Softbatch Cream Cheese Chocolate Chip Cookies


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Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M’s in these! 

Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M's in these! 

Chocolate Chip Cookie Recipe … with Cream Cheese! 

I’ve been wanting to bake cream cheese into cookies for ages. I finally did. And I’m in love with the results.

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 Cookies recipe and replaced some of the butter with cream cheese and am in love with the results.

My favorite recipe calls for 3/4 cup of butter, and for these soft batch chocolate chip 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

These chocolate chip cream cheese cookies are so soft, moist, and with a richness to the dough like no other cookies I’ve tried.

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.

After trying these soft batch chocolate chip cream cheese 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 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!

What Does Cream Cheese Do for Cookies? 

It makes them super soft and moist! In this particular recipe, the dough seems more buttery — which is ironic since there’s actually less butter used, not more. 

I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have.

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. 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.

The cream cheese cookies are super soft without being cakey, and remind me of soft batch cookies. The edges are slightly chewy, and the thick interiors are soft, tender, and moist. 

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Cream Cheese Chocolate Chip Cookies Ingredients 

If you’ve never made chocolate chip cookies with cream cheese before, you’re in for a treat! You’ll need just a handful of pantry staples:

  • Unsalted butter
  • Cream cheese
  • Light brown sugar
  • Granulated sugar
  • Egg 
  • Vanilla extract
  • All-purpose flour
  • Cornstarch 
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips 

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

How to Make Cream Cheese Chocolate Chip Cookies

The steps for this chocolate chip cookie recipe with cream cheese couldn’t be simpler! 

  1. Cream together the cream cheese, butter, sugars, and vanilla extract. Whip the mixture on medium-high speed until it’s light and fluffy. Don’t just mix it all together, it must be light and fluffy before moving onto the next step!
  2. Add in the dry ingredients and scrape down the sides of the bowl to make sure everything gets incorporated.
  3. Scoop the cookie dough into large balls and refrigerate for at least 2 hours before baking.
  4. Bake the cookies for no more than 10 minutes, then let cool for 5 minutes on the baking tray before transferring to a wire rack.

Tip: DO NOT overbake the cookies. They’ll continue cooking on the inside as they come to room temperature, and you definitely don’t want them to become too firm. Remember: you’re making soft batch cookies here! 

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Can I Use a Cornstarch Substitute? 

Honestly, I’m not sure if a cornstarch substitute would work in this recipe. To make these cream cheese chocolate chip cookies soft batch-style, the cornstarch is needed.

Technically, you can omit the cornstarch, but your cookies won’t turn out as soft.

Can the Cookies Be Made with Low-Fat Cream Cheese? 

No, 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.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Can I Add Mix-Ins to the Cookie Dough? 

I made these as classic chocolate chip cream cheese cookies, but I bet you could add extra mix-ins if desired. Chopped nuts, M&M’s, or your favorite chopped up candy bar would all be good additions.

Just be sure to add no more than 2 1/4 cups mix-ins total. 

Do I Have to Chill the Cookie Dough? 

Yes, if you want to make soft batch chocolate chip cookies with cream cheese you MUST chill the dough first.

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.

Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M's in these! 

Can I Chill the Dough and Then Roll it Into Balls? 

I wouldn’t recommend it. The dough firms up a lot in the fridge and becomes crumbly, which makes it tough to roll after being chilled. You really need to form the cookie dough balls and then chill them for best results. 

Can I Freeze Cookie Dough?

Yes, this chocolate chip cream cheese cookie dough freezes incredibly well. Just roll the dough into balls as if you were going to bake them, but store them in the freezer instead.

You don’t have to thaw the dough before baking it, just bake it straight from frozen (note that you may need to bake these cream cheese cookies 1 to 2 minutes longer if baking from frozen). 

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Tips for Making Chocolate Chip Cookies with Cream Cheese

Cookie scoop: I used a 2-inch cookie scoop to make my cookies because I like them really big. If you don’t have a cookie scoop, use a large spoon and your hands. Just try to make your cookies all the same size so they bake evenly! 

Cookie cake: I’ve never tried this myself, but a few readers have asked if they could transform the cookie dough into a cookie cake. My gut says most likely! Use this chocolate chip cookie pie recipe as a reference for bake times. 

Make ahead: As I mentioned already, the cookie dough freezes incredibly well. If you plan on making the cookies ahead of time to freeze for later, I recommend freezing the dough rather than the baked cookies.

But that’s just my personal preference as I prefer enjoying freshly baked cookies rather than thawed and reheated ones! 


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Yield: 28 cookies

Softbatch Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M's in these! 

These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 2 hours
Total Time 2 hours 18 minutes


  • 1/2 cup (1 stick) unsalted butter, softened
  • 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 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**


  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).
  6. 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.
  7. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
  8. 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.


*Use cream cheese in a block or spreadable, don’t use fat-free, light or whipped.

**I used 1 cup chips and 1 1/4 cups chunks.

***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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 77mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g

More Cookies Made with Cream Cheese: 


Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!

Cream Cheese Chocolate-Chocolate Chip Cookies

Black and White Cream Cheese Cookies — These cookies combine two favorites in one! 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.

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!

Cream Cheese Cookies — Big, soft, buttery cookies with sweet and tangy cream cheese in the middle!! Oh my….Best thumbprints ever!!!

Softbatch Glazed Lemon Cream Cheese Cookies — Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. I don’t know what I could have done, but they didn’t spread at all. They were still in a ball. I doubled the recipe, the only thing I can think I did wrong is maybe I didn’t add the right amount of butter..

    1. Maybe you didn’t add enough butter or potentially added too much flour. Dough that’s overfloured doesn’t spread well and this is my guess in this case. In baking, use a light hand when measuring flour.

  2. My Fiance and I started a tradition last year of baking cookies and dropping them off to the police and fire station on Christmas Eve. We recently moved to Florida and I decided to try this recipe- it does not disappoint!! I can’t wait to make another batch and keep them all to myself! Happy holidays, and to anyone reading this- MAKE THESE COOKIES! :)

    1. Thanks for the glowing praise about these cookies and I love the tradition that you and your fiance started, that is so great!

  3. Mine have a flour after taste! What did I do wrong?? They taste good besides that. They are nice and fluffy and look picture perfect but leave a dry taste in your mouth.

    1. Not sure exactly why but if they taste too floury there is a chance you accidentally added a bit more flour than you thought you were adding is my guess. They’re one of the most popular cookies on my website and people love them – no one has ever mentioned a floury taste so not sure what you did.

      1. Can I add more butter or sugar to the dough to even it out? I only baked a couple so far. How much would you recommended starting out with?

      2. I would just start over, sorry to say. Baking is one of those things that you can’t go back and add sugar after the fact and expect the same results.

  4. Hi. Any thoughts about this recipe in high altitude?? I usually have to add extra flour and 2 tsp of water, then decrease the amount of sugars for the Nestle Tollhouse recipe.

  5. These are by far, The BEST Chocolate Chip Cookie recipe I have ever tried. These are mouth watering and every time I eat one I just MMMMM…lol Thank you so much for the recipe. I will make these for all the special occasions.

  6. Softbatch Cream Cheese Chocolate Chip Cookies

    Oh my word!!! Where have these been my whole life? I made them exactly as your recipe and they are perfect!

    People…. make them!! You won’t be sorry!

  7. I made this recipe exactly as stated, but it just doesn’t seem right…the dough is very crumbly and not moist enough to stick together. I did refrigerate, but they still seem crumbly, first batch is baking now, but they don’t even look like cookies, just looks like piles of crumbs. Not sure what happened!

    1. If the dough is that dry and crumbly based on what you wrote, I have a feeling you over-measured or used a bit too heavy of a hand when measuring your flour which is a common baking mistake. Thanks for trying the recipe.

  8. These are the best ever chocolate chip cookies! !
    Thank you for sharing this recipe.
    The only thing I changed , my oven time was 12 minutes. It’s a gas convection. Lois

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad they’re the best ever CCCs for you!

  9. These are really good, one question. I have anew stove, do you have a recommended cooking time for a convection oven ? Thank you.

    1. Generally convection cooks much quicker than regular so I would start checking at least 3-5 minutes earlier and use your best judgment.

  10. I’m making these for my Dad for Christmas since he loves a soft chocolate-chip cookie. But I won’t tell him there’s cream cheese in it, hehe!! He’s very old-fashioned and has been eating the same things his whole life!

  11. Hi there ! I am dying to try this cookie recipe! Would I be able to make these cookies ahead of time and freeze them ? I want to have them for Christmas and I’m trying to make my cookies so I’m not stressing out …. or would suggest I just make the dough and bake closer to Christmas

    1. I recommend making the dough, freezing it after it’s been rolled into balls, and then baking the cookies off fresh when you’re ready to bake. I definitely prefer frozen dough to actually making the cookies and then freezing those because they never taste quite as good. But the dough…totally fine to freeze.

    1. I’m not going to lie, this is a trickier recipe to make by hand because you need to cream for 5-7 mins in the beginning; I can’t even imagine by hand how long that will take. Could take 20+ minutes. I have other (most) of my cookie recipes that don’t call for that long of a period. But…you can always try and see how it goes!

  12. Great recipe. I agree with other commenters that these are the best I’ve ever made. Much better even than the “Mrs Fields Recipe” that I’ve been using for 28 years. I live at 7,000 feet in Colorado and didn’t even need to modify the recipe for elevation. 9 minutes each time was perfect with cool batter. (I actually prefer to chill the dough before scooping it into balls since it is less sticky that way. Either way, it seems best to make the batter into cookie shapes because the balls don’t really flatten out while cooking the way other recipes do.)

    First time: made 34 cookies. Loved the first one out of the oven. Then our dog ate 27 off the counter! Kids got to split the other 6 and my wife got zero.

    Second time: made about 35, which we all enjoyed.

    Third time: baked them during our dessert party the day after Thanksgiving. People were somewhat polite with the first sheet. The second sheet I could barely get out of the oven before everyone scooped them up. Way more popular than the apple pie, pumpkin pie, and cranberry bread that I slaved over all day.

    1. Amazing feedback…and I HATE slaving away over desserts only to have the relatively easy stuff be the biggest hit. That’s always the case though, baker’s luck :)

      Glad to know that even at elevation you didn’t need to make any special changes. I agree, they don’t flatten much so better to form into balls sooner rather than later.

      Your dog! Wow! I guess that the old adage that chocolate is fatal for dogs did not apply here if your dog is fine!

      1. My wife says it just proves how little chocolate is actually in Nestles Tollhouse morsels. Of course, the dog is a 110 pound yellow lab….

      2. Seriously though…I know. There are so many science principles at play from the cocoa content of various chocolate chip brands to whether that adage is even true to whether your dog is a (human-size) superstar genetically….I actually love that stuff. BUT…I’m really glad you love the cookies :)

  13. HI Averie! I am baking these for thanksgiving for eight people and we love our cookies!!! I was wondering if I should double the batch? So excited to try because I have never before!

    1. Use your gut…there will be a ton of other food there but if they reallllly love cookies, then maybe. Enjoy!

  14. If I doubled the recipe they should turn out the same right? I’m making a bunch of them for a thanksgiving dinner at work.

  15. I have made these cookies twice so and both times my husband and daughter gobbled them up!! They are delicious!! With the holidays coming up I would like to make a big batch of the dough and freeze it. Is this dough ok to freeze?

    1. I have lots of recipes that are very similar to that with their various titles. Google those words and see what comes up by looking at the photos and you’ll be able to see what you had in mind. I have 100+ pumpkin recipes alone. And probably 50 with pecans. And probably 500 cookie recipes. Hard to guess which one you saw.

    1. I take it out of the freezer while my oven preheats. It does not need to fully come up to room temp – you don’t want room temp actually. You want nicely chilled dough.

  16. I just made these and have them chilling in the fridge, and realized I forgot the cornstarch!! What should I expect?

  17. I made this recipe exactly but I only put it in the fridge for an hour because I am unfortunately impatient oops. After 8 minutes, the dough balls were still in the shape of a ball! Which was surprising to me cuz I thought it would flatten easier because I didn’t refrigerate it for that long. Is it because i overcrowded it? I fit all 24 cookies in the pan because I am also unfortunately lazy haha.

    1. Things that are overcrowded will take longer to cook through. Also, you could have over-floured the dough which results in a stiffer dough that spreads less. Or your oven just may need more time to bake them through; all ovens vary.

  18. Hands down, the best chocolate chip cookie I have ever made! Girl….. This will be my go-to cookie from now on. I only got 22 out of it though – I like big cookies!

  19. Hello! I’m baking them today!!! But I have an electric oven. Do I have to adjust baking time?

    Thank you :)

  20. This recipe sounds amazing! But before I try it I have a question. I do not have cornstarch, only baking soda and baking powder. Can i use baking powder in place of the cornstarch and baking soda combination?

    1. You should make the recipe as written and don’t try to sub because the cookies will not have the proper texture.

  21. These cookies are fantastic! I baked them for around 11 minutes just to get them a little more golden brown around the edges. I will absolutely make these again.

  22. Thank you for creating this recipe, Averie! I have been searching for a truly soft and chewy chocolate chip cookie recipe for years, and this is it! I love how these stay soft after they’ve cooled, too, instead of getting crunchy and hard like so many other cookies. I will definitely bake these again, especially since I can play with different chocolates and mix-ins (and because my husband is begging for more of these)!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad your search is over and you’ll make these again!

    1. This isn’t a ‘healthy cookie’ recipe and I wouldn’t tweak this one. I have lots of healthy cookies and muffin recipes. Google Averie Cooks Healthy Cookies Muffins and lots will come up.

  23. These cookies were to die for! So dense and rich. Also fool-proof. All my cookies came out exactly the same, with very little spread. Definitely a keeper!!

  24. Absolutely the best cookies I have ever made in my life. This may just have been external variables (e.g. over-packing the flour), but I ended up adding one additional egg (yolk only), because the dough was just the slightest bit too crumbly. Refrigerated for about 3 hours and baked for 10 minutes on the dot = cookietopia. This recipe has already been distributed to multiple friends :)

    1. Thanks for trying the recipe and I’m glad that these turned out to be the best cookies you’ve ever made!! Quite the high praise, thanks!

      And yes overpacking flour can be remedied by adding a yolk , great thinking and glad everything worked out great!

  25. These are just as good as she claims! I made them with 1/3 fat cream cheese and these are the best I have ever tasted! Thank you for sharing!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that you agree it lives up to the claims! Glad they’re the best you’ve ever tasted!

  26. Oh my. Chocolate chip cookies is my spirit food. That looks really fab! May I know what brand of choc chunks do u use in this recipe? I’m unable to get the chocolate I’m using to melt and so they are definitely not gooeyy..

  27. So this is the second time I made these cookies. The first time, they looked just like the pictures. But not at 8 min. . I had to leave them in for almost 13 min? Anyways, love the recipe. But this time they are pale, and look different?
    Any idea of what I might have done? I also had to leave them in for 14 min, any longer they would have burned. How can I get them golden brown? Also should I move the oven rack to a specific spot?

    1. Sometimes with baking even though it seems you did everything exactly the same, there are variables like climate/weather/humidity that effect things, or the way you measured your ingredients, etc. I would not worry about the time on the clock and would concern myself only when the cookies were done to my liking as all ovens, climates, etc vary and bake as long as needed given your variables. Middle oven rack is what I recommend.