January 16, 2023
Review RecipeCream Cheese Chocolate Chip Cookies
These soft cream cheese chocolate chip cookies are taken to another yummy level with the addition of cream cheese.
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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!
Cream Cheese Chocolate Chip Cookies Ingredients
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.
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.
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.
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.
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.
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.
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.
MORE COOKIES RECIPES
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.
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.
More Recipes You’ll Love
- Chocolate Peanut Butter Cookies
- Chocolate Chip Cookie Bars
- Candy Cane Cookies
- White Chocolate Chip Cookies
- Reese’s Cheesecake
- Chocolate Bread
- Chocolate Easter Eggs (Coconut Cream)
- Cookie Dough Cheesecake
- Cherry Chocolate Chip Cookies
- Toll House Chocolate Chip Cookies
- Chocolate Chip Cheesecake Cookies
- Cookies and Cream Cookies
- Carrot Cake Cookies
- Chocolate Chip Cookie Cups
- Orange Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
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
- 2¼ 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
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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Comments
Gloria says
These cookies are absolutely amazing!
Karen says
These are awesome! Can I freeze the cookie dough? Or is it better to freeze the cookies?
Layne Kangas says
Hi, Karen – you can freeze the dough. Enjoy!
Amanda says
These cookies are delicious! So easy and flavorful. More cake like on the inside than a normal cookie.
Neha says
Hi what can we use in place of egg.. It’s nice recipe
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.
Saira says
Could you give me the measurement for the butter please, thank you
Layne Kangas says
It’s 8 tablespoons. Enjoy 🙂
Destiny says
What temperature do we cook the cookies on? I didn’t see that in the recipe
Layne Kangas says
It’s 350 degrees. Enjoy!
Donna says
So good, making them again for the grandkids.
Jan says
These are fantastic – perfect taste and texture, a big hit for our family!
Rene says
Love these cookies. Can I add oatmeal to them and do I need to change anything
Layne Kangas says
Hi, Rene – we haven’t tested that. Let me know if you try them!
Elaine says
How lone after the dough is refrigerated do I wait before baking the cookies?
Layne Kangas says
Hi, Elaine – you’ll refrigerate for an hour before baking. Enjoy!
Jo says
I haven’t tried recipe yet. Looks v good & easy. But can I just confirm ‘cook 1-2 min before transferring to cooking rack’?
Doesn’t seem long enough.
Cheers
Jo
Layne Kangas says
Hi, Jo – you’ll bake for 10-12 minutes in step 10 and then allow them to rest on the pan for 1-2 minutes before transferring them to a cooling rack in step 11. Enjoy!