Chocolate Chip Cream Cheese Cookies

Super easy and absolutely tasty, these Chocolate Chip Cream Cheese Cookies are thick, soft and full of chocolate!

You put a cookie in front of me, odds are that I will eat it. I don’t discriminate. These Chocolate Chip Cream Cheese Cookies are going to become one of your favorites. They are soft, moist and so flavorful. Plus they make a huge batch! I love when I can make a larger batch of cookies because they really do not last that long in our house. With minimal pantry staple ingredients you can whip these up in no time and they will soon become your go-to cookie. If you are a cookie lover like me, then you need to try this Chocolate Chip Cream Cheese Cookie recipe.

Overhead photo of Chocolate Chip Cream Cheese Cookies stacked on green plate.

FREQUENTLY ASKED QUESTIONS:

Can I use reduced fat cream cheese?

No, these cookies turn out best when you are using full fat cream cheese. You also want to use the block cream cheese and not a tub.

Why use cream cheese in cookies?

The simple answer is fat, moisture, flavor and texture. When using different ingredients such as butter, you are going to get different textures, flavors and fat amounts. The cream cheese in recipes result in a moist and soft cookie that is literally irresistible.

Do I have to use mini chocolate chips?

Yes, larger chocolate chips will change the texture of this recipe so definitely use minis.

Can I use salted butter instead of unsalted?

Absolutely! Just leave out the extra salt that is in the recipe.

How do I store leftovers?

These can be stored in an airtight container on the countertop for up to 3 days and in the refrigerator for up to 6. These can also be frozen, place cooled cookies in a freezer container or bag and they will keep for up to 3 months. Let defrost at room temperature or in the refrigerator.

Pinterest image of Chocolate Chip Cream Cheese Cookies on pink background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

unsalted butter
cream cheese
light brown sugar,
granulated sugar
egg
vanilla extract
all-purpose flour
baking soda
cornstarch
salt
chocolate chips

Ingredients needed: unsalted butter, cream cheese, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, cornstarch, salt and mini semi-sweet chocolate chips.

HOW TO MAKE CHOCOLATE CHIP CREAM CHEESE COOKIES:

In a large bowl, combine the butter and cream cheese and beat on high speed until smooth (about 2 minutes).

Butter and cream cheese beated together in bowl.

Beat in brown sugar and granulated sugar until well mixed (about 1 minute). Beat in egg and vanilla extract until creamy (about 2 minutes).

Brown sugar, granulated sugar, egg and vanilla beaten into cream cheese mixture.

In a separate bowl, stir together flour, baking soda, cornstarch and salt. Pour dry ingredients into wet ingredients and beat just until combined. Don’t overmix or the texture of the cookies won’t be correct. Stir in 1 ½ cups of the chocolate chips. Set the other ½ cup of chocolate chips aside for now.

Flour mixture added to butter cream cheese mixture folded in with cookie dough in scoop.

Using a 2-tablespoon sized cookie scoop, scoop cookies onto a parchment lined baking sheet. Place all cookie dough balls on a single baking tray for now so they can all be placed into the freezer before baking. Press the remaining ½ cup of chocolate chips into the tops of the raw cookies. Use hands to make sure all cookies are in round ball shapes. Don’t flatten cookies. Place cookies in the freezer for 10 minutes to help prevent them from spreading too much during baking.

Cookie dough ablls on parchment lined baking sheet.

Preheat the oven to 350 degrees F. Line another baking sheet with parchment paper and take some cookies out of the freezer and place on a prepared baking sheet. Cookies should be 3 inches from each other on the baking sheet. Only bake one tray of cookies at a time. Place a single tray of cookies into the oven. Bake each tray of cookies for 12 to 14 minutes or until cookie edges seem set. The tops of cookies will still look slightly undercooked but they’ll finish baking on the hot tray after it’s removed from the oven. Let cookies cool completely on the baking sheet before transferring to a sealed container for storage.