These Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy with a delightful hint of cream cheese. The cream cheese adds a unique richness and keeps the cookies tender, while semi-sweet chocolate chips melt beautifully into each bite. Perfect for cookie lovers looking for a comforting treat with a touch of luxury.
Once upon a time, in a cozy little bakery nestled in a quiet town, there was a baker named Sarah who was known for creating the softest, most delicious cookies. But no matter how good her cookies were, she always believed there was a secret ingredient that could make them even more magical.
One chilly afternoon, while experimenting with new recipes, Sarah found herself staring at a block of cream cheese in her fridge. She had never thought to use cream cheese in cookies before, but something told her this could be the answer to her quest for the perfect cookie.
With a spark of excitement, she softened the cream cheese and added it to her cookie dough alongside her usual ingredients of butter, sugar, and vanilla. As she mixed in rich, semi-sweet chocolate chips, she could already sense that this would be something special.
After chilling the dough (she had learned that patience in baking always paid off), Sarah scooped little mounds of cookie dough onto her baking sheet and popped them in the oven. When the cookies emerged, their edges were golden, their centers soft and pillowy, and the rich aroma of chocolate filled the bakery.
She took a bite, and her eyes widened with delight. The cream cheese had done something miraculous—adding a subtle tang and keeping the cookies irresistibly soft. It was everything she had dreamed of in a cookie: creamy, chewy, and filled with bursts of chocolate.
Word of Sarah’s new creation spread quickly. People from near and far came to the bakery just to try her now-famous Softbatch Cream Cheese Chocolate Chip Cookies. Each bite was like a hug in cookie form, bringing warmth and comfort to everyone who tasted them.
And so, the Softbatch Cream Cheese Chocolate Chip Cookie became a symbol of Sarah’s bakery, a testament to the magic that can happen when you trust your instincts and add a little something unexpected.
To this day, the secret ingredient to her cookies remains love—and a generous dollop of cream cheese!
Chocolate Chip Cookie Recipe … with Cream Cheese!
If you’re looking for a twist on the classic chocolate chip cookie recipe, adding cream cheese to the dough is a game-changer! The result is an extra soft, rich, and slightly tangy cookie that stays moist and chewy for days. Cream cheese brings a subtle creaminess to the cookies, making them even more decadent and irresistible.
What Does Cream Cheese Do for Cookies?
Cream cheese adds a unique texture and flavor to cookies. It makes them softer, adds a subtle tang, and keeps them moist longer than a standard butter-only recipe. The extra fat from the cream cheese also prevents the cookies from spreading too much, resulting in a thicker, pillow-like cookie.
Softbatch Cream Cheese Chocolate Chip Cookies Ingredients:
- unsalted butter, softened
- cream cheese, softened (use full-fat, block-style for best results)
- light brown sugar, packed
- granulated sugar
- large egg
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt (optional)
- semi-sweet chocolate chips or chunks
How to Make Softbatch Cream Cheese Chocolate Chip Cookies:
- Mix Wet Ingredients: In a stand mixer or with an electric hand mixer, beat together the softened butter, cream cheese, and both sugars until light and fluffy, about 5 minutes.
- Add Egg & Vanilla: Beat in the egg and vanilla extract until fully combined.
- Incorporate Dry Ingredients: Gradually add in the flour, cornstarch, baking soda, and salt, mixing on low speed until just combined.
- Fold in Chocolate Chips: Stir in the chocolate chips and chunks by hand, or briefly mix on low.
- Chill the Dough: Scoop cookie dough onto a plate, cover with plastic wrap, and refrigerate for at least 2 hours.
- Bake: Preheat the oven to 350°F (175°C) and bake for 8–9 minutes, or until edges are set and centers look slightly underbaked. Let cookies cool before enjoying!
Can I Use a Cornstarch Substitute?
Yes, if you don’t have cornstarch, you can substitute it with arrowroot powder or potato starch. Cornstarch helps create that tender, soft texture in cookies, so if you’re using a substitute, the result may vary slightly, but the cookies will still be delicious!
Is it possible to make the cookies using low-fat cream cheese?
It’s best to avoid using low-fat or fat-free cream cheese, as it can affect the texture of the cookies. These types of cream cheese have a higher water content, which could lead to cookies spreading too much or becoming dense instead of soft and fluffy. For best results, use full-fat, block-style cream cheese.
Can I Add Mix-Ins to the Cookie Dough?
Absolutely! You can personalize your cookies by adding different mix-ins. Popular options include:
- Chopped nuts (pecans, walnuts, or almonds)
- White chocolate chips or dark chocolate chunks
- Toffee bits or caramel pieces
- Dried fruits like cranberries or cherries
Just be mindful not to overload the dough with mix-ins, or the cookies may not bake evenly.
Do I Have to Chill the Cookie Dough?
Yes, chilling the cookie dough is highly recommended. The cream cheese and butter need time to firm up in the fridge, which prevents the cookies from spreading too much during baking. It also enhances the flavors and improves the overall texture, making the cookies softer and thicker.
Can I Chill the Dough and Then Roll it Into Balls?
Definitely! After chilling the dough, you can shape it into balls before baking. In fact, some bakers prefer to scoop or roll the dough into balls before chilling. Just make sure to chill the dough thoroughly either way, so your cookies bake up nice and thick.
Can I Freeze Cookie Dough?
Yes, the dough freezes well! You can form the dough into balls and freeze them in an airtight container or bag for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake directly from frozen. You might need to extend the baking time by an additional 1–2 minutes.
Suggestions for Baking Chocolate Chip Cookies with Cream Cheese:
- Use Full-Fat Cream Cheese: This ensures the cookies have a rich, creamy texture.
- Don’t Overmix the Dough: Overmixing can make the cookies tough. Mix the dough just until combined for the best results.
- Chill for Thick Cookies: Chilling the dough is essential for preventing excessive spreading, resulting in thick, soft cookies.
- Underbake Slightly: To achieve that perfect soft center, slightly underbake the cookies. They’ll continue to firm up as they cool.
- Rotate the Pan: Halfway through baking, rotate the baking sheet to ensure the cookies bake evenly.
Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ¼ cup cream cheese softened (use block or spreadable, not fat-free or light)
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt optional, to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks use a mix of both for best results
Instructions
Cream the Mixture:
- In a stand mixer fitted with the paddle attachment, combine the softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is light, fluffy, and well combined, about 5 minutes. If using a hand mixer, beat for at least 7 minutes.
Mix Dry Ingredients:
- Pause the mixer and use a spatula to scrape down the sides of the bowl. Add the all-purpose flour, cornstarch, baking soda, and optional salt. Blend on low speed until just mixed, approximately 1 minute.
Incorporate Chocolate:
- Fold in the chocolate chips or chunks by hand or briefly mix on low speed until evenly distributed.
Chill the Dough:
- Use a medium 2-inch cookie scoop to form heaping mounds of dough (yield should be around 28 cookies). Place the mounds on a large plate, flatten them slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days.
Preheat and Bake:
- Preheat your oven to 350°F (175°C). Cover a baking sheet with a Silpat Non-Stick Baking Mat or coat it with cooking spray. Place the chilled dough mounds on the baking sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
Bake Cookies:
- Bake for 8 to 9 minutes, or until the edges are set and the tops are just beginning to set, even if slightly undercooked in the center. Do not exceed 10 minutes of baking time as the cookies will firm up while cooling.
Cool:
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool entirely.
Notes
- Chill Dough for Best Results: Chilling the dough is essential because it helps prevent the cookies from spreading too much and keeps them soft and chewy.
- Do Not Overbake: Cookies will continue to firm up as they cool, so slightly underbake them for the best soft texture.
- Storage: Keep cookies in an airtight container at room temperature for up to 1 week. For long-term storage, you can freeze them for as long as 3 months. Unbaked cookie dough can be refrigerated for up to 5 days, so you can bake fresh cookies whenever you want!
Nutrition Information (Per Cookie – Approximate, based on 28 cookies)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 40mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
These Softbatch Cream Cheese Chocolate Chip Cookies offer a delightful twist on the classic favorite. The addition of cream cheese creates an incredibly soft, chewy texture with a subtle richness that sets them apart. By chilling the dough and following a few simple tips, you’ll be rewarded with thick, pillowy cookies bursting with chocolate. Whether enjoyed fresh out of the oven or saved for later, these cookies are sure to become a go-to treat for any occasion. Happy baking!
