Get ready for the softest, chewiest, melt-in-your-mouth cookies you’ll ever taste. These cream cheese chocolate chip cookies are ideal for anyone who loves tender, thick cookies loaded with chocolate chips. The recipe is straightforward and the dough doesn’t need to be chilled.
This post was originally published July 26, 2015 and updated April 10, 2024
Cream cheese chocolate chip cookies are delightfully different from classic recipes. Swapping some butter for cream cheese yields cookies that are softer, chewier and almost custardy inside, with a subtle tang that complements the chocolate. Because the dough produces thicker cookies, you can add plenty of chocolate chips for maximum gooeyness.
How to Make Cream Cheese Chocolate Chip Cookies
Here are the key steps and tips to get soft, thick, chocolate-packed cookies every time.
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats to prevent the bottoms from over-browning.
- Note: The dough can be made ahead and stored, covered, in the refrigerator for up to 48 hours before baking. Cookie dough balls also freeze well.
- In a large bowl, beat together 1/2 cup (112 g) unsalted butter, 2 ounces (56 g) cream cheese, 3/4 cup (158 g) brown sugar and 1/2 cup (100 g) granulated sugar until smooth. Use room-temperature butter and cream cheese for easy mixing. More brown sugar than white sugar gives the cookies a deeper, richer flavor—dark or light brown sugar both work.
- Beat in 1 large egg and 2 teaspoons vanilla extract until fully incorporated, scraping down the bowl as needed.
Carefully add 2 cups (250 g) all-purpose flour, 2 teaspoons corn starch (cornflour), 1 teaspoon baking soda and 1/4 teaspoon salt. Start the mixer on low to combine, then increase to medium until just mixed. The corn starch helps keep the cookies very soft.- Turn off the mixer and stir in 1 1/2 cups of chocolate chips, reserving about 1/2 cup to press on top of each cookie after baking. The dough will be slightly stickier and a bit thinner than a typical cookie dough because of the cream cheese—this is normal.
- Scoop dough into balls of about 1 to 1.5 tablespoons each and place them roughly 2 inches (4–5 cm) apart on the lined cookie sheets. Slightly pressing the tops will give less-domed cookies. Bake one sheet at a time in the center of the oven for 9–11 minutes, or until the tops are just set.
- Remove the tray from the oven and gently press a few extra chocolate chips onto each warm cookie for a pretty finish. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a rack to finish cooling.
Carefully add 2 cups (250 g) all-purpose flour, 2 teaspoons corn starch (cornflour), 1 teaspoon baking soda and 1/4 teaspoon salt. Start the mixer on low to combine, then increase to medium until just mixed. The corn starch helps keep the cookies very soft.
Freezing The Dough
This dough freezes beautifully. Scoop the dough into balls as directed, chill them on a plate, covered, for about 2 hours so they hold their shape, then transfer to a freezer bag and freeze for up to 2 months. Bake from frozen on lined sheets, adding 1–2 minutes to the baking time.
Baking Tips
- Measure flour carefully. Too much flour makes dry cookies. Whisk the flour, spoon it into measuring cups and level off, or weigh it for accuracy.
- Use full-fat, brick-style cream cheese—not the light, spreadable, or tub-style varieties—for best texture and flavor.
- To make very large cookies, portion dough into 3-tablespoon balls and bake for about 12–14 minutes.
- For extra-soft cookies, pull them from the oven when the tops look just set; they’ll finish cooking on the hot sheet as they cool.
These cookies belong on every baker’s list: soft, tender, slightly gooey and loaded with chocolate. Once you try cream cheese chocolate chip cookies you may never go back to ordinary chocolate chip cookies.
Recipe summary and details:
Cream Cheese Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 2 ounces cream cheese (56 grams), slightly softened (2 oz = 1/4 cup)
- 1 large egg
- 3/4 cup brown sugar (158 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (250 grams), measured carefully
- 2 teaspoons corn starch (cornflour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips (360 grams), semi-sweet, milk or dark
Instructions
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment or silicone mats.
- In a large bowl, beat butter, cream cheese, brown sugar and granulated sugar until smooth and lump-free.
- Beat in the egg and vanilla until combined.
- Add flour, corn starch, baking soda and salt. Start the mixer on low and increase to medium until just combined.
- Turn off the mixer and stir in 1 1/2 cups chocolate chips, reserving 1/2 cup for topping.
- Portion dough into 1 to 1.5 tablespoon balls and place 2 inches apart on lined sheets. Optionally press slightly.
- Bake one sheet at a time in the center of the oven for 9–11 minutes or until the tops are just set.
- Remove from oven and press reserved chips onto each cookie. Cool on the sheet for at least 10 minutes before transferring to a rack.
Notes
- Room temperature: Butter, cream cheese and the egg should be at room temperature before you start. The butter should be soft but not melting.
- Cream cheese: Use full-fat, brick-style cream cheese (not light or whipped varieties).
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze dough balls for up to 2 months and bake from frozen, adding about 1 extra minute to the bake time.
- Nutrition: Nutrition values are estimates based on 32 cookies.