Mimi's Organic Eats » Recipes » Cookies » Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
Cookies • Gluten Free • High Altitude | Published May 2, 2023 by Mimi Council
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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, Big Banana Oatmeal Chocolate Chip Cookies, or my Rye Chocolate Chip Cookies.

Table of Contents
You may be thinking, why would you put cream cheese in a cookie? Well, let me tell you that cream cheese adds fat and flavor as well as moisture to cookies. This gives cookies an ooey-gooey texture with a slight tang, that will satisfy that craving in no time!
These chocolate chip cookies using cream cheese are big, thick, and just melt in your mouth! This is the kind of cookie that you need (and want) a big glass of milk with! If you like soft baked cookies, then you will love these Cream Cheese Chocolate Chip Cookies!


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
- 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.
- Cane Sugar: I also use organic cane sugar.
- Vanilla Extract: My favorite is Simply Organic.
- 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 Valley Cream Cheese.
- 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.
- Salt: Use a fine sea salt for the dough.
- 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.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use Kana nontoxic parchment paper as it's my favorite and I think cookies bake best with it!

Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!


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.


Shop my tee shirt: Cookies Make Me Happy Cropped Tee.
Craving More?
- Soft Baked Snickerdoodle Sandwich Cookies
- Healthy Chocolate Chip Cookies with Coconut Sugar
- Olive Oil Honey Chocolate Chip Cookies
- Eggless Chocolate Chip Cookies
- Blueberry Cream Cheese Scones

Cream Cheese Chocolate Chip Cookies
Mimi CouncilIngredients
- 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
Join Our Organic Community

Leave a Comment