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!!
My mouth is watering just looking at these cookies.
These are the BEST! I made them at Christmas time and I am making them again for Super Bowl. I don’t understand the negative comments. Unless people don’t follow directions or have less than ideal ovens, I can’t understand how they go wrong. Thank you! When I find something I like, I tend to stick with it. I may just have to branch out and try some of your others. So much for my healthier eating resolution ;)
Thanks for trying the recipe and I’m glad they came out great for you! I agree with you about the negative comments but I’ve learned over the years that there a jillion things people do wrong and don’t happen mention and therefore they won’t have stellar results but all I can do is post the recipe that I know WORKS and has been tested hope for the best on their end :) And usually 95% of people will love it so that tells me the few that don’t, well….oh well :)
So, um, these were… AMAZING! I baked these for my husband’s class and can’t wait for his schoolmates to try them. I think my favorite part is how messy they are ;) Thank you for sharing such an awesome recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Your husband and his classmates are lucky to have you baking for them!
So…I’m not a baker by choice but by force. None of the homemade-from-scratch recipes ever turn out like they’re supposed to at my house. I was skeptical when looking at the finished batter but what the heck, can’t say I didn’t try it. Oh. My. Stars! These cookies are fantabulous! I baked a few without putting them in the fridge and they came out wonderfully puffed, moist, delectable! I tried one before my 3 ravenous boys were released from school. Definitely adding this recipe to my short list of can-do’s!
Thanks for trying the recipe and I’m glad it came out great for you! And now you can bake by choice, not force :)
Love these cookies!!!!! They have become our new favorite! Especially wether I added mint chips with the milk chocolate chips!!! But, I would love to make chocolate, chocolate chip but don’t know how much cocoa powder to use. I don’t want them to turn out bitter. Can you give me help with this… We always make a double batch!! So Good! Thank you
I have a recipe that you’re going to love coming up in about a week – stand by!! :) It’s exactly what you’re asking for!
Til then, these are amazing! https://www.averiecooks.com/2014/02/quadruple-chocolate-soft-fudgy-pudding-cookies.html As well as any linked in the Related Recipes section!
These look fabulous, but I obviously made a major error. This is the most stiff, dry cookie batter I’ve ever worked with. I had to add an additional egg, half stick of butter and some milk just to get it to hold. Stirring in the chocolate chips was a workout. I’m now going to try to bake them off–I’ve put too much money in the batter to throw it out.
I would love to have watched you make them; they look delicious in the photo.
Most of the time when people have very dry dough it’s because they over-measure their flour. With flour, you want to use a VERY light hand. Never hard-pack or smoosh it down, it should be just very loosely laid in the cup. That’s one thing. The others are the type of butter and type of cream cheese used. I used Trader Joe’s brand on both of those. The fact that you needed 1 whole egg AND another half stick of butter, that definitely sounds like very dry dough and I think it’s probably over-measured flour. I hope things come out well for you – keep me posted!
i just took them out of the oven. I followed your recipe but did what you suggested and scooped them into balls the night before and chilled them. Took them out and come to room temperature for at least 10-15 minutes. Baked at 350 for 12 minutes and I got 32 cookies out of it. I’m sure they will be all gone before night. Thanks so much!!!!
Glad they came out great for you and they’ll be gone before tonight :)
I made these today and we thought they were great! Not one complaint. Normally my cookies come out flat but these came out fluffy like you said they would. Was quite happy with this recipe…..def a keeper and I will pass it on. Thank you so much for sharing.
Glad they came out perfect for you and it’s a keeper!!
I just took these cookies out of the oven and followed your directions to the letter. I even made exactly 28 cookies. They are heavenly, soft pillows of pure decadence! I told my son that finding your website was bad for my waistline, because everything I bake works out wonderfully and yummy, and I can’t resist eating the goodies until they are completely gone. No problem, though, my son assured me that since he is thin (he is a growing teenager) he could eat the cookies and gain the weight instead of me! Thanks again, Averie, for another great recipe – you never disappoint!!
Glad to hear these came out great and thanks for the compliments that my recipes never disappoint! That’s so nice to hear!
I’m going to be a rebel and try this recipe tonight. I say rebel because I’ve only made one recipe for years and it is a huge hit with everyone. I plan to follow yours step by step but instead of flattening them I’m thinking about chilling the dough once it’s mixed and than scooping it into balls and baking them. Instead of flattening them. Would there be much of a difference?
Make the dough, scoop into balls, THEN chill. If you chill a mixing bowl full of dough, it’s like trying to chisel out rock hard hunks. Way more challenging than the recipe needs to be if you do it in that order.
OH MY these are tasty!! I def didnt wait the recommended 10 min cool time because seriously they are just sitting there staring at you how can you not!! I used mini choc chips cause it was all I had, but these are fluffy and chocolatey just like I LOVE them…thanks for the cream cheese suggestion..YUMMY!!
Glad you love them and yes, hard to wait for things to cool :)
Hi,
I heavily substituted on this great recipe and the results were wonderful.
Erythritol for sugar
Splenda brown sugar for brown sugar
Earth balance for butter
Better Batter gluten free flour for regular flour
Dairy free cream cheese
The family loved them, thank you for such a versatile recipe!
Gayle
Wow, this is great to hear and thanks for sharing what you did. I have a friend who would seriously do every.single.swap you just listed (dairy free, sugar free, gluten free) and will pass this along to her. Thanks for sharing this because I know it will be helpful to others! Glad your family loved the cookies!
Hi Mrs. Averie. I baked your recipe last night and it was wonderful. I baked slightly longer than 10 minutes, probably 12 and flattened them slightly since they didn’t spread very much. They came out beautiful.
I already have a favorite recipe and I am keeping it, but I’m also keeping yours. I was kind of hoping you would check it out.
You see, there’s aspects of both recipes that I love: the puffiness of yours. On their cookie, they make brown butter and it gives it more of a toffee flavor, and they use dark brown sugar for an even more rich flavor. They say melting the butter lends to a chewer cookie. I hope you follow, I might not be explaining very well.
The recipe is by Cooks illustrated, I’d love for you to check it out.
I’m very familiar with the Cooks Illustrated recipe and used to make it often, actually! I got out of the habit of those cookies only because sometimes I didn’t want to take time to brown butter, but you’re right, there is no substitute for the depth of flavor you get. However, those cookies definitely come out thinner and I do love a thick cookie. So many cookies, and depending on what you’re looking for, there’s a cookie for everyone! Glad my recipe came out beautifully for you and you have a new recipe to add to your arsenal.
I think I have just pinned about a half dozen of your recipes. I am a cookie maniac!! Question….how long will your cream cheese cookies stay fresh in the freezer. Also, what is the etiquette for using bloggers’ recipes when selling baked goods? I don’t have a shop, just craft fairs and bake sales. Your input and advice will be greatly appreciated.
If you put the dough balls in the freezer raw, I would say 4-6 months. If you bake the cookies, freeze them, and then pull them out, I’d say about the same but my preference is the former for the just-baked-taste.
Also, what is the etiquette for using bloggers’ recipes when selling baked goods? = Pay me all the money you make since I developed the recipe :) Just kidding! I don’t know…it’s a bit of a gray area. You’re making money from my recipes that you got for free. Somehow that doesn’t feel super good to me but I’m sure it happens frequently. I would say at the very minimum you need to CLEARLY state your source, i.e. me and my blog with display cards or something so people know where the recipes came from. Tough question and I’m asked it quite a bit, actually. I have thought about it lots and I’m never exactly sure what to say other than making baked goods for your family and friends is one thing but when you start making money and are selling them for profit, that’s ethically and legally different.
Best cookies ever! Thank you
You’re welcome! Glad they’re the best ever for you!
This is the only way i will make cookies again thank u!!