Cream Cheese Chocolate Chip Cookies
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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 Coconut Chocolate Chip Cookies, Sesame Chocolate Chip Cookies, or my Rye Chocolate Chip Cookies.
Table of Contents
Why You'll Love This Recipe
Soft Baked: You will love these chocolate chip cookies using cream cheese! The cream cheese adds a softness to these cookies with more moisture and fat.
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. I will be using these cookies in ice cream sandwiches a lot this summer, I can already tell!
Ingredients
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Stand Mixer (or hand mixer will work)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
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.
Step 3
Form the cookie dough into 12 balls 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.
Step 4
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.
Step 5
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).
FAQ's
Yes! I provide a simple adjustment in the Notes at the bottom of the recipe for gluten free. I even link to the gluten free flour I used to test these.
Yes, feel free to use any kind of chocolate you like. That could be semi sweet chocolate chips or even a chopped up chocolate bar that is either milk or dark chocolate. You can even use white chocolate chips!
These cookies are soft and chewy, so they need to be stored in an airtight container or under a cake dome.
Craving More?
Cream Cheese Chocolate Chip Cookies
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 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 for up to 7 days.
Notes
Nutrition
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