Name: Cream Cheese Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 2 h 19 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ¼ cup cream cheese, softened; 1 large egg; 2 teaspoons vanilla extract; ¾ cup light brown sugar, packed; ¼ cup granulated sugar; 2 ¼ cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ¼ teaspoon salt, optional and to taste; 2 ¼ cups semi-sweet chocolate chips or chunks (1 cup chips and 1 ¼ cups chunks recommended)

Jump to Recipe· 4.8 from 61 reviews

Okay, let me tell you about this absolutely irresistible Cream Cheese Chocolate Chip Cookies Recipe that I swear by. These cookies are soft, pillowy, and packed with gooey chocolate chips, with the rich tang of cream cheese weaving through every bite. Seriously, once you try this recipe, it might just become your new go-to cookie for cozy afternoons or last-minute dessert emergencies. Stick around because I’m sharing all the little tips I’ve picked up that’ll help you nail these every single time.

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Why This Recipe Works

Cream Cheese Magic: Adds a subtle tang and moisture that keeps cookies soft and tender.
Chilling the Dough: Prevents cookies from spreading too thin, so they stay thick and chewy.
Cornstarch Addition: Creates that soft-batch texture everyone loves—think bakery-style softness.
Balanced Sugars: Using both brown and granulated sugar delivers just the right sweetness and chew.

Cream Cheese Chocolate Chip Cookies, Cream Cheese Cookies, Chocolate Chip Cookies with Cream Cheese, Soft Cream Cheese Cookies, Best Cream Cheese Cookie Recipe - The image shows a group of seven light golden brown chocolate chip cookies with soft, chunky textures. Each cookie is thick with visible melted and solid dark chocolate chunks embedded throughout the surface. The cookies are laid flat on a scratched wooden cutting board with a rustic feel. Some extra chocolate chunks are scattered around the cookies on the board. One cookie in the lower right corner has a bite taken out of it, showing the dense inside filled with chocolate pieces. The scene has warm lighting highlighting the cookies' textures and colors. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cream Cheese Chocolate Chip Cookies Recipe serves a purpose for the ultimate chewy and soft texture. I usually keep my butter soft but not melted for easy creaming, and fresh cream cheese on hand to get that rich, tangy flavor. When shopping, opt for high-quality chocolate chips or chunks—the chocolate makes a massive difference!

Unsalted Butter: Softened butter helps create a creamy base, lending richness and crucial fat for tender cookies.
Cream Cheese: Adds moisture and a slight tang, which elevates the cookie beyond your average chocolate chip.
Light Brown Sugar: Packed with molasses, it keeps cookies soft with a mild caramel undertone.
Granulated Sugar: Balances sweetness and enhances cookie spread when combined with brown sugar.
Egg: Binds ingredients and provides structure while keeping the cookies chewy.
Vanilla Extract: Boosts flavor depth—never skip quality vanilla!
All-Purpose Flour: The foundation that forms cookie structure without making them tough.
Cornstarch: A baker’s trick that yields soft, cakey cookies with tender crumb.
Baking Soda: Gives a gentle lift and promotes browning.
Salt (optional): Just a pinch to balance sweetness and enhance all those flavors.
Semi-Sweet Chocolate Chips or Chunks: Use a mix for varied texture and melty pockets of chocolate heaven.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I absolutely love tweaking this Cream Cheese Chocolate Chip Cookies Recipe to suit whatever mood I’m in. Sometimes I go heavy on the chocolate chunks for that melty, chocolate overload, other times I toss in a few toasted pecans or walnuts for crunch. The great part? This recipe is forgiving and flexible, so you can make it truly yours.

Variation: Adding a teaspoon of cinnamon or espresso powder enhances the chocolate flavor in a subtle, cozy way—my go-to for chilly evenings.
Dietary Swaps: If dairy is an issue, try replacing cream cheese with a non-dairy cream cheese alternative, but keep it full-fat for best results.
Chocolate Preference: I use half chips and half chunks because chunks give that uneven, rustic look and extra pockets of gooeyness that you just can’t resist.

Step-by-Step: How I Make Cream Cheese Chocolate Chip Cookies Recipe

Step 1: Creaming the Butter and Cream Cheese

This is where the magic begins! Start with softened butter and cream cheese — smoosh the cream cheese into your measuring cup to get the exact amount. Beat them together with both sugars until your mixture turns light and fluffy, about 5 minutes with a stand mixer or 7 with a hand mixer. Don’t rush this part—proper creaming traps air and creates the perfect cookie texture.

Step 2: Adding the Egg and Vanilla

Once the butter mixture is fluffy, beat in the egg and vanilla extract until fully incorporated. This boosts moisture and flavor while binding the dough nicely without making it dense.

Step 3: Mixing Dry Ingredients

Sift in your flour, cornstarch, baking soda, and salt (if using) to avoid lumps and ensure even distribution. Mix on low just until everything comes together—overmixing here will toughen your cookies, so keep it gentle and brief, about a minute.

Step 4: Folding in the Chocolate

Now for the best part—chocolate! I recommend folding in the chips and chunks by hand to avoid breaking them up and to get even distribution. You want juicy pockets of chocolate in every bite.

Step 5: Scooping and Chilling the Dough

Use a 2-inch cookie scoop to form heaping mounds and place them on a plate. Flatten them just slightly with your palm. This dough needs a chill—cover it with plastic wrap and refrigerate for at least 2 hours (I often leave mine overnight). The chill firm ups the dough so the cookies hold shape without spreading too much during baking.

Step 6: Baking with Care

Preheat your oven to 350°F, line a baking sheet with a silicone baking mat or spray it lightly. Place the chilled dough mounds about 2 inches apart (I bake 8 at a time for even heat). Bake for 8-9 minutes, until the edges look set but centers are still glossy and slightly undercooked. This is key for soft, chewy centers—don’t overbake! Let them cool on the sheet for 5 minutes before moving to a wire rack to finish cooling.

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Tips from My Kitchen

Don’t Skip Chilling: Chilling the dough is a game-changer—skipping it leads to thin, crispy cookies instead of soft, thick ones.
Mix By Hand for Chocolate: Folding in the chocolate by hand saves those big chunks from breaking apart in the mixer.
Use Silicone Mats: They promote even baking and prevent sticking much better than greased pans.
Watch Baking Time Closely: Cookies continue to set after baking, so err on the side of slightly underbaking to keep them soft.

How to Serve Cream Cheese Chocolate Chip Cookies Recipe

Garnishes

I usually serve these cookies plain, letting their rich flavor speak for itself, but if I want to dress them up, a light sprinkle of flaky sea salt on warm cookies adds a perfect salty-sweet contrast. Sometimes I’ll even dust them lightly with powdered sugar for a prettier presentation.

Side Dishes

Pair these cookies with a cold glass of milk or a frothy cup of coffee for the ultimate indulgence. I’ve also enjoyed them with vanilla ice cream for a quick sandwich treat—it’s a total crowd pleaser!

Creative Ways to Present

For special occasions, I arrange these cookies in a rustic wooden box lined with parchment paper, tied up with twine for gifting. Another fun idea is stacking them with layers of parchment between and wrapping them in cellophane with ribbon—instant homemade gift magic!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies airtight in a plastic or glass container at room temperature, and they stay soft and delicious for about a week. Just make sure the container is sealed tightly to keep out air that dries them out.

Freezing

I freeze both baked cookies and unbaked dough. For baked cookies, I layer parchment between them and store in a freezer-safe container—you can thaw overnight in the fridge or 10 minutes at room temp. The dough I portion into balls, freeze on a tray, then transfer to a bag; this way I can bake fresh cookies anytime without losing quality.

Reheating

To bring out that fresh-baked softness in leftover cookies, I pop them in the microwave for 10–15 seconds or warm them in a 300°F oven for 5 minutes. It’s like magic—almost as good as fresh from the oven!

FAQs

Can I use light or whipped cream cheese in this recipe?

It’s best to use full-fat cream cheese in block form or spreadable cream cheese that isn’t labeled ‘light’ or ‘whipped.’ These versions have different water content and fat levels, which can affect the cookie texture, making them less tender and potentially changing how the dough behaves during baking.
Why is chilling the dough so important?

Chilling solidifies the fat in the cookie dough so it melts slower during baking. This means your cookies spread less and come out thicker and softer. If you skip chilling, expect thinner, crispier cookies, which might not be the texture you’re aiming for with this recipe.
Can I substitute the cornstarch in the recipe?

Cornstarch lends a tender crumb and contributes to the soft-batch texture. If you don’t have cornstarch, you can try substituting with an equal amount of cake flour, but the texture will be a little different—less soft and pillowy. I recommend sticking with cornstarch when possible.
How do I prevent my cookies from spreading too much?

Aside from chilling the dough thoroughly, make sure your baking soda is fresh (old leaveners can impact texture) and avoid flattening the cookies too much before chilling. Also, baking on a lined silicone mat or parchment paper helps cookies hold their shape and colors evenly.
Can I make these cookies vegan?

This particular recipe relies heavily on butter, cream cheese, and egg, which aren’t vegan. However, with some experimentation, you could try plant-based creams, vegan butter substitutes, and flax eggs—but it may take a few trials to get the texture right.

Final Thoughts

This Cream Cheese Chocolate Chip Cookies Recipe is one of those rare gems that turns a simple chocolate chip cookie into an elegant, tender treat that feels super special but is surprisingly easy to make. Every time I bake a batch, friends and family rave about the texture and flavor, and I can’t help but feel like sharing this little secret recipe is a kindness. So go on, give these cookies a try—you’ll have that warm, soft cookie fix ready to enjoy ASAP with only a few simple steps. Trust me, your cookie game is about to be elevated!