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Cream Cheese Chocolate Chip Cookies
Table of Contents
- Cream Cheese Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies Ingredients
- How to Make Cream Cheese Chocolate Chip Cookies
- Can I use milk chocolate chips?
- Can I freeze cream cheese chocolate chip cookies?
- What can I add to this cookie recipe?
- How to Store Cream Cheese Chocolate Chip Cookies
- JUMP TO RECIPE
Decadently delicious, cream cheese chocolate chip cookies are the ultimate cookie treat. The addition of the cream cheese creates a soft and thick cookie that’s impossible to resist.
MORE RECIPES: Ooey Gooey Cookies | Oatmeal Chocolate Chip Cookies | Almond Joy Cookies
Cream Cheese Chocolate Chip Cookies
If you’re a fan of both cheesecake and chocolate chip cookies you will adore these yummy cream cheese chocolate chip cookies. This unique cookie recipe will not disappoint, so make a batch to take to your next party or get-together.
A combination of two of the most popular desserts, these tender cookies take yummy to another level. These thick, almost gooey, chocolate chip cookies are a favorite to enjoy with a cold glass of milk or homemade pumpkin spice latte. You could even serve them in a bowl with a scoop of vanilla ice cream for a truly indulgent dessert.
Creamy and chocolatey, everyone will love these sweet chocolate chip cookies with the secret cream cheese ingredient. Set out a plate of cream cheese chocolate chip cookies and watch them disappear.
Cream Cheese Chocolate Chip Cookies Ingredients
- Flour - all-purpose flour
- Baking soda
- Cornstarch
- Butter
- Cream cheese
- Sugar - light brown sugar
- Sugar - granulated sugar
- Salt
- Vanilla extract
- Egg
- Chocolate - semi-sweet chocolate chunks
- Chocolate chips - semi-sweet chocolate chips
Semi-sweet chocolate chips are scrumptious in this cookie recipe but if you want to get creative, you could also use white chocolate chips, butterscotch chips, milk chocolate chips, or dark chocolate chips. Any type of chocolate chip would be delicious.
You can use either clear or dark vanilla extract for your cookies. Be aware that using clear vanilla will help to keep the white color in the cream cheese mixture and using dark vanilla may give it a bit of a tint.
The cream cheese and butter should be at room temperature and only softened, not melted, before starting. And don’t skip the chilling step. Chilling cookie dough minimizes spreading so that your cookies don't turn out flat.
How to Make Cream Cheese Chocolate Chip Cookies
FIRST STEP: In a medium bowl, sift together the flour, cornstarch, and baking soda. Set the bowl aside.
SECOND STEP: Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed, for 1 to 1½ minutes. Using a spatula, scrape down the sides of the mixing bowl.
THIRD STEP: Add the sugars, salt, and vanilla extract. Beat on medium speed until the butter and sugar mix for 1½ to 2 minutes. Scrape down the sides of the mixing bowl.

FOURTH STEP: On low speed, add the egg. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.
FIFTH STEP: Continue the mixer on low speed, and slowly add the flour mixture half a cup at a time just until the flour mixture is well incorporated.
SIXTH STEP: Using a large wooden spoon, stir in the chocolate chunks and mini-chips.
SEVENTH STEP: Cover the cookie dough and refrigerate for 1 hour.
EIGHTH STEP: Before removing the cookie dough from the refrigerator, preheat the oven to 350°F and line a cookie sheet with parchment paper.
NINTH STEP: Using a 1½ tablespoon cookie scoop, scoop the cookie dough and gently roll the dough into a ball and place it on the cookie sheet. Space the dough balls 2 inches apart.
TENTH STEP: Bake for 10 to 12 minutes.
ELEVENTH STEP: Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.
Can I use milk chocolate chips?
You can pick any type of chocolate chip you’d like for these tasty cookies including milk chocolate, dark chocolate, white chocolate chips, or butterscotch chips.
Can I freeze cream cheese chocolate chip cookies?
These cookies can be frozen in an airtight container for up to 3 months.
What can I add to this cookie recipe?
Chopped nuts or M&M’s would both be yummy additions. Add half a cup for a bit of texture and crunch.
How to Store Cream Cheese Chocolate Chip Cookies
IN THE FRIDGE: Store leftover cookies in an airtight container at room temperate or in the refrigerator. Be sure the cookies are completely cooled before storing them.
IN THE FREEZER: Chocolate chip cream cheese cookies can be stored in the freezer in a Ziploc bag or airtight container for up to 3 months.
Cream Cheese Chocolate Chip Cookies
Ingredients
- 2¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 8 tablespoons butter softened
- 4 ounces cream cheese softened
- ½ cup light brown sugar packed
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups semi-sweet chocolate chunks
- ½ cup semi-sweet chocolate chips
Instructions
- In a medium bowl, sift together the flour, cornstarch, and baking soda. Set the bowl aside.
- Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed, for 1 to 1½ minutes. Using a spatula, scrape down the sides of the mixing bowl.
- Add the sugars, salt, and vanilla extract. Beat on medium speed until the butter and sugar mixture for 1½ to 2 minutes. Scrape down the sides of the mixing bowl.
- On low speed, add the egg. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.
- Continue the mixer on low speed, and slowly add the flour mixture half a cup at a time just until the flour mixture is well incorporated.
- Using a large wooden spoon, stir in the chocolate chunks and mini-chips.
- Cover the cookie dough and refrigerate for 1 hour.
- Before removing the cookie dough from the refrigerator, preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Using a 1½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place it on the cookie sheet. Space the dough balls 2 inches apart.
- Bake for 10 to 12 minutes.
- Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.
Video
Notes
- The cream cheese and butter should be at room temperature and only softened, not melted.
- Don’t skip the chilling step. Chilling cookie dough minimizes spreading so that your cookies don’t turn out flat.
Comments
Traci says
I made this today and is absolutely delicious!! My BF loved them and will be my go to when making a quick something for my coworkers!
Stacy says
Can I just use all chocolate chips or do I really need to do chocolate chunks too?
Layne Henderson says
Hi, Stacy - we love it with the chocolate chunks but chips would be fine too!
Marcatey Blackford says
Making these now !
Nikki says
Sounds yummy! I will be making this recipe today (the dough) for my Christmas Eve party tomorrow! I'll come back and let you how they were
Nora says
These are addictive! I have always made the BEST chocolate chip cookies, but these are our new favorites. I do have a question: The ingredient list calls for 1/2 cup of semi-sweet chocolate chips (which I used), but the instructions refer to "mini chips". Which ones do you use? Thanks for the great recipe!
Linda says
This sounds yummy, I'm going to try to adapt these to a Keto style recipe using almond flour instead of white flour, xanthan gum instead of corn starch and sugarless sweeteners.
Nani says
Delicious!! Just made today using dark & milk chocolate chips along with mini chips. I got 66 from using a smaller scoop. I think this is my new favorite - and I've tried many different recipes. My grandkids should love these.
Jan says
As soon as I try these I will leave a comment!