Soft Chocolate Chip Cream Cheese Cookie Recipe

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Soft Chocolate Chip Cream Cheese Cookie Recipe:- A combination of butter and cream cheese is used in the preparation of these soft batch cookies, which results in an exceptionally decadent and delectable flavor. When I make mine, I like to use a mixture of chocolate chunks and chocolate chips, and you can even use M&Ms in them!


Soft Chocolate Chip Cream Cheese Cookie Recipe

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! 



    1. ½ cup unsalted butter, softened
    2. ¼ cup cream cheesesoftened*
    3. ¾ cup light brown sugarpacked
    4. ¼ cup granulated sugar
    5. 1 large egg
    6. 2 teaspoons vanilla extract
    7. 2 ¼ cups all-purpose flour
    8. 2 teaspoons cornstarch
    9. 1 teaspoon baking soda
    10. ¼ teaspoon saltoptional and to taste
    11. 2 ¼ cups semi-sweet chocolate chips or chunks.
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  • Combine the butter, cream cheese (measure it by smooshing it into a quarter-cup measure), sugars, egg, and vanilla extract in the bowl of a stand mixer that is equipped with the paddle attachment. Beat the mixture on medium-high speed for approximately five minutes, or, alternatively, use an electric hand mixer and beat it for at least seven minutes.
  • The mixture should be stopped, the sides of the bowl scraped down, and then the flour, cornstarch, baking soda, and optional salt should be added. Mix until just incorporated, which should take about a minute.
    Incorporate chocolate chunks and chips by beating the mixture for a little period of time or by folding them in by hand.


  • Make large mounds of cookies using a cookie scoop measuring two inches in diameter (I made 28). After placing the mounds on a big plate, you should use your palm to slightly flatten them, then cover them with plastic wrap and place them in the refrigerator for at least two hours, or for up to five days, before baking them. If you bake cookies using warm dough, the cookies will spread out and bake thinner and flatter than they would otherwise.
  • Place mounds of cookies on a baking sheet, leaving at least two inches of space between each one (I bake eight cookies on each sheet), and preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat Non-Stick Baking Mat or spray it with cooking spray.


  • 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.


Use cream cheese in a block or spreadable, don’t use fat-free, light or whipped.

I used 1 cup chips and 1 1/4 cups chunks.

The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers.


Serving: 1Calories: 189kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 17mgSodium: 72mgPotassium: 107mgFiber: 1gSugar: 13gVitamin A: 144IUCalcium: 19mgIron: 1mg

I’ve been wanting to bake cream cheese into cookies for ages. I finally did. And I’m in love with the results.

In my cookbook, I have a recipe for Carrot Cake Cookies with cream cheese baked in, but I’ve never tried it with chocolate chip cookies or as a way to substitute for butter until now.

Following the modification of my favorite Chocolate Chip and Chunk Cookies recipe, in which I substituted cream cheese for some of the butter, I am completely enamored with the end product.

For these soft batch chocolate chip cookies, I used a combination of half a cup of butter and a quarter of a cup of cream cheese. My favorite recipe calls for three quarters of a cup of butter at the very least. You would not believe that a straightforward substitution of a quarter cup of butter for cream cheese would have such a significant impact on the outcomes, but it in fact did.


How to Make Cream Cheese Chocolate Chip Cookies

The steps for this chocolate chip cookie recipe with cream cheese couldn’t be simpler!

  1. 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!
  2. Add in the dry ingredients and scrape down the sides of the bowl to make sure everything gets incorporated.
  3. Scoop the cookie dough into large balls and refrigerate for at least 2 hours before baking.
  4. 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.


Tip: BE CAREFUL NOT to overbake the cookies. You absolutely do not want them to become very firm because they will continue to cook on the inside even after they have reached room temperature. Keep in mind that you are going to be baking soft batch cookies here!


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