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!!
Hello! I made these tonight and for some reason they didn’t look like yours. They still look good….but I may have flattened them too much after forming into balls??? Could you please clarify because you say form them into mounds but then flatten slightly with palm of hand? I also had to bake them a lil longer which was unusual as I have a gas oven. They usually take less if not right at the time a recipe specifies. Would be nice if you did a video. Thanks again…they are still very pretty…the taste of the batter was awesome…so I can’t wait to bite into these! :))
You probably flattened them too much then? I don’t know. You just don’t want a big round golf ball because it won’t cook through evenly. I would say shape them like you shape other cookies; nothing ‘special’ about these, just don’t keep in a perfect circle. All ovens, dough, climates, etc vary so I always say watch your recipe/item in the oven, not the clock, when evaluating doneness. Sounds like you’re on the right track – enjoy! :)
why use cornstarch and not pudding mix in this case? and if i want to use pudding mix, how much do i use?
I made this recipe awhile back and just hadn’t gotten around to using pudding mix at that point. I don’t know how much you’d use since I have not tested it that way. As written, it’s one of my most popular recipes on my site so I would just make it how I wrote it.
I’ve had these on my mind for awhile and I’m going to finally make them tomorrow. I know they will be great! Your photography is just gorgeous, by the way. You certainly know how to make me crave cookies.
Enjoy them & thanks for the compliments!
So good! And about the best dough I’ve ever had… I mean, um, not that I ate any of the raw dough…
Oh I’ve eaten pounds :) and yes, this dough is crazy good! Glad the cookies were good, too :)
These look really amazing – must start making these now!
Made these today, excellent recipe! You are correct in saying they need to be made on a plate first and then refrigerated. I didn’t do this, but instead just refrigerated the bowl of dough. I little more difficult to get out with a scoop, but succeeded and they turned out great! Also, baked them a little longer than the 8 to 9 min.
Glad you made them and yes, if you chill the entire bowl, chiseling the dough out is much more challenging but glad you figured it out!
With the soft batch cream cheese choc chip cookies can I replace the butter with coconut oil?
I’ve never tried it that way but LMK how it goes if you do!
These look amazing! Can’t wait to try, but I’m wondering if I can double the recipe and should I make any adjustments? Not every recipe is a straight double.
I’ve never doubled it so I cannot speak firsthand, but I would suggest doing a straight double on everything here.
I wish I knew how many chocolate chip cookie recipes I’ve tried in my search for THE PERFECT one. While I don’t know the answer to that question, I do know that my search is now complete and I thank you! These are, in fact, the perfect chocolate chip cookie.
What a high honor and compliment that these are your perfect cookie! And I know how that feels, after you’ve tried for what can be half of a lifetime to find that perfect recipe – well, I am honored. Thank you! :)
Hi, Averie! I want to make these cookies, in which looked totally fabulous by the way, but I don’t have cornstarch!! Help! Thanks, but help!
You can still make them but they won’t be as soft without the cornstarch. It’s a 99 cent item for a can that will last you ages & available at any groc store. I would recommend picking some up before making these so you get the best results.
I made these recently and they were so puffy and the texture was amazing, even in the perpetually hot-and-sticky humid weather here in Malaysia. Chilling the dough is EVERYTHING. (I’d frozen half the batch to bake for when my nephews visit but one day I woke up and was overcome by insane chocolate cravings, so I took the dough balls out of the freezer, broke them apart, stuffed with a bit of nutella, and sprinkled with sea salt before baking—oh my god. I’ve never been happier than when my mouth was stuffed with those cookies. There, I’ve said it. As for my nephews, ehh, they’ll eat something else. :)
Thanks for a dependably delicious recipe.
Thanks so much for trying these and glad you love them! And yes, chilling the dough is EVERYTHING! I totally agree! And stuffing them with Nutella and the sea salt sounds heavenly! Great thinking and thanks for the comment!
Just made these this morning and they are AMAZING! I added some orange extract for a orange flavor with the chocolate. They puffed up so nice, did not go flat at all. I had the dough in the fridge overnight. Cannot wait to share with the folks helping my Mom in the hospital today with her rehab. They will be very very happy people!!
How nice of you to want to share with others who are helping your mom (and hope she’s on the mend!) and glad you love the cookies!
These are awesome- Ty for the recipe!
Side note- I’ve found that half a block of 8oz cream cheese is 1/4 cup. Smooshing into a measuring cup is a pain, so when I do these now- I just use half a brick.
Glad you love the recipe! With cream cheese, usually 8 oz = 1 cup, so 4 oz is 1/2 cup. Interesting that you’re only getting 1/4 cup out of half a brick!
https://allrecipes.com/howto/baking-ingredient-conversions/ under eggs & dairy, or google for others.
But hey, if it’s working for you, great! I have a feeling you’re probably adding more like 1/2 cup to recipes if you’re using a half brick, but generally more c.c. won’t be a big deal since it’s still really a fairly small amount over the intended or amt called for.
Hi! I am vegan, so I would be using vegan cream cheese, which I think is non-fat… so I hope they come out! :) Also, your recipe calls for 1 large egg – in most chocolate chip cookie recipes I’ve made it’s called for two eggs.. so I switch it out for 2 flax eggs – and they always taste perfect! But for this, do you think I should stick to making one flax egg? Or two? Thanks in advance!
Using lowfat/nonfat cream cheese can be very tricky in baking b/c it’s much runnier than fullfat, and things tend to spread a whole lot more, even just making frosting with low/no fat cream cheese, for example. So with that said, I don’t think you’ll need the extra liquid of the extra flax egg – but huge caveat here, your cookies may not turn out like the ones you see here! With swapping out 2 key ingredients, it’s anyone’s guess what will happen. The recipe wasn’t tested to be a vegan recipe, so LMK how it goes.
Thanks so much on the tip about the cream cheese! I will let you know :)
What kind of Chocolate chip/chunk is that that looks like little bars? And where do you get it? is it dark chocolate? Love the look of these cookies!
They’re Enjoy Life brand and available at many groc stores or WF’s. I would suggest using TJs choc chunks if you have access to a TJs. About 1/2 the price!
Hi! I just tried your recipe and not sure what happened but my cookies didn’t fluff :( They’re cakey and still in the shape of the ball I rolled from the dough.
It’s a shame though, because yours looked so good!
Hmmm, not sure what to say as I’ve literally had hundreds of ppl write to say these are the best CCC’s they’ve ever made. Did you by chance add too much flour or too much baking soda, accidentally mismeasured? That can sometimes be the issue with what you describe (I think)…or oven temp as hot as you think? If your oven runs cold, that could be the culprit, too. Otherwise not sure what to say. If you remake, LMK!
These were the best chocolate chip cookies I’ve ever made and I’ve tried several recipes!!!.Seeing as Thanksgiving just passed i didn’t have any eggs on hand so i substituted the egg with 1/4 cup of oil. This is definitely a recipe i will keep… Thanx for sharing
I’m thrilled to hear you say they’re the best CCC’s you’ve ever made and that using oil in place of the egg worked out well! Thanks for sharing & glad you’re pleased!