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Soft and Chewy White Chocolate Cream Cheese Cookies

Averie Sunshine

4.50 from 30 votes

Updated: Jan 06, 2026

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🎉❤️ Cream Cheese White Chocolate Chip Cookies are soft, chewy, and achieve their signature pillowy texture with two special ingredients: pudding mix and cream cheese! A personal favorite, they’re easy to make and always a hit.

Chewy White Chocolate Chip Cookie Recipe

When the weather gets warmer, I seem to crave white chocolate. I’ll never say no to regular chocolate chip cookies, but white chocolate has been calling my name lately.

• The cookies are extremely soft, moist, and creamy. To create them, I combined two favorite recipes, Softbatch Cream Cheese Chocolate Chip Cookies and The Best Soft and Chewy Chocolate Chip Cookies. Both are reader and personal favorites.
• Some of the butter is replaced with cream cheese, and the white chocolate chip cookies have unparalleled richness. Interestingly, the cream cheese intensifies the buttery flavor so the cookies taste extra buttery, with a mild cheesecake flavor, and zero cakiness.
• One of the secrets to these white chocolate cookies is pudding mix, and my favorite cookies all contain pudding mix because of the wonderful Softbatch-style results achieved. I found myself going back for nibble after nibble.

These were incredible! I made them for Thanksgiving and my family could not stop raving about them.

Lisa

Ingredients and Notes

To make these white chocolate chip cookies, you’ll need: 

• Unsalted butter
• Cream cheese – You must use old-fashioned, brick-style, full-fat cream cheese. Cream cheese in a tub, or that’s ‘spreadable’, isn’t thick enough, has too much water content, and the cookies will spread. You can use lite, but not fat-free, because some fat is necessary to properly bind the ingredients
• Granulated sugar
• Light brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Instant vanilla pudding mix – This is my secret ingredient for the best texture! There’s no true substitute. 2 teaspoons of cornstarch will likely work, but I haven’t tested it. Add the pudding mix as a dry ingredient. You should NOT add any liquid to the pudding mix before mixing it into the cookie dough
• Baking soda
• Salt
• White chocolate chips

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make White Chocolate Chip Cookies

1. Use a stand mixer or hand mixer to cream the wet ingredients on medium speed until smooth.
2. Add in the dry ingredients and mix until just combined, then fold the white chocolate chips into the flour mixture.
3. Scoop the dough into balls. I like to move a few of the white chocolate chips to the top of each cookie to make them a little prettier. 
4. Chill the rolled cookie dough in the fridge for at least 3 hours. Don’t skip this! Keeping the dough cold is key to thick, chewy cookies. then bake on a Silpat mat lined cookie sheet until the edges have set, and the tops have just set (the tops should still be a little glossy in the center).
5. Let the white chocolate chip cookies cool for 10 minutes before eating them. No need for a wire rack! I just chill on the pan.

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4.50 from 30 votes

Soft and Chewy White Chocolate Cream Cheese Cookies

By Averie Sunshine

These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 21 minutes minutes

Servings: 13 cookies

Equipment

• 1 Stand Mixer Fitted with a Paddle Attachment
• 1 large cookie scoop
• 1 Baking Sheet

Ingredients 

• ▢ ½ cup unsalted butter, softened
• ▢ 2 ounces about 1/4 cup cream cheese, softened*
• ▢ ¾ cup light brown sugar, packed
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ one 3.5-ounce packet instant vanilla or cheesecake-flavored pudding mix
• ▢ 1 teaspoon baking soda
• ▢ pinch salt, optional and to taste
• ▢ 10 ounces white chocolate chips

Instructions 

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes
• Stop, scrape down the sides of the bowl, and add the flour, dry pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the white chocolate, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 to 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few white chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

• *Use cream cheese in a block, lite is okay; don’t use fat-free, ‘spreadable’, or cream cheese in a tub.
• Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
• Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1serving, Calories: 359cal, Carbohydrates: 52g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 30mg, Sodium: 345mg, Fiber: 1g, Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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