These Cream Cheese Chocolate Chip Cookies are a game-changer, blending rich cream cheese with gooey chocolate chips for an unforgettable treat. The dough bakes into cookies with a perfectly soft center and a slightly crisp edge, creating a texture that’s pure bliss.
In just 36 minutes, you can whip up a batch that’s sure to impress, whether for a cozy night in or a last-minute dessert. The cream cheese adds a subtle tanginess that balances the sweetness, making each bite a harmonious blend of flavors.
Warm from the oven, these cookies are irresistibly fragrant, with melted chocolate pockets that ooze with every bite. The prep time is a breeze, and the 11-minute bake ensures they stay tender and golden.
Perfect for sharing or savoring solo, these cookies are a delightful twist on a classic favorite. Their decadent yet approachable nature makes them a must-try for any cookie lover.
What You’ll Need for Cream Cheese Chocolate Chip Cookies
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- 2 teaspoons cornstarch (helps keep cookies soft)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) butter, softened (unsalted preferred)
- ¼ cup (2 oz/57 g) cream cheese, softened (full-fat works best)
- 1 large egg, at room temperature
- ⅔ cup (4 oz/115 g) dark brown sugar (light brown sugar can be substituted)
- ½ cup (4 oz/115 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups (9 oz/255 g) bittersweet chocolate, chopped (or use chocolate chips)
How to Make Cream Cheese Chocolate Chip Cookies
- Preheat the oven to 325°F (165°C) using the fan setting. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese on medium speed until fluffy and smooth, about 3 minutes.
- Lower the speed and beat in the egg, brown sugar, granulated sugar, and vanilla. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add the flour mixture in a few additions, scraping down the bowl in between. Then, fold in the chocolate chunks until just combined.
- Using a ¼ cup (2 oz/57 g) cookie scoop or measuring cup, scoop out balls of dough and arrange them on the prepared baking sheets about 2 inches (5 cm) apart. You should get about 9 balls per tray.
- Bake the cookies for about 11 minutes, or until they are just beginning to brown. Let them cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy with a big glass of milk! Store leftovers in an airtight container at room temperature for up to two days.
Perfect Pairings: Serving Suggestions
These cream cheese chocolate chip cookies are delicious on their own, but they’re even better with a cold glass of milk or a cup of coffee. For a fun twist, serve them warm with a scoop of vanilla ice cream for a cookie sandwich. They also pair beautifully with a drizzle of caramel sauce or a dusting of powdered sugar for extra indulgence.
Storage Secrets: Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to two days. For longer storage, freeze the dough balls on a baking sheet, then transfer them to a freezer bag.
When you’re ready to bake, just pop them in the oven—no need to thaw! Baked cookies can also be frozen for up to a month; simply reheat in the oven at 300°F (150°C) for 5 minutes to restore their soft, chewy texture.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the bittersweet chocolate for milk chocolate, white chocolate, or even peanut butter chips. Add a handful of chopped nuts like pecans or walnuts for extra crunch. For a festive touch, mix in some dried cranberries or orange zest. The cream cheese base makes this dough incredibly versatile, so don’t be afraid to experiment!
Time-Saving Tips for Busy Bakers
To save time, measure out all your ingredients before you start (mise en place). If you’re short on time, skip the stand mixer and use a hand mixer instead—it works just as well! You can also prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This not only saves time but also enhances the flavor.
Essential Equipment Guidance
For best results, use a stand mixer with a paddle attachment to cream the butter and cream cheese smoothly. A ¼-cup cookie scoop ensures evenly sized cookies, but a measuring cup works too. Don’t forget parchment paper to prevent sticking and a wire rack for cooling—these small tools make a big difference in your baking success!
Cream Cheese Chocolate Chip Cookies Recipe
Ingredients
- 2 ¼ cups all-purpose flour 11 ¼ oz/319 g
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter 4 oz/115 g, softened
- ¼ cup cream cheese 2 oz/57 g, softened
- 1 large egg at room temperature
- ⅔ cup dark brown sugar 4 oz/115 g
- ½ cup granulated sugar 4 oz/115 g
- 2 teaspoons vanilla extract
- 1 ½ cups bittersweet chocolate 9 oz/255 g, chopped
Instructions
- Using the fan setting, preheat the oven to 325°F (165°C). Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, and cream cheese and cream on medium speed until fluffy and smooth, about 3 minutes.
- Lower the speed and beat in the egg, brown sugar and white sugar and vanilla, scraping down the sides to ensure even mixing.
- Gradually incorporate the flour in a few additions, scraping down the bowl in between, then fold in the chocolate chunks until just combined.
- Using a ¼ cup (2 oz/57 g) cookie scoop or measuring cup, scoop out balls of dough and arrange them on your prepared baking sheets about 2 inches (5 cm) apart. You should get about 9 balls of cookie dough per tray.
- Bake the cookies for about 11 minutes, until just beginning to brown. Let cool on the trays for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Enjoy with a big glass of milk! Store leftovers in an airtight container at room temperature for up to two days.
