Softbatch Cream Cheese Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how these cookies manage to be soft, thick, and packed with flavor without being overly sweet. The addition of cream cheese gives the dough an unbeatable texture—pillowy and chewy, not cakey or dry. I can whip them up in under 30 minutes, and they’re always a hit at gatherings, bake sales, or lazy weekends at home. Plus, they freeze well, so I often stash a few for cookie cravings later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup cream cheese, softened

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup semi-sweet chocolate chips

Directions

1. Preheat the Oven
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. Cream the Base
In a large mixing bowl, I cream together the softened cream cheese, butter, granulated sugar, and brown sugar until it’s light and fluffy.

3. Add Egg and Vanilla
Next, I beat in the egg and vanilla extract until smooth.

4. Mix the Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt.

5. Combine Everything
I gradually add the dry ingredients into the wet mixture, stirring until just combined.

6. Fold in Chocolate Chips
I gently fold in the chocolate chips, making sure they’re evenly spread throughout the dough.

7. Portion and Bake
Using a tablespoon or cookie scoop, I drop the dough onto the prepared baking sheet, spacing each one about 2 inches apart. I bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.

8. Cool and Serve
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

Servings and timing

• Servings: 24 cookies

• Prep Time: 15 minutes

• Bake Time: 12 minutes

• Total Time: 27 minutes

Variations

Here are a few ways I like to switch things up:

• Swap semi-sweet chips for dark, white, or even peanut butter chips

• Add chopped walnuts or pecans for crunch

• Mix in a handful of shredded coconut or dried cranberries for texture

• Use mini chocolate chips for more even chocolate distribution in every bite

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a zip-top bag. They thaw beautifully at room temperature or can be warmed briefly in the microwave for a fresh-from-the-oven feel.

FAQs

Can I make the dough ahead of time?

Yes. I often chill the dough for up to 48 hours before baking. It enhances the flavor and helps prevent spreading.

Why use cream cheese in cookies?

Cream cheese makes the cookies softer and adds a slight tang that balances the sweetness from the sugars and chocolate chips.

Can I make these gluten-free?

Yes. I use a 1:1 gluten-free all-purpose flour blend, and they come out just as soft and delicious.

Do I need to chill the dough?

Chilling isn’t required but recommended. When I chill the dough for about 30 minutes, the cookies hold their shape better and have deeper flavor.

What’s the best way to freeze these?

I freeze the cookie dough balls on a tray, then transfer to a bag. When baking from frozen, I add an extra 1–2 minutes to the bake time.

Conclusion

These Softbatch Cream Cheese Chocolate Chip Cookies are my answer to any dessert craving. With their rich texture, melt-in-your-mouth softness, and customizable mix-ins, they check every box for a perfect cookie. Whether I’m baking a quick batch for guests or keeping some dough in the freezer for later, they never disappoint.

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