When I first tasted these Cream Cheese Chocolate Chip Cookies, I was captivated by their uniquely soft and creamy texture. The blend of butter and cream cheese creates a marvelously rich treat that astounds with every bite. I am truly excited to share this delightful recipe with you.

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I recently came across a brilliant twist on the classic chocolate chip cookie that I just had to share. My Softbatch Cream Cheese Chocolate Chip Cookies mix the creamy goodness of 4 oz cream cheese and 1/2 cup unsalted butter with the perfect blend of granulated sugar and packed light brown sugar, creating a rich, moist texture that’s truly addictive.

I mix in 1 large egg and 1 tsp vanilla extract along with 2 1/4 cups all purpose flour, 1/2 tsp each of baking soda and baking powder, and a pinch of salt. When you fold in 1 1/2 cups of semisweet chocolate chips, you get a cookie that’s on par with some of the best Cream Cheese Cookies and S’more Chocolate Chip Cookies recipes out there.

I love how these cookies double as a dessert dip, and you’ll see why they’re considered among the yummiest sweets around. Give it a try and taste the magic for yourself.

Why I Like this Recipe

I really love this cookie recipe because it’s one of the best soft batch cookie recipes ever. The mix of butter and cream cheese makes the cookies extra rich and moist, and they just melt in your mouth. I love that when I bake them my whole house smells amazing and my family goes crazy over how delicious they are.

Here are a few reasons why I like this recipe:

1. I love how super rich and soft the cookies turn out because of the creamy mix of butter and cream cheese.
2. I really appreciate that the recipe is easy to follow and fun to make, even if I mess up a little sometimes.
3. I enjoy that the blend of sugars gives a perfect balance of sweetness that makes every bite unforgettable.
4. I like that when I share these cookies with my family, they always rave about them and ask for more.

This recipe is definitely my go-to if I want to bake something that feels both homemade and a little special, even when I’m in a rush or a bit clumsy in the kitchen.

Ingredients

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Unsalted butter brings rich flavor and moisture, making the cookies soft and tender.
Cream cheese adds a slight tang and creamy texture while also offering a bit of protein.
Granulated sugar sweetens the mix and helps the cookies keep their light chewy texture.
The egg binds all the ingredients together giving the dough a smooth mix and extra moisture.
Semisweet chocolate chips deliver bursts of melty sweet chocolate that elevates every bite.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, softened

4 oz cream cheese, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg, at room temperature

1 tsp vanilla extract

2 1/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/2 cups semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a large bowl, cream together the softened butter, cream cheese, granulated sugar and brown sugar until the mixture is light and fluffy.

3. Beat in the egg and vanilla extract until everything is well mixed.

4. In a separate bowl, sift together the all purpose flour, baking soda, baking powder and salt.

5. Gradually add the dry ingredients into the wet mixture, stirring on low speed until just combined.

6. Fold in the semisweet chocolate chips gently so they are evenly distributed throughout the batter.

7. Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.

8. Bake for 11 to 13 minutes until the edges are set and just beginning to turn golden then let the cookies cool on the sheet for a few minutes before moving them to a cooling rack.

Equipment Needed

1. Oven – Needed to bake the cookies at 350°F
2. Cookie sheet – Use a sheet lined with parchment paper
3. Large mixing bowl – For creaming the butter, cream cheese, and sugars
4. Electric or hand mixer – To beat the butter mixture smoothly
5. Separate bowl – For sifting together the flour, baking soda, baking powder, and salt
6. Measuring cups and spoons – To accurately measure all the ingredients
7. Sifter or fine sieve – To ensure the dry ingredients are well combined
8. Spatula – For gently folding in the chocolate chips
9. Cooling rack – To let the cookies cool evenly off the baking sheet
10. Tablespoon or cookie scoop – To portion the cookie dough consistently

FAQ

What makes these cookies so soft and chewy?

The cream cheese really helps keep the cookies soft, adding extra moisture which makes them taste super tender.

Can I use another ingredient if I dont have cream cheese?

You can try sour cream or even yogurt, but it might change the flavor and texture of the cookies a bit.

How do I store these cookies to keep em soft?

Let them cool completely, then keep them in an airtight container. Adding a little piece of bread in the container can help keep them moist.

Why use a room temperature egg?

When the egg is at room temperature, it mixes in better with the other ingredients which helps get a smooth dough and even baking.

How can i prevent my cookies from spreading too much?

Try chilling the dough for about 15 to 20 minutes before baking. This helps the butter stay solid longer so your cookies hold their shape.

Softbatch Cream Cheese Chocolate Chip Cookies Recipe Substitutions and Variations

For the unsalted butter, you can use an equal amount of margarine or even coconut oil if you want a slight coconut taste in your cookies
If you don’t have cream cheese, try using Neufchatel cheese instead which is pretty similar but a bit lighter
Should you run out of light brown sugar, you can make your own by mixing white sugar with a little bit of molasses – about 1 tablespoon of molasses per cup of sugar
If you need a substitute for the egg, you can use 1/4 cup unsweetened applesauce, though your cookies might end up a bit softer
For semisweet chocolate chips, feel free to swap in milk or dark chocolate chips depending on the flavor you prefer in your treat

Pro Tips

1. Make sure all your dairy and eggs are at room temp before you start, cuz if they’re too cold it could mess up how well the ingredients mix together.
2. Don’t over mix the dough when you add the dry stuff—instead mix until everything is just combined; overworking the dough can lead to tougher cookies.
3. If you got the time, stick your dough in the fridge for about 30 minutes before baking. It helps the cookies hold their shape better and develops more flavor.
4. Use a cookie scoop or even a rounded tablespoon to drop the dough, so your cookies are all roughly the same size and bake evenly.

Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven – Needed to bake the cookies at 350°F
2. Cookie sheet – Use a sheet lined with parchment paper
3. Large mixing bowl – For creaming the butter, cream cheese, and sugars
4. Electric or hand mixer – To beat the butter mixture smoothly
5. Separate bowl – For sifting together the flour, baking soda, baking powder, and salt
6. Measuring cups and spoons – To accurately measure all the ingredients
7. Sifter or fine sieve – To ensure the dry ingredients are well combined
8. Spatula – For gently folding in the chocolate chips
9. Cooling rack – To let the cookies cool evenly off the baking sheet
10. Tablespoon or cookie scoop – To portion the cookie dough consistently

Ingredients

1/2 cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
2 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups semisweet chocolate chips

Directions

Preheat your oven to 350°F and line a cookie sheet with parchment paper.
In a large bowl, cream together the softened butter, cream cheese, granulated sugar and brown sugar until the mixture is light and fluffy.
Beat in the egg and vanilla extract until everything is well mixed.
In a separate bowl, sift together the all purpose flour, baking soda, baking powder and salt.
Gradually add the dry ingredients into the wet mixture, stirring on low speed until just combined.
Fold in the semisweet chocolate chips gently so they are evenly distributed throughout the batter.
Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 11 to 13 minutes until the edges are set and just beginning to turn golden then let the cookies cool on the sheet for a few minutes before moving them to a cooling rack.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.