Cream Cheese Chocolate Chip Cookies

Yummy cream cheese chocolate chip cookies are soft, thick, almost gooey, and impossible to resist. This unique cookie recipe makes the ultimate cookie treat.

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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

5 from 36 votes

Author: Shauna

Yummy cream cheese chocolate chip cookies are soft, thick, almost gooey, and impossible to resist. This unique cookie recipe makes the ultimate cookie treat.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 42 cookies

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Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 135kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 83mg | Potassium: 76mg | Fiber: 1g | Sugar: 9g | Vitamin A: 114IU | Calcium: 14mg | Iron: 1mg

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