These Softbatch Cream Cheese Chocolate Chip Cookies are super soft and chewy, thanks to the cream cheese! They are loaded with gooey chocolate chips, making them a treat for cookie lovers.
I love how these cookies are perfect for sharing, but honestly, I often keep a stash hidden just for me! 🥳 They’re so easy to make that I whip up a batch anytime the cookie cravings hit.
Key Ingredients & Substitutions
Unsalted Butter: This adds rich flavor and moisture. If you’re out, you can use margarine or coconut oil. Just note that coconut oil might slightly change the taste.
Cream Cheese: Cream cheese is key for the soft, chewy texture. You can substitute with mascarpone or Greek yogurt for a lighter option, but it will change the flavor a bit.
Brown Sugar: Brown sugar gives a nice caramel-like flavor. If you only have granulated sugar, you can use that, but the cookies might be less chewy. You can also add a little molasses to granulated sugar for a similar taste.
Flour: All-purpose flour works best here. If you want a gluten-free option, try using a gluten-free flour blend, but make sure it has xanthan gum or add some yourself.
Chocolate Chips: Semi-sweet chocolate chips are traditional. You could use dark chocolate, milk chocolate, or even white chocolate chips based on your preference. For a fun twist, mix in some nuts or dried fruit!
How Can You Achieve the Perfect Cookie Texture?
The texture of these cookies is important for that soft and chewy bite. Follow these steps for the best results:
- Ensure your butter and cream cheese are really soft. This helps them mix well and incorporate air, leading to fluffier cookies.
- Don’t overmix once you add the dry ingredients. Overmixing can make the cookies tough.
- Keeping some dough from the fridge for a bit before baking can also add to their chewiness. Chilling helps control spread during baking.
- Keep an eye on the baking time. Taking them out when they’re just set helps maintain that soft center!
Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Chips:
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This delightful cookie recipe requires about 15 minutes for preparation and 10-12 minutes for baking. In just under 30 minutes, you’ll have a batch of warm, softbatch cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prepare for your delicious cookies.
2. Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and cream cheese. Then add the packed brown sugar and granulated sugar. Mix everything until it’s smooth and fluffy. This will give your cookies that lovely soft texture!
3. Add the Egg and Vanilla:
Beat in the large egg and the teaspoon of vanilla extract, mixing well until everything is nicely combined. The batter should be creamy and inviting!
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that all the dry components are well mixed and evenly distributed.
5. Bring It All Together:
Gradually add the dry mixture to your wet ingredients. Mix gently until just combined. Be careful not to overmix; you want to maintain that soft texture!
6. Add the Chocolate Chips:
Now it’s time for the best part! Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Yum!
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread while baking.
8. Bake Your Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges are lightly golden, but the centers still look a bit soft. That’s how we get that softbatch goodness!
9. Cool Down:
Once they’re out of the oven, let the cookies rest on the baking sheet for a few minutes. Afterward, transfer them to a wire rack to cool completely.
10. Time to Enjoy!
Your cookies are ready! Enjoy these soft and chewy cream cheese chocolate chip cookies with a glass of milk or your favorite beverage. Happy baking!
Can I Substitute the Cream Cheese?
Yes, if you’re looking for a dairy-free option, you can use a vegan cream cheese. For a lighter texture, Greek yogurt or mascarpone cheese can be great substitutes, but they may slightly alter the flavor. Just keep in mind that swaps like yogurt may lead to a little less creaminess.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days before baking. Just wrap it tightly in plastic wrap or place it in an airtight container. If you want to freeze the dough, scoop it into cookie balls, freeze until solid, and then transfer to a zip-top bag. You can bake them from frozen, just add a couple of extra minutes to the baking time!
What Size Cookies Should I Make?
A tablespoon-sized scoop is generally perfect for this recipe, yielding cookies that are about 2-3 inches in diameter. If you prefer larger, bakery-style cookies, you can use a larger scoop, but remember to adjust the baking time slightly to ensure they bake through properly.
