Chocolate Chip Cookies with Cream Cheese
Introduction
I still remember the first batch: the kitchen smelled of vanilla and warm chocolate, and my daughter pressed her face to the oven window, mesmerized. Baking these cookies became our little ritual; I measure while she drops chocolate chips into each scoop.
The cream cheese adds a faint tang that balances the sweetness and keeps the crumb delicately soft. Sharing them with neighbors and seeing smiles across the street made this recipe meaningful to our family traditions.
What Makes This Recipe Special
I discovered this cookie by accident on a rainy afternoon when I mixed a block of cream cheese into a classic chocolate chip dough to use up leftovers. The first warm cookie I tasted was a revelation: pillowy, tender edges, a tiny tang from the cream cheese, and pockets of melty chocolate. It quickly became a family favorite for cozy nights and bake-sale crowds.
This recipe stands out because it combines the rich creaminess of full-fat cream cheese with the familiar comfort of chocolate chips to produce cookies that stay soft for days. They are indulgent yet simple to make, and they always spark that satisfied, nostalgic sigh when someone takes a bite. For a twist, you can compare texture and flavors to other variations like my almond-chocolate-chip version here.
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup (226 g) unsalted butter, softened to room temperature. Use high-quality butter for best flavor.
- 4 oz (113 g) full-fat cream cheese, softened. Do not use low-fat if you want the signature texture.
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
For the Dry Ingredients:
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
For the Add-ins:
- 2 cups (340 g) semi-sweet chocolate chips or chopped chocolate. Use a mix of chips and chunks for texture.
- Optional: 1/2 cup chopped walnuts or pecans (toasted lightly)
Notes:
- If you prefer gluten-free, substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
- For dairy-free, use a vegan cream cheese and vegan butter substitute, but texture will be slightly different.
How to make Soft Chocolate Chip Cream Cheese Cookies for Ultimate Indulgence
Step 1: Prep and chill
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone mats.
- Place softened butter and cream cheese in the bowl of a stand mixer or a large mixing bowl.
Step 2: Cream butter, cream cheese, and sugars
- Step 2: Beat butter, cream cheese, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light, creamy, and slightly fluffy. Scrape the bowl down once.
Step 3: Add eggs and vanilla
- Step 3: Add eggs one at a time, mixing 20 to 30 seconds after each addition. Stir in vanilla. The batter will look smooth and glossy.
Step 4: Combine dry ingredients
- Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. This ensures even leavening.
Step 5: Mix dry into wet
- Step 5: Gradually add dry ingredients to the wet mixture in two additions, mixing on low until just combined. The dough should be soft, slightly sticky, and hold together without being wet.
Step 6: Fold in chocolate chips
- Step 6: Fold in chocolate chips and nuts gently with a spatula. Avoid overmixing so cookies stay tender.
Step 7: Chill the dough (important)
- Step 7: Cover the dough and chill in the refrigerator for at least 30 minutes, up to 2 hours. Chilled dough will spread less and yield taller, chewier cookies.
Step 8: Portion and bake
- Step 8: Scoop dough with a 2-tablespoon cookie scoop (or 1.5-inch cookie scoop). Place dough balls 2 inches apart on prepared sheets.
- Bake for 10 to 12 minutes, or until edges are set and lightly golden while centers still look slightly underbaked. For fewer cookies and deeper centers, bake 12 to 14 minutes.
Step 9: Cool to set
- Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies will firm up as they cool but stay soft and tender inside.
Visual cues:
- Creaming stage: mixture will lighten in color and become fluffy.
- Dough texture: soft and slightly tacky, not runny.
- Baked cookies: set edges, slightly domed centers that look a touch underdone.
Tips & Recipe Variations
- Chill time matters: at least 30 minutes prevents excessive spread and improves chewiness.
- Avoid overbaking: remove cookies when centers look slightly underdone to keep them soft after cooling.
- Cream cheese tip: allow both butter and cream cheese to reach room temperature for smooth incorporation.
- For extra chew: replace 1/4 cup of flour with 1/4 cup cornstarch.
- To make smaller cookies: reduce bake time by 1 to 2 minutes.
- Mix-ins variations: white chocolate and macadamia nuts, milk chocolate and toffee bits, or chunks of dark chocolate and orange zest.
- Gluten-free option: use a trusted 1:1 gluten-free flour blend.
- Storage: keep in an airtight container at room temperature for up to 4 days with a slice of bread to preserve softness; freeze baked cookies up to 3 months.
- Make-ahead: dough can be portioned and frozen on a baking sheet, then transferred to a bag; bake from frozen adding 1 to 2 minutes.
How to Serve
- Serve warm with a cold glass of milk for classic comfort.
- Pair with a robust coffee, a creamy hot chocolate, or a scoop of vanilla ice cream for an extravagant dessert.
- Presentation tip: stack two cookies with a scoop of ice cream between for an ice cream sandwich, or drizzle melted chocolate across a platter.
- Serving size: recipe yields about 24 cookies (2-tablespoon scoops). Calories vary by size; expect roughly 180 to 250 calories per cookie.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Chill the dough up to 48 hours before baking or freeze portioned dough for up to 3 months.
Q: Can I freeze the leftovers?
A: Absolutely. Baked cookies freeze well in a sealed container up to 3 months. Thaw at room temperature.
Q: What can I use instead of cream cheese?
A: For dairy-free, use a vegan cream cheese. For a different texture, you could use an extra 1/4 cup of butter, but creaminess and tenderness will change.
Q: How do I prevent the cookies from becoming greasy?
A: Do not over-soften butter or cream cheese and avoid overmixing after adding flour. Chill dough to control spread.
Q: Can I make these gluten-free or low-sugar?
A: Gluten-free works with a 1:1 blend. For low-sugar, try a sugar substitute formulated for baking, but expect a texture and flavor difference.
Conclusion
I hope these Soft Chocolate Chip Cream Cheese Cookies become a cozy staple in your kitchen as they are in mine. They bring people together with simple, warm flavors and a texture that invites second helpings. If you want to explore more cookie options for bigger events or wholesale ordering ideas, check wholesale cookie options here: Cookie Menu – Wholesale Prices – Bananas and Beehives. Try the recipe, share how it went, and tell me which variation became your favorite.
Review
“These are the softest cookies I have ever made. The cream cheese gives them a bakery-quality tenderness and the chocolate pockets are heavenly. I baked them for a family gathering and there were none left by the next day.” – Emma L.
Soft Chocolate Chip Cream Cheese Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Place softened butter and cream cheese in the bowl of a stand mixer or a large mixing bowl.
- Beat butter, cream cheese, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light, creamy, and slightly fluffy. Scrape the bowl down once.
- Add eggs one at a time, mixing 20 to 30 seconds after each addition. Stir in vanilla. The batter will look smooth and glossy.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. This ensures even leavening.
- Gradually add dry ingredients to the wet mixture in two additions, mixing on low until just combined. The dough should be soft, slightly sticky, and hold together without being wet.
- Fold in chocolate chips and nuts gently with a spatula. Avoid overmixing so cookies stay tender.
- Cover the dough and chill in the refrigerator for at least 30 minutes, up to 2 hours. Chilled dough will spread less and yield taller, chewier cookies.
- Scoop dough with a 2-tablespoon cookie scoop (or 1.5-inch cookie scoop). Place dough balls 2 inches apart on prepared sheets.
- Bake for 10 to 12 minutes, or until edges are set and lightly golden while centers still look slightly underbaked. For fewer cookies and deeper centers, bake 12 to 14 minutes.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies will firm up as they cool but stay soft and tender inside.
Notes
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