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 OTHER RECIPES

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!

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.

Only Eats

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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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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?

840 comments on “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. These didn’t turn out right for me. I guess the part about put “a mound” on the cookie sheet? Was that like a tablespoon or a quarter cup? I opted for the quarter cup size, since that would fit about 8 on the cookie pan. But the bottoms burnt while the tops were still uncooked. I tried to compensate by lowering the temperature to 325 and flipping them like pancakes and flattening them out some, but I had to cook them much longer, and they were brown on both sides. They tasted fine when they were finally done, but they definitely didn’t turn out like your photos.

    • All ovens and baking sheets vary and I have made every size of cookie known to man, just adjusting the baking time longer the bigger the mound is. If you’re baking a 1/4 cup amount of dough, then you should flatten them some so they cook through in the centers before the undersides brown. Baking is always a bit of trial and error and in your case, I would make the dough 1-2 tbsp each, bake for 8 mins at 350F and start watching closely from there to see if they need more time or not.

  2. My dough came out super sticky while rolling them. Kept sticking to my hands like peanut butter. Help?

  3. These.Are.So.Good. My husband was still talking about them the next day! However, I DID use low fat cream cheese, a zero calorie sugar substitution and I used only 1/2 cup of brown sugar and they turned out so so good! Will definitely make again!

  4. These cookies were a big hit with my family. I have made a lot of chocolate chip cookies and they said these were their favorite. Thank you for sharing.

    As for a previous post (Linda), I have to wonder if she maybe read an ingredient wrong or added something incorrectly, because they were flavorful and fluffy and just plain yummmmmmy!

    • So glad you loved them and that your family said they were their favorites! Sometimes people make recipes and sometimes they don’t measure perfectly (I know I’ve mis-measured things!) or some little glitch happens or just due to personal preferences, not every recipe is for every person’s tastes and I can accept that….especially when the overwhelming majority of people write to say they loved them :)

  5. Okay so I just sprinkled my palms with water as I went along and I did use 1/3 less fat Philadelphia cream cheese and they came out DELICIOUS. WHEW! I couldn’t imagine using any other recipe.

  6. I put the extra dough in the fridge without rolling into balls, how do I go about making more out of the left over dough since it turns so hard in the fridge?

  7. I also found the cookies dry and flat in taste. I was so excited, as the recipe sounded so good. Something is going wrong somewhere. People either love them or they are flat in flavor…

    • I don’t know how all that chocolate could ever lack in flavor but everyone has different tastes. And dry – nothing of the sort when I make them. Possibly you overbaked them? Even 1-2 extra mins can really make a difference. You could increase the amount of salt to the dough, that may help; I am very sensitive to salt and don’t need much but again, personal preferences. Thanks for trying the recipe.

  8. I made the cream cheese chocolate chip tonight. Er-mer-gerd…I think they’re the best I’ve ever made. I’m going to have to hide these or they’ll be gone in my house before Christmas. :)

    • Er-mer-gerd…I think they’re the best I’ve ever made. <--- LOVE IT and so glad to hear that!!! I’m going to have to hide these or they’ll be gone in my house before Christmas. :) <--- cookies in my house last about...1 day. If you could stretch these til Xmas, you're amazing!! :)

  9. I tried this recipe and but the 2 1/4 cups of flour might have been too much since the dough didn’t really change much shape. They remained as little balls! Nonetheless, the cookies tasted like ones that you would find at Vons, which are pretty good. :)

  10. These cookies were INCREDIBLE. I shared them with friends and they were all in love with them! Will certainly be making these again. Thank you for the amazing recipe!! :)

  11. I’d like to add oatmeal to the recipe. Would I sub out some flour?

  12. Absolutely perfect with milk. Could not be softer or more moist on the inside! Will be making these from now on!

  13. Okay, so I had just put my last batch into the oven when I decided to read the comments. It’s not very often the pictures of food will be all that is needed to entice to into trying it but this one did (ha ha c’mon look at these cookies!) Anyway, after reading the comments I got nervous. I consider myself a cookie connoisseur. I’ve been baking for years and cookies are my thing so I’d like to think I know what I am talking about. That being said I’ll stop babbling and get to my review of these cookies.

    The Good:
    99% of this cookie is amazing. It has the consistency of those chocolate chunk Mrs. Fields cookies that I used to get in the mall when I was younger and was in LOVE with. It is a thick slightly crispy on the outside and moist and chewy and chocolately on the inside. The amount of chocolate is perfect and decadent. I had no problems at all with my cookies spreading or being over or under cooked. I followed the instructions to a T and they came out perfect.

    The Bad:
    SALT! SALT! SALT! SALT! (I am currently dressed as the Morton Salt girl, yellow boots and all and screaming this at the top of my lungs but since I am on a computer and you can’t see that I will have to trust that the word in all caps, multiple times will help)

    Averie is right. Everyone has different taste buds. Matter of fact whenever we make anything in this house, if I think its under salted, my husband is the complete opposite and he thinks over. If he thinks the salt is perfect, I think its over. It just is what it is. When I first read the recipe I thought right off the bat that 1/4 TSP was definitely not enough, especially using unsalted butter so I auto added 1 full TSP on my own before I even thought about putting them into the oven. I baked them, took them out and drooled (of course, this cookie is seriously scrumptious looking) and then I bit. Tons of chocolate. Plenty of cookie. Not enough salt. I am going to tell you right now if you are any of the people who complained about this cookie tasting bland to try this again and add 1 and 1/2 TSP of salt to your dough OR use salted butter and 1 TSP of salt and your cookie will taste amazing.

    This recipe is AMAZING for people who are sensitive to salt or just don’t like to use much of it. But to people like me who like (okay, love) it, just tweak it ever so slightly and it’ll be amazing to you too!

    • I’m going to add salt to my next batch. I went zero salt and they’re way too bland.

      • Right, I think you have to have SOME salt in the recipe; whatever you’d normally add to cookies of a similar batch size is what I’d recommend. Whatever that amount is varies from person to person.

    • What a thorough analysis of the cookies – wow, you should work for America’s Test Kitchen :) You rival them with your details! If this cookie, or actually ANY recipe, gets 99% approval, I say that’s a huge success and so glad you love the cookies and found the perfect amount of salt for your taste buds!

  14. These are the most beautiful cookies I’ve ever made! I didn’t chill the dough because it was already quite stiff, but I rolled the spoonfuls into balls before placing them on the baking sheet. I had no issues with them running or becoming too flat. In fact, they stayed a nice puffy shape, and because they were rolled, they were perfect circles. Not to mention that they tasted great! I will definitely be keeping this recipe.

  15. Woa….my cookie dough turned out soooo tough to mix. Tough as in I needed Arnold Schwarzenegger arms to blend it all together. Is that normal?

    • No, I think you may have inadvertently over-added flour, which is easy to do. Always use a very light hand when measuring it. And/or did you add enough cream cheese? Those would be my two guesses.

  16. Recipe is absolutely great only adjustment I made was the semi sweet chocolate I always use milk chocolate tastes sweeter but all in all fantastic!!

  17. “absolutely the best chocolate chip cookie recipe I’ve done yet. This one

    Will be my go to from now on. Turns out perfectly if you follow the directions!!!”

  18. “I’ve made some successful cookies in the past but I was never 100% satisfied with them. I found this recipe and oh-my-God THANK YOU for sharing this for all to see! I made a batch and had my mom try one; as soon as she bit into it she said, “Oh my God”. I use oat flour instead of all-purpose because I like the way it tastes better, and I think it’s slightly more healthier for you? Anyways I digress, I FREAKING LOVE THESE COOKIES. My boyfriend requests these all the time and says they’re the best he’s ever had. I have to agree with him!

    Happy Holidays!”

  19. Averie,
    I made your pretzel chocolate chip cookies tonight and they came out flat and underdone :( By one stick of butter, do you mean half a stick? It seems there is too much butter. ?

  20. First of all, these cookies are AMAZING!!! I made my first batch tonight. My husband and their crew had to work christmas so I thought I’d make some treats for them. I’m not an avid baker, but this recepie was very well written and easy to follow. I, myself am not a cookie person, however even I had a few, and kept going, WOW! These are really good! Everyone else loved them and I can’t wait to make them again! Thanks so much! <3

  21. Did not like these at all I think there was too much flour. I followed the recipe to a T and they were incredibly bland. They did not cook right.

  22. Thank you for this recipe! I’ve made two batches of cookies since Monday, and now my family is begging me to make another. These were honestly the best chocolate chip cookies and we cannot stop eating them! Thanks again :)

  23. These cookies turned out great! Definitely saving this recipe for my collection. I read the other comments before baking so I made a change to the salt content. I used regular salted butter since that’s what I had on hand and I added 1 tsp salt instead of the 1/4 tsp called for. Wasn’t sure how many tbsp of dough per ‘mound’ to put on the sheet but I varied my cookies between about 1 tbsp-2tbsp. I also shaped them more like hockey pucks rather than circular drops. Out of the oven, they were amazing. Nothing like a freshly baked cookie. The next day, they were still crisp on the outside and nice and soft on the inside. I varied my cookie baking time between 8-10 minutes, depending on size of cookie. The larger the cookie, the longer the bake time. Very happy with how they turned out. Boyfriend was eating them off the sheet almost as fast as I could bake them! :-)

  24. I’m trying to improve my baking skills so I decided to try your recipe!
    Sadly, i think i did something wrong so I thought i’d seek help so when i try them again I know what not to do.

    I followed your recipe almost exactly to the tee. The ONLY things i didn’t have were baking soda and cornstarch. My grandmother told me I could use baking powder instead of baking soda and adding a little more flour would make up for the cornstarch (i ended up not adding anymore flour because 2 1/4 cups seemed like enough). Anyways I chilled my cookie batter for a little because i had to make some togo for our company and I allowed the rest to chill. The cookie batter I only let chill for about 15 mins came out really cakey and dry and bland, which was really shocking because the wet batter was sooooooo good lol.
    Is there something i did that ruined it? Was it the baking powder or the lack of baking soda? Please help! Thanks
    Also, I’m letting the rest chill overnight to see if that would make a difference. If not I’ll remake them. Or do you have any tips for saving terrible cookie dough? lol

    • There are a few issues – your grandmother’s suggestions, while she means well no doubt, are what did these cookies in.

      My grandmother told me I could use baking powder instead of baking soda = WRONG. Not the same. There is a reason each ingredient exists and you cannot interchange them in baking, period. Baking powder makes things cakey! It’s what you use in cakes and muffins. In cookies, it will create a cakey cookie, with rare exception.

      adding a little more flour would make up for the cornstarch = Not at all. All you did was over-flour the dough, drowning it in flour, thus the butter and cream cheese and sugar flavors are all masked by too much flour, hence the blandness.

      At this point, you really cannot save it. I mean there are things I could do with it to make shortbread bars out of it, but you’re not an experienced baker so just scrap it, start over, and follow my recipe. You’ll be fine then! And if you are a ‘salt person’ (I’m not), add more salt than I call for; that’s insurance against blandness.

  25. Hi if i wanna substitute the egg in this recipe, what should i subtitue it with ????

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