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!
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.
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
How to Make Cream Cheese Chocolate Chip Cookies
The steps for this chocolate chip cookie recipe with cream cheese couldn’t be simpler!
- 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!
- Add in the dry ingredients and scrape down the sides of the bowl to make sure everything gets incorporated.
- Scoop the cookie dough into large balls and refrigerate for at least 2 hours before baking.
- 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!
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.
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.
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).
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!
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened*
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional and to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks**
Instructions
- 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).
- 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.
- Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
- 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.
- 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.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Cookies Made with Cream Cheese:
ALL OF MY CHOCOLATE CHIP COOKIE RECIPES!
Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!
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!!
“absolutely the best chocolate chip cookie recipe I’ve done yet. This one
Will be my go to from now on. Turns out perfectly if you follow the directions!!!”
Recipe is absolutely great only adjustment I made was the semi sweet chocolate I always use milk chocolate tastes sweeter but all in all fantastic!!
Woa….my cookie dough turned out soooo tough to mix. Tough as in I needed Arnold Schwarzenegger arms to blend it all together. Is that normal?
No, I think you may have inadvertently over-added flour, which is easy to do. Always use a very light hand when measuring it. And/or did you add enough cream cheese? Those would be my two guesses.
These are the most beautiful cookies I’ve ever made! I didn’t chill the dough because it was already quite stiff, but I rolled the spoonfuls into balls before placing them on the baking sheet. I had no issues with them running or becoming too flat. In fact, they stayed a nice puffy shape, and because they were rolled, they were perfect circles. Not to mention that they tasted great! I will definitely be keeping this recipe.
I wanted to add that I used salted butter and added the additional salt to the recipe.
Glad to hear these are the most beautiful cookies you’ve ever made! Glad they came out perfectly for you and that the recipe is a keeper!
Okay, so I had just put my last batch into the oven when I decided to read the comments. It’s not very often the pictures of food will be all that is needed to entice to into trying it but this one did (ha ha c’mon look at these cookies!) Anyway, after reading the comments I got nervous. I consider myself a cookie connoisseur. I’ve been baking for years and cookies are my thing so I’d like to think I know what I am talking about. That being said I’ll stop babbling and get to my review of these cookies.
The Good:
99% of this cookie is amazing. It has the consistency of those chocolate chunk Mrs. Fields cookies that I used to get in the mall when I was younger and was in LOVE with. It is a thick slightly crispy on the outside and moist and chewy and chocolately on the inside. The amount of chocolate is perfect and decadent. I had no problems at all with my cookies spreading or being over or under cooked. I followed the instructions to a T and they came out perfect.
The Bad:
SALT! SALT! SALT! SALT! (I am currently dressed as the Morton Salt girl, yellow boots and all and screaming this at the top of my lungs but since I am on a computer and you can’t see that I will have to trust that the word in all caps, multiple times will help)
Averie is right. Everyone has different taste buds. Matter of fact whenever we make anything in this house, if I think its under salted, my husband is the complete opposite and he thinks over. If he thinks the salt is perfect, I think its over. It just is what it is. When I first read the recipe I thought right off the bat that 1/4 TSP was definitely not enough, especially using unsalted butter so I auto added 1 full TSP on my own before I even thought about putting them into the oven. I baked them, took them out and drooled (of course, this cookie is seriously scrumptious looking) and then I bit. Tons of chocolate. Plenty of cookie. Not enough salt. I am going to tell you right now if you are any of the people who complained about this cookie tasting bland to try this again and add 1 and 1/2 TSP of salt to your dough OR use salted butter and 1 TSP of salt and your cookie will taste amazing.
This recipe is AMAZING for people who are sensitive to salt or just don’t like to use much of it. But to people like me who like (okay, love) it, just tweak it ever so slightly and it’ll be amazing to you too!
I’m going to add salt to my next batch. I went zero salt and they’re way too bland.
Right, I think you have to have SOME salt in the recipe; whatever you’d normally add to cookies of a similar batch size is what I’d recommend. Whatever that amount is varies from person to person.
What a thorough analysis of the cookies – wow, you should work for America’s Test Kitchen :) You rival them with your details! If this cookie, or actually ANY recipe, gets 99% approval, I say that’s a huge success and so glad you love the cookies and found the perfect amount of salt for your taste buds!
Absolutely perfect with milk. Could not be softer or more moist on the inside! Will be making these from now on!
Thanks for LMK they came out great for you and that this is your new go-to recipe!
I’d like to add oatmeal to the recipe. Would I sub out some flour?
Probably but being that I haven’t tested it, not sure how much.
These cookies were INCREDIBLE. I shared them with friends and they were all in love with them! Will certainly be making these again. Thank you for the amazing recipe!! :)
I tried this recipe and but the 2 1/4 cups of flour might have been too much since the dough didn’t really change much shape. They remained as little balls! Nonetheless, the cookies tasted like ones that you would find at Vons, which are pretty good. :)
I made the cream cheese chocolate chip tonight. Er-mer-gerd…I think they’re the best I’ve ever made. I’m going to have to hide these or they’ll be gone in my house before Christmas. :)
Er-mer-gerd…I think they’re the best I’ve ever made. <--- LOVE IT and so glad to hear that!!! I’m going to have to hide these or they’ll be gone in my house before Christmas. :) <--- cookies in my house last about...1 day. If you could stretch these til Xmas, you're amazing!! :)
I also found the cookies dry and flat in taste. I was so excited, as the recipe sounded so good. Something is going wrong somewhere. People either love them or they are flat in flavor…
I don’t know how all that chocolate could ever lack in flavor but everyone has different tastes. And dry – nothing of the sort when I make them. Possibly you overbaked them? Even 1-2 extra mins can really make a difference. You could increase the amount of salt to the dough, that may help; I am very sensitive to salt and don’t need much but again, personal preferences. Thanks for trying the recipe.
I put the extra dough in the fridge without rolling into balls, how do I go about making more out of the left over dough since it turns so hard in the fridge?
Let it soften on the counter for 15-30 mins.
Okay so I just sprinkled my palms with water as I went along and I did use 1/3 less fat Philadelphia cream cheese and they came out DELICIOUS. WHEW! I couldn’t imagine using any other recipe.
Glad they came out great for you and that you can’t imagine using any other recipe!
These cookies were a big hit with my family. I have made a lot of chocolate chip cookies and they said these were their favorite. Thank you for sharing.
As for a previous post (Linda), I have to wonder if she maybe read an ingredient wrong or added something incorrectly, because they were flavorful and fluffy and just plain yummmmmmy!
So glad you loved them and that your family said they were their favorites! Sometimes people make recipes and sometimes they don’t measure perfectly (I know I’ve mis-measured things!) or some little glitch happens or just due to personal preferences, not every recipe is for every person’s tastes and I can accept that….especially when the overwhelming majority of people write to say they loved them :)
These.Are.So.Good. My husband was still talking about them the next day! However, I DID use low fat cream cheese, a zero calorie sugar substitution and I used only 1/2 cup of brown sugar and they turned out so so good! Will definitely make again!
Low fat cream cheese, 0 cal sugar sub, and only 1/2 cup brown sugar and they STILL turned out that great, I am impressed and so glad you and your hubby are happy!
My dough came out super sticky while rolling them. Kept sticking to my hands like peanut butter. Help?
Add a little more flour and/or chill the whole bowl for 10-15 mins in the fridge/freezer, then try again.