These Cream Cheese Chocolate Chip Cookies are the ultimate treat. The cream cheese adds richness while creating a thick and tender cookie that’s impossible to resist!

For more cookie recipes, be sure to check out my Soft Molasses Cookies, Pecan Sandies, and Cosmic Brownie Mix Cookies.

cookies on a cutting board

If you haven’t tried a chocolate chip cookie made with cream cheese, you are in for a treat!

While you might not think of using cream cheese in your cookie dough, I’m here to tell you it’s a delicious addition. It will take your chocolate chip cookies to the next level, making them extra rich, moist, and perfectly chewy.

a plate of cream cheese chocolate chip cookies

This recipe has become a go-to for me, especially if I have just a small amount of cream cheese left in the fridge that needs to be used up.

Give these cream cheese chocolate chip cookies a try if you have some laying around, too! You can thank me later.

a stack of cream cheese chocolate chip cookies

Ingredients for Cream Cheese Chocolate Chip Cookies (See measurements in recipe card below!)

  • cream cheese
  • unsalted butter
  • brown sugar
  • granulated sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • cornstarch
  • baking soda
  • salt
  • semi-sweet chocolate chips

ingredients laid out on a counter top

How to Make Cream Cheese Chocolate Chip Cookies – Step by Step

Step 1: Mix wet ingredients

In a large bowl, beat the cream cheese, butter, brown sugar, granulated sugar, egg, and vanilla together with an electric mixer for 5-7 minutes. The batter should be mostly smooth and may have a few small lumps in it.

batter in a glass bowl

Step 2: Mix dry ingredients

Add the flour, cornstarch, baking soda, and salt. Mix for 2-3 minutes. The batter will look very clumpy, but can be easily molded. Mix in the chocolate chips, setting aside a few Tablespoons to add to the tops. 

dough in a glass bowl

Step 3: Shape dough

Scoop the batter into balls and set on a large platter or cookie sheet covered with parchment paper. Press down slightly on the tops (and then add some extra chocolate chips to the tops if you set a few aside).

chocolate chip cookie dough in a glass bowl

Step 4: Chill

Cover with plastic wrap and refrigerate your cream cheese chocolate chip cookies for 1 ½ to 2 hours.

cookies on a sheet pan with parchment paper

Step 5: Bake

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the cookies on the baking sheet and bake for 11-13 minutes. Remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy! 

cookies on a sheet pan with parchment paper

Cream Cheese Chocolate Chip Cookies – Tips and Notes

  • Use full-fat, brick style cream cheese. Do not use light, fat- free, or whipped cream cheese. These types of cream cheese won’t incorporate into the dough properly.
  • Reserve some chocolate chips. I kept a few tablespoons of the chocolate chips separate and added them to the tops of the cream cheese chocolate chip cookies after they had been molded into their cookie shapes.
  • Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier. 
  • Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
  • Don’t skip the chill time for the dough. If you don’t let your cream cheese chocolate chip cookies chill, they will spread out too much, and your cookies will be too thin. It’s also important to shape your cookies before placing them into the refrigerator to chill.
  • Add some flaky sea salt. I like to sprinkle a little flaky sea salt on my cookies once they are out of the oven.

a plate of cream cheese chocolate chip cookies

How to Store

Store prepared cookies in an airtight container on the counter for up to 3 days.

chocolate chip cookies on a plate next to a striped blue towel

How to Freeze

To freeze just the dough, simply place the chilled cookie dough balls into a freezer safe container and freeze for up to 3 months. Thaw the dough in the fridge before baking as directed.

To freeze fully baked cream cheese chocolate chip cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.

cookies cooling on a wire rack

More Delicious Recipes Featuring Cream Cheese That You Should Try!

NEVER MISS A RECIPE! SIGN UP FOR EMAIL UPDATES HERE TO HAVE FRESH RECIPES DELIVERED STRAIGHT TO YOUR INBOX.

*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

a plate of cream cheese chocolate chip cookies
4.67 from 6 ratings

Cream Cheese Chocolate Chip Cookies

Yield: 22 cookies
Prep Time: 15 mins
Cook Time: 12 mins
Chill Time: 2 hrs
Total Time: 2 hrs 30 mins
These Cream Cheese Chocolate Chip Cookies are the ultimate treat. The cream cheese adds richness while creating a thick and tender cookie that's impossible to resist!

Ingredients

  • 2 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • In a large bowl, beat the cream cheese, butter, brown sugar, granulated sugar, egg, and vanilla together with an electric mixer for 5-7 minutes. The batter should be mostly smooth and may have a few small lumps in it.
  • Add the flour, cornstarch, baking soda, and salt. Mix for 2-3 minutes. The batter will look very clumpy, but can be easily molded. Mix in the chocolate chips, setting aside a few Tablespoons to add to the tops. 
  • Scoop the batter into balls and set on a large platter or cookie sheet covered with parchment paper. Press down slightly on the tops (and then add the extra chocolate chips if you kept some aside to add to the tops).
  • Cover with plastic wrap and refrigerate for 1 ½ to 2 hours.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the cookies on the baking sheet and bake for 11-13 minutes. Remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy! 

Notes

  • Use full-fat, brick style cream cheese. Do not use light, fat- free, or whipped cream cheese. These types of cream cheese won't incorporate into the dough properly.
  • Reserve some chocolate chips. I kept a few tablespoons of the chocolate chips separate and added them to the tops of the cream cheese chocolate chip cookies after they had been molded into their cookie shapes.
  • Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier. 
  • Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
  • Don’t skip the chill time for the dough. If you don’t let your cream cheese chocolate chip cookies chill, they will spread out too much, and your cookies will be too thin. It's also important to shape your cookies before placing them into the refrigerator to chill.
  • Add some flaky sea salt. I like to sprinkle a little flaky sea salt on my cookies once they are out of the oven.
Cuisine: American
Course: Dessert
Calories: 229kcal, Carbohydrates: 28g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 118mg, Potassium: 125mg, Fiber: 2g, Sugar: 16g, Vitamin A: 183IU, Calcium: 23mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.