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!!
My husband absolutely loves this recipe!!! These cookies won’t last for so long! I am thinking of making a cookie cake out of this recipe for our anniversary, will it work that way? Any tips?
My husband absolutely loves this recipe!!! These cookies won’t last for so long! I am thinking of making a cookie cake out of this recipe for our anniversary, will it work that way? Any tips?
Thanks for the five star review and glad your husband is a big fan of the cookies, too! Nice to make this for your anniversary in a cookie cake.
Just follow this general idea https://www.averiecooks.com/loaded-peanut-butter-cookie-pie/ but using the recipe for the Softbatch Cream Cheese Cookies.Just bake it off like the PB version in a pie pan, about 20-25 mins would be my guess to start.
great
These came out very delicious. Just commenting to possibly help someone else out who is thinking of making them larger than the recommended size. I made 24 total, so I had to personally bake them for 20 minutes before they didn’t look so pale anymore. I also had to squish them down half way because I originally made them into balls & they weren’t spreading. Not sure if it was the size of them or not but I want to say that I read after the fact, that others were having the same issue. I’m just not sure if they made them smaller than mine or not. Either way, I think next time I will already mold them into cookie shapes instead as someone else suggested. They were also a little too soft even after letting sit & cool for like 30-45 min. Again, probably encountering these issues for making them a bit too large. Totally my fault! However, I let them sit out overnight & the next morning they were perfect. They were nice and gooey but not falling apart like the night before. I also wanted to mention that I know it comes down to preference, but keep in mind I absolutely love chocolate, however, these were a tiny bit too chocolatey for me. So I may cut back on the chocolate just a bit next time. I’m thinking maybe just a 12 oz package of the semi sweet chocolate chips (1 1/2 cups) might do it. I’m just mentioning this so that if all you have on hand is one package I think that’s more than enough and wouldn’t feel the need to go out to buy more. Anyways, I’m very grateful for the recipe, the family and I enjoyed it very much & I will be looking for more of Averie’s recipes.
These came out very delicious. Just commenting to possibly help someone else out who is thinking of making them larger than the recommended size. I made 24 total, so I had to personally bake them for 20 minutes before they didn’t look so pale anymore. I also had to squish them down half way because I originally made them into balls & they weren’t spreading. Not sure if it was the size of them or not but I want to say that I read after the fact, that others were having the same issue. I’m just not sure if they made them smaller than mine or not. Either way, I think next time I will already mold them into cookie shapes instead as someone else suggested. They were also a little too soft even after letting sit & cool for like 30-45 min. Again, probably encountering these issues for making them a bit too large. Totally my fault! However, I let them sit out overnight & the next morning they were perfect. They were nice and gooey but not falling apart like the night before. I also wanted to mention that I know it comes down to preference, but keep in mind I absolutely love chocolate, however, these were a tiny bit too chocolatey for me. So I may cut back on the chocolate just a bit next time. I’m thinking maybe just a 12 oz package of the semi sweet chocolate chips (1 1/2 cups) might do it. I’m just mentioning this so that if all you have on hand is one package I think that’s more than enough and wouldn’t feel the need to go out to buy more. Anyways, I’m very grateful for the recipe, the family and I enjoyed it very much & I will be looking for more of Averie’s recipes.
Thanks for the 5 star review and discussion on what you did. It may help others. In general, cookies that are resistant to spreading mean the dough has been a bit over-floured and is on the stiff side hence they won’t spread. Something to keep in mind when you are measuring flour is to maybe use a smidge less next time or a lighter hand. Glad you have been enjoying my recipes!
Followed directions exactly and they just didn’t work out for me. They stayed in dough balls and even though I added an extra minute to the cooking time after the first batch, they were raw inside and crispy outside. Flavor was off for me I think bc I’m used to not using corn starch or cream cheese in my choc chip cookies. Glad I tried something new, but back to the drawing board.
This is my go to recipe. They are a favorite wherever I go. I was told that these were the beat cookies that they had ever eaten.
Absolutely delicious cream cheese chocolate chip cookies are amazing very easy to make like in the family enjoy them thanks
Absolutely delicious cream cheese chocolate chip cookies are amazing very easy to make like in the family enjoy them thanks
Glad they turned out amazing and your family likes them!
Id like to ask what I could substitute to cornstarch? Will that change anything? Super excited to try these out!
This is discussed in the body of the post.
Was great everyone loved them
Thanks for the 5 star review and glad they were great!
This is my husband’s favorite cookie – he even chose them over all the ones his mother makes (which is the first time I’ve ever made something yummier than her’s!) Every time I make this recipe (which has to be more than 20 times now) they get devoured first – even at parties when the desserts are in large quantities. People LOVE these.
This is my husband’s favorite cookie – he even chose them over all the ones his mother makes (which is the first time I’ve ever made something yummier than her’s!) Every time I make this recipe (which has to be more than 20 times now) they get devoured first – even at parties when the desserts are in large quantities. People LOVE these.
Thanks for the 5 star review and glad these are your husband’s favorite cookies (and that he likes these better than his mother’s)! Glad people at parties devour them, too!
Made these cookies last night and they where a BIG HIT!! Everybody loved them including my very picky husband!! Will definitely save this recipe and make again!
Made these cookies last night and they where a BIG HIT!! Everybody loved them including my very picky husband!! Will definitely save this recipe and make again!
Thanks for the 5 star review and glad they are a big hit with everyone including your husband!
I made a boo boo and mixed all of the ingredients together instead of whipping it I hope it atleast turns out eatible 🤦
Will be interesting to see how they turn out.
These are for sure the best chocolate chip cookies ever! They are so soft. I just stick the entire bowl of cookie dough in the freezer for about 45 min, then roll it into tall balls onto the cookie pan and bake. They come out thick, fluffy and so soft! I personally don’t like having to stick the entire pan in the fridge or freezer because that means I would have to re-arrange everything already in there. I find that letting it chill in the bowl (and in the freezer if you’re not wanting to wait 2 hours) works just as well! Thanks for this recipe.