These Cream Cheese Chocolate Chip Cookies are thick, soft and extremely flavorful. Full of tang from the cream cheese as well as loads of chocolate! A rich and delicious sweet treat.
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Why We Love Cream Cheese Chocolate Chip Cookies
- An easy drop cookie recipe.
- No chilling required.
- Baked cookies and cookie dough balls freeze beautifully.
- Rich, thick and soft cookies are irresistible.
- Friends and family approved! Share away!
Cream Cheese Chocolate Chip Cookies Ingredients
- Salted Butter
- Cream Cheese
- Brown Sugar
- White Sugar
- Pure Vanilla Extract
- Eggs
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Semi-Sweet Chocolate Chips
Substitution Suggestions
- Salted Butter: Unsalted butter can be used, but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Cream Cheese: No substitutes. Do not use light cream cheese or Neufchatel cheese. There is not enough fat in them and the cookies won't turn out right.
- Pure Vanilla Extract: Pure extracts are the best to use. Imitation extracts can leave an unwanted after taste in your cookies and other baked goods.
- Unbleached All Purpose Flour: Whole wheat flour and white whole wheat flour can be used as well. Or you can use a blend of all purpose and whole wheat. The whole wheat flour will add a little nutty flavor to the cookies.
- Semi-Sweet Chocolate Chips: You can use your favorite chocolate chips. Milk chocolate chip and dark chocolate chips are delicious options. You can also chop up some chocolate bars and use chocolate chunks.
How to Make Soft Batch Cream Cheese Chocolate Chip Cookies
- First, preheat oven to 375°F and line at least two baking sheets with parchment paper.
- In a stand mixer with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened salted butter and cream cheese.
- Then add the brown sugar and white sugar and cream with the butter mix until light and fluffy.
- Next add the eggs, one at a time, beating well after each egg.
- Mix in the vanilla extract.
- Now add the dry ingredients: baking soda, salt, and all purpose flour. Mix just until evenly combined.
- Lastly, fold in the chocolate chips.
- Using a medium cookie scoop or 2 tablespoons, place cookie dough 2 inches apart on lined cookie sheet. If you like you can add a few more chocolate chips on top of the cookie for an extra pretty presentation.
- Bake cookies on center rack in center of oven for 8-10 minutes until the edges are just turning golden brown and the center no longer looks glossy.
- Let cookies cool on pan for 3 minutes and remove to wire rack to cool completely.
Storing Cookies
Storing: Completely cool cookies and store in an airtight container. Keep them in a cool dry place and they'll last at least a week.
Freezing: These cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the cream cheese chocolate chip cookie dough: place cookie dough scoops on a large baking sheet lined with parchment paper. Then freeze the dough for a couple hours. Once frozen, place the frozen dough balls in an air tight freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place cookie dough balls on parchment lined cookie sheets 2 inches apart. Bake frozen dough at 375°F and increase the bake time to 12-14 minutes or until the centers no longer look wet and glossy. Baking time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 3 minutes and then remove to wire rack to cool completely.
Tips for Best Cream Cheese Chocolate Chip Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more dry and hard. The edges should just be golden brown and the centers should look set and no longer wet and glossy.
- For even a more rich cookie, use chopped up dark chocolate bars and then top cookies with course sea salt immediately when they come out of the oven.
FAQs
If you want a soft and fluffy cookie, then yes cream cheese can be a good substitute. I would suggest using half cream cheese and half butter in cookie recipes.
There is no secret ingredient but there are few things you can do to make sure your cookies turn out soft and stay soft. First, it is important to measure the flour properly: fluff it, then spoon flour into measuring cup and level it off. Too much flour will produce dry and hard cookies. Second, using room temperature ingredients allows everything to mix well properly and incorporate air. Lastly, don't overbake those cookies.
Butter and brown sugar are what create the chewy texture in cookies. If you want a chewier cookie, use more brown sugar and less white sugar. You can also let the cookie dough rest 30 minutes before baking. This will allow for some of the water to evaporate and increase the sugar content.
More Sweet Drop Cookie Recipes:
Cream Cheese Chocolate Chip Cookies
Ingredients
- ½ cup salted butter, softened
- 8 oz cream cheese, softened
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line at least two baking sheets with parchment paper.
- In a stand mixer with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened salted butter and cream cheese.
- Then add the brown sugar and white sugar and cream with the butter mix until light and fluffy.
- Next add the eggs, one at a time, beating well after each egg.
- Mix in the vanilla extract.
- Add the dry ingredients: baking soda, salt, and all purpose flour. Mix just until evenly combined.
- Fold in the chocolate chips.
- Using a medium cookie scoop or 2 tablespoons, place cookie dough 2 inches apart on lined cookie sheet. If you like you can add a few more chocolate chips on top of the cookie for an extra pretty presentation.
- Bake cookies on center rack in center of oven for 8-10 minutes until the edges are just turning golden brown and the center no longer looks glossy
- .Let cookies cool on pan for 3 minutes and remove to wire rack to cook completely.
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