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!
Table of Contents
Soft Baked Chocolate Chip Cookies (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.
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.
Ingredients for Cream Cheese Chocolate Chip Cookies
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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.
Cookie FAQs
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. 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.
I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have.
Use full-fat cream cheese in a block. Do NOT 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.
You can use a hand mixer and a bowl if that’s all you have, but I prefer using a stand mixer with a paddle attachment because you can prepare other parts of the recipe while it’s busy mixing. I use the Kitchenaid 7-quart tilt head mixer, which you can get on Amazon. They’re worth the investment in my opinion!
Technically, you can omit the cornstarch, but your cookies won’t turn out as soft. To make these cream cheese chocolate chip cookies soft batch-style, the cornstarch is needed.
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. 
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 2 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!
Recipe Video Tutorial
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Softbatch Cream Cheese Chocolate Chip Cookies
Equipment
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.
Video
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!!
Great recipe! Love the cream cheese idea, especially amazing when they come out of the oven. I used only chocolate chunks, no chips. Can I freeze the shaped cookies, instead of refrigerate, if yes, how long would they stay?
Just saw your reply above, 3-4 months ?
Love this recipe, it pops up on my Pinterest all the time ? I was wondering if you had any tips on how I could use this recipe for a cookie cake? I know I could just dump the batter into a round pan and bake it without chilling, but I wasn’t sure if it would bake like a normal cookie cake or if the texture would be off
I would do exactly that, spray a 9 inch glass pie dish with cooking spray and pack the batter into the dish and bake. My guess is probably around 25 to 30 minutes but that’s just a guess. I also have multiple recipes that if you Google ‘cookie pie Averie cooks’ they’ll pop up so you can see what my other recipes look like.
Can the raw dough be frozen? I often make large batches of dough, then portion it out and freeze to have anytime.
Yes, for up to about 3-4 months.
I made these today and followed most of your directions; I only used 1 1/2 tsp cornstarch and instead of sugar I used instant vanilla pudding. The dough came out very crumbly and the cookies wouldn’t flatten during cooking even if I fattened the tops. I also had to cook them for over 12 minutes in some cases.
You didn’t follow the recipe so I’m not surprised the texture was a bit off. Pudding mix is thicker and denser than sugar, and it doesn’t liquify upon being heated like sugar does, so between those two variables that would explain the dry texture. Follow the recipe and you’ll be very happy.
Can I substitute the cornstarch with 1 packet of instant vanilla pudding mix?
I would just make as written and if you want to make pudding mix cookies try these https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
How long can you keep uncooked dough in the freezer for? Not sure if I understand your freezer comment 100%
I store unbaked dough in my freezer for 3-4 months. Do as you feel comfortable with.
You probably have a better idea, so before I experiment, do you think this one would be good substituting the cornstarch for instant vanilla pudding mix as in your other recipe? https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html#
Or will that ruin the texture you get just by using the cream cheese? You have so many good recipes, I’m overwhelmed at which to try! haha
I would make these cream cheese cookies as written and the others as written. I wouldn’t start swapping and subbing unless you have good reason to. I already did the legwork for you, no need to reinvent the wheel with trials and errors :)
Very good point…thank you!! :)
:) LMK what you end up making!
Omg! These are by far the best chocolate chip cookies I have ever made and had! I just made these at 11 pm cause I couldn’t wait till the next morning:) they are soft, creamy, fluffy, and just delicious. I baked them exactly 8 minutes and let them rest for about 5. I will, however, use a bit of less sugar and bit less chocolate chips. Finally found the perfect recipe for Christmas cookies and more. Thank you for sharing this wonderful recipe with us.
Thanks for trying the recipe and I’m glad it came out great for you!
Thank you so much for this AMAZING recipe, it is by far my favorite chocolate chip cookie recipe I have ever come accross! I have shared it with my mom and now this is her go to chocolate chip cookie recipe. :)
I will tell you that not only do I use this as a chocolate chip cookie recipe anymore, I also use it to make white chocolate chip macadamia nut cookies, and for the holidays I just used it and added white chocolate chips and cranberries, all delicious!!!!
Thanks again and Merry Christmas!
Thanks for trying the recipe and I’m glad it’s a favorite that you’ve been able to use for other doughs, too!
If you need a white choc/cranberry cookie, this is the best I’ve ever had. The photos don’t do them justice. https://www.averiecooks.com/2015/12/soft-and-chewy-cranberry-white-chocolate-chip-cookies.html There’s cream in the dough and they are SO soft!
This is the texture I’ve been looking for! I have been on the hunt for a perfectly soft cookie that isn’t *too* cake-like and this is it. (Not to mention it was the tastiest raw cookie dough I’ve ever eaten). My one critique is that it’s not a sweet cookie. Straight out of the oven they tasted a bit floury, but I waited till the next morning to form a final opinion. (Any cookie is fabulous straight from the oven!) The texture was still perfect and the four taste had mostly faded, but it’s still not as sweet as a typical cookie. I think next time I’ll try increasing the white sugar a little.
Other notes on my experience: I, in no way, waited for this to chill over night and the dough didn’t seem to need it. (Though I concede that could have contributed somewhat to the four taste). I let them chill for an hour and popped them in the oven, there was very little spread. 8 minutes was not near enough for my cookies (Perhaps because I made them a little bigger and took them straight from the fridge.) I made two dozen medium cookies over three trays; With two trays in the oven it took 14 minutes with a switch at 6 and with one tray in the oven it took 12 minutes. Fresh out they had that under-cooked gooeiness in the middle and over about six minutes they finished up resting on the hot tray.
This is the closest I’ve ever been to the perfect chocolate chip cookie. Thank you!
This is the closest I’ve ever been to the perfect chocolate chip cookie. <--- Great, glad you loved them! Use a lighter hand when measuring your flour, that could help with the nuances you were describing or try King Arther brand. It's the only brand I will bake with.
Cookies came out great. Note to self: Make sure to leave cream cheese and butter to room temperature, and probably best to let the dough sit for a bit for it to become more doughy. My batch came out very powdery for some reason. I had to add a little water and let it sit for a good hour before baking. After finishing it all up, cookies were for sure put in my top 5! love the gooeyness of them as well as how soft they were.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s in your top 5!
Very powdery, sounds like a touch of over-flouring. Use a light hand next time when measuring your flour and problem solved. Also winter time weather tends to be drier so you can get away with less flour than in humid summer months, just a baking tip :)
My cookies, while they tasted delicious, came out flat. In fact, this always happens to my cookies! What am I doing wrong?
I have a Tips for Cookie Success post here – employ all of these strategies and you won’t have flat cookies again! https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Love all your recipes! Do you have a Facebook page?
Thanks! Yes https://www.facebook.com/AverieCooks/
Quick question: due to limited fridge space, could I chill the dough in a bowl before scooping out cookies? I know it would be more difficult to scoop the dough when cold, but it would make this recipe more feasible for me! Thanks!
If you use a plate and just put the dough in balls that are touching each other, maybe that will work – that’s what I do. I don’t recommend bowl chilling because it will be impossible once it’s sufficiently chilled to scoop it out.
Do i need to let the cookie dough in the room temp for 15 minutes ?
Can i just take them out refrigerator then straight to the oven, bake them longer than 8 minutes?
Thanks
Definitely bake straight from the fridge. That’s the whole point of chilling the dough. If you let it come to room temp you’re almost back at square one.
my family loves chocolate chips cookies .I will try these for our fall birthdays Saturday