Soft and Chewy White Chocolate Cream Cheese Cookies

Cream Cheese White Chocolate Chip Cookies — These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!

stack of three Cream Cheese White Chocolate Chip Cookies

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. Good thing the recipe only makes 11 cookies.

I had no willpower against the creamy, melty, sweet white chocolate and soft, buttery, rich dough.

Cream Cheese White Chocolate Chip Cookies on white surface

What’s in White Chocolate Chip Cookies? 

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

  • Unsalted butter
  • Cream cheese
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Instant vanilla pudding mix
  • Baking soda
  • Salt
  • White chocolate chips

stack of Cream Cheese White Chocolate Chip Cookies

How to Make White Chocolate Chip Cookies

To make these white chocolate chip cream cheese cookies, cream together the butter, sugars, cream cheese, egg, and vanilla until smooth. Add in the dry ingredients and mix until just combined, then fold in the white chocolate chips. 

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. 

Chill the rolled cookie dough for at least 3 hours, then bake until the edges have set and the tops have just set (the tops should still be a little glossy in the center). Let the white chocolate chip cookies cool for 10 minutes before eating them. 

three Cream Cheese White Chocolate Chip Cookies stacked atop each other

What Can I Substitute for the Pudding Mix? 

There’s no true substitute for it. 2 teaspoons of cornstarch will likely work, but I haven’t tested it.

Do I Need to Make the Pudding Before Adding it to the Dough? 

No, you 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. 

Can I Add Other Mix-Ins to These Cookies? 

Yes, as long as you stick to dry mix-ins, like chopped nuts or dried fruit. 

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Tips for Making White Chocolate Chip Cookies

You must use old-fashioned brick-style 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.

The cookies are sweet, rich, decadent, dense, and wonderfully thick. For cookies this thick, you must plan ahead and chill the dough. Soft, warm dough straight from the mixing bowl that contains softened butter and softened cream cheese will never bake up into thick, puffy cookies.

If you use a cookie scoop and bake on a Silpat, even better. All these little cookie baking tricks do add up to help you achieve bakery-style cookies at home.

Soft and Chewy Cream Cheese White Chocolate Chip Cookies

Soft and Chewy Cream Cheese White Chocolate Chip Cookies

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

Yield: 13 cookies
Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 3 hours
Total Time 3 hours 21 minutes

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 ounces (about 1/4 cup) cream cheese, softened*
  • 3/4 cup light brown sugar, packed
  • 1/4 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

    1. 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
    2. 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.
    3. Stop, scrape down the sides of the bowl, and add the white chocolate, and beat on low speed until just combined, about 30 seconds.
    4. 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.
    5. 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.
    6. 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.
    7. 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 Information:

Yield:

13

Serving Size:

1

Amount Per Serving: Calories: 359 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 30mg Sodium: 345mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 36g Sugar Alcohols: 0g Protein: 5g

More Chocolate Chip Cookie Recipes: 

Soft and Chewy Nutella White Chocolate Chip Cookies — These cookies made with Nutella and stuffed with both white and semi-sweet chocolate chips are melt-in-your mouth soft and tender.

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Black and White Cookies — Soft, moist, buttery, creamy Cream Cheese Chocolate Chip Cookies are paired with fudgy, intensely chocolaty, and not overly sweet Dark Chocolate Dark Brown Sugar Cookies.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Coconut Oil White Chocolate Cookies — Coconut oil keeps these cookies soft, moist, and tender. It imparts richness, fattiness, and a melt-in-your mouth quality without being greasy in the least.

Cranberry White Chocolate Chip Cookies  — Tastes like a Starbucks Cranberry Bliss Bar in cookie form! 

Cranberry and White Chocolate Chip Cookies

Mrs. Field’s Chocolate Chip Cookies (Copycat) — These are soft in the middle with chewy edges and strike a perfect balance of not being too thick and not being too thin.

Browned Butter Sea Salt Chocolate Chip Cookies — SALTY-AND-SWEET, soft, and chewy chocolate chip cookies that are PERFECT!! An EASY, one-bowl, no-mixer recipe that’s just the BEST!!

Chocolate Chip and Chunk Cookies — I use two types of chocolate in these cookies; chocolate chips and chocolate chunks, for extra depth and flavor.

137 comments on “Soft and Chewy White Chocolate Cream Cheese Cookies”

  1. For the Soft and Chewy White Chocolate Cream Cheese Cookies one of the ingredients is pudding mix. Is that instant pudding or the kind you have to cook? I’ll be making them just as soon as I find out what kind I should use. Thanks for a glorious looking cookie.

  2. These are so thick…I love your cookies pictures…cream cheese in cooking baking I have never done definitely going to try if these beauties are the end result. Please think of mass producing and shipping your cookies in the near future!!!

    • You’re going to love them if you try these! The flavor, texture, just everything is so good! And thanks for the cookie picture compliments and I WISH I could ship my cookies and anything I make. It would make my life so much easier having a built-in home for all the extra stuff I have, daily.

  3. I’ve made rolled cookies with cream cheese in them, but never drop-style. Intriguing.

  4. LOVE cream cheese in baked goodies. Averie, these cookies look wonderful. Pinned of course!

  5. You take the best cookie photos ever! Makes me want to dive right in and eat the entire batch! Love that there are cream cheese in these cookies :) Pinned!

  6. makes me smile. they look delicious and so rich with the cream cheese

  7. Chocolate and cream cheese are ALWAYS a winning combo! These look beautiful and super tasty.

  8. There is nothing better than a cookie made with cream cheese. They’re so soft, chewy, and moist. I love this version.

  9. My family loves white chocolate macadamia cookies, but I’m the world’s pickest eater. I can’t stand crunchy things in my chewy cookies. This looks like a delicious compromise we would both love. Pinned!

  10. These cookies are gorgeous Ms. Cookie Queen! I’m usually all about the dark chocolate, but white chocolate mixed in with cream cheese cookies (which are totally the way to do it) sounds pretty amazing. These are definitely getting pinned. :)

  11. Those look so good! Love the use of the cream cheese in them!

  12. First, the next time I’m in San Diego I’m stopping by for a photography lesson :) Second, as soon as I’m done with this cleanse, I’m making myself a batch of cream cheese cookies – it’s been way too long! Third, now I’m totally craving white chocolate! Stunning as usual Averie – pinned!

    • Thanks for the compliments on my images but I honestly don’t like these – at all. But thank you :) And I have been thinking of you non-stop with the cleanse and hoping you’re hanging in there!

  13. Averie, you are the Queen of delicious cookies. Beautiful as always.

  14. Mmm…these fair beauties are the perfect counterpart to the dark & handsome cookies I just made! We should hook them up; imagine their offspring! :D

  15. These cookies sound fantastic! I love that you used cream cheese in the dough… and they’re so thick and soft-looking! Pinning ;)

  16. they look great. i love white choc chips!

  17. I think you have reinvented the soft cookie phenom with the addition of cream cheese! You seriously got it all in this recipe – cream cheese, pudding mix, and brown sugar. And the white chocolate chips are icing on the cake! I feel you, somehow hotter weather makes dark chocolate feel so heavy … and white chocolate feel lighter (how does that work … ;)

    • I never thought of it, but you’re right, they sort of do hit on all the buzz-worthy things right now, brown sugar, cream cheese, pudding mix. The dough was super good, I will tell you that :)

  18. I need to get on this whole cream cheese cookies things STAT! The way you describe them has me drooling ;)

  19. Honestly – I never learn to not read your blog on an empty stomach! These look nothing short of divine!

    Anisa – The Macadames. xx
    http://www.themacadames.com

  20. This is my absolute dream cookie. Don’t tell anyone that I like white chocolate over regular, ok? And tangy cream cheese?!! Ok, fine. I’m making these stat. Pinned!

    • Thanks for pinning and I know, what is it about admitting to liking white chocolate being some sort of ‘shameful secret’ – you’d think it was based on the reactions of some people..haha!

  21. What a fabulous cookie, so irresistible!

  22. I was a bit skeptical to use cream cheese in cookies, but OMG these turned out so good! They were perfect! I think next time I will make them smaller though, so I can share with more people! Thanks for a great recipe!

    • Glad you tried these and loved them! I get impatient making more cookie dough balls plus I love big cookies :) but yes, make them smaller if you’d like and glad you’re over the skepticism :)

  23. You seriously do no wrong when it comes to desserts, you were made for this career! I made these last night using milk chocolate chips because that’s what I had on hand, and they came fabulous! Soft, big, and not at all cakey…great cookie recipe! They were amazing right out of the oven, and remained just as soft and delicious the next morning (I may have had two for breakfast, shhh!)

    • Glad you tried these and loved them! I get impatient making more cookie dough balls plus I love big cookies :) but yes, make them smaller if you’d like and thanks for the compliments :)

    • Sorry I just replied to the person above you regarding the size! Ignore that part and glad the milk chocolate chips did the trick for you! Cookies for breakfast, not a bad thing :)

  24. Your cookies always look gorgeous and perfect and make me want to grab one right from the screen. I love how soft and thick these look and with the white chocolate chips? Like I said, just perfect :) Pinning :)

  25. Oh, yum yum . I’ve been wanting to make these since you posted them, and I had an excuse today (you know, other than, “dang, I could use a baked good) – my hubby wants to thank a coworker who was super awesome yesterday, and what better way than with homemade cookies? I made them with semisweet chocolate chips (I’m not a fan of white chocolate, and who says you can’t substitute), and they’re YUMMY. I’m going to take some to the neighbor’s, and send some with the hubby to work tomorrow. Otherwise they might all end up in me. :-) Another win for Averie!

    • Thanks for trying these and glad you loved them! And I know what you mean about wanting to/needing to donate stuff :) You have lucky friends & neighbors!

      • Ok, I think these are officially my FAVORITE chocolate chip cookie. I just made a huge batch with a mixture of semi sweet and milk chocolate chips, and they.are.FANTASTIC. Everybody who tries them loves them. The dough freezes well. They’re fun to make (because creaming cream cheese is fun to watch).

        I mean, I love peanut butter to death. Especially PB and chocolate.

        But sometimes you need a good *basic* chocolate chip cookie recipe. And this is IT.

        Thank you for what you do. Your work is appreciated!

      • Thanks for the glowing compliment and for saying what I do is appreciated! Wow, I totally needed to hear that today :) Thank you!! I am so glad you love these and that everyone else who’s tried them loves them and that you have a new FAVORITE choc chip cookie! That’s awesome :)

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