Cream Cheese Chocolate Chip Cookies
These Cream Cheese Chocolate Chip Cookies are soft, tender cookies chocked full of chocolate chips. They are so thick and require no chilling before baking! If you need a chocolate chip cookie recipe that will get rave reviews, this is the recipe for you.
Adding cream cheese to cookies is a surefire way to enjoy a uniquely decadent cookie reminiscent of cheesecake with rich flavor and a perfect texture. Cream Cheese Chocolate Chip Cookies are perfection for your next cookie platter.
These cookies might also be called chocolate chip cheesecake cookies. They are so reminiscent of cheesecake but still very much a chocolate chip cookie. The best of both worlds!
Ingredients for Cream Cheese Chocolate Chip Cookies
See the recipe card at the bottom of the post for all ingredients and quantities.
- Cream Cheese - Set a box of cream cheese out on the counter for 1 to 2 hours before you plan to bake so that it has time to come up to room temperature.
- Butter - You can use salted or unsalted butter for this recipe. If you're using salted butter, you may want to omit or reduce the salt amount in the recipe.
- Granulated Sugar - white sugar.
- Light Brown Sugar. You can use dark brown sugar but it will add more moisture and extra molasses flavor to your cookies.
- Large Egg - It's important to use the size egg recommended in the recipe.
- Vanilla Extract - Store-bought or homemade vanilla extract works great for this recipe.
- All-Purpose Flour - You can use an all-purpose one-for-one gluten-free flour instead if you need to do so.
- Baking Powder - For the leavening of the cookie. Make sure this is mixed well with the dry ingredients to avoid clumping of baking powder in your cookies.
- Salt - This helps balance the sweetness of the cookie recipe.
- Semi-Sweet Chocolate Chips - Milk Chocolate will also work.
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Substitutions and Variations
- You can use chocolate chunks, dark chocolate chips, milk chocolate chips, mini chocolate chips, white chocolate chips or even peppermint chips in this cookie recipe with great results.
- Switch out ½ cup of chocolate chips for ½ cup of crushed walnuts or pecans.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Cream Cheese Chocolate Chip Cookies
Begin by preparing your pans and preheating your oven.
Step 1 - Beat the cream cheese, butter, granulated sugar, and brown sugar for one
Step 2 - Add in the egg and vanilla extract and mix. Do not over beat the mixture at this point, just mix until combined.
Step 3 - Add the dry ingredients and mix again, just until combined.
Step 4 - Fold in the chocolate chips and your cookies are ready to scoop! Spread them out an inch apart on the cookie sheets to allow room for spreading.
Step 5 - Bake your cookies for 10-12 minutes. Let them rest and finish baking on the sheet pan for five minutes after you pull them from the oven. Finish the cooling process on a cooling rack.
Tips for Best Results
Your easy Cream Cheese Chocolate Chip Cookies will not look "done" when you pull them out of the oven. They will be ever so slightly brown on the edges. They continue baking on the sheet pan after you pull them from the oven. After they rest on the cookie sheet for five minutes they will be perfectly cooked.
Having your cookies all the same size ensures that they bake perfectly all at the same time. The easiest way to make this happen is to use a cookie scoop.
Preheating your oven gives your cookies the best chance to be absolutely perfectly baked in the time we recommend. If you do not preheat your oven, make sure you watch them closely and adjust the time as needed for a chocolate chip cheesecake cookie you are proud of.
Store your cream cheese cookies in the refrigerator in an airtight container for up to three days or freeze them to enjoy in lunchboxes later.
Use brand name cream cheese for best results. If you really want to use a store brand, make sure to compare the ingredients to the brand name because this kind of dairy product in generic form often has added fillers and thickeners that won't yield the best results.
Recipe FAQs
Yes. You should store your leftover cookies in the refrigerator. If you make them ahead for a party they should be kept in the refrigerator until you leave for the event.
Yes! Freeze the cookie dough on a parchment lined cookie sheet. The cookie dough can be close, but not touching. Once the dough balls are firm, place them in a freezer container or freezer bag for up to 2 months. If the dough is sticky, separate the layers of frozen cookie dough balls with parchment paper.
To bake the dough, place them on a prepared cookie sheet and bake as you would if it wasn't frozen. You may need to add an additional 1 to 2 minutes to the bake time though.
Yes! Place the cookies in a freezer bag or freezer container and store in the freezer for up to 2 months.
Thaw at room temperature on the counter for 30 minutes to 1 hour before eating.
More Cream Cheese Desserts to Enjoy
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Cream Cheese Chocolate Chip Cookies
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg
- 11/2 teaspoon vanilla extract
- 2 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ¼ cup semi-sweet or milk chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until creamy.
- Add in the butter, granulated sugar, and brown sugar. Continue to mix until smooth, about 1 minute.
- Add in the egg and vanilla extract. Beat until just combined.
- Add the flour, baking powder, and salt to the wet ingredients. Beat until the flour is just incorporated into the cookie dough.
- Fold in the chocolate chips.
- Using a 3 tablespoon cookie scoop, scoop the cookie dough and place 2 inches apart on the prepared cookie sheets.
- Place in the oven and bake for 11 - 12 minutes until the edges of the cookies are golden brown.
- Allow to cool for 5 minutes on the cookie sheet before transferring to a wire rack or paper towel to cool completely.
- Once cooled, store in an airtight container in the refrigerator for up to 3 days.
Notes
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
