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!
The Best Cream Cheese Chocolate Chip Cookies
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 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. They’re so soft, moist, and with a richness to the dough like no other cookies I’ve tried.
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 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. 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 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’s in This Homemade Cookie Recipe?
For these addicting cream cheese chocolate chip cookies, you’ll need just a handful of pantry staples:
- Unsalted butter
- Cream cheese
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips
How to Make Cream Cheese Chocolate Chip Cookies
To make these soft batch cookies, you’ll first need to 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. 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 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 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 Soft Batch Cookies
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.
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.
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!
More Cream Cheese Cookies:
- Softbatch Glazed Lemon Cream Cheese Cookies — These super soft, very lemony cookies are topped with a lemon glaze that adds to the pucker-up power. Cream cheese keeps the cookies soft, moist, tender, and makes them taste more buttery.
- Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!
- White Chocolate Cream Cheese Cookies — Move over butter, cream cheese makes these cookies thick and super soft!
- Classic Cream Cheese Cookies — If you like tangy cream cheese frosting and soft buttery cookies, you’re going to be in heaven. The cream cheese stays slightly soft, gooey, and tastes much more like cream cheese frosting than it does like cheesecake.
- Cream Cheese Black and White 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.
- 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**
- 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.
- 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.
*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.
Amount Per Serving: Calories: 170 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 17mg Sodium: 77mg Carbohydrates: 24g Fiber: 1g Sugar: 14g Protein: 2g
Even More Chocolate Chip Cookie Recipes:
Soft and Chewy Snickers Chocolate Chip Cookies — Of all the candy-bar stuffed cookies, these are my favorite
Twix Bar Chocolate Chip Cookies — Chocolate chip cookies are even better with Twix baked in. This cookie dough is my favorite chocolate chip cookie dough base, producing cookies that are so soft, moist, and tender with perfectly chewy edges.
Caramel Corn Chocolate Chip Cookies — There’s more add-ins than dough in these extremely well-stuffed cookies. If you like eating caramel corn by the handful, baking it into cookies is even better
The Best Soft & Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient!! Just one bite and I think you’ll agree!!
Banana Oatmeal Chocolate Chip Cookies — The cookies have the flavor of banana bread, the chewy texture of oatmeal cookies, and the soft and gooey factor of chocolate chip cookies.