Cream Cheese Chocolate Chip Cookies
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.
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.
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.
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
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.
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.
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).
Step 4: Chill
Cover with plastic wrap and refrigerate your cream cheese chocolate chip cookies for 1 ½ to 2 hours.
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!
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.
How to Store
Store prepared cookies in an airtight container on the counter for up to 3 days.
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.
More Delicious Recipes Featuring Cream Cheese That You Should Try!
- Cream Cheese Stuffed Peppers
- Crockpot Cream Cheese Chicken Chili
- Pimento Cheese Dip
- Cream Cheese Cinnamon Crescents
- Peppermint Cheesecake Dip
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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Cream Cheese Chocolate Chip Cookies
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.
Amazing cookies! I used soft white wheat berries ground fresh …. Chill time is at least 8 hours when I make these …. Thank you for the fantastic recipe
Made this recipe today and was not happy in how my cookies turned out. I used gluten free flour and perhaps that is what caused them to be so dry. I normally do not have issues when baking with gluten free flour.
Can these be made with Almond flour and sugar substitute?
Hi Cindy, I’ve never tried these with those ingredients before so I can’t attest to how they would turn out. If you try it, please let me know how it goes!
Hands down the best recipie for chocolate chip cookies that I’ve ever made!
We grind our own wheat berries for flour and I used soft white wheat berries … Also, I broke the rules with “chill” time and left them in the fridge over night.
D E L I C I O U S !!¡
I’ve never used cream cheese in my cookies before but this sounds an amazing ingredient to try!
I don’t think I’ve ever had cream cheese chocolate chip cookies before. They look so light! Can’t wait to try them.
I need to step up my cookie game! LOL. This sounds like the perfect way to do it.
I’ve never tried adding cream cheese to my cookies. I think I should start experimenting by following your recipe. Those cream cheese chocolate chip cookies looks amazing!
Right when I thought chocolate chip cookies couldn’t get better…! I love cream cheese in everything, and I bet this makes them so moist!
Cookies my fav of all time . thanks for sharing this amazing recipe with us. I
am going to make this as soon as possible.
Can I use salted butter?
Yes, just leave out the extra 1/2 teaspoon of salt in the recipe.