These Cream Cheese Chocolate Chip Cookies are soft, thick, ultra-rich, and made for serious cookie lovers. By replacing part of the butter with cream cheese, these cookies become extra tender and pillowy with a depth of flavor that sets them apart from traditional versions. They’re perfect with chocolate chips, chunks, or even M&M’s!
📝 Ingredients
- ½ cup unsalted butter, softened
- ¼ cup cream cheese (block-style), softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt (optional)
- 2 ¼ cups semi-sweet chocolate chips or chunks (or a mix)
🍪 Instructions
- Cream the Base:
In a stand mixer with the paddle attachment (or use a hand mixer), beat together the butter, cream cheese, sugars, egg, and vanilla on medium-high for about 5 minutes, until light and fluffy. - Mix Dry Ingredients:
Add flour, cornstarch, baking soda, and salt. Mix on low until just combined, scraping the sides of the bowl as needed. - Add Chocolate:
Fold in chocolate chips and/or chunks. - Scoop and Chill:
Using a medium cookie scoop (about 2 tablespoons), form dough into balls. Slightly flatten each, cover, and refrigerate for at least 2 hours (or up to 5 days). Don’t skip chilling — it prevents spreading! - Bake:
Preheat oven to 350°F (175°C). Place dough balls on a baking sheet lined with parchment or a silicone mat, spaced 2 inches apart.
Bake for 8 to 9 minutes. The cookies should look slightly underbaked in the center — they’ll firm up as they cool. - Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
💡 Tips for Success
- Use block cream cheese, not whipped or spreadable varieties.
- Mix chips and chunks for a dynamic texture.
- Chill the dough thoroughly before baking for thicker, bakery-style cookies.
- Do not overbake — slightly gooey centers yield the softest cookies.
🧊 Storage
- Room temp: Store in an airtight container for up to 1 week.
- Freezer: Cookies freeze well for up to 3 months.
- Refrigerated dough: Can be kept chilled and baked off over several days as needed.
This easy recipe is a delicious twist on classic chocolate chip cookies, perfect for when you want soft, thick, and melt-in-your-mouth results. With just a touch of cream cheese, you’ll never go back to the plain version again!
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