These Soft-Batch Cream Cheese Chocolate Chip Cookies are a dream! They’re chewy on the inside and have loads of chocolate chips that melt in your mouth.
Adding cream cheese makes them extra soft and fluffy, which is just irresistible. I love baking a batch and sharing them—if they last that long! 😄
Key Ingredients & Substitutions
Cream Cheese: This is key for keeping cookies soft and giving them a unique flavor. If you’re looking to lighten the recipe, you could use Greek yogurt instead; it won’t be as rich, but it keeps the texture nice!
Unsalted Butter: I love using unsalted butter so I can control the saltiness. If you’re out, you can use margarine, but make sure it’s stick margarine and not a spread for best results.
Granulated and Brown Sugar: Both sugars add sweetness, but the brown sugar contributes to a chewier texture. You can switch the sugars for coconut sugar if you prefer a less refined option, just keep the ratios similar.
Chocolate Chips: I use semisweet chocolate chips, but feel free to mix in milk chocolate or dark chocolate if you prefer. Try nuts or dried fruit for a different twist, too!
How Do I Get My Cookies to Stay Soft?
Keeping your cookies soft is all about timing and technique. Follow these tips:
- Do not overmix the dough; this helps keep the cookies tender.
- Bake until just golden around the edges but still soft in the center. They will continue to cook a bit even after you take them out.
- Let them cool on the baking sheet briefly. This allows them to set without becoming too hard.
- Store cookies in an airtight container with a slice of bread. The bread helps maintain moisture and keeps your cookies soft!
How to Make Soft-Batch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups (270g) semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe requires about 15 minutes for prep, plus 10-12 minutes to bake. Don’t forget to let the cookies cool for about 5 minutes on the baking sheet after baking. In total, you’re looking at around 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper; this will help prevent the cookies from sticking.
2. Cream Butter and Cream Cheese:
In a large mixing bowl, combine the softened unsalted butter and cream cheese. Use an electric mixer (or a sturdy spoon if you’re mixing by hand) to beat them together until the mixture is creamy and well blended.
3. Add Sugars:
Next, add the granulated sugar and packed brown sugar to the butter and cream cheese mixture. Beat everything together until it becomes light and fluffy. This step adds air, which helps keep your cookies soft!
4. Mix in Egg and Vanilla:
Add in the large egg and 1 teaspoon of vanilla extract. Mix well until all ingredients are fully incorporated, giving your cookie dough a delicious flavor.
5. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent before adding it to the wet mixture.
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix—this will keep your cookies tender!
7. Fold in Chocolate Chips:
Now it’s time to add the star of the show! Gently fold in the semisweet chocolate chips or chunks until they are evenly distributed throughout the dough.
8. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread a little during baking.
9. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 10-12 minutes, or until the edges are lightly golden, but the centers still look soft. Keep an eye on them to avoid overbaking!
10. Cool the Cookies:
Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes. This brief cooling time will help them finish setting up without becoming too hard.
11. Store and Enjoy:
Transfer the cookies to a wire rack to cool completely. To keep them soft and fresh, store them in an airtight container. Enjoy! These rich, soft, and chewy cream cheese chocolate chip cookies are sure to please everyone!
Can I Use Light Cream Cheese Instead of Regular?
Yes! Light cream cheese can be used as a substitute. However, it may slightly alter the texture, making the cookies less rich, but they will still taste delicious!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky, you can refrigerate it for about 30 minutes. Chilling the dough will make it easier to scoop and handle for baking.
How Do I Store Leftover Cookies?
To keep your cookies fresh and soft, store them in an airtight container at room temperature. You can also add a slice of bread to the container to help maintain moisture.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a zip-top bag. When ready to bake, just pop them straight from the freezer into the oven, adding a couple of extra minutes to the baking time.