Softbatch Cream Cheese Chocolate Chip Cookies are the perfect treat for anyone who loves a soft, melt-in-your-mouth texture. These cookies feature a buttery base enhanced with cream cheese, creating an ultra-tender bite that’s rich, flavorful, and packed with gooey chocolate chips. Ideal for cookie lovers who crave softness and sweetness in every bite.
Why You’ll Love This Recipe
These cookies strike the perfect balance between chewy and soft, thanks to the combination of butter and cream cheese. The cream cheese not only adds a subtle tang but also gives the cookies a richer, creamier texture without making them cakey. They’re easy to make, easy to store, and even easier to devour—perfect for gatherings, lunchbox treats, or your next cookie craving.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1/2 cup (113g) unsalted butter, softened
1/4 cup (56g) cream cheese, softened
3/4 cup (150g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups chocolate chips or a mix of chocolate chips and chunks
directions
Prepare the Dough:
In a large bowl, cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until well combined.
Add Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips and chunks.
Chill the Dough:
Cover the dough with plastic wrap and chill in the refrigerator for at least 1–2 hours, or overnight for best results. This step helps the cookies hold their shape and maintain a soft, thick texture.
Bake the Cookies:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough and place them on the sheet, spacing about 2 inches apart.
Bake:
Bake for 9–11 minutes, or until the edges are just set and the centers still look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies
Prep Time: 15 minutes
Chill Time: 1–2 hours
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Calories: Approximately 180 kcal per cookie
Variations
Add Nuts: Mix in 1/2 cup chopped walnuts or pecans for added crunch and flavor.
Flavor Twist: Substitute half the chocolate chips with white chocolate or butterscotch chips.
Salted Version: Sprinkle sea salt over the tops before baking for a sweet-salty combination.
Espresso Boost: Add 1/2 teaspoon espresso powder to enhance the chocolate flavor.
Mini Cookies: Use a smaller scoop and reduce bake time to 7–8 minutes for bite-sized cookies.
storage/reheating
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies or unbaked dough balls in a freezer-safe bag for up to 3 months. To serve, thaw frozen cookies at room temperature or warm slightly in the microwave for a fresh-baked feel.
FAQs
Why add cream cheese to chocolate chip cookies?
Cream cheese adds richness and moisture, giving the cookies a soft, tender texture without making them cakey.
Can I skip chilling the dough?
Chilling is highly recommended to prevent spreading and to enhance flavor and texture. Skipping it may result in flatter cookies.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze on a tray. Transfer to a sealed bag and bake straight from frozen, adding 1–2 minutes to the bake time.
What kind of chocolate works best?
A mix of semi-sweet chips and chopped dark chocolate chunks offers the best flavor and texture.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should still look soft. They will continue to set as they cool.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking. Results may vary slightly in texture.
Why use cornstarch in cookies?
Cornstarch helps create a soft, thick cookie and prevents spreading.
Do these cookies need to be refrigerated?
No, they can be stored at room temperature. However, chilling the dough before baking is essential for best results.
How can I make these cookies chewier?
Use slightly more brown sugar than granulated sugar and avoid overbaking.
Can I double the recipe?
Yes, this recipe can easily be doubled to make a larger batch. Be sure to chill the dough in portions for easier handling.
Conclusion
Softbatch Cream Cheese Chocolate Chip Cookies are a luxurious upgrade to the classic cookie, delivering rich flavor and a pillowy-soft bite every time. With simple ingredients and minimal effort, these cookies are ideal for any occasion—from casual snacking to elegant dessert tables. Once you try them, they’re bound to become a new staple in your baking rotation.
Softbatch Cream Cheese Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These softbatch cream cheese chocolate chip cookies are incredibly tender, thanks to a dreamy blend of butter and cream cheese. Loaded with melty chocolate chips and chunks, they’re the ultimate soft and chewy cookie!
Ingredients
-
1/2 cup (113g) unsalted butter, softened
-
1/4 cup (56g) cream cheese, softened
-
3/4 cup (150g) light brown sugar, packed
-
1/4 cup (50g) granulated sugar
-
1 large egg
-
2 teaspoons vanilla extract
-
2 cups (250g) all-purpose flour
-
2 teaspoons cornstarch
-
1 teaspoon baking soda
-
1/4 teaspoon salt
-
1 1/2 cups chocolate chips or a mix of chocolate chips and chunks
Instructions
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Make the Dough: Cream butter, cream cheese, brown sugar, and granulated sugar until light and fluffy (2–3 mins). Add egg and vanilla; beat until well combined.
-
Add Dry Ingredients: In another bowl, whisk flour, cornstarch, baking soda, and salt. Gradually mix into the wet ingredients. Fold in chocolate chips and chunks.
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Chill Dough: Cover and chill dough for at least 1–2 hours or overnight for best texture.
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Preheat & Scoop: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tbsp portions of dough and place 2 inches apart.
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Bake: Bake for 9–11 minutes, or until edges are set and centers look slightly underbaked. Cool on sheet for 5 minutes before transferring to wire rack.
Notes
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Chilling dough is key to thick, bakery-style cookies.
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Mix in dark, milk, or white chocolate chunks for variety.
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Cookies can be frozen for up to 3 months.
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