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!!
The Softbatch Cream Cheese Chocolate Chip Cookies: Can I refrigerate the entire ball of dough, or do I have to refrigerate the dough in individual heaping mounds? Refrigerating the entire dough would take up less space. Can I do this without compromising the recipe? Please help, making this very soon :)
Refrigerating the entire dough would take up less space – but you will have to chisel dough from a ROCK HARD big wad of dough and it won’t work and you’ll be left with flakes, crumbles, and frustration, which is why you need to chill individual mounds.
Oh these look divine! Can’t wait to try them! Would you mind if I posted this on my blog and linked back to your blog?
Please only post the LINK to my recipe and don’t reprint it or use my images. Thank you. Glad you like the recipe and thanks for understanding that I would like people to come to my site to view it since I developed it.
I printed it out, and I am going to use this with my Family & Consumer Sciences classes, as one of the variations on Chocolate Chip cookies. With 4 sections, I have each do a different recipe, so they really get to see some differences. thank you – it sounds delicious.
Outstanding cookie recipe Averie! I followed the recipe exactly as written using mini chocolate chips. Took them to a casual dinner with friends. These didn’t last! Will absolutely make these again…and again! Thanks!
So glad they came out great for you, didn’t last, and that you’ll make them again! I bet the mini chips were great in them – I love baking with mini chips!
Thanks for the recipe! I’m too lazy to refrigerate, flatten, spray the pan, etc. yet they still turned out perfect! I think next time I’ll add some pecans or walnuts and maybe a bit more salt! ;)
Glad they came out great for you using the total shortcut method :)
Hi!
I made these cookies last night and they turned out dry and not chewy and soft at all. They tasted like they needed something because they weren’t moist. Why would this happen after I followed the instructions? I need help!
Thanks!
It sounds like your cream cheese was much drier than mine. And/or you accidentally over-added flour (don’t PACK flour down like brown sugar, use a very light hand when filling the cup) but I suspect it was the cream cheese. I use Trader Joe’s brand usually. And/or you overbaked them in *your* oven, i.e. your oven may run hot, your climate may be drier, etc. Lots of variables. I would make some small tweaks and I think you’ll be fine next time.
These cookies had a decent texture but there were bland. Looking at the recipe not only do you call for unsalted butter but you say a pinch of salt and that it is optional. These cookies clearly need more salt in them as salt brings out the flavor of food. I looked at all the chocolate chip cookie recipes that I have made and the salt is anywhere from 1/2-1 teaspoon of salt. With the addition of salt these cookies will be a super hit.
Some people are more sensitive to salt than others, and I am one of those people. If you know you like things saltier, then by all means, use salted butter and/or add salt, to taste. Thanks for trying the recipe.
These were amazing! Used brick cream cheese smooshed into a 1/4 cup, dark brown sugar, and simply a 10 oz bag (1 & 2/3 cup) of Halloween colored chocolate chips. There were so many chips in the dough! I don’t see how the dough could hold any more. We made 28 walnut sized pieces of dough to put in a lidded 9×13 for refrigeration. When cooking, the tops didn’t get glossy, but I think that was a factor of me rolling them into balls instead of scooping them into piles. They tasted very good and were soft on the inside and thinly crusty on the outside for the whole 24 hours they lasted. Thanks so much!
Glad they were a hit and disappeared in 24 hours and turned out amazing for you!
Hej,
I have a quick question, I want to make them for a party Friday for 30 people, should I double the recipe?
Also, can I make the dough 2 days before I bake them?
They look Great and I can wait to get started!
Thank you,
Charlotte
Turned out exactly as advertised! I don’t always have the best luck with chocolate chip cookies. As I have a stupid cold right now, I can’t really taste how good they are. Thanks for sharing the recipe!
Glad they worked out great for you and they turned out exactly as advertised!
HI, When I get ready to refrigerate the dough do I prepare the cookies on the baking sheet or Should I put all the dough on a plate and flatten with my palm. I am going to make the dough tonight. I can’t wait to taste the cookies your pic has me drooling ;)
I just put my dough on a plate because my fridge isn’t wide enough to accommodate a cookie sheet and then I transfer to a cookie sheet for baking. Flatten before chilling. Enjoy!!
Made these today, I had the dough in the fridge all night. Wow just Wow!! Amazing! My cookies are always flat, these were puffy and tasted great, I don’t know why I never thought of cornstarch and keeping the dough in the fridge is a must now! I would always just cook the dough as soon as I made it. never again. :) I brought them to a party today, everyone loved them! Thanks!!!!!
Chilled dough is a MUST!! It’s the difference most times between flat cookies and thick, puffy ones! Glad you’re on board with that now and happy this recipe was a big hit at your party!
Wow! These are probably the most gorgeous looking chocolate chip cookies I’ve ever seen. I absolutely can not wait to give them a try!
Thanks for the compliments!
Hello, I was wondering if it’s okay to substitute cornstarch for cornflour as cornstarch is not available where I live
Cornstarch and corn flour are not the same thing so don’t sub. If you don’t have cornstarch, it’s okay to omit it here.
Can I try stuffing it with kraft caramels?
I would use Rolo. They give a way better final result than Kraft caramels – they’ll turn out like this https://www.averiecooks.com/caramel-stuffed-quadruple-chocolate-cookies/
Hi i’m so excited to try out this recipe as i’m going to make these for my friends! Cookies are one of the best bakes to share around :) Hopefully it will turn out to be a success as i had tried baking cookies before (adapted from another blog recipe) and it was a failed attempt, the cookies flatten and spread, like a huge cake! ):
Btw your photos look amazing and i’m sure it definitely taste better than it looks! :)
Please see this post for (thick) cookie baking tips & tricks Silpat KAF brand flour, etc. all important for thick cookies!