Softbatch Cream Cheese Chocolate Chip Cookies
These ultra-soft, chewy cookies are made with cream cheese for a rich, tender bite—perfect for every cookie craving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough:
¾ cup cream cheese, softened (room temperature)
½ cup unsalted butter, softened (room temperature)
½ cup granulated sugar
½ cup packed brown sugar
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
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Cream the Wet Ingredients:
In a large mixing bowl, beat together softened cream cheese, butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully incorporated.
Mix the Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Add Chocolate Chips:
Gently fold in the chocolate chips until evenly distributed throughout the dough.
Scoop and Bake:
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden but centers are still soft.
Cool:
Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
For even softer cookies, chill the dough for 30 minutes before baking.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Swap chocolate chips for chunks, white chocolate, or peanut butter chips for variation.
Slight underbaking ensures a soft, chewy center — they’ll continue to set as they cool.
