Cream Cheese Chocolate Chip Cookies

If you crave thick and tender chocolate chip cookies oozing with chocolatey goodness, then these cream cheese chocolate chip cookies are just for you. The secret ingredient – cream cheese – adds richness and keeps these cookies from spreading. And the best part? No chilling required!

I always keep some cream cheese in my fridge to smear on bagels or for cream cheese frosting for the next cake recipe I’m testing. I recently had a craving for a thick and tender chocolate chip cookie and had a feeling cream cheese would be a great addition – turns out, I wasn’t wrong! These cookies can be made super quickly because there is no chilling required – and they taste amazing.

Why add cream cheese to chocolate chip cookies?

If you’ve struggled with cookies that spread in the oven or turn out flat and crispy, then this cream cheese cookie recipe is just what you need. Using cream cheese and butter not only adds richness, but creates perfectly thick and tender cookies. Using cream cheese is a foolproof way to get melt in-your-mouth cookies with excellent structure – no chilling required! This recipe and my vanilla pudding chocolate chip cookies are the favorites I keep making for my family, neighbors and friends.

How to make cream cheese chocolate chip cookies

Unlike my chewy chocolate chip cookies which uses melted butter, this cream cheese chocolate chip cookie recipe starts the way many other cookie recipes do: by creaming the butter and sugar in a mixer.

1. Cream butter, cream cheese, and sugars together. In the bowl of an electric mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese and butter together until combined. Then, add the sugars and beat until light and fluffy. This will take several minutes and is an important step to get thick and tender cookies.
2. Add the egg and vanilla. Use a rubber spatula to scrape down the sides of the bowl to make sure all the ingredients are combined.
3. Incorporate the dry ingredients and chocolate chips. On low speed, mix in the dry ingredients, mixing just until combined. Mix in the chocolate chips, being careful not to overmix the cookie dough.
4. Bake. Scoop 1.5 tablespoons of dough. Place cookie dough balls on baking sheets 2-inches apart lined with parchment paper. Bake for 9-12 minutes, until the cookies just begin to brown at the edges.
5. Cool. They may look slightly underdone in the center but the cookies will continue baking as they cool. Transfer to a cooling rack after 10 minutes and enjoy once they firm up slightly.

Tips for the best cream cheese chocolate chip cookies

While this cream cheese chocolate chip cookie is mostly foolproof, there are a few things I do to help ensure the texture is soft and tender.

• Use full-fat, brick-style cream cheese: Low-fat, spreadable or whipped cream cheese don’t work as well for these chocolate chip cookies.
• Use room temperature cream cheese and butter: This is important for the creaming process and helps avoids lumps. Let the butter and cream cheese sit on the counter for 1-2 hours before starting the recipe.
• Add 2 teaspoons of cornstarch for extra soft cookies: This is a completely optional ingredient, but helps create SUPER soft cookies.
• Avoid overmixing your cookie dough. To ensure the cookies are soft and tender, don’t overmix your dough. Once you add the dry ingredients, simply incorporate everything just until the dough comes together.
• Don’t overbake the cookies: Watch the cookies closely, taking them out of the oven just as they begin to brown at the edges.

Can I freeze my cookies or cookie dough?

Yes, both the cookie dough and baked cookies can be kept frozen for up to the 2 months. Keep in an airtight, freezer-safe container or double wrap in plastic wrap. To thaw either frozen cookie dough or cookies, place in the refrigerator overnight.

Can I chill my cookie dough before baking?

While this cookie recipe doesn’t require you to chill the dough before baking, you certainly can. To bake, I recommend forming 1.5 tablespoon cookie dough balls and placing them on your prepared baking sheet. Press down on each cookie dough ball gently to slightly flatten the tops . The cookies will be slightly thicker when you bake them cold, but just as gooey and delicious once baked.

More of my favorite chocolate chip cookie recipes

• Tahini Chocolate Chip Cookies: Tahini adds a delicious, nutty flavor to these cookies.
• Peanut Butter Chocolate Chip Cookies: Made with creamy peanut butter and loads of chocolate chips.
• Oatmeal Chocolate Chip Cookies: Chewy, soft, and delicious.
• Red Velvet Chocolate Chip Cookies: Super gooey, soft cookies made with a hint of cocoa powder.
• Lemon White Chocolate Chip Cookies: Gorgeous cookies with a lovely lemon aroma and lots of white chocolate chunks.

5 from 2 votes

Print

Cream Cheese Chocolate Chip Cookies

Soft, thick, and chewy chocolate chip cookies with loads of chocolate chips.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

YIELD 22 cookies

Ingredients

• 2 cups (260g) all-purpose flour
• 2 teaspoons cornstarch (optional, keeps cookies softer)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened to room temperature
• ¼ cup full-fat cream cheese , softened to room temperature
• ¾ cup (150g) light or dark brown sugar
• ½ cup (100g) granulated sugar
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• 1 ¼ cups (200g) chocolate chips

Instructions

1. Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
2. In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
3. In a mixer bowl fitted with the paddle attachment, beat together butter, cream cheese, brown sugar, and granulated sugar on low-medium speed for 3 minutes. Add egg and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Mix in chocolate chips.

4. Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on baking sheets lined with parchment paper 2-inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.

5. Store cookies at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or freeze for up to 2 months. To thaw, place them in the fridge overnight.