!

  10. Sarah — February 23, 2015 at 5:01 pm (#
    260
    )

    I was so excited to try this cookie recipe. SO EXCITED. And now I can honestly say I won’t be making these again.
    I followed all the instructions to a T and the cookies that came out are monstrosities. Baked for precisely 8 minutes and rotated at 4, the tops are golden and crunchy, but the middles collapsed into a liquid puddle of hot cookie dough. I’m so disappointed. I made a double batch and now I’m going to have to freeze the dough to become a snack for when I PMS or something. Not to mention there are 16 cookies puddles already ruined, crusted onto my cookie sheets because when you let them cool for the required 5 minutes, the middles seep out of the crunchy outer cookie shells and adhere to your pans like Gorilla Glue, REGARDLESS of the PAM I sprayed on before placing the cookie dough and baking.
    I’m sticking with my tried and true recipes.

    • Averie Sunshine — February 23, 2015 at 5:58 pm (#
      )

      I’ve never personally made a double batch of this recipe because a single is always plenty for me but if the cookies are collapsing and running, that would be an indication that they needed to be baked slightly longer. All ovens and ingredients vary and while you followed the recipe to a T you said, sometimes you have to know when to take the liberty of baking a bit longer and in this situation I think that would have been a good call. Thanks for trying the recipe and sorry it didn’t go as planned for you. So many people have made it with huge success but I’m sorry it wasn’t for you.

  11. Robin Burgeson — February 28, 2015 at 5:14 pm (#
    261
    )

    OMG, thought the chocolate chip cookies were bad enough ( in a good way ), and then you tried all those other recipes, LOL.

  12. Emily — March 2, 2015 at 11:00 am (#
    262
    )

    Hi Averie!

    I made these two weeks ago for work and they were a huge hit! One question though – what if I were to use less cornstarch? Have you yourself tried this?

    Thanks for sharing your delicious recipes! :)

    • Averie Sunshine — March 2, 2015 at 2:57 pm (#
      )

      Less cornstarch and they will probably be less soft. It’s what gives them their ‘softbatch-style’ taste. If they were a huge hit, I would probably just leave things alone :) Thanks for trying the recipe!

  13. McKenna Mehl — March 8, 2015 at 8:19 pm (#
    263
    )

    I just made these cookies and they turned out WONDERFUL! Anyone who wants soft cookies – this is the recipe to use. I only used 3/4 cup of chocolate chips and that was plenty so don’t worry if you don’t have enough. My mother just ate 5 sitting here… (:

    • Averie Sunshine — March 8, 2015 at 8:24 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! And that your mom just had 5 :)

  14. latasha — March 11, 2015 at 9:52 am (#
    264
    )

    I am in the process of trying these cookies. I was wondering, you stated that these cookies could be frozen, when would I freeze them before or after cooking? Thank you. 

    • Averie Sunshine — March 11, 2015 at 11:29 am (#
      )

      You CAN freeze the dough OR the finished cookies, either way. Now, you don’t have to freeze them if you eat the batch in a few days or a week, but if you’re not going to, you can freeze either raw dough OR finished cookies; I prefer freezing dough and then baking it as needed.

  15. Kerstin — March 16, 2015 at 9:35 am (#
    265
    )

    Thank you very much for this delicious cookie recipe. I made them with spelt flower instead of all-purpose flower today. They came out absolutely perfect.

    • Averie Sunshine — March 16, 2015 at 11:46 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you by using a spelt/AP flour combo!

  16. vicky — March 17, 2015 at 12:12 pm (#
    266
    )

    I made them, exactly like you said. They turned out OK, but personally I like more diversity in flavour. They taste very sweet with chocolate, but there is no depth in the flavour.  I hope I’m helpful to anyone who decides to make them.

  17. Lucia W. — March 21, 2015 at 11:14 am (#
    267
    )

    Made these last night and OH MY GOSH! New favorite chocolate chip cookie recipe. Seriously. They were a hit.

    • Averie Sunshine — March 21, 2015 at 1:44 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that they’re you’re new favorite CCC recipe!!

  18. Rose Yavuz — March 24, 2015 at 9:17 am (#
    268
    )

    Hi I was planning to make these cookies today and realized i don’t have enough all purpose flour, can I use whole wheat flour instead?

    • Averie Sunshine — March 24, 2015 at 11:36 am (#
      )

      Whole wheat flour behaves differently in baking than does AP so it’s hard to say exactly if things will work out or what tweaks may be necessary. Good luck!

  19. Sam — March 27, 2015 at 7:26 pm (#
    269
    )

    I tried these tonight and they were really good.  I started them too late to refrigerate them for the full 3 hours.  Instead I put them in the freezer for 1 hour.  I also used half milk chocolate and half semi sweet chocolate chips.  One last thing, I have two sizes on my cookie scoop.  I used the larger one and still got 4 dozen cookies!!  Very good though.  

    • Averie Sunshine — March 27, 2015 at 7:35 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! Good thinking on the freezer move to save time!

  20. zulema — March 28, 2015 at 10:37 am (#
    270
    )

    A question. You Preheat oven to 350F, for how much time? And you must cook the dough at the same temp?

    • Averie Sunshine — March 29, 2015 at 3:45 pm (#
      )

      You preheat it until it’s heated to 350F, most ovens that’s about 10 min or less. And bake at 350f.

  21. steph mouat — April 1, 2015 at 7:28 pm (#
    271
    )

    This cookie recipe is incredible! I was impatient and didnt chill the dough before baking. I didnt have limp cookies at all. They were soft and puffy

    • Averie Sunshine — April 2, 2015 at 12:18 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you even without chilling the dough!

  22. K — April 3, 2015 at 2:55 pm (#
    272
    )

    These cookies sound amazing!!!! Is it necessary to refrigerate the dough AFTER you shape into mounds or can I refrigerate in a bowl before and form once chilled? I’m definitely making these!!!!

    • Averie Sunshine — April 4, 2015 at 8:45 am (#
      )

      Chill in mounds because trying to chisel off dough from a rock hard mass isn’t fun!

  23. Meghan — April 5, 2015 at 4:55 pm (#
    273
    )

    Just made these, and they are delicious!! Light and airy with almost a cheesecake taste to them :)

    • Averie Sunshine — April 5, 2015 at 6:50 pm (#
      )

      Thanks for trying the recipe on Easter Sunday! And so glad they came out great for you!

  24. Corey — April 6, 2015 at 3:47 pm (#
    274
    )

    Thank you for this recipe! I am so bad at baking but I love chocolate chip cookies. This is the first recipe I have used where they actually turned out good. All the little extra instructions (like you need to let them set in the fridge before baking, rotate them at 4 minutes, etc…) I didn’t know. I finally have delicious homemade cookies :)

    • Averie Sunshine — April 6, 2015 at 5:27 pm (#
      )

      Thanks for trying the recipe and glad all my tips and tricks came in handy and now you have a homemade cookie recipe under your belt!

  25. Jamie — April 6, 2015 at 9:08 pm (#
    275
    )

    Has anyone tried these with pecans or walnuts?

    • Averie Sunshine — April 6, 2015 at 10:53 pm (#
      )

      I haven’t personally but I bet they’d be good!

  26. bakingaddict — April 7, 2015 at 2:39 pm (#
    276
    )

    Hi! I tried this recipe with a few minor tweaks and it worked brilliantly. I over cooked the first batch slightly but it was still delicious. It’s amazing what a difference a little cream cheese makes! I’ve added a link back to your blog as credit for the recipe – thank you 
    http://themorethanoccasionalbaker.blogspot.co.uk/2015/04/triple-chocolate-chip-cream-cheese.html

    • Averie Sunshine — April 7, 2015 at 2:43 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you!

  27. Rachael — April 10, 2015 at 12:04 am (#
    277
    )

    I live in Australia and just want to check are these US measurements? I just want to ensure I convert these ingredients measurements so they turn out the way the are meant to!

  28. Vee — April 10, 2015 at 7:16 am (#
    278
    )

    I already made the dough and the texture is already perfect I see :) However, if I made bigger sized cookies, I would assume I would bake them about 10-11 minutes? I prefer large-sized cookies whenever possible. Thanks for the wonderful recipe!

    • Averie Sunshine — April 10, 2015 at 1:09 pm (#
      )

      Yes, bake longer. Not exactly sure how long to say; go with your best judgment and pull them before you think you need to as they’ll firm up as they cool like all cookies. Enjoy!

  29. Vee — April 10, 2015 at 2:20 pm (#
    279
    )

    I kept my bigger cookies baking just until a little after 11 minutes at 350 degrees and they came out perfectly, just a tad soft in the middle but not too underdone and most importantly, not overdone. Your recipe is my first chocolate chip cookie attempt and they came out so good! Thanks again! Now I’m excited to try more cookie recipes :)

    • Averie Sunshine — April 10, 2015 at 2:40 pm (#
      )

      Thanks for trying the recipe and I’m glad they came out just right: just a tad soft in the middle but not too underdone and most importantly, not overdone. Amen to that!

  30. rosalind — April 12, 2015 at 7:04 am (#
    280
    )

    Hi, I wonder if this would work as a bar cookie? Would adjustments be required? Love your recipes!

    • Averie Sunshine — April 12, 2015 at 9:26 am (#
      )

      Probably would be fine; just bake longer than you’d bake cookies, 20-25 minutes or so, but that’s just a guess.

  31. Carol — April 14, 2015 at 11:16 pm (#
    281
    )

    One of my rules is that a bit of dark chocolate every day is requirement. These killer cookies are just the perfect thing. I made a double batch for my husband to take to work yesterday and they were gone in 15 minutes! He only got two. Needless to say they were a major hit!!! Looking for another reason to make them real soon!

    • Averie Sunshine — April 15, 2015 at 1:25 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that a double batch was gone in 15 mins!! Love that! And also love your ‘rule’ :)

  32. Elspeth — April 16, 2015 at 3:53 pm (#
    282
    )

    Sigh…I had such hope.  Now, I have chocolate chip hockey pucks.  I followed the recipe exactly, measured everything carefully, and baked as instructed.  The cookies look like little pucks and have about the same density.  They didn’t speread AT ALL which is probably why they look like pucks.  They taste awful too despite the fact the raw batter seemed to be awesome.  They have no buttery flavor and no cookie flavor…only tasty bits are the giradelli chocolate chips I used…totally bummed.

    • Averie Sunshine — April 16, 2015 at 4:00 pm (#
      )

      I think you overbaked them. If they’re that hard, they’re overbaked. All ovens, cookie sheets, climates, etc. vary and bake until done (but not overdone) in your oven with your variables is suggestion #1. Second suggestion is that many people over-measure their flour. Use a VERY light hand when measuring flour. The fact that they didn’t spread at all indicates they were likely over-floured. Thanks for trying the recipe and I think by using a lighter hand w/ the flour and baking less, you’ll be in business next time.

  33. Maria — April 18, 2015 at 8:11 pm (#
    283
    )

    Can u tell me , how many gram in cup ? Bc im confused cant try recipe when i dont know the gram ingridients

    • Averie Sunshine — April 18, 2015 at 9:41 pm (#
      )

      I use American cups and ounces and unfortunately can’t tell you the gram weight since I didn’t measure it that way.

  34. Julie — April 25, 2015 at 2:34 pm (#
    284
    )

    Make these and they were not great. I’ve never used conrnstarch in any cookie recipe. Will stick to the experts next time.

  35. Janine — May 11, 2015 at 12:18 pm (#
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    )

    What if I used salted butter instead of unsalted? What difference would that make? 

  36. Kara Mugleston — May 13, 2015 at 12:56 pm (#
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    )

    I’m not one to leave comments on recipes, but these were AMAZING! I must say, my husband was a bit uncertain, but he absolutely loved them! I ended up using twice as much cream cheese, and it was really moist and fluffy. I’m not sure how they taste in comparison to the original recipe.

    • Averie Sunshine — May 13, 2015 at 1:16 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you with double the cream cheese and I can imagine that they were definitely soft, fluffy, and moist!

  37. Debbie Velacich — May 15, 2015 at 9:18 pm (#
    287
    )

    OMGosh! I made the Cream Cheese Chocolate Chip Cookies with these changes: instead of flour I used Bobs Gluten Free Flour, real butter & vanilla and duck eggs. (I doubled the batch). Chilled the dough over night and 1/2 of the cookies I rolled spoonfuls of cookie dough in walnuts before baking. (My husband has to have walnuts in his CCC) I baked for 8min and WHAM!!! These were UNBELIEVABLE Gluten Free Cookies!!! Beautiful proud little bunches of yummy goodness!!!

    • Averie Sunshine — May 16, 2015 at 12:13 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that the Bob’s GF and duck eggs (that is a first from a reader in 6+ years of doing this!!) worked out great for you. I love hearing stories like this and so glad you have a hit on your hands!

  38. Shelby Durbin — May 17, 2015 at 12:47 pm (#
    288
    )

    My husband hates homemade chocolate chip cookies, I have no idea why, but he just prefers the place and bake from toll house. I made him these cookies last Friday just as a treat and to see if he would like them. He ate the entire batch of cookies by Saturday night! He and I love these cookies, they are seriously amazing and great for picky cookie eaters.

    • Averie Sunshine — May 17, 2015 at 12:54 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that your husband ate the entire batch in a day! That’s great to hear :)

  39. Ashley Doll — May 22, 2015 at 12:19 pm (#
    289
    )

    My cookies are currently chilling in the fridge. I’m greatly looking forward to baking them, but I’m typing up this comment with one concern; your recipe said you managed to form 28 cookies. I followed the directions exactly and have 15 cookies. I didn’t have a stand mixer so I used a hand mixer on medium-high speed for seven minutes. Do you think the mixture didn’t get fluffy enough? Perhaps I was not supposed to fill the 2-inch cookie scoop? They do appear a bit bigger than the ones in your picture. Honestly I was hoping that maybe you doubled your recipe and just didn’t mention it. :P

  40. Ashley Doll — May 22, 2015 at 12:39 pm (#
    290
    )

    I don’t see an edit option, so I guess I’ll make another comment. I read through some previous comments and noticed you said your cookies are formed using 1-2 tablespoons of dough. Mine were definitely too big, so I took them out of the fridge for a minute, split them all in half, rolled them into balls easily thanks to how cold they were, and flattened them back again. Now I have 30 cookies. Still hopeful that they’ll turn out delicious!

  41. Ashley Doll — May 22, 2015 at 2:04 pm (#
    291
    )

    So sorry to be spamming your page with all of my own comments, but I just baked eight of them and my husband and I both love them! Thank you for sharing your recipe.

    • Averie Sunshine — May 22, 2015 at 4:34 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you!

  42. Rose — May 22, 2015 at 5:29 pm (#
    292
    )

    I asked a question earlier and did not get a reply. I forgot to put the granulated sugar in the Soft batch chocolate chip cookies. How will that affect them? Also am making the White Chocolate chip cookies but could not find the cheesecake pudding so am using Coconut Cream. Anxious to see how that comes out.

    • Averie Sunshine — May 22, 2015 at 5:48 pm (#
      )

      Forgive me that it took me a few hours (rather than minutes) to answer you but I answered your question on the post you wrote it on.

  43. Rose — May 22, 2015 at 6:11 pm (#
    293
    )

    s o sorry but i cannot find the answer to my question

    • Averie Sunshine — May 22, 2015 at 7:56 pm (#
      )

      You asked it on the white chocolate cookie post. Not this one.

  44. Rose — May 22, 2015 at 6:34 pm (#
    294
    )

    I ended up baking two of each cookie. The White Chocolate with coconut pudding are very good even though I overcooked them. The chocolate chocolate chip cookie was good but not as good as the first two times that I made it when I DID remember to put in the granulated sugar. I was very careful to go light with the flour and the white chocolate spread nicely but the chocolate chocolate are more formed. Still taste great!

  45. Frances — May 29, 2015 at 7:51 pm (#
    295
    )

    Is it possible to use a whisk to mix the ingredients in the first step or do I need to use an electric mixer?

    • Averie Sunshine — May 30, 2015 at 10:41 am (#
      )

      I haven’t tried making this literally by hand so cannot say for sure. I’d probably use a wooden spoon rather than a whisk if that was my situation.

  46. Marci — June 3, 2015 at 2:25 pm (#
    296
    )

    These cookies are great! Great texture! We love the reduced fat and sugar in this recipe. And they are not too sweet which lends them to all kinds of mix-ins. Thanks a bunch!

    • Averie Sunshine — June 3, 2015 at 5:05 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you!

  47. maggie — June 14, 2015 at 4:45 pm (#
    297
    )

    I did not refrigerate these at all.  They came out perfect and I’m baking in the mountains and made no adjustments.

    • Averie Sunshine — June 15, 2015 at 12:21 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you even without chilling the dough!

  48. Nadine — June 27, 2015 at 7:52 am (#
    298
    )

    Gosh these look and sound amazing! How would you suggest baking it differently or altering some ingredients so that I can get the outside to be crispy yet the inside remaining chewy?

    • Averie Sunshine — June 28, 2015 at 8:25 am (#
      )

      They really aren’t a crispy cookie at all so I don’t know if that’s possible to achieve with this recipe. You could try raising the oven temp to 375F. Sometimes a bit hotter oven than 350 can brown things up more so the outside is more browned/done. I don’t know if that will translate to ‘crispy’ per se, and you could just end with overly browned exteriors, but that would be my only suggestion.

  49. Kaylee — June 27, 2015 at 10:58 pm (#
    299
    )

    I have to start off by saying I’m not much of a baker and manage to make even premixed cakes, cookies, etc. taste awful. However, even in my hands these tasted amazing! Prep time for me was more around 1 hour, just because again, I’m a very novice baker, but these cookies were well worth it. I followed the recipe exactly, except for adding about a tsp of salt instead of 1/2 tsp and I froze the dough before putting it in the oven. This may have contributed to my cook time being around 12-13 minutes in a convection oven. It’s so surprising that a little bit of cream cheese makes such a difference :-) Thanks for sharing, Averie. I will for sure be making these again

    Also, for reference, these made about 36 cookies for me, using a 2 3/4 inch cookie dough scooper.

    • Averie Sunshine — June 28, 2015 at 8:17 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you even though you say you’re not a baker! You are now :)

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