These Cream Cheese Chocolate Chip Cookies are a delightful twist on a classic favorite, blending rich cream cheese with gooey chocolate chips for an irresistible treat. The soft, chewy texture melts in your mouth, while the tangy cream cheese perfectly balances the sweetness of the chocolate. Ready in just 30 minutes, they’re a quick yet indulgent way to satisfy your cookie cravings.
Each bite offers a heavenly mix of creamy and crunchy, with a hint of vanilla enhancing the decadent flavors. At only 136 calories per cookie, you can enjoy these guilt-free delights without compromising on taste. Perfect for sharing or savoring solo, these cookies are sure to become your new go-to dessert.
Ingredients for Cream Cheese Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, softened to room temperature (ensure it’s soft for easy creaming)
- 4 oz (115 g) cream cheese, softened to room temperature (full-fat works best for richness)
- 1 ¼ cup (250 g) light or dark brown sugar, tightly packed (dark brown sugar adds deeper flavor)
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk (the yolk adds extra moisture and richness)
- 1 teaspoon vanilla extract (pure vanilla extract recommended for best flavor)
- 3 ½ cups (437 g) all-purpose flour (spoon and level for accurate measurement)
- 1 teaspoon cornstarch (helps keep cookies soft)
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (optional, but enhances texture)
- ½ teaspoon salt
- 2 cups (340 g) semisweet chocolate chunks or chips, divided (use chunks for gooey pockets or chips for even distribution)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside.
- In a stand mixer or using an electric hand mixer and a large bowl, beat together butter and cream cheese until creamed and smooth.
- Add brown sugar and granulated sugar and beat on medium-high speed for 2 minutes, until light and fluffy. Pause halfway to scrape down the sides of the bowl.
- Add the egg and egg yolk and beat until fully combined. Stir in vanilla extract.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, cream of tartar, and salt until well combined.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients until completely combined.
- Using a spatula or the mixer on low speed, stir in 1 ½ cups of the chocolate chunks/chips. Pause to scrape down the sides of the bowl to ensure even distribution.
- Scoop dough by 1 ½ Tablespoon-sized portions and gently roll between your palms to form smooth balls. Place on the prepared cookie sheet, spacing at least 2 inches apart.
- Bake at 350°F (175°C) for 8-10 minutes. Cookies may still look soft in the centers but will firm up as they cool on the sheet.
- Within 1 minute of removing from the oven, gently press the remaining chocolate chunks/chips into the tops of each cookie for a bakery-style look.
- Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
- Enjoy your soft, chewy, and decadent Cream Cheese Chocolate Chip Cookies!
Storage and Reheating Tips
Store your Cream Cheese Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch up the flavor by using white chocolate chips or dark chocolate chunks instead of semisweet. For a nutty twist, fold in 1 cup of chopped walnuts or pecans. If you’re feeling adventurous, add a teaspoon of cinnamon or a pinch of espresso powder to the dough for a warm, rich undertone.
Time-Saving Hacks
To save time, prepare the cookie dough in advance and refrigerate it in a covered bowl for up to 2 days. When ready to bake, scoop and bake as usual. Alternatively, portion the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a bag and bake straight from the freezer, adding 1-2 minutes to the baking time.
Equipment Guidance
A stand mixer or electric hand mixer makes creaming the butter and cream cheese a breeze. Use a cookie scoop for evenly sized dough balls, and a silicone baking mat or parchment paper to prevent sticking. A wire cooling rack is ideal for ensuring your cookies cool evenly without becoming soggy.
Serving Suggestions
Pair these cookies with a cold glass of milk or a hot cup of coffee for a classic treat. For a dessert platter, serve alongside vanilla ice cream or drizzle with melted chocolate for an extra indulgent touch. They’re also perfect for gifting—wrap a few in a cute box or bag for a thoughtful homemade present.
Cream Cheese Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 4 oz cream cheese, softened to room temperature
- 1 ¼ cup light or dark brown sugar tightly packed
- ½ cup sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups semisweet chocolate chunks or chocolate chips divided
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
- In a stand mixer (or using an electric hand mixer and a large bowl), beat together butter and cream cheese until creamed.
- Add sugars and beat on medium-high speed for 2 minutes, until light and fluffy. Pause mid-way through to scrape down the sides of the bowl.
- Add egg and beat until combined, and stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, cream of tartar, and salt.
- With mixer on low speed, gradually add flour mixture to your wet ingredients until completely combined.
- Using a spatula or with your mixer on low-speed, stir in 1 ½ cups of the chocolate chunks/chips, and pause to scrape down the sides of the bowl so that chocolate is well incorporated.
- Scoop dough by 1 ½ Tablespoon-sized balls and gently roll between your palms for a smooth ball. Place on cookie sheet, spacing at least 2″ apart, and bake on 350F (175C) for 8-10 minutes. Cookies may still seem soft in the centers but will continue to bake on the cookie sheet as they cool.
- Within one minute of removing from the oven, gently press remaining chocolate chunks/chips into the tops of each cookie. Allow cookies to cool on baking sheet for at least 10 minutes.
- Enjoy!