Softbatch Cream Cheese Chocolate Chip Cookies

If you’re a fan of soft, pillowy cookies that melt in your mouth, these Softbatch Cream Cheese Chocolate Chip Cookies are about to become your new obsession. With cream cheese for added softness and chocolate chips in every bite, these cookies are perfect for any occasion. They stay soft for days, making them an ideal make-ahead treat for parties, holidays, or just because you deserve a cookie (or three)!

Necessary Kitchen Equipment

• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 2 oz cream cheese, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semisweet chocolate chips

Step-by-Step Instructions

1. Prepare the Oven and Baking Sheets:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Cream Butter, Cream Cheese, and Sugars:

In a large mixing bowl, beat the butter, cream cheese, brown sugar, and granulated sugar together using a mixer on medium speed until light and fluffy, about 2-3 minutes.

3. Add Egg and Vanilla:

Beat in the egg and vanilla extract until well combined.

4. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

5. Mix Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

6. Fold in Chocolate Chips:

Using a spatula, gently fold in the chocolate chips until evenly distributed.

7. Scoop the Dough:

Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

8. Bake the Cookies:

Bake for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures a soft texture.

9. Cool the Cookies:

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Chill the Dough: For the best results, chill the dough for at least 30 minutes before baking to prevent spreading.
• Use Quality Chocolate Chips: Higher-quality chips make a noticeable difference in flavor.
• Customize Mix-Ins: Try adding white chocolate chips, nuts, or even toffee bits for variety.

What to Serve with These Cookies

• A Glass of Milk: The ultimate classic pairing.
• Coffee or Hot Chocolate: Perfect for a cozy afternoon treat.
• Vanilla Ice Cream: Sandwich these cookies around ice cream for an indulgent dessert.

Frequently Asked Questions

1. Can I freeze the dough? Yes! Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.

2. How do I store the cookies? Store in an airtight container at room temperature for up to 5 days.

3. Can I use low-fat cream cheese? Full-fat cream cheese is recommended for the best texture and flavor.

These Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and packed with chocolatey goodness. They’re bound to become a staple in your cookie repertoire!

Cream Cheese Chocolate Chip Cookies

If you’re a fan of soft, pillowy cookies that melt in your mouth, these Softbatch Cream Cheese Chocolate Chip Cookies are about to become your new obsession.

Print Recipe Pin Recipe

Equipment

• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula

Ingredients

  

• ½ cup 1 stick unsalted butter, softened
• 2 oz cream cheese softened
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semisweet chocolate chips

Instructions

 

• Prepare the Oven and Baking Sheets:
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Cream Butter, Cream Cheese, and Sugars:
• In a large mixing bowl, beat the butter, cream cheese, brown sugar, and granulated sugar together using a mixer on medium speed until light and fluffy, about 2-3 minutes.
• Add Egg and Vanilla:
• Beat in the egg and vanilla extract until well combined.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Mix Wet and Dry Ingredients:
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
• Fold in Chocolate Chips:
• Using a spatula, gently fold in the chocolate chips until evenly distributed.
• Scoop the Dough:
• Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
• Bake the Cookies:
• Bake for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures a soft texture.
• Cool the Cookies:
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the Dough: For the best results, chill the dough for at least 30 minutes before baking to prevent spreading.
Use Quality Chocolate Chips: Higher-quality chips make a noticeable difference in flavor.
Customize Mix-Ins: Try adding white chocolate chips, nuts, or even toffee bits for variety.