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Irresistibly Soft Cream Cheese Chocolate Chip Cookies

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These cream cheese chocolate chip cookies have a perfectly soft, pillowy texture with a subtle tangy richness that makes them unforgettable. They’re easy to make with simple pantry ingredients and stay soft for days.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 4 oz (113g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Cream the butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the sugars: Add the granulated sugar and brown sugar to the bowl. Beat on medium speed for another 2-3 minutes until the mixture is pale and fluffy.
  3. Incorporate the egg and vanilla: Add the egg and vanilla extract. Beat on low speed until just combined—about 30 seconds. Scrape the bowl again.
  4. Mix the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add the flour in three batches, mixing just until each addition disappears.
  6. Fold in the chocolate chips: Use a rubber spatula to gently fold in the chocolate chips until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  8. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  9. Portion the dough: Use a cookie scoop or two spoons to portion dough into 1.5-tablespoon balls. Roll them gently between your palms to form smooth balls. Place them 2 inches apart on the prepared baking sheets.
  10. Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underdone and puffy. Do not overbake.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Don’t skip the chill time—cold dough is the secret to thick, soft cookies. Measure flour using the spoon-and-level method. Use room temperature ingredients. Bake one sheet at a time for even results. Underbake slightly for a soft center. Store in an airtight container with a slice of bread to keep cookies soft for up to 5 days.

Nutrition

Keywords: cream cheese chocolate chip cookies, soft chocolate chip cookies, cream cheese cookies, easy cookie recipe, soft cookies

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