If you’ve been craving a soft, chewy chocolate chip cookie that melts in your mouth, these Softbatch Cream Cheese Chocolate Chip Cookies are exactly what you need. The secret ingredient—cream cheese—adds a subtle richness and tenderness that makes these cookies irresistibly soft, while still maintaining the classic flavor of chocolate chip cookies you know and love.
These cookies are perfect for any occasion, from a casual afternoon snack to a sweet treat to share at parties or holidays. They’re quick and easy to make, with a creamy, smooth texture and plenty of semisweet chocolate chips in every bite. With the added cream cheese, these cookies stay fresh and soft for days, so you can enjoy them long after they’re baked. Whether you’re baking for yourself or making a batch to gift to friends, these cookies will quickly become a favorite in your recipe collection!
Why You’ll Love This Recipe
1. Incredibly Soft and Chewy
Thanks to the cream cheese, these cookies are exceptionally soft and chewy, making them a delight in every bite.
2. Perfectly Balanced Flavors
The combination of light brown sugar, granulated sugar, and vanilla extract creates a wonderfully balanced sweetness, while the semisweet chocolate chips add the perfect amount of rich chocolate flavor.
3. Easy to Make
With simple ingredients and straightforward instructions, these cookies come together quickly and with minimal effort.
4. Long-Lasting Freshness
The cream cheese keeps the cookies soft for days, so they stay fresh longer than your typical chocolate chip cookie.
5. Classic with a Twist
If you love traditional chocolate chip cookies, this recipe puts a fun twist on the classic, taking it to the next level with cream cheese for extra softness and flavor.
Ingredients
- Unsalted butter, softened
- Cream cheese, softened
- Light brown sugar, packed
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semisweet chocolate chips
Variations
- Add Nuts: For extra crunch, stir in some chopped walnuts or pecans along with the chocolate chips.
- Dark Chocolate: Swap out the semisweet chocolate chips for dark chocolate chips if you prefer a richer flavor.
- M&M’s: Add a fun twist by using M&M’s or other candy-coated chocolates instead of or in addition to the chocolate chips.
- Cinnamon Twist: Add a pinch of cinnamon to the dough for a subtle spiced flavor that complements the sweetness of the cookies.
How to Make the Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the light brown sugar and granulated sugar, and continue beating until fluffy, about 2-3 minutes.
Step 3: Add the Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The mixture should be smooth and slightly fluffy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Be careful not to overmix.
Step 5: Add the Chocolate Chips
Fold in the semisweet chocolate chips with a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Step 6: Scoop and Bake
Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips for Making the Recipe
- Do Not Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined to avoid dense cookies.
- Chill the Dough: If you want thicker cookies, chill the dough for at least 30 minutes before baking.
- Don’t Overbake: To achieve soft, chewy cookies, make sure you take them out of the oven when they’re just lightly golden around the edges. They will continue to cook slightly as they cool.
- Use Room Temperature Ingredients: Ensure your butter and cream cheese are softened to room temperature for the best texture when creaming.
How to Serve
These Softbatch Cream Cheese Chocolate Chip Cookies are delicious on their own, but you can also pair them with a glass of milk, a scoop of ice cream, or enjoy them as part of a dessert platter. They’re perfect for any occasion, whether you’re indulging after dinner or serving them at a party.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. They will stay soft and fresh thanks to the cream cheese.
Freezing
These cookies freeze well. After baking, allow them to cool completely, then store in a freezer-safe bag or container for up to 3 months. When ready to enjoy, simply thaw them at room temperature or microwave them for a few seconds to soften.
Reheating
To warm the cookies, place them in the microwave for 5-10 seconds. This will help refresh their softness and give them that just-baked feel.
FAQs
1. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may slightly alter the texture of the cookies, making them less rich and soft.
2. Can I freeze the cookie dough?
Yes! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. When ready to bake, just add an extra 2-3 minutes to the baking time.
3. Can I use margarine instead of butter?
While margarine can be used in place of butter, it may affect the flavor and texture. Butter provides the best results for flavor and texture.
4. How do I make the cookies thicker?
Chill the dough for 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much.
5. Can I add different types of chocolate chips?
Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chips for a twist on the classic flavor.
6. How many cookies does this recipe make?
This recipe typically makes around 20-24 cookies, depending on the size you scoop them.
7. Can I make these cookies without cornstarch?
The cornstarch helps make the cookies extra soft and chewy. If you don’t have it on hand, you can leave it out, but the cookies may be slightly less soft.
8. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, but the center is still soft. They’ll firm up as they cool.
9. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but keep in mind that the texture may vary slightly.
10. Can I add other ingredients, like nuts or dried fruit?
Yes! Feel free to mix in nuts, dried fruit, or even a sprinkle of sea salt to add more flavor and texture to these cookies.
Conclusion
These Softbatch Cream Cheese Chocolate Chip Cookies are the perfect combination of chewy, soft, and flavorful. The cream cheese adds an extra layer of richness, making them far from your ordinary chocolate chip cookie. Whether you’re baking for a special occasion or just treating yourself, these cookies will satisfy your sweet tooth and keep you coming back for more. With simple ingredients and a foolproof method, they’re a guaranteed hit every time!
PrintSoftbatch Cream Cheese Chocolate Chip Cookies: The Ultimate Sweet Treat
- Total Time: 20 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Softbatch Cream Cheese Chocolate Chip Cookies are ultra-soft, chewy, and packed with rich, gooey chocolate chips. The secret ingredient—cream cheese—adds a unique twist to the classic recipe, creating a melt-in-your-mouth cookie that’s perfect for any occasion. You’ll love the perfect balance of sweetness and texture!
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 2 oz cream cheese, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the semisweet chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes or until the edges are lightly golden. The centers should still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra-soft texture, make sure not to overbake the cookies. They will continue to firm up as they cool.
- You can use milk chocolate chips instead of semisweet for a sweeter flavor.
- Dough can be refrigerated for up to 24 hours if you prefer to bake the cookies later.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies, Baking
- Method: Baked
- Cuisine: American, Classic Dessert
Keywords: Softbatch cookies, chocolate chip cookies, cream cheese cookies, chewy cookies, baking, dessert