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!
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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!!
My husband says these are his new favorite cookie! Your dough recipe lends itself to so many variations. This is the perfect dough for cranberry and white chocolate! Love your recipes!
Love these cookies! So soft. I made them today with Baileys Irish Cream chocolate chips and Expresso chocolate chips. Froze some for company.
Love these cookies! So soft. I made them today with Baileys Irish Cream chocolate chips and Expresso chocolate chips. Froze some for company.
Both the Baileys Irish Cream chocolate chips and Expresso chocolate chips sound amazing and I bet made the cookies extra delicious!
My husband says these are his new favorite cookie! Your dough recipe lends itself to so many variations. This is the perfect dough for cranberry and white chocolate! Love your recipes!
Glad to hear they’re his new favorite cookies and that you’ve been able to use the dough base for other variations!
I discovered this recipe at least a year ago and have made it several times since. So delicious! I follow the recipe exactly (but use milk chocolate chips due to preference). I just made them for a charity bake sale and had loads of people ask me for the recipe afterwards (sent them the pinterest link). Thank you!!!
I discovered this recipe at least a year ago and have made it several times since. So delicious! I follow the recipe exactly (but use milk chocolate chips due to preference). I just made them for a charity bake sale and had loads of people ask me for the recipe afterwards (sent them the pinterest link). Thank you!!!
Thanks for the 5 star review and glad these cookies have been a favorite of yours over the past year! Thanks for sharing my link with your friends and people at the bake sale – much appreciated!
These are amazing. My new favorite cookie recipe!!
These are amazing. My new favorite cookie recipe!!
Thanks for the 5 star review and glad they’re your favorite cookies!
The consistency of the dough was interesting, but it tasted bland, so as I thought, the cookies were also bland. I tried a few w/o refrigeration and they did not spread and regardless of refrigeration, they baked up the same w/a Cake-like consistency. Had a somewhat crackled appearance, but tops looked toasted at 9 minutes, rather than an all over golden appearance. I will not bake these again. I see you have many good reviews, but just not my taste.
Hi not used corn starch before, is it the same as corn flour? I’m in the U.K. so wondering if it’s the same just a different name? Possibly. Thanks
No it is not the same. Corn flour and/or corn meal are different than corn starch.
Yes it is the same! In the UK, corn flour is the same as corn starch. Both are white powders primarily used for thickening. Yellow corn flour is a different product.
Thanks for commenting. In the US, corn flour and corn starch are not the same but in the UK things are obviously different.
Was going to try just based on reviews from Pinterest main page. Read reviews and didn’t like the tone of your reply to this question about the corn starch. There was no need to comment back with anything other than a thank you when someone was just trying to help. Or even gracefully noting you’d been corrected and maybe learned something. Then I decided to look at the recipe. It’s old news and nothing special.
Honestly I get probably 200 recipe related questions on a daily basis. I answer them as quickly and to the point as possible. If my tone to you doesn’t come off to your liking, so be it. There are tons of recipes out there to try. Yes this recipe is old news. I originally made it in 2011 or 2012.
Great repice
These are BY FAR the best cookies I have ever made! Better than Nestle Tollhouse too! These will forever be our go to. I made this recipe exactly the way you said to, and they turned out perfect!! We are making our second batch to give to our neighbors! Thank you!
These are BY FAR the best cookies I have ever made! Better than Nestle Tollhouse too! These will forever be our go to. I made this recipe exactly the way you said to, and they turned out perfect!! We are making our second batch to give to our neighbors! Thank you!
Thanks for the 5 star review and I’m glad that these are by far the best cookies you’ve ever made! Glad they were perfect and will be your forever go to, how wonderful!
Have you tried using mascarpone instead of cream cheese? how do you think that will work out?
Have you tried using mascarpone instead of cream cheese? how do you think that will work out?
I have not and so I really can’t say. It may be a bit too soft and the dough could become overly soft is my hunch but not sure.
Did not have cornstarch and cookies came out wonderful! Did not flatten and spread like so many do. My kids and I ate them in just a few days they could not stop.
My second batch is in the oven right now. They came out perfect & 😋 delicious. I used cookie butter cream cheese spread and 3/4 semi sweet & 3/4 milk chocolate chips. The last batch I also added some coconut because I seemed to have a lot of batter left. I also have some chocolate hazelnut cream cheese spread I wondering how that would taste? Maybe put less chocolate chips & add some nuts, The possibilities are endless!!! Thank you for the recipe!
My second batch is in the oven right now. They came out perfect & 😋 delicious. I used cookie butter cream cheese spread and 3/4 semi sweet & 3/4 milk chocolate chips. The last batch I also added some coconut because I seemed to have a lot of batter left. I also have some chocolate hazelnut cream cheese spread I wondering how that would taste? Maybe put less chocolate chips & add some nuts, The possibilities are endless!!! Thank you for the recipe!
Wow your creativity is wonderful and it sounds like you know how to bake! So as long as you want to keep experimenting with things that you think sound good, I’d go for it!
And yes just scale back on some choc chips to make room for some nuts is my suggestion .