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!



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!


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)


  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

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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?

871 comments on “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. So this is the second time I made these cookies. The first time, they looked just like the pictures. But not at 8 min. . I had to leave them in for almost 13 min? Anyways, love the recipe. But this time they are pale, and look different?
    Any idea of what I might have done? I also had to leave them in for 14 min, any longer they would have burned. How can I get them golden brown? Also should I move the oven rack to a specific spot?

    • Sometimes with baking even though it seems you did everything exactly the same, there are variables like climate/weather/humidity that effect things, or the way you measured your ingredients, etc. I would not worry about the time on the clock and would concern myself only when the cookies were done to my liking as all ovens, climates, etc vary and bake as long as needed given your variables. Middle oven rack is what I recommend.

  2. How long would I bake this as a cookie cake in a round pan?

  3. My banana bread! So moist even after it has been frozen ….

  4. Oh my. Chocolate chip cookies is my spirit food. That looks really fab! May I know what brand of choc chunks do u use in this recipe? I’m unable to get the chocolate I’m using to melt and so they are definitely not gooeyy..

  5. These are just as good as she claims! I made them with 1/3 fat cream cheese and these are the best I have ever tasted! Thank you for sharing!

  6. Absolutely the best cookies I have ever made in my life. This may just have been external variables (e.g. over-packing the flour), but I ended up adding one additional egg (yolk only), because the dough was just the slightest bit too crumbly. Refrigerated for about 3 hours and baked for 10 minutes on the dot = cookietopia. This recipe has already been distributed to multiple friends :)

    • Thanks for trying the recipe and I’m glad that these turned out to be the best cookies you’ve ever made!! Quite the high praise, thanks!

      And yes overpacking flour can be remedied by adding a yolk , great thinking and glad everything worked out great!

  7. These cookies were to die for! So dense and rich. Also fool-proof. All my cookies came out exactly the same, with very little spread. Definitely a keeper!!

  8. Could you use some almond flour and some coconut flour to make them healthier?

    • This isn’t a ‘healthy cookie’ recipe and I wouldn’t tweak this one. I have lots of healthy cookies and muffin recipes. Google Averie Cooks Healthy Cookies Muffins and lots will come up.

  9. Thank you for creating this recipe, Averie! I have been searching for a truly soft and chewy chocolate chip cookie recipe for years, and this is it! I love how these stay soft after they’ve cooled, too, instead of getting crunchy and hard like so many other cookies. I will definitely bake these again, especially since I can play with different chocolates and mix-ins (and because my husband is begging for more of these)!

  10. These cookies are fantastic! I baked them for around 11 minutes just to get them a little more golden brown around the edges. I will absolutely make these again.

  11. This recipe sounds amazing! But before I try it I have a question. I do not have cornstarch, only baking soda and baking powder. Can i use baking powder in place of the cornstarch and baking soda combination?

  12. Hi, I was wondering if they would still turn out if I used less chocolate chips

  13. Hello! I’m baking them today!!! But I have an electric oven. Do I have to adjust baking time?

    Thank you :)

  14. Hands down, the best chocolate chip cookie I have ever made! Girl….. This will be my go-to cookie from now on. I only got 22 out of it though – I like big cookies!

  15. Pls help me locate you zucchini cookies.    Unable to pull it up

  16. I made this recipe exactly but I only put it in the fridge for an hour because I am unfortunately impatient oops. After 8 minutes, the dough balls were still in the shape of a ball! Which was surprising to me cuz I thought it would flatten easier because I didn’t refrigerate it for that long. Is it because i overcrowded it? I fit all 24 cookies in the pan because I am also unfortunately lazy haha.

    • Things that are overcrowded will take longer to cook through. Also, you could have over-floured the dough which results in a stiffer dough that spreads less. Or your oven just may need more time to bake them through; all ovens vary.

  17. I just made these and have them chilling in the fridge, and realized I forgot the cornstarch!! What should I expect?

  18. Should unbaked frozen dough be cooked from frozen or room temp?

  19. I want the pumpkin pecan cookie recipe.
    I saw it somewhere but lost the site

    • I have lots of recipes that are very similar to that with their various titles. Google those words and see what comes up by looking at the photos and you’ll be able to see what you had in mind. I have 100+ pumpkin recipes alone. And probably 50 with pecans. And probably 500 cookie recipes. Hard to guess which one you saw.

  20. I have made these cookies twice so and both times my husband and daughter gobbled them up!! They are delicious!! With the holidays coming up I would like to make a big batch of the dough and freeze it. Is this dough ok to freeze?

  21. If I doubled the recipe they should turn out the same right? I’m making a bunch of them for a thanksgiving dinner at work.

  22. My daughter is allergic to corn. What can I substitute for the cornstarch?

  23. HI Averie! I am baking these for thanksgiving for eight people and we love our cookies!!! I was wondering if I should double the batch? So excited to try because I have never before!

  24. Great recipe. I agree with other commenters that these are the best I’ve ever made. Much better even than the “Mrs Fields Recipe” that I’ve been using for 28 years. I live at 7,000 feet in Colorado and didn’t even need to modify the recipe for elevation. 9 minutes each time was perfect with cool batter. (I actually prefer to chill the dough before scooping it into balls since it is less sticky that way. Either way, it seems best to make the batter into cookie shapes because the balls don’t really flatten out while cooking the way other recipes do.)

    First time: made 34 cookies. Loved the first one out of the oven. Then our dog ate 27 off the counter! Kids got to split the other 6 and my wife got zero.

    Second time: made about 35, which we all enjoyed.

    Third time: baked them during our dessert party the day after Thanksgiving. People were somewhat polite with the first sheet. The second sheet I could barely get out of the oven before everyone scooped them up. Way more popular than the apple pie, pumpkin pie, and cranberry bread that I slaved over all day.

    • Amazing feedback…and I HATE slaving away over desserts only to have the relatively easy stuff be the biggest hit. That’s always the case though, baker’s luck :)

      Glad to know that even at elevation you didn’t need to make any special changes. I agree, they don’t flatten much so better to form into balls sooner rather than later.

      Your dog! Wow! I guess that the old adage that chocolate is fatal for dogs did not apply here if your dog is fine!

      • My wife says it just proves how little chocolate is actually in Nestles Tollhouse morsels. Of course, the dog is a 110 pound yellow lab….

      • Seriously though…I know. There are so many science principles at play from the cocoa content of various chocolate chip brands to whether that adage is even true to whether your dog is a (human-size) superstar genetically….I actually love that stuff. BUT…I’m really glad you love the cookies :)

  25. I dont have an electric mixer of any kind. Would it make a huge difference mixing by hand?

    • I’m not going to lie, this is a trickier recipe to make by hand because you need to cream for 5-7 mins in the beginning; I can’t even imagine by hand how long that will take. Could take 20+ minutes. I have other (most) of my cookie recipes that don’t call for that long of a period. But…you can always try and see how it goes!

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