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!
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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.
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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!!
Made these cookies today (followed recipe as written) and they are a HUGE hit! My only regret is that I didn’t double the recipe! I did ‘smash’ them a bit after a few minutes in the oven, as they seemed to be keeping the round shape (I didn’t refrigerate). Definitely a keeper!
Glad the recipe was a HUGE hit! Thanks for the great feedback!
I’m gonna have to try these with my favorite mint chips
It seems I had the same issue as others with these cookies. They weren’t really what I was expecting. I did follow the recipe accordingly and I am an avid baker so I know my measurements, but these cookies kind of disappointed. I really wanted them to work out because I was excited to try cream cheese in a recipe, but I think I’ll stick with my usual recipe. However, thank you to the author for posting this recipe as it is always fun to try something new, even if it doesn’t work out as you expect!
I’m sorry they weren’t what you were expecting. Not sure what I can do differently other than write about them as best as I can with lots of details, and take lots of photos, so everyone’s expectations are met. Thanks for trying the recipe.
HELP!
I love baking. And I’d say I’m a little better than just good at it. However, I have been searching and searching for the right cookie recipe and have failed! I seen yours on Pinterest and immediately thought EUREKA! However, I tried and failed :(
I did everything your recipe called except mine came no where close. They’re still not soft (which is what I dream of every day) and they lacked taste! Please help, I’m running out of hope!
Thank you
-Roxy
If they’re not soft, bake for less time. If they lack flavor, you may want to add a bit more salt. Read through the comments too…lots of people who’ve made these very successfully and that may help you.
My Son and I made your cookie recipe
for Santa, they were amazing!! I followed your
recipe exactly. The best chocolate chip cookies
I’ve ever made! Thank you for sharing such
a wonderful recipe. A new staple in my house.
Thanks for trying them and glad they’re the best choc chip cookies you’ve ever made!
I am trying these right now, I did everything exactly as the directions stated and I took them out after 8 minutes and they weren’t cooked! This outside was a little bit but the inside was still dough, it hadn’t changed at all. I know that they can be a little doughy still at the end, but this was too much. That, and they were still in the shape that I dropped them on the pan. They hadn’t spread at all. It was really strange. I’m cooking them longer hoping that they will work out as the recipe sounds great.
Not flattening and still doughy in the middle..just bake awhile longer. Very easy fix!
I made a batch and they are wonderful. Thanks for the recipe
So glad you enjoyed them! Thanks for trying the recipe!
I made these expecting great things. I was greatly disappointed. Minus the chocolate chips, they are very dry and bland. I’ll stick to my tried and true Toll House recipe.
they are very dry and bland. <--- sounds like you possibly could have over-baked them or over-added flour if they're dry and bland, but all taste preferences are different so stick with your favorite recipe if you prefer it. Thanks for giving these a try.
Hi if i wanna substitute the egg in this recipe, what should i subtitue it with ????
I have no idea since I haven’t tried.
I’m trying to improve my baking skills so I decided to try your recipe!
Sadly, i think i did something wrong so I thought i’d seek help so when i try them again I know what not to do.
I followed your recipe almost exactly to the tee. The ONLY things i didn’t have were baking soda and cornstarch. My grandmother told me I could use baking powder instead of baking soda and adding a little more flour would make up for the cornstarch (i ended up not adding anymore flour because 2 1/4 cups seemed like enough). Anyways I chilled my cookie batter for a little because i had to make some togo for our company and I allowed the rest to chill. The cookie batter I only let chill for about 15 mins came out really cakey and dry and bland, which was really shocking because the wet batter was sooooooo good lol.
Is there something i did that ruined it? Was it the baking powder or the lack of baking soda? Please help! Thanks
Also, I’m letting the rest chill overnight to see if that would make a difference. If not I’ll remake them. Or do you have any tips for saving terrible cookie dough? lol
There are a few issues – your grandmother’s suggestions, while she means well no doubt, are what did these cookies in.
My grandmother told me I could use baking powder instead of baking soda = WRONG. Not the same. There is a reason each ingredient exists and you cannot interchange them in baking, period. Baking powder makes things cakey! It’s what you use in cakes and muffins. In cookies, it will create a cakey cookie, with rare exception.
adding a little more flour would make up for the cornstarch = Not at all. All you did was over-flour the dough, drowning it in flour, thus the butter and cream cheese and sugar flavors are all masked by too much flour, hence the blandness.
At this point, you really cannot save it. I mean there are things I could do with it to make shortbread bars out of it, but you’re not an experienced baker so just scrap it, start over, and follow my recipe. You’ll be fine then! And if you are a ‘salt person’ (I’m not), add more salt than I call for; that’s insurance against blandness.
These cookies turned out great! Definitely saving this recipe for my collection. I read the other comments before baking so I made a change to the salt content. I used regular salted butter since that’s what I had on hand and I added 1 tsp salt instead of the 1/4 tsp called for. Wasn’t sure how many tbsp of dough per ‘mound’ to put on the sheet but I varied my cookies between about 1 tbsp-2tbsp. I also shaped them more like hockey pucks rather than circular drops. Out of the oven, they were amazing. Nothing like a freshly baked cookie. The next day, they were still crisp on the outside and nice and soft on the inside. I varied my cookie baking time between 8-10 minutes, depending on size of cookie. The larger the cookie, the longer the bake time. Very happy with how they turned out. Boyfriend was eating them off the sheet almost as fast as I could bake them! :-)
Glad they came out great for you and that your boyf was eating them as fast as you could make them – that’s all I needed to hear to know they’re a hit :)
Thank you for this recipe! I’ve made two batches of cookies since Monday, and now my family is begging me to make another. These were honestly the best chocolate chip cookies and we cannot stop eating them! Thanks again :)
So glad they worked out great for you and sounds like your family is loving them – I love that you’re on almost batch 3 in 5 days or so! Your family is like mine :)
Did not like these at all I think there was too much flour. I followed the recipe to a T and they were incredibly bland. They did not cook right.
When measuring flour, make sure to use a VERY light hand. That could have been the issue based on what you said.
First of all, these cookies are AMAZING!!! I made my first batch tonight. My husband and their crew had to work christmas so I thought I’d make some treats for them. I’m not an avid baker, but this recepie was very well written and easy to follow. I, myself am not a cookie person, however even I had a few, and kept going, WOW! These are really good! Everyone else loved them and I can’t wait to make them again! Thanks so much! <3
So awesome to hear these were a big hit and a success!
Averie,
I made your pretzel chocolate chip cookies tonight and they came out flat and underdone :( By one stick of butter, do you mean half a stick? It seems there is too much butter. ?
1/2 cup of butter is 1 whole stick and yes, that’s what you need to use. If your cookies were flat and underdone there are a few things…underdone you can solve by baking a bit longer. If the dough is EXTREMELY sticky, maybe you butter is just extra ‘buttery’ and in that case add slightly more flour to the dough to firm it up. Make sure you chill the dough, and follow these tips for thicker cookies, i.e. Silpat, King Arthur Flour, etc. https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
“I’ve made some successful cookies in the past but I was never 100% satisfied with them. I found this recipe and oh-my-God THANK YOU for sharing this for all to see! I made a batch and had my mom try one; as soon as she bit into it she said, “Oh my God”. I use oat flour instead of all-purpose because I like the way it tastes better, and I think it’s slightly more healthier for you? Anyways I digress, I FREAKING LOVE THESE COOKIES. My boyfriend requests these all the time and says they’re the best he’s ever had. I have to agree with him!
Happy Holidays!”