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
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

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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

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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

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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?

   

498 Responses to “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. #
    251
    Christina — February 8, 2015 at 8:33 am

    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!

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    Sese — February 8, 2015 at 6:07 pm

    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

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    stacey — February 9, 2015 at 11:46 am

    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.

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    Megan — February 9, 2015 at 5:48 pm

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

    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!

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    Karen — February 14, 2015 at 10:28 am

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

    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. #
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    Lilli Sarantos — February 21, 2015 at 7:31 am

    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. #
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    Laine — February 21, 2015 at 1:29 pm

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

    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.

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    Robin Burgeson — February 28, 2015 at 5:14 pm

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

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    Emily — March 2, 2015 at 11:00 am

    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!

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