Cream Cheese Chocolate Chip Cookies – Soft & Chewy

Cream cheese in a chocolate chip cookie isn't just a gimmick. It adds fat and acidity that tenderize the crumb, giving you a cookie that stays soft for days. I've tested this recipe multiple times to get the right balance – not too cakey, not too flat, with a subtle tang that cuts the sweetness.

If you're tired of cookies that turn crunchy by day two, this is the fix. The cream cheese locks in moisture, and the chilling step ensures the dough doesn't spread too much. You'll get a thick, bakery-style cookie with crisp edges and a soft center.

About the Ingredients

2 1/4 cups (280g) all-purpose flour

Use a kitchen scale for accuracy. If using cups, spoon and level. For a softer texture, replace 1/4 cup (30g) with cake flour.

1/2 teaspoon baking soda

Make sure it's fresh – if it doesn't fizz in vinegar, it's expired.

1/2 teaspoon salt

Fine sea salt or kosher. If using salted butter, reduce to 1/4 teaspoon.

1/2 cup (1 stick / 113g) unsalted butter, softened

Let it sit at room temp for 30 minutes. You can use salted, just omit the added salt.

4 oz (113g) cream cheese, softened

Use full-fat block cream cheese, not whipped. Low-fat works but may affect texture.

3/4 cup (150g) granulated sugar

Standard white sugar. You can substitute with coconut sugar for a deeper flavor.

3/4 cup (150g) packed light brown sugar

Brown sugar adds moisture. Dark brown sugar gives more molasses flavor.

1 large egg, room temperature

Room temp egg blends better. If cold, place in warm water for 5 minutes.

2 teaspoons vanilla extract

Pure vanilla extract is best. You can use vanilla bean paste for more specks.

2 cups (340g) semisweet chocolate chips

Use good-quality chips like Guittard or Ghirardelli. Chop a bar for pools of chocolate.

Tips & Tricks

• Do not skip chilling the dough. At least 2 hours, ideally overnight, to prevent spreading and deepen flavor.
• Measure flour correctly – scoop and level, never pack. Too much flour makes dry cookies.
• Cream butter, cream cheese, and sugars until light and fluffy. Under-creaming leads to dense cookies.

Step-by-Step Instructions

1. Whisk Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

2. Cream Butter and Sugars

In a large bowl, beat softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl.

3. Add Egg and Vanilla

Beat in the egg and vanilla extract until fully combined, about 1 minute. The mixture should look smooth.

4. Combine Dry and Wet

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

5. Fold in Chocolate Chips

Gently fold in the chocolate chips with a spatula until evenly distributed.

6. Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. Chilling prevents spreading and enhances flavor.

7. Preheat Oven

When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

8. Scoop and Bake

Using a cookie scoop (about 2 tablespoons), drop dough balls onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden but centers are still soft. The tops will look slightly underdone.

9. Cool and Serve

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will set as they cool.

Delicious Variations

• Add 1/2 cup chopped walnuts or pecans for crunch.
• Swap chocolate chips for white chocolate and dried cranberries.
• Drizzle melted chocolate over cooled cookies for extra indulgence.

How to Store Cream Cheese Chocolate Chip Cookies

Frequently Asked Questions

Try this cream cheese chocolate chip cookie recipe and you'll never go back to regular ones. For more no-nonsense baking tips, keep exploring. Keep your money moving.

Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are thick, soft, and tangy – the ultimate chewy cookie with a rich twist.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick / 113g) unsalted butter, softened
• 4 oz (113g) cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 cups (340g) semisweet chocolate chips

📋 Instructions

1. 1Whisk Dry Ingredients — In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. 2Cream Butter and Sugars — In a large bowl, beat softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl.
3. 3Add Egg and Vanilla — Beat in the egg and vanilla extract until fully combined, about 1 minute. The mixture should look smooth.
4. 4Combine Dry and Wet — Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. 5Fold in Chocolate Chips — Gently fold in the chocolate chips with a spatula until evenly distributed.
6. 6Chill the Dough — Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. Chilling prevents spreading and enhances flavor.
7. 7Preheat Oven — When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. 8Scoop and Bake — Using a cookie scoop (about 2 tablespoons), drop dough balls onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden but centers are still soft. The tops will look slightly underdone.
9. 9Cool and Serve — Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will set as they cool.

👨‍🍳 Chef's Note: For the best flavor, chill the dough overnight. The tang of cream cheese becomes more pronounced and the texture improves.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 4g protein · 38g carbs · 14g fat