Cream Cheese Chocolate Chip Cookies
This recipe for soft baked Cream Cheese Chocolate Chip Cookies takes a classic chocolate chip cookie up just a notch with the addition of cream cheese. This recipe for chocolate chip cookies using cream cheese creates a soft baked cookie with just a little tang!
If you love chocolate chip cookies as much as I do, be sure to check out my Coffee Creamer Cookies, Vanilla Sea Salt Chocolate Chip Cookies, or Chewy Rye Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Cream Cheese Chocolate Chip Cookies
- Ready In: 55 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, dark brown sugar, cream cheese, all purpose flour, chocolate chips
- Flavor Profile: Rich, nostalgic, melt in your mouth
- Dietary Info: gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: Twist on classic chocolate chip cookies
Summarize & Save This Content On
Why You'll Love This Recipe
- Soft Baked: You will love this chocolate chip cookie recipe using cream cheese! The cream cheese adds a softness to these cookies with more moisture and fat, making them incredibly soft, no special ingredients needed.
- Sweet & Tangy: This recipe for Cream Cheese Chocolate Chip Cookies make a soft baked cookie that has just a little bit of tang to it thanks to the cream cheese! These cookies go perfect with a big glass of milk and even better with ice cream.
- Perfect for Ice Cream Sandwiches: With summer on its way, this is the best kind of cookie to bake because you can easily make them into ice cream sandwiches. Their soft baked texture makes these the perfect cookie to use for ice cream sandwiches as they would be great frozen, but they are also soft and perfect for fresh made ice cream sandwiches.
- No Cornstarch: Many cream cheese cookie recipes use cornstarch, but this one doesn't need it to achieve that soft and chewy texture!
Ingredients
- Butter: I use Organic Valley Salted Butter. If you plan to use unsalted, just add 1/4 teaspoon of salt to the dough.
- Dark Brown Sugar: I use my homemade dark brown sugar in these cookies for a richer flavor that pairs so well with the cream cheese.
- Eggs: Be sure to use organic large eggs, medium eggs can result in a dry cookie, and extra large can cause cookies to become flat.
- Cream Cheese: I use organic full-fat cream cheese for that tangy cream cheese flavor. If you want to use low-fat or nonfat you can, but the fat is what provides flavor.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda because these are cookies with an acid. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Dark Chocolate Chips: I use organic dark chocolate chips, but you could also chop up a chocolate bar or even use semi sweet if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Flavor Variations
This cookie dough base is soft, thick, chewy and perfect for anytime you need a classic cookie base. Try it with these other popular flavor combinations aside from chocolate chip!
- Chocolate Chip Walnut: Add in 85 grams chopped walnuts.
- Macadamia White Chocolate Chip: Swap the chocolate chips for white chocolate chips and stir in 85 grams chopped macadamia nuts.
- Strawberry Cream: Replace chocolate chips with white chocolate and add in 30 grams freeze dried strawberries. You can also add a drizzle of white chocolate on top after baking!
- Cookies & Cream: Add in crushed up Newman's Own Organic O's (organic Oreos) to the dough mixture. Finish the cookies with a drizzle of melted white chocolate.
- Funfetti: Replace the chocolate chips with white chocolate chips and add in 85 grams of naturally colored rainbow sprinkles (I recommend India Tree or Super Natural!).
- Chocolate Chip Caramel: Drizzle the finished cookies with Homemade Caramel Sauce with Bone Broth.
- Viral M&M Cookies: Add in 50 grams of UnReal Milk Chocolate Gems and then roll the cookie dough in the gems before chilling.
- Oreo Stuffed Cookies: Stuff the cookie dough with a Newman's Own Organic O's. You'll only get 6 cookies if you do this as you'll need more cookie dough to cover the cookies. You'll also need to bake for 2 to 3 extra minutes!
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure butter is soft, this is key for the best chocolate chip cookies.
- I use my stand mixer for ease, but if you prefer to use a hand mixer you can do that too.
- Refrigerating the cookie dough helps with cookie spread and it also helps create thick cookies. So don't skip the refrigerator step!
- Add extra chocolate chips on top so they look like they are bursting with chocolate chips.
- If you want to make these gluten free, replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- Store cookies in an airtight container so they stay soft and chewy.
- High Altitude – Bake at 375°F for 12 to 14 minutes or until golden brown around the edges.
How to Make Cream Cheese Chocolate Chip Cookies
- Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract.
- Cream butter and sugar for 5 minutes, until it looks light and fluffy.
- Add the egg, cream cheese, flour, baking powder, baking soda, and sea salt in that order.
- Mix on low until combined.
- Add the chocolate chips and mix to combine.
- Form the cookie dough into 12 balls, you can use your hands or a cookie scoop, and place on the prepared baking sheet. Flatten them just slightly so they are about 2-inches in diameter. Place the baking sheet in the fridge for 30 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet, spread out the dough balls evenly on each baking sheet. Bake for 13 to 15 minutes or until golden brown around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Recipe FAQ's
Cream cheese adds fat and flavor to cookies. When added to classic chocolate chip cookies it gives them a slight tang while also creating a very moist, thick and flavorful cookie.
Yes, chilling will help with cookie spread and also ensure the cookies are thick. If you don't chill the dough, the cookies can be flatter.
If you didn't chill the dough, then the cookies can spread. Also, sometimes large eggs can vary drastically in weight. If you get an egg that's too big, this can cause excess liquid in the cookie dough and make it spread more. You can always weigh your eggs to ensure you get 50 grams and no more. You can use a cookie cutter and round out cookies after baking if they spread too much, this also helps make them thicker!
When the cookies are done they will be golden brown around the edges and look set in the middle.
Yes, they should be stored in the fridge because of the cream cheese. Be sure to store in an airtight container so they stay soft and chewy.
Yes, just like traditional soft and chewy cookies you can freeze them so they last longer. Store in an airtight container in the freezer for up to 3 months. You can thaw at room temperature and they are ready to enjoy!
They will last for about a week in the fridge or in the freezer for up to 3 months. Just be sure to store in an airtight container.
Shop my tee shirt: Cookies Make Me Happy Cropped Tee.
What to Serve with Cream Cheese Chocolate Chip Cookies
- Enjoy with a big glass of milk!
- These homemade chocolate chip cookies are great for ice cream sandwiches. Try them with Salted Caramel No Churn Ice Cream, Raspberry Chocolate Chip Ice Cream Without Eggs, or Organic Rocky Road Ice Cream!
- I love enjoying with a cozy drink like Chai Tea Hot Chocolate, Boozy Pumpkin Spice Hot Chocolate, or Caramel Hot Cocoa.
More Chocolate Chip Cookie Recipes
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Cream Cheese Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 57 grams cream cheese
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Cream butter and sugar for 5 minutes, until it looks light and fluffy.
- Add the egg, cream cheese, flour, baking soda, and sea salt in that order. Mix on low until combined. Add the chocolate chips and mix to combine.
- Form the cookie dough into 12 balls, you can use your hands or a cookie scoop, and place on the prepared baking sheet. Flatten them just slightly so they are about 2-inches in diameter. Place the baking sheet in the fridge for 30 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet, spread out the dough balls evenly on each baking sheet.
- Bake for 13 to 15 minutes or until golden brown around the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container in the fridge for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure butter is soft, this is key for the best chocolate chip cookies.
- I use my stand mixer for ease, but if you prefer to use a hand mixer you can do that too.
- Refrigerating the cookie dough helps with cookie spread and it also helps create thick cookies. So don't skip the refrigerator step!
- Add extra chocolate chips on top so they look like they are bursting with chocolate chips.
- If you want to make these gluten free, replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- Store cookies in an airtight container so they stay soft and chewy.
- High Altitude – Bake at 375°F for 12 to 14 minutes or until golden brown around the edges.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
Love how thick and chewy these are!