Get ready for the softest, chewiest, extra thick, melt in your mouth cookies ever. If you’ve never added cream cheese to your cookie recipe before – then you definitely need to try these cream cheese chocolate chip cookies.
Cream cheese chocolate chip cookies are an incredible thing. They’re super soft, chewy, buttery, oozing with chocolate chip goodness that pairs perfectly with the cream cheese… they’ll honestly change how you think about chocolate chip cookies (or the new term I’ve learned – CCCs) forever.
Cookie lovers – it’s time to party.
The first time I had cookies made with cream cheese (CCCCCs? 5Cs?) was years ago. It was honestly like I stumbled upon King Tut’s cave. Or a Pandora’s box filled with cookies. The most delicious and dangerous cookies you could ever imagine.
Who would think that simply adding some cream cheese could make chocolate chip cookies even better? I did not. How naive I was.
So, I started my quest to create a cream cheese chocolate chip cookie recipe of my own.
And what a delicious cookie quest it’s been. These cookies have everything you love about chocolate chip cookies. They’re chewy. They’re soft. They have a slight creaminess that pairs perfectly with all of the melty chocolate chips. And they’re begging for you to make them.
How to Make Cream Cheese Chocolate Chip Cookies
There’s a few secrets to what makes these cookies oh so delicious. If you just want to get straight to the recipe, you can click here – otherwise, let’s talk specifics.
- We’re using almost equal amounts of butter and cream cheese. The cookies still taste 100% like the chocolate chip cookies you know and love but they have this creamy-buttery je ne sais quoi (thank you grade 9 French) from the cream cheese.
- You’ll also use more brown sugar than granulated sugar. Brown sugar increases the chew factor and softness of your cookies. Plus, it adds a hint of caramel for more flavor.
- Add 2 teaspoons of cornstarch to your batter. The cornstarch makes your cookies extra chewy, puffy and thick.
- Chill your dough! The dough is very sticky – so you may want to chill it first minutes, then form into balls. Or if you have a cookie scoop, you can form the dough into balls first and then chill – but your hands might still get a little sticky.
- Underbake! I could sing an underbaking song about cookies to explain the benefits – but I’ll save you the earplugs. Underbaking means your cookies stay super soft and chewy. The tops don’t need to be completely set when you take them out of the oven because they’ll continue baking while they cool on your tray.
I also made this little video doo-dah to show you exactly how to make these cookies.
I honestly think these cookies should be on everyone’s cookie bucket list. Try them for yourself, and let me know what you think! You just may need to leave your self control at the door!
Cream Cheese Chocolate Chip Cookies
- 1 3/4 cup all- purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter , softened
- 1/4 cup brick-style cream cheese , softened
- 1 large egg
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips , semi-sweet, milk or dark
- In a medium bowl whisk together the flour, cornstarch, baking soda and salt.
- In a large bowl beat together the butter, cream cheese and sugars using an electric mixer
- Mix in the egg and vanilla extract.
- Turn the mixer to low speed. Slowly add in the flour mixture about half at a time.
- Turn off the mixer and stir in the chocolate chips.
- Cover the bowl with clingfilm and chill for 90 minutes or overnight.
- When ready to bake, preheat the oven to 350F degrees and let the dough sit at room temperature for 10 minutes.
- Scoop the dough into balls about 1.5 to 2 tablespoons in size. I got a total of 22.
- Place cookies 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 8-10 minutes or until tops are just starting to set.