These Soft-Batch Cream Cheese Chocolate Chip Cookies are like little pillows of joy! They’re incredibly soft and chewy, thanks to the cream cheese that makes them so special.
Every bite feels like a hug from your favorite dessert. I can’t resist sneaking one (or three) right off the tray! 🍪 Just bake, cool, and enjoy—they’re perfect with a glass of milk!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over salt levels. If you’re short on butter, you can use an equal amount of coconut oil or margarine, though the flavor may vary a bit.
Cream Cheese: The softening of cream cheese is what gives these cookies their delightful texture. You can replace it with a similar amount of mascarpone or even Greek yogurt for a lighter option.
Granulated and Brown Sugar: A mix of both provides the right balance of sweetness and moisture. In place of regular sugar, try coconut sugar for a slightly different flavor.
Flour: All-purpose flour is the base, but for a gluten-free version, swap it out with a 1:1 gluten-free flour mix, ensuring it has xanthan gum for structure.
Chocolate Chips: While semi-sweet chocolate is classic, dark chocolate or even milk chocolate can be lovely substitutes! If you like a nutty flavor, toss in some chopped nuts.
How Do I Cream Butter and Cream Cheese Properly?
Creaming butter and cream cheese correctly is crucial for light, fluffy cookies. Here’s how to do it right:
- Use room temperature butter and cream cheese for easy blending.
- In a mixing bowl, combine both ingredients, then beat on medium speed until you achieve a smooth and fluffy consistency.
- This process takes about 2-3 minutes and incorporates air, helping the cookies to rise and get that soft texture.
Don’t rush this step—it’s the foundation of your cookies!
Why Should I Avoid Overmixing?
Mixing is essential, but there’s a fine line! Overmixing can lead to tough cookies because it develops the gluten in the flour. Here’s a tip:
- Mix until just combined—meaning you can still see a bit of flour. The cookie dough should look slightly lumpy, and that’s perfectly fine.
This helps keep your cookies tender and soft, just like they should be. So go easy on the mixing!
How to Make Soft-Batch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (113g) unsalted butter, softened
- 3 oz (85g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips or chunks
- Optional: 3/4 cup white chocolate chips or macadamia nuts for extra texture and flavor
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for preparation, plus an additional 10-12 minutes for baking. Allow a little time for the cookies to cool, and in just around 30 minutes, you’ll have fresh, warm cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Then grab some parchment paper and line two baking sheets so the cookies don’t stick while baking.
2. Creaming Butter and Cream Cheese
In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer to beat them together until the mixture is smooth and fluffy—this should take about 2-3 minutes.
3. Sweetening Up!
Add both sugars (granulated and brown) to the creamed mixture. Mix them in until the batter looks light and creamy. This adds sweetness and a lovely texture to your cookies!
4. Get Egg-cited!
Next, crack in the egg and add the vanilla extract. Beat everything together until it’s fully combined—this is where that delicious flavor comes from!
5. Whisking Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and ensures that your cookies rise nicely.
6. Bringing It All Together
Gradually add the dry mixture to the wet mixture. Stir just until they are combined—be careful not to overmix! A few flour patches are okay.
7. Chocolatey Goodness
Now, fold in your chocolate chips (and the optional white chocolate or nuts if you’re using them). This is where the fun really begins!
8. Scoop Them Out!
Using a cookie scoop or tablespoon, drop generous balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each ball to allow for spreading during baking.
9. Baking Time!
Pop the baking sheets in the preheated oven and bake for about 10-12 minutes. You want the edges to be just turning golden while the centers still look a little underbaked. That’s how you get that soft texture!
10. Cooling Off
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your ultra-soft, creamy, and chocolatey cookies with a glass of milk or your favorite beverage! They’re the perfect treat for any time of day!
Can I Use Low-Fat Cream Cheese Instead?
Yes, you can use low-fat cream cheese, but keep in mind that it may slightly alter the texture of the cookies. They might be a bit less rich, but they will still be delicious!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just remember to let them thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, dried fruit, or even swap out some of the chocolate chips for butterscotch or peanut butter chips. Just make sure not to exceed the total volume of mix-ins so the dough holds together well.
What If My Dough Seems Too Sticky?
If your cookie dough is too sticky, it could be due to the humidity or how the flour was measured. Try chilling the dough in the refrigerator for about 30 minutes before scooping and baking. This will help firm it up for easier handling!
