Softbatch cream cheese chocolate chips cookies combine the creamy richness of cream cheese with the classic allure of gooey chocolate chips.
Get ready for a melt-in-your-mouth experience that will leave you craving more!
I'm a sucker for chocolate chip cookies. I started when I was little when I made the cookie recipe from the back of the Tollhouse chocolate chip bag. They're seriously the ultimate dessert recipe.
I mean, who doesn't like a chocolate chip cookie?
Since then, I've evolved to more sophisticated blends like chocolate chip walnut cookies and amaretto chocolate chip cookies.
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Ingredients
Check your fridge and pantry before you head to the grocery store. Chances are you already have most of these ingredients.
- all purpose flour
- baking soda, salt and baking powder
- cream cheese - I used full fat Philadelphia cream cheese, which adds a rich flavor to the cookies.
- sugars - brown sugar and white granulated sugar
- butter
- shortening - also known as Crisco or solid shortening. This helps the cookies bake up light and tender.
- eggs
- vanilla extract
- chocolate chips - I like a semi-sweet chocolate chip which keeps the cookies from being too sweet.
See recipe card for quantities.
How to make cream cheese chocolate chip cookies
Cookies are easy to make. Here are step by step instructions to making the best cookies.
In a large mixing bowl combine flour, baking soda, salt and baking powder. Set aside. Fold in using a rubber spatula. Cover the bowl with plastic wrap, then place into the fridge for 1 hour to chill.
Use a stand mixer and paddle attachment to whip the cream cheese, brown sugar, butter, sugar and shortening until light, fluffy and smooth. Add in eggs and vanilla and mix until just combined, then add the dry ingredients to incorporate.
Add the chocolate chips and fold in using a rubber spatula. Cover the bowl with plastic wrap and refrigerate for an hour.
Line a baking sheet with parchment paper. Use a cookie dough scoop (3-4 inches) of rounded cookie dough onto the baking sheet. Bake at 350°F for 15 minutes or until the edges of the cookies just start to turn golden.
Farm Girl Tips
- Let the cookies cool for a few minutes, then transfer to a wire rack, which lets the steam escape and prevents soggy cookies.
- Creaming the butter, cream cheese and sugars together until light and fluffy is a key step to this recipe. It infuses tiny air pockets into the dough, making the cookies soft and light.
- If you don't have a stand mixer, you can use an electric hand mixer instead. You'll need to cream the sugar, butter and cream cheese together a bit longer to get the mixture to the desired consistency.
Substitutions
- Fat - instead of using shortening, you can substitute softened butter
- Chocolate Chips - you can use chocolate chunks, white chocolate chips or milk chocolate chips. Heck, you can even go with a variety of all the above!
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Variations
Of course these cookies are melt in your mouth delicious as is. But if you like to play with your food, try...
- Add-ins - try replacing the chocolate chips with bits of chopped up candy bar (perfect for leftover Halloween candy), nuts, or M&Ms.
Storage
Store cookies in an airtight container for 2-3 days, if they last that long!
How to freeze this cookie dough for later
Having cookie dough at the ready is a total game changer. You can make a few cookies or make just a few whenever the moment strikes you.
To freeze cookie dough, prepare as instructed. Portion using a cookie scoop onto a parchment paper or waxed paper lined cookie sheet.
Place the pan into the freezer for an hour or two until completely frozen. Transfer to a labeled ziptop freezer bag.
To bake the frozen dough, there's no need to thaw. Just add a minute or two to the cooking time.
Insider tip
For just out of the oven taste, reheat the baked cookies on a microwave safe plate for 10 seconds. The chocolate chips will just start to melt and make them taste freshly baked again!
FAQ
I alway use the full fat cream cheese which keeps the dough from spreading too thin as it baked.
Yes, at minimum chill the dough for 30 minutes, if you can swing it go for a full hour for best results. It helps the cookies bake up light and pillowy.
Before you reach for a bag of Chips Ahoy next time, try this chocolate chip cream cheese cookie recipe instead! Then leave a review or comment below.
Related
Looking for other drop cookie recipes? Try these:
Cream Cheese Chocolate Chip Cookies
Ingredients
- 2 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 8 ounces full fat cream cheese
- 1 cup brown sugar
- ½ cup butter
- 3 Tablespoons sugar
- 2 Tablespoons shortening
- 1 large egg + 1 yolk
- 1 ½ teaspoon vanilla
- 1 ⅓ cup semi-sweet chocolate chips
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Instructions
- Mix the dry ingredients: In a large mixing bowl combine flour, baking soda, salt and baking powder. Set aside.
- Combine the cream cheese, brown sugar, butter, sugar and softening in the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium speed, until the ingredients are smooth and combined.
- Add the eggs and mix until just combined. Add the vanilla extract and mix.
- Add the dry ingredient mixture and mix until just combined. Remove the bowl from the stand mixer. Fold in the chocolate chips using a rubber spatula. Once combined, cover the bowl with plastic wrap and place in the fridge for an hour to chill.
- When ready to bake, preheat the oven to 350° F and pull the cookie dough from the fridge.
- Line a baking sheet with parchment paper. Scoop 3-4 Tablespoons of cookie dough, leaving about 3" between cookies to allow for expansion as they cook.
- Bake on the middle rack for 15 minutes or until the edges of the cookies just start to turn color but are not completely browned.
Remove cookies from the oven. Allow to sit for 5 minutes, then transfer to a wire cooling rack. Repeat with the remaining dough.
Notes
Tips
To keep your cookies soft, don't overmix the dough.Substitutions:
Shortening - Softened butter may be used instead.Chocolate chips - Milk chocolate, dark chocolate, or white chocolate chips may be used instead. Store leftover cookies in an airtight container for 2-3 days.
To freeze cookie dough for later:
To freeze cookie dough, prepare as instructed. Portion using a cookie scoop onto a parchment paper or waxed paper lined cookie sheet. Place the pan into the freezer for an hour or two until completely frozen. Transfer to a labeled ziptop freezer bag. To bake the frozen dough, there's no need to thaw. Just add a minute or two to the cooking time.Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
