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?

877 comments on “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. 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.

    • 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.

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

  3. 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.

  4. 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.

  5. 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

    • 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. 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!

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

  8. 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!

  9. 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. 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.

  11. 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?

  12. 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!

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

  15. 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. 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. 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! :)

  18. 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?

  19. 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. 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.

  21. 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!

    • 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. 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! :)

  23. 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!

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

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

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