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!
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.
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
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.
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.
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.
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Soft and Chewy Cream Cheese White Chocolate Chip Cookies
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chocolate Chip Cookie Recipes:
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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.
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!
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.
Way undercooked and I’m not sure why. I have made these before same recipe. the first time I did not refrigerate but this time I did and sooo undercooked. Same oven and this time I had to cook them for an extra 20 mins.Â
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i really goofed making the white chocolate chip cookies I didn’t refrigerate the dough at all, and they still came out great
Would for sure make again
i really goofed making the white chocolate chip cookies I didn’t refrigerate the dough at all, and they still came out great
Would for sure make again
Thanks for the 5 star review and glad they came out great even without chilling them!
These were incredible! I made them for Thanksgiving and my family could not stop raving about them. I let the dough chill for 4 days in the fridge and they were superb! Can’t wait to make them again!
Thanks for the five star review and glad the whole family raved about these!
Gorgeous cookies 🤩 I tried out the chocolate chip ones and they were to die for I’m sure these would be just as great.. can’t wait to try this out.. in case I’m unable to find the instant mix planning on trying with 2 tsp cornstarch and I also will have to add in 1/4 cup flour as well is it?
Pudding mix is incredibly common if you live in the US. You won’t have any trouble. I would not add extra flour. I think it could make the dough too stiff but use your best judgment when you’re mixing it up. Glad you loved the chocolate chip version!
Perfect. I’m making a roundup of white chocolate recipes (love the stuff) and this is going to be one of the links for sure!Â
Awesome, thanks!
These are insane!! So, so, so delicious. I can ALWAYS count on your blog for amazing cookies- I have not tried one that was not a huge hit with my boyfriend and friends. Thanks for all of the wonderful recipes :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad my recipes have been winners for you!
Can you use Vanilla Extract instead of instant vanilla mix?
The recipe calls for both and you must use both in order for it to turn out like the cookies shown.
These have become my family’s favorite cookie! Thank you so much for the amazing recipe! I was wondering if you think these would work well with lemon extract and zest to  make a “White Chocolate Cream Cheese Lemon” cookie?Â
So glad you love these and I actually have a lemon version! https://www.averiecooks.com/2015/06/softbatch-glazed-lemon-cream-cheese-cookies.html You could add white chocolate if you want or glaze them like I did. LMK if you make them!
Averie…I was trying to reply to your comment. I hope you see this. :) Thank you for replying so quickly. So….my son wanted the white chocolate cream cheese cookies, and I wanted to try your lemon ones. We compromised. I made the white chocolate ones with lemon extract instead of vanilla and a bit of lemon zest, and topped them with your lemon glaze. They were fabulous!! I can’t wait to try your lemon ones. Thanks for the link! Your recipes are the best! :) :)
So glad the compromise turned out to be a big success and both you and your son were happy! Love hearing stories like this!
Is there a difference between using cook and serve pudding mix and instant pudding mix?
Yes VERY different. You want instant for this recipe.
OMG these look amazing and your photos are beautiful!
Thank you!
Hi! I can’t wait to make these! Â I’d like to double the recipe, and I have one box of vanilla pudding and one box of cheesecake flavor. Do you think it’d be okay to use one of each? Thanks!
I think that would work out fine. LMK how it goes!
Hi! We don’t have pudding mix here in our country but we do have the vanilla pudding itself. Could I substitute that? Â If yes how much do I put in?Â
You can’t substitute already-made pudding for the dry pudding mix, unfortunately. You could try replacing it with about 1/3 cup extra flour, although I haven’t personally tried it and can’t say for sure how the results will be. Won’t have the same texture or exact taste, but could be a possibility…
Averie!
I’ve been a long time fan of your recipes and finally got around to making these cookies that I’ve been eyeing for quite some time! I thought they would be a challenge due to not having the exact ingredients here in Germany, and although they didn’t turn out as perfect as yours they were still beyond delicious, and will be made again in the Mann Household! Thanks for sharing this recipe with all of us.Â
P.S. I blogged about when I made these here in Germany, for my readers abroad, and gave them a link back to your original recipe! Maybe you’ll hear from them as well!
Thanks for trying the recipe and I’m glad it came out well for you even though you don’t have the exact ingredients in Germany that I have. So glad you’ll make them again!