Amazing 24 cream cheese chocolate chip cookies

Oh, I am so thrilled you stopped by the kitchen today! If you’ve been chasing that elusive, perfect, bakery-soft cookie texture that seems impossible to nail at home, then you are in exactly the right place. We’re finally tackling the recipe I get asked about most: the ultimate soft and chewy cream cheese chocolate chip cookies.

As you know, I’m Carla Davis, and my mission here is to take those rich, soulful flavors I learned from my grandmother and translate them into recipes that fit seamlessly into your busy life. I believe feeding your family comfort food shouldn’t require a culinary degree or an entire Saturday afternoon.

What makes these cookies my absolute go-to? It’s that little secret ingredient—cream cheese! It’s a total game-changer. It guarantees unmatched softness, keeps the cookies incredibly tender for days, and adds the slightest, most wonderful tangy note. Trust me, these taste just like a chocolate chip cheesecake cookie, only better!

Why These Are the Ultimate Cream Cheese Chocolate Chip Cookies

If you’ve ever been disappointed by a batch of chocolate chip cookies that baked up flat and dry, get ready, because this recipe changes everything. That eight ounces of cream cheese we add right at the start is the ticket to the best soft cookies ever. It interrupts the gluten structure just enough to make the cookie dense, yet incredibly tender.

We are aiming for that dreamy, bakery-style chocolate chip cookies texture here. That means soft edges that still have a little chew, but the centers? Oh, the centers are unbelievably gooey. You get this wonderful balance of sweetness from the brown sugar and that rich and tender cookies experience thanks to the dairy fat.

And seriously, the flavor is just next level. It tastes a little bit like a cheesecake bar married the best chocolate chip cookie you’ve ever had. Plus, because they are so moist, they hold up great for transporting to gatherings or sticking in the lunchbox. You can even check out my recipe for stuffed French toast if you want another simple comforting take on cream cheese baking!

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Ingredients for Perfect Cream Cheese Chocolate Chip Cookies

Okay, let’s talk ingredients because, in baking, precision matters—especially when cream cheese is involved! Getting these right is non-negotiable if you want that ultra-soft, decadent texture we talked about in the last section. The biggest rule for this recipe? Everything dairy needs to be properly softened.

When I say softened, I mean room temperature. If your butter is too hard, you can’t cream it properly. If your cream cheese is still icy in the middle, it will create chunks in your batter instead of dissolving into that smooth, rich base. Don’t rush this part; it sets us up for success with these amazing cream cheese chocolate chip cookies.

Here’s what you’ll need for about three dozen of these beauties. Don’t use low-fat cream cheese here; that slight moisture difference totally throws off the texture we are going for!

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened (Use the brick, not whipped!)
• 1 cup granulated sugar
• ¾ cup packed light brown sugar (Make sure you pack it into the cup!)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips or chunks (I prefer chunks for bigger melty pockets!)

Step-by-Step Instructions for Soft Batch Cream Cheese Chocolate Chip Cookies

This is where the magic happens! Even though these are packed with flavor, the process is actually super straightforward. We’re keeping things simple so you can get these incredible soft batch chocolate chip cookies into the oven fast. I always preheat the oven while I measure out my dry bits, so nothing sits around waiting for the oven to warm up. Good time management is key to easy cream cheese baking!

Mixing the Wet Ingredients for Cream Cheese Chocolate Chip Cookies

Start with your star players: the softened butter and the softened cream cheese. I use my stand mixer for this, but honestly, a good hand mixer or even a sturdy wooden spoon works if you’re feeling strong! Beat those two together first until they are completely smooth—we want zero lumps. If you see any little hard bits of cream cheese, keep mixing!

Next, slowly beat in the granulated sugar and the packed brown sugar. You need to beat this mixture until it gets fluffy and noticeably lighter in color. This process incorporates the air that keeps these cookies thick rather than flat. Once it looks pale and airy, beat in your two eggs, one at a time, making sure the first one is fully incorporated before adding the next. Finish the wet stage with a splash of vanilla extract.

Combining Dry Ingredients and Folding in Chocolate

While your mixer is slow, start adding those dry ingredients. Whisk the flour, baking soda, and salt together in a separate bowl before you even think about adding them to the wet mixture. This ensures the baking soda is evenly distributed—no salty bites or flat spots!

Add the flour mixture gradually, mixing on the absolute lowest speed until you *just* see the last streaks of flour disappear. Seriously, stop overmixing! Overmixing develops gluten and that gives you tough, cakey cookies, and we want tender, chewy cookies here.

Now, grab those two cups of chocolate chips, and gently fold them in using a spatula. We are folding, not mixing, folks! We want those chips tucked in gently so the dough structure stays light and airy as we get ready for baking.

Baking Time and Visual Cues for Gooey Center Cookies

Preheat your oven to 350°F (175°C) and line your sheets with parchment paper—it makes cleanup a breeze and helps with even baking. Drop rounded tablespoons of dough onto the sheets, spacing them about two inches apart. If you want extra thick cookies, stop right here and chill the dough for 30 minutes!

Bake them for 10 to 12 minutes. This time is crucial for getting those gooey center cookies. You are looking for the edges to be just lightly golden brown, but the centers absolutely need to look soft and slightly underdone when you pull them out. They firm up while they set. Always let them rest on the hot baking sheet for a full 5 minutes before moving them to a cooling rack. Trust me on the rest period; it solidifies just enough so they don’t crumble!

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Tips for Thick Chocolate Chip Cookies Recipe Success

I know the biggest heartbreak in cookie baking is watching your beautiful scoops spread out into thin, sad puddles in the oven, right? We absolutely need to avoid that to get our desired thick chocolate chip cookies recipe. The secret isn’t just in the ingredients, but in the temperature, and I learned this the hard way!

If you want these to stay thick and maintain that gorgeous bakery look, you really, really must chill the dough. The recipe note I included says chilling for at least an hour, but honestly, if you can manage it, chill it for 2 hours or even overnight. Chilling solidifies the butter and the cream cheese, which means they melt slower in the oven. This keeps the cookie dome-shaped instead of spreading flat, resulting in those soft-batch edges.

When you’re ready to bake, make sure those dough balls are still slightly chilled, not warm from sitting on the counter. Also, if you’re using softer chocolate chips instead of chunks, give them a minute in the freezer before folding them in—that little bit of extra firmness helps everything hold together. These little tricks are what turn a good cookie into one of the best soft cookies ever, making them perfectly chewy cream cheese cookies!

If you ever need tips on keeping a baked good moist (like dealing with banana bread that browns too fast!), my apple bread recipe has some great timing tricks I use daily. And hey, if you want to see how others are styling these amazing treats, check out some ideas over at this link!

Make Ahead Cookie Dough for Cream Cheese Chocolate Chip Cookies

Life gets busy, I know it does! That’s why I preach about finding recipes that work for you, not the other way around. The absolute beauty of these cream cheese chocolate chip cookies is that the dough is fantastic for making ahead. Seriously, plan ahead for once and thank yourself later!

When you chill cookie dough, the fats—in this case, our butter and that essential cream cheese—firm up completely. This is the secret sauce for getting those thick, soft-batch shapes we love. If you scoop warm or room temp dough, it spreads too fast, and you lose that fantastic height and chewiness we worked so hard for.

You can safely make this batch of dough and chill it in the fridge for up to two full days. Just cover your bowl tightly! When you are ready to bake, pull them out, scoop them, and bake them as directed—though you might need to add a minute or two to the baking time since the dough balls are colder.

Think about it: on a busy Wednesday night when you need a sweet treat instantly, you can pull that prepared make ahead cookie dough right out of the fridge. It feels like you planned for days! If you do have leftover dough, you can even freeze balls of it for up to three months. Just place scoops on a parchment-lined tray in the freezer until solid, then transfer to a freezer bag. You’ll have homemade cookies ready whenever a craving hits, just check out how popular that idea is over at this spot!

Storage and Reheating Cream Cheese Chocolate Chip Cookies

The best part about these indulgent cookies is that they last longer than a normal thin cookie, thanks to that cream cheese keeping them nice and tender. But even the best cookie can get a little stale if you leave it out on the counter uncovered, so we have to protect our precious cargo!

Once completely cool—and I mean totally cool, otherwise you’re just steaming them—you need to store your cream cheese chocolate chip cookies in an airtight container. I prefer stacking them separated by wax paper if I’m making a big batch, just so they don’t stick together when I stack them too enthusiastically.

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If you keep them sealed up tight at room temperature, they honestly stay wonderfully soft for about four or five days. I’ve gone almost a full week, and while they were still great, that Day 2 and 3 softness is the prime time.

Now, if you pull one out on Day 4 and it feels just a tiny bit firmer than you’d like? Don’t worry about it—we have a quick fix. Toss that cookie on a microwave-safe plate and zap it for about 8 to 10 seconds. That quick heat spike melts the chocolate just slightly again and brings back all that moisture from the cream cheese. It tastes like it just came out of the oven, guaranteed!

Variations on Cream Cheese Chocolate Chip Cookies

Now that we have the base recipe down—the absolute best soft cookies ever formula—we have to talk about making them *yours*! This dough is such a fantastic canvas for playing around with flavors, especially if you want to really bump up that slight tang that leans toward a chocolate chip cheesecake cookies vibe.

First off, the chocolate! I used semi-sweet chips in the main recipe, but switch it up! Try using dark chocolate chunks for a deeper flavor that cuts through the richness of the cream cheese. Or, if you’re feeling wild, use white chocolate chips and some chopped pecans—that combination is surprisingly elegant and tender.

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My favorite little tweak for an extra cozy feel is adding a tiny bit of spice. Don’t go overboard, but just a quarter teaspoon of ground cinnamon mixed in with your dry ingredients brings out the warmth in the cookie beautifully. If you need some other ideas on comforting sweet bakes, check out my recipe for chocolate cinnamon rolls for some serious indulgence!

Frequently Asked Questions About Cream Cheese Cookies

I get so many messages after people try these, which tells me they instantly become a family favorite cookies recipe! Here are a few questions I hear all the time about making these the absolute best.

What makes these cookies so soft?

The real star here is that 8 ounces of cream cheese! That component is what separates these from standard chocolate chip cookies. It increases the moisture content and adds so much richness, giving you that rich and tender cookies mouthfeel that we are chasing. It helps them stay pillowy soft even when they cool down completely, making them the best soft cookies ever!

Can I use low-fat or whipped cream cheese?

Oh, please don’t! I highly recommend sticking to full-fat, brick-style cream cheese for this recipe. When we make chewy cream cheese cookies, we are relying on the fat content to hydrate the flour properly and keep things tender. Low-fat or whipped versions have too much added water, which means your cookies will absolutely spread out into thin discs instead of staying thick and soft.

Can I chill the dough? Will this affect my bake time?

Yes, please chill that dough! As I mentioned before, chilling is the secret to getting those perfect thick chocolate chip cookies recipe results instead of flat ones. Chilling means your cookies won’t spread as much in the oven. If you chill the dough for an hour or more, you might need to add just a minute or two to the baking time since the cold dough takes longer to bake through. But believe me, that little extra wait is worth it for that thick, perfect shape!

Can I make these savory or change the flavor profile?

While these are definitely a sweet treat, you can certainly play with the mix-ins! If you want to lean harder into that slight tang that makes them like chocolate chip cheesecake cookies, try adding a teaspoon of lemon zest along with your vanilla extract. Or, you could swap out the brown sugar for all brown sugar to make them even chewier. If you’re looking for more general cheese-based snack ideas that are less sweet, you have to check out my recipe for easy homemade cheese crackers!

If you want to see how other bakers have decorated or styled these beautiful cookies, you can browse some great ideas over at this site. Happy baking!

Nutritional Estimates for This Cream Cheese Dessert Recipe

Now, who else loves a delightful treat but also needs to keep half an eye on the numbers? I know I do! I always want to be totally upfront with you folks here in my kitchen. Keep in mind that these figures are just estimates based on the exact ingredients listed in the recipe card above for one cookie, assuming a yield of about three dozen.

Your actual nutritional breakdown might shift a little based on the brand of chocolate chips you use or exactly how much sugar you pack into that measuring cup (though I highly recommend packing it!). But this gives you a good ballpark idea for enjoying these incredible cream cheese dessert recipes!

• Serving Size: 1 cookie
• Calories: 210
• Fat: 12g (Be sure to check that Saturated Fat if you are watching that closely!)
• Carbohydrates: 25g
• Sugar: 18g
• Protein: 3g
• Cholesterol: 35mg
• Sodium: 110mg

They are definitely a treat, but one packed with real, satisfying ingredients! Enjoy them guilt-free, knowing you skipped the weird preservatives you find in store-bought stuff. A cookie this good deserves to be on your table!

Ultimate Soft and Chewy Cream Cheese Chocolate Chip Cookies

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Bake bakery-soft cookies every time using cream cheese for a rich, tender texture. These cookies feature gooey centers and perfectly chewy edges, making them a family favorite.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: About 3 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips or chunks

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and cream cheese together until smooth.
3. Add the granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Fold in the chocolate chips or chunks.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, chill the dough for 30 minutes before scooping.
9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For the best soft batch cookies, chill the dough for at least 1 hour or up to 2 days before baking. This prevents spreading.
• Use room temperature cream cheese and butter for easier creaming.
• If you want extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls right before baking.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 18g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0.2g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg