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Cream Cheese Chocolate Chip Cookies

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close up shot of cookies stacked on top of each other
These soft cream cheese chocolate chip cookies are taken to another yummy level with the addition of cream cheese.
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Table of Contents
  1. Cream Cheese Chocolate Chip Cookies Ingredients
  2. How To Make This Cream Cheese Chocolate Chip Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These cream cheese chocolate chip cookies are a decadent combination of two of the most popular desserts. If you’re a fan of cheesecake and chocolate chip cookies, this easy and unique cookie recipe will not disappoint.

If you enjoy these perfect cookies, be sure to try the bar version with these chocolate chip cheesecake bars. Another classic cookie recipe we love is this chocolate chip shortbread cookies recipe. They melt in your mouth!

close up shot of cookies stacked on top of each other

Cream Cheese Chocolate Chip Cookies Ingredients

Cream Cheese Chocolate Chip Cookies raw ingredients that are labeled

You’ll need: 

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 8 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons 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 chip. White chocolate chips, butterscotch chips, milk chocolate chips, or dark chocolate chips 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 bowl, sift together the flour, cornstarch, and baking soda. Set the bowl aside.

STEP TWO: In the bowl of a stand mixer, or a large mixing bowl and an electric mixer, cream butter and cream cheese at medium to medium-high speed for 1 to 1½ minutes. Using a spatula, scrape down the sides of the mixing bowl.

OUR RECIPE DEVELOPER SAYS

The cream cheese and butter should be at room temperature and only softened, not melted.

cream cheese and butter blended together in a bowl

STEP THREE: Add the white sugar, brown sugar, salt, and vanilla extract. Beat at medium speed until the butter and sugar mix for about 1½ to 2 minutes. Scrape down the sides of the mixing bowl.

sugars, salt, and vanilla blended into the bowl

STEP FOUR: At 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.

eggs blended into the cream cheese mixture in a bowl

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

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

chocolate chunks and chips folded into the batter in a bowl

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

OUR RECIPE DEVELOPER SAYS

Don’t skip the chilling step. Chilling cookie dough minimizes spreading so that your cookies don’t turn out flat.

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

STEP NINE: Using a 1½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place it on the prepared baking sheet. Space the cookie dough balls 2 inches apart.

cookie dough rolled into balls and placed on a baking sheet

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 them to a cooling rack. 

How To Serve

You will find the wonderful texture of these cookies utterly irresistible. Add a cold glass of milk or homemade pumpkin spice latte on the side to wash these decadent cookies down.

Storage

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

IN THE FREEZER: You can store these chocolate chip cream cheese cookies in the freezer in a Ziploc bag or airtight container for up to 3 months.

overhead shot of a plate of cookies

Everyone loves these cookies. The secret ingredient of cream cheese makes them so soft and creamy, while the cookie part adds a chocolatey, gooey, and sweet flavor. No need to choose between making a batch of regular chocolate chip cookies or dessert anymore!

FREQUENTLY ASKED QUESTIONS

Can I add nuts to this recipe?

This cream cheese cookie recipe would be yummy with the addition of nuts. Add half a cup for a bit of crunch.

Can I freeze these cookies?

These chewy cream cheese cookies can be frozen for up to 3 months.

Can I add white chocolate chips instead of regular chocolate chips?

You can pick any type of chocolate chip you’d like for these tasty cookies.

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close up shot of cookies stacked on top of each other

Cream Cheese Chocolate Chip Cookies

5 from 4 votes
These soft cream cheese chocolate chip cookies are taken to another yummy level with the addition of cream cheese.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 42 cookies

Ingredients
  

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

Instructions
 

  • In a medium 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 1½ 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 1½ 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 half a 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°F and line a cookie sheet with parchment paper.
  • Using a 1½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place it 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

Notes

  • The cream cheese and butter should be at room temperature and only softened, not melted.
  • Don’t skip the chilling step. Chilling cookie dough minimizes spreading so that your cookies don’t turn out flat.

Nutrition

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