These Softbatch Cream Cheese Chocolate Chip Cookies are fluffy, chewy, and full of rich chocolatey goodness. Cream cheese makes them super soft and tasty!
Honestly, who can resist a warm cookie right out of the oven? I love sharing these at parties—everyone always asks for the recipe! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is my go-to for these cookies to better control the saltiness. If you’re out, you can use salted butter but just skip the added salt in the recipe.
Cream Cheese: This ingredient gives the cookies that soft, chewy texture. If you need a dairy-free option, try using a non-dairy cream cheese alternative. The flavor will change slightly, but it will still work well!
Sugars: Both granulated and brown sugar are important for the right sweetness and texture. If you’re looking for a healthier alternative, coconut sugar can work in a pinch, although it might change the color and taste a bit.
Chocolate Chips: Semi-sweet chocolate chips are classic for this recipe, but if you prefer dark or milk chocolate, go for it! You can also use chocolate chunks or combine different types for more flavor.
How Do I Get the Perfect Texture in My Cookies?
The key to achieving that soft and chewy texture lies in how you mix and bake the dough. Here are some steps to nail it:
- Beat the butter and cream cheese until creamy and fluffy. This introduces air into the dough.
- Add the eggs one at a time to ensure they integrate well, contributing to the softness.
- Mix the dry ingredients until just combined with the wet mixture. Over-mixing can lead to tough cookies!
- Leave enough space when placing the dough on the baking sheet so they can spread without merging.
- Keep an eye on them while baking. Pull them out when the edges are golden and the centers look a bit underdone—this will lead to that soft texture once they cool!
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prep and 10-12 minutes to bake. It’s quick and easy! You’ll be enjoying your fresh, warm cookies in under 30 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). While that’s heating up, grab your baking sheets and line them with parchment paper to keep the cookies from sticking. This step makes cleaning up a breeze!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the softened butter, cream cheese, granulated sugar, brown sugar, and vanilla extract. Use a mixer or a sturdy spoon to cream these together until the mixture is smooth and fluffy. This will give your cookies a wonderful texture.
3. Add the Eggs:
Now it’s time to add the eggs! Add them one at a time, mixing well after each addition. This ensures the eggs are fully incorporated into the dough, giving your cookies the perfect rise and chewiness.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet mixture. Stir until just combined—don’t overmix; we want those cookies to be soft and rich!
5. Fold in the Chocolate Chips:
Using a spatula, gently fold in the semi-sweet chocolate chips. Make sure they’re evenly distributed throughout the cookie dough so every bite is filled with chocolatey goodness!
6. Scoop and Bake:
Now, scoop rounded tablespoons of cookie dough onto the prepared baking sheets. Make sure to leave some space between each cookie because they’ll spread a little as they bake.
7. Bake Them:
Place the baking sheets in your preheated oven and bake for 10-12 minutes. Look for the edges to turn lightly golden while the centers remain soft. Trust me, the smell will be amazing!
8. Cool and Enjoy:
Let the cookies cool on the baking sheets for a few minutes, which helps them set. Then, transfer them to a wire rack to cool completely. Now, all that’s left is to enjoy your delicious soft and chewy cream cheese chocolate chip cookies!
Can I Substitute the Cream Cheese?
Yes! If you don’t have cream cheese, you can use sour cream or Greek yogurt for a similar texture and moisture. Just ensure they are at room temperature so they incorporate smoothly into the dough.
What Can I Use Instead of Semi-Sweet Chocolate Chips?
You can definitely mix it up! Feel free to use milk chocolate, dark chocolate chips, or even white chocolate chips. For a twist, consider adding chopped nuts or dried fruit for extra flavor and texture.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. When you’re ready to bake, just scoop and bake directly from the fridge—no need to let it come to room temperature!
