These Soft-Batch Cream Cheese Chocolate Chip Cookies are a treat you’ll love! They are soft, chewy, and bursting with delicious chocolate chips. Plus, the cream cheese adds a lovely richness!
You might find these cookies disappear fast—my friends can’t resist them! I often make a second batch just to save some for later. Who can say no to that gooey goodness? 😋
Key Ingredients & Substitutions
Cream Cheese: This ingredient is key for keeping the cookies soft and adding a nice tang. If you’re vegan or lactose intolerant, you can swap it for vegan cream cheese or a thick nut-based yogurt. They work surprisingly well!
Butter: Unsalted butter is used for control over salt levels in the recipe. If you only have salted butter, skip adding extra salt. You could also use coconut oil as a substitute for a dairy-free option, but it may change the flavor slightly.
Granulated & Brown Sugar: Both types of sugar create the perfect chewy texture. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup or use coconut sugar as a healthier alternative.
Chocolate Chips: Semisweet is classic, but you can use dark chocolate chips or even milk chocolate for a sweeter treat. If you like nuts, feel free to add chopped walnuts or pecans for extra crunch!
How Do I Ensure My Cookies Stay Soft and Chewy?
To keep your cookies soft and chewy instead of crumbly or hard, focus on these techniques:
- Use softened butter and cream cheese for proper mixing that allows air to incorporate, making the cookies light.
- Take care not to overmix the dough after adding flour—just combine until you no longer see dry flour.
- Bake them just until the edges are golden; the centers should look slightly underdone. They’ll continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack—this helps set their shape while remaining soft inside.
Enjoy baking these soft-batch cookies; they will be a hit!
Soft-Batch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semisweet chocolate chips
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prep and about 10-12 minutes to bake. So, in total, you should plan for about 30 minutes to make these delicious cookies, plus a few minutes to let them cool!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and makes cleanup easier!
2. Cream the Butters:
In a large mixing bowl, combine the softened butter and cream cheese. Using a hand mixer or a whisk, beat them together until the mixture is smooth and fluffy. This is what will give your cookies that nice soft texture!
3. Add Sugars and Egg:
Next, add in the granulated sugar and brown sugar, and continue mixing until everything is light and fluffy. Then, crack in the egg and add the vanilla extract, mixing just until combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed in your cookie dough.
5. Mix It All Together:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just mixed together. Be careful not to overmix; we want to keep those cookies soft!
6. Fold in the Chocolate Chips:
Now it’s time for the chocolate chips! Gently fold them into the dough until they’re evenly distributed. This is where the magic happens—chocolate in every bite!
7. Scoop and Bake:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie so they have room to spread.
8. Baking Time:
Place them in the preheated oven and bake for 10-12 minutes. You want the edges to be lightly golden while the centers stay soft and slightly underbaked for that perfect chewy texture.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set. After that, transfer the cookies to a wire rack to cool completely.
Now you can dig in and enjoy your soft, creamy, chocolate chip cookies! Perfect for sharing (or not!). Happy baking!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese, but keep in mind that it might change the texture slightly. The cookies may not be as rich and creamy, but they will still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just thaw them out at room temperature when you’re ready to enjoy!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even dried fruit or coconut for extra flavor. Just keep the total amount of mix-ins to about 2 cups to maintain the dough’s consistency.
How Can I Make These Cookies Even Chewier?
For chewier cookies, try chilling the dough for about 30 minutes before scooping and baking. This helps prevent them from spreading too much in the oven, leading to a thicker, chewier texture!