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Cream Cheese Chocolate Chip Cookies

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close up shot of cream cheese chocolate chip cookies with a piece bitten out of it
These easy, delicious cookies are the perfect quick dessert. With this recipe you get the classic chocolate chip cookies we all know and love, but they are taken to another level with the addition of smooth and rich cream cheese!
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These chocolate chip cheesecake cookies are a decadent combination of two of the most popular desserts. If you’re a fan of cheesecake and chocolate chip cookies, these will not disappoint. This is an easy and unique cookie recipe that you’ll find yourself making again and again.

If you enjoy these cookies, be sure to try them out in a similar bar version. These Chocolate Chip Cheesecake Bars are just as tasty. Another classic cookie recipe we love is this Chocolate Chip Shortbread Cookies. They melt in your mouth!

close up shot of cream cheese chocolate chip cookies stacked on top of each other

MORE COOKIES RECIPES:
Reese’s Cookies | Apple Pie Cookies


INGREDIENTS FOR CREAM CHEESE CHOCOLATE CHIP COOKIES

cream cheese chocolate chip cookies raw ingredients that are labeled

You will need: 

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 8 tablespoons butter, softened
  • 4 oz cream cheese, softened
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • 2 teaspoons clear vanilla extract
  • 1 large egg
  • 2 cups semi-sweet chocolate chunks
  • ½ cup semi-sweet chocolate chips

SUBSTITUTIONS AND ADDITIONS

Vanilla: You can use clear or dark vanilla extract for this recipe. Using clear vanilla helps to keep the white color in the cream cheese mixture. Using dark vanilla may give it a bit of a tint.

Chocolate Chips: If you want to get creative with this recipe you could use any type of chocolate chips. White chocolate, butterscotch, milk or dark chocolate would all be wonderful to try out.

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HOW TO MAKE THIS CREAM CHEESE CHOCOLATE CHIP COOKIES RECIPE

STEP ONE: In a medium-size bowl sift together the flour, cornstarch, and baking soda. Set the bowl aside.

cream cheese chocolate chip cookies process shot

STEP TWO: Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed for 1 to 1 ½ minutes. Using a spatula, scrape down the sides of the mixing bowl.

STEP THREE: Add the sugars, salt, and vanilla extract. Beat on medium speed until the butter and sugar mix for about 1 ½ to 2 minutes. Scrape down the sides of the mixing bowl.

STEP FOUR: On low speed, add the egg to the cream cheese mixture. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.

cream cheese chocolate chip cookies process shot

STEP FIVE: Continue with the mixer on low speed, and slowly add the flour mixture ½ a cup at a time until the flour mixture is well incorporated.

cream cheese chocolate chip cookies process shot

STEP SIX: Using a large wooden spoon, stir in the chocolate chunks and mini-chips.

STEP SEVEN: Cover the cookie dough and refrigerate for 1 hour.

STEP EIGHT: Before removing the cookie dough from the fridge, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

STEP NINE: Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place on the cookie sheet. Space the dough balls 2 inches apart. 

cream cheese chocolate chip cookies process shot

STEP TEN: Bake for 10 to 12 minutes.

STEP ELEVEN: Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack. 

STORAGE

IN THE FRIDGE: Be sure the cookies are completely cooled before storing them. Place them in an airtight container and store at room temperature, or in the fridge if you prefer.

IN THE FREEZER: You can store these in the freezer in a freezer-safe Ziploc bag or airtight container for up to 3 months.

close up shot of cream cheese chocolate chip cookies stacked on top of each other

Everyone loves these cookies. The cream cheese makes them so soft and creamy, while the cookie part adds chocolate, with a gooey and sweet flavor. No need to choose between making a batch of chocolate chip cookies or cheesecake dessert. With this recipe you can simply combine them for a unique treat that everyone will enjoy.

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close up shot of cream cheese chocolate chip cookies with a piece bitten out of it

Cream Cheese Chocolate Chip Cookies

5 from 3 votes
These easy, delicious cookies are the perfect quick dessert. With this recipe you get the classic chocolate chip cookies we all know and love, but they are taken to another level with the addition of smooth and rich cream cheese!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 42 cookies

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 8 Tablespoons butter softened
  • 4 oz cream cheese softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup sugar
  • 2 tsp clear vanilla extract
  • 1 large egg
  • 2 cup semi-sweet chocolate chunks
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • In a medium size bowl sift together the flour, cornstarch, and baking soda. Set the bowl aside.
  • Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed, for 1 to 1 ½ minutes. Using a spatula, scrape down the sides of the mixing bowl.
  • Add the sugars, salt and, vanilla extract. Beat on medium speed until the butter and sugar mixture for 1 ½ to 2 minutes. Scrape down the sides of the mixing bowl.
  • On low speed, add the egg. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.
  • Continue the mixer on low speed, and slowly add the flour mixture a ½ cup at a time just until the flour mixture is well incorporated.
  • Using a large wooden spoon, stir in the chocolate chunks and mini-chips.
  • Cover the cookie dough and refrigerate for 1 hour.
  • Before removing the cookie dough from the refrigerator, preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  • Usinga 1 ½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place on the cookie sheet. Space the dough balls 2 inches apart.
  • Bake for 10 to 12 minutes.
  • Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.

Video

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 89mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 114IU | Calcium: 13mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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    • Layne Kangas says

      Hi, Neha – I wouldn’t suggest skipping the egg in these cookies. If you can’t eat eggs, I know there are egg alternatives (like using flax) but I have never experimented with those so I can’t offer an opinion on them.

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