If you have been searching for the ultimate cookie recipe that stays impossibly soft for days, look no further than these Softbatch Cream Cheese Chocolate Chip Cookies. Adding cream cheese to your cookie dough is an absolute game-changer, yielding a pillowy texture and a subtle, rich tang that elevates the classic chocolate chip cookie to a whole new level. This recipe is perfect for bake sales, holiday cookie trays, or just a cozy weekend treat that the entire family will love. There is nothing quite like the aroma of freshly baked cookies wafting through your home, and this version promises to deliver bakery-quality results right from your own kitchen. Grab your apron and let us bake up a batch of these ultra-soft, decadent cookies that will quickly become your new favorite go-to recipe.
Helpful Tips
- Ensure your butter and cream cheese are truly at room temperature before starting, as this prevents lumps and ensures a smooth, creamy base.
- Do not skip the chilling step! Because of the cream cheese, the dough is quite soft and needs to be thoroughly chilled so the cookies hold their shape and stay thick while baking.
- Add cornstarch to the dry ingredients as it works alongside the cream cheese to create that ultra-tender, soft-batch crumb texture.
- For a delicious variation, turn these into Cream Cheese Stuffed Chocolate Chip Cookies by wrapping the dough around a sweetened cream cheese filling before baking.
Step-by-Step Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), beat the softened butter and cream cheese on medium-high speed for about 2 minutes until smooth and completely combined.
- Add the light brown sugar and granulated sugar. Beat for another 2 to 3 minutes until the mixture is light, fluffy, and well combined.
- Add the egg and vanilla extract, beating well on medium speed to fully incorporate, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing just until combined and no flour pockets remain. Do not overmix.
- Gently fold in the semi-sweet chocolate chips using a silicone spatula.
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours (up to 3 days). Chilling is crucial to prevent these soft cookies from spreading too thin.
- Preheat your oven to 350 degrees F (177 degrees C) and line two large baking sheets with parchment paper.
- Using a medium cookie scoop, scoop 1.5-tablespoon-sized balls of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 9 to 11 minutes, or until the edges are very lightly golden and the tops still look slightly soft and underbaked. Do not overbake to ensure that softbatch texture.
- Remove from the oven and immediately press a few extra chocolate chips gently into the tops of the warm cookies for a bakery-style look. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 ounces brick-style cream cheese, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips (plus extra for pressing on top)
Shopping List
- Dairy & Eggs: 1/2 cup unsalted butter, 4 ounces brick-style cream cheese, 1 large egg
- Pantry: Light brown sugar, granulated white sugar, pure vanilla extract, all-purpose flour, cornstarch, baking soda, salt, semi-sweet chocolate chips
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula
- Cookie scoop (medium, about 1.5 tablespoons)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Variations & Serving Ideas
Serve these pillowy softbatch cookies warm with a tall, cold glass of milk, a hot cup of coffee, or a cozy mug of tea. To present them beautifully, stack them on a rustic wooden board or place them in a colorful cookie jar for everyone to grab. If you have leftovers, store them in an airtight container at room temperature for up to 5 days; the cream cheese keeps them incredibly soft and moist. You can also freeze the baked cookies for up to 3 months, thawing them at room temperature or warming them in the microwave for 10 seconds for that fresh-from-the-oven experience.
We absolutely love making these Softbatch Cream Cheese Chocolate Chip Cookies, and we hope they bring a little extra warmth and joy to your kitchen! If you decide to whip up a batch, please leave a comment below and let us know how they turned out for you. Happy baking! #SoftBatchCreamCheeseChocolateChip12Tomatoes #CreamCheeseAndChocolateChipRecipes #SoftBatchCreamCheeseCookies #ChocolateChipCookiesWithCreamCheese #CreamCheeseChocolateChocolateChipCookies #CreamCheeseStuffedChocolateChipCookies #CreamCheeseChocolateChip #SoftbatchCreamCheeseChocolateChip #SoftbatchCreamCheeseChocolateChipCookies
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