Softy and chewy with a cream cheese mixture, these Cream Cheese Chocolate Chip Cookies are a hit among family and friends and recipe you need to add to your rotation.
I have slowly and surely become a cookie girl. I used to not like cookies like all the other desserts, but they have started ranking higher on my list.
These Cream Cheese Chocolate Chip Cookies are absolutely one of mine and my family’s favorites.
Cookies do run deep in our blood as I do make them often and that is why I started to love them more and more.
This is a super easy recipe with amazing results, the hardest part is letting your dough chill, but trust me it is all worth it in the end.
When it comes to cookies in general, these rank high at the top of my list of favorites. For the texture, the flavor and just everything all around.
If you have been looking for a cookie recipe that will take you normal chocolate chip ones up a notch, then you need to make these Cream Cheese Chocolate Chip Cookies.
Some of my other favorite cookie recipes that we have on our site include: Cookie Monster Cookies, Kitchen Sink Cookies and Potato Chip Cookies.
WHY THIS RECIPE WORKS:
- Easy and on hand ingredients help these come together in no time.
- The chilling is absolutely worth the wait once you try them.
- This makes about 2 dozen, but you can double the batch and freeze some for later.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Cornstarch
Baking soda
Baking powder
Salt
Mini chocolate chips
Salted butter
Full-fat cream cheese
Light brown sugar
Granulated sugar
Egg
Vanilla extract
HOW TO MAKE CREAM CHEESE CHOCOLATE CHIP COOKIES, STEP BY STEP:
- In a mixing bowl whisk together the flour, cornstarch, baking soda, baking powder, salt, and chocolate chips. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the butter, cream cheese, brown sugar, and granulated sugar for 3-4 minutes. Do not rush this part.
- Add the egg and vanilla and mix again until well combined.
- Add the dry ingredients into the bowl and mix until just combined.
- Cover with plastic wrap and refrigerate for at least 2 hours or up to a day.
- When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Make cookie dough balls, about 2 Tablespoons in size and place on a baking sheet about 2-3 inches apart. I put 10 per cookie sheet.
- Bake for 9-11 minutes until the edges are set and just beginning to brown. The middle may look slightly unset still but don’t bake them too long or they won’t be as soft when cooled. Let the cookies cool on the baking sheet for about 7 minutes before transferring to a wire cooling rack to finish cooling.
- Continue baking until all the dough balls are baked.
- Let remaining cookies cool and serve.
DO I NEED TO USE THE CORNSTARCH?
This is an ingredient that I highly recommend not leaving out AT ALL. It really gives the cookies their shape and texture.
They help the cookies from spreading and they also give a soft and tender texture to them as well.
Also adding chewiness for that perfect cookie that you never know you needed. So absolutely do not leave it out of the recipe of the cookies will not turn out.
HOW LONG DO I NEED TO CHILL MY COOKIE DOUGH?
You will want to chill your cookie dough for at least 2 hour but you can do it for up to a day.
If you do go for up to a day then let the dough balls rest at room temperature for about 5-10 minutes before rolling or the dough will be too hard.
WHAT IS THE BEST CREAM CHEESE TO USE?
You are going to want to use FULL FAT cream cheese. If you use light or low-fat cream cheese your cookies will not have enough fat in them to get the soft texture.
CAN I ADD ANYTHING TO THESE COOKIES?
If you want to add other additions to the cookies you absolutely can, I would reduce some chocolate chips to make room for the addition. Some ideas include:
- Mini M&M’s
- Chopped Candy Bars
- Mini White Chocolate Chips
- Mini Peanut Butter Chips
- Broken Pretzels
- Toffee Bits
- Sprinkles
- Chopped Cookies
- Chopped Nuts
The list can go on and on because adding things to chocolate chip cookies is really versatile.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for up to 3 days.
You can freeze the cookie dough balls before baking. Make sure to freeze them individually on a sheet before placing in a container or bag so they don’t freeze in 1 large clump.
Pull out of the freezer and let sit on a baking sheet for about 20 minutes before baking. Freeze for up to 2 months.
To freeze baked cookies, place in a freezer bag or container and they will keep for up to 2 months. To defrost, remove to the counter until thawed.
TIPS AND TRICKS:
- Make sure you use FULL FAT cream cheese in this recipe.
- Easily double the batch to serve more people or freeze for later.
- These can be frozen before or after baking, see above on how to do that.
- If you are chilling your cookie dough for more than 2 hours, make sure that you leave it out for 5-10 minutes to come to room temperature.
- Other additions can be added to these cookies, see above on some ideas.
- Do not skip the cornstarch, it is an integral part of the recipe.
- If you use unsalted butter add an additional ¼ teaspoon salt.
When it comes to soft, chewy and delicious cookies, you absolutely cannot go wrong when making these Cream Cheese Chocolate Chip Cookies.
If you like this recipe you might also like:
If you’ve tried these CREAM CHEESE CHOCOLATE CHIP COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cream Cheese Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- ½ cup salted butter softened
- 2 ounces full-fat cream cheese extra softened (about ¼ cup)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl whisk together the flour, cornstarch, baking soda, baking powder, salt, and chocolate chips. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the butter, cream cheese, brown sugar, and granulated sugar for 3-4 minutes. Do not rush this part.
- Add the egg and vanilla and mix again until well combined.
- Add the dry ingredients into the bowl and mix until just combined.
- Cover with plastic wrap and refrigerate for at least 2 hours or up to a day.
- When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Make cookie dough balls, about 2 Tablespoons in size and place on a baking sheet about 2-3 inches apart. I put 10 per cookie sheet.
- Bake for 9-11 minutes until the edges are set and just beginning to brown. The middle may look slightly unset still but don’t bake them too long or they won’t be as soft when cooled. Let the cookies cool on the baking sheet for about 7 minutes before transferring to a wire cooling rack to finish cooling.
- Continue baking until all the dough balls are baked.
- Let remaining cookies cool and serve.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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