Soft and Chewy Cream Cheese Chocolate Chip Cookies
These cream cheese chocolate chip cookies are soft in the middle with crisp edges and a gentle tang from the cream cheese. The dough comes together in one bowl and needs no chill time, so you get warm cookies fast.
They stay tender for days without drying out, which makes them great for baking ahead. All you need is a wooden spoon and a baking sheet.
Why These Cookies Stay So Soft
Cream cheese adds moisture and a subtle tang that cuts through the sweetness of the chocolate. Unlike butter alone, it keeps the cookies tender long after they cool.
You get a cookie that spreads just enough, with a chewy center and little pockets of melted chocolate. The vanilla and a good pinch of salt make the flavor round and balanced.
Ingredients
- 8 oz full-fat cream cheese, softened: use block cream cheese, not the spreadable tub, for the right texture
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar: gives chewiness and a hint of molasses
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour: spoon and level the flour for the best structure
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups semisweet chocolate chips: bittersweet works here too
Variations / Substitutions
- Dark chocolate chips: use bittersweet or 60% cacao chips for a less sweet cookie with deeper cocoa notes.
- White chocolate and cranberries: swap the chocolate for 1 cup white chocolate chips and ½ cup dried cranberries. The tang of cream cheese works well with both.
- Dairy-free option: use a good dairy-free cream cheese block and plant butter. The texture will be a little different, but the cookies still bake up soft.
- Nuts: fold in ½ cup chopped toasted pecans or walnuts along with the chocolate.
Overnight Pecan Cinnamon Rolls make a lovely treat to go with these cookies.
How to Make Cream Cheese Chocolate Chip Cookies
Step 1: Cream the Butter and Sugars
In a large bowl, beat the ½ cup softened butter, 1 cup brown sugar, and ¼ cup granulated sugar with a wooden spoon or hand mixer until the mixture looks fluffy and lighter in color, about 2 minutes.
The sugar won’t fully dissolve yet, and that’s fine. The mixture should look like damp sand and hold a peak when you lift the spoon.
Step 2: Beat in the Cream Cheese and Egg
Add the 8 oz softened cream cheese and beat until the mixture is smooth and no white streaks remain, about 1 minute. Crack in the egg and pour in the 2 tsp vanilla. Beat again until the dough is glossy and thick.
It will feel a little looser than regular cookie dough at this stage, but it will tighten up once you add the flour.
Step 3: Stir in the Dry Ingredients and Chocolate
Add the 2 cups flour, ½ tsp baking soda, and ½ tsp salt directly into the wet mixture. Stir with a spatula or wooden spoon just until no dry pockets of flour are visible, then fold in the 1½ cups chocolate chips.
The dough becomes stiff and speckled with chocolate. Be careful not to overwork it—stop mixing the moment the flour disappears.
Step 4: Scoop and Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop the dough by 2 tablespoon scoops onto the sheet, spacing each mound about 2 inches apart.
Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look a little soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. The residual heat finishes the centers, so serve them warm for the softest bite.
Tips for the Softest Cookies
- Use cold cream cheese if your kitchen is warm.: Room temperature is best, but if the butter got too soft, straight from the fridge cream cheese helps control spread.
- Line your baking sheet with parchment.: It keeps the bottoms from browning too fast and prevents sticking without adding extra grease.
- Scoop the dough the same size each time.: A medium cookie scoop that holds 2 tablespoons gives you evenly baked cookies and a nice bake time.
- For thicker cookies, scoop and chill.: While the recipe works without chilling, a 30-minute rest in the fridge lets the gluten relax and the cookies will be a little taller.
Bake times by cookie size:
| Scoop Size | Dough per Cookie | Bake Time |
|---|---|---|
| 1 tablespoon | 1 tbsp | 8-10 mins |
| 2 tablespoons | 2 tbsp | 10-12 mins |
| 3 tablespoons | 3 tbsp | 12-14 mins |
Storing Leftover Cookies
- Refrigerate?: Keep them in an airtight container at room temperature for up to 5 days. The cream cheese keeps them soft the whole time.
- Reheating:: Warm a cookie in the microwave for 10 seconds to melt the chocolate again and get that just-baked texture.
Frequently Asked Questions
Can I use low-fat cream cheese?
No, low-fat cream cheese has more water and will make the dough too wet and spread too much. Stick with full-fat block cream cheese.
Why did my cookies spread flat?
Butter that was too warm or over-mixing the dough after adding flour can cause flat cookies. Make sure your butter is soft but not greasy, and stop stirring as soon as the flour vanishes.
Can I freeze the dough?
Yes, scoop the dough onto a lined plate and freeze until solid, then transfer the balls to a zip-top bag. Bake from frozen, adding 2 to 3 extra minutes to the time.
Can I use salted butter?
Yes, you can. Just reduce the added salt to ¼ teaspoon so the cookies don’t become too salty.
Cream Cheese Chocolate Chip Cookies Recipe
Ingredients
Method
- In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Beat in the softened cream cheese until smooth, then add the egg and vanilla and beat until glossy.
- Add the flour, baking soda, and salt. Stir just until combined, then fold in the chocolate chips.
- Drop 2 tablespoon scoops of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 to 12 minutes. Let cool on the sheet 5 minutes before transferring to a rack. Serve warm.
Notes
