Imagine biting into a cookie so irresistibly soft and packed with melty chocolate that you actually pause mid-bite to marvel at its dreamy texture. That’s the magic of Softbatch Cream Cheese Chocolate Chip Cookies: a fusion of classic flavor with a secret tangy twist, thanks to cream cheese in the dough. Each bite offers that nostalgic chocolate chip cookie experience, with an elevated creaminess and an undercurrent of bakery-style chew—the result of a simple but genius ingredient swap you’ll never want to bake without again.
Ingredients You’ll Need
Gathering the ingredients for Softbatch Cream Cheese Chocolate Chip Cookies is easy! Though simple, each one plays a starring role in delivering that lovable softness, craveable flavor, and swoon-worthy golden color you expect from a bakery-style cookie.
- Unsalted butter (1/2 cup, softened): Butter brings rich flavor and tenderness—make sure it’s softened for easy, fluffy creaming.
- Cream cheese (1/4 cup, softened, not low-fat): The secret ingredient that makes these cookies incredibly soft and gives them their signature creamy finish.
- Light brown sugar (3/4 cup, packed): This adds sweetness and a hint of molasses, keeping the cookies moist and chewy.
- Granulated sugar (1/4 cup): Rounds out sweetness and helps create those crisp edges.
- Large egg (1): The binder that brings everything together for a cohesive dough.
- Vanilla extract (2 teaspoons): Deepens the classic cookie aroma—don’t skimp on good vanilla here!
- All-purpose flour (2 1/4 cups): Gives structure for the ideal cookie thickness and chewy bite.
- Cornstarch (2 teaspoons): The secret to ultra-soft, thick cookies that don’t spread out too thin in the oven.
- Baking soda (1 teaspoon): Ensures your cookies rise and get those perfect puffy tops.
- Salt (1/2 teaspoon): Enhances chocolate and balances all the sweetness.
- Semi-sweet chocolate chips (2 cups): The hero of any great chocolate chip cookie—go generous for pockets of gooey chocolate in every bite!
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Step 1: Cream Together Butters and Sugars
Start by combining your softened butter and cream cheese in a large mixing bowl. Add both the brown sugar and granulated sugar. Beat this mixture until it’s light and fluffy—give it 2-3 minutes for best results! This step adds air to your dough for those pillow-soft cookies and ensures everything bakes up evenly rich.
Step 2: Add the Egg and Vanilla
Crack in your large egg and pour in the vanilla extract. Mix until fully incorporated—you should see a creamy, smooth batter. The egg binds everything together while the vanilla adds a cozy, bakery-style aroma so every batch smells as good as it tastes.
Step 3: Whisk and Combine Dry Ingredients
In a separate bowl, whisk together your flour, cornstarch, baking soda, and salt. It’s tempting to skip this, but whisking ensures your leaveners and salt are evenly distributed for perfect flavor and rise in every cookie.
Step 4: Bring the Dough Together
Gradually add your dry ingredients to the wet mixture, mixing just until combined. Be gentle and don’t overmix—otherwise, cookies can get tough. Once you no longer see streaks of flour, it’s time for the best part: fold in the semi-sweet chocolate chips until they’re evenly spread throughout.
Step 5: Chill the Dough
Cover the mixing bowl with plastic wrap and pop it in the fridge for at least 2 hours, or even overnight for unbeatable flavor and texture. Chilling the dough lets the butter firm up and gives the flavors time to meld, ensuring every Softbatch Cream Cheese Chocolate Chip Cookie bakes up ultra-thick and chewy.
Step 6: Scoop and Bake
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out balls of dough (about 2 tablespoons each), spacing them 2 inches apart. Bake for 9–11 minutes—just until edges are set but the centers still look a bit underdone. This guarantees the soft, melt-in-your-mouth texture these cookies are all about!
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheets for 5 minutes—trust me, this helps them set up without overbaking. Then move them to a wire rack to finish cooling. Each bite of these Softbatch Cream Cheese Chocolate Chip Cookies will have you swooning!
How to Serve Softbatch Cream Cheese Chocolate Chip Cookies
Garnishes
For an extra-special finish, try sprinkling flaky sea salt on top of your cookies right after they come out of the oven. You can also press a few extra chocolate chips onto the tops while they’re still warm for a classic bakery look. A light dusting of powdered sugar is fun, too!
Side Dishes
Serve Softbatch Cream Cheese Chocolate Chip Cookies with a tall, icy glass of milk for ultimate nostalgia. If you’re feeling adventurous, pair them with coffee, hot chocolate, or even a scoop of vanilla ice cream for a decadent dessert experience. Kids love them with fruit smoothies for a sweet afternoon treat.
Creative Ways to Present
Stack these cookies on a pretty cake stand for parties, pile them into cellophane bags tied with ribbon for gifts, or create a “cookie sandwich” by spreading a little marshmallow fluff or peanut butter between two. At holiday gatherings, nestle them in a tin with parchment for a heartfelt homemade touch. Presentation makes the joy last even longer!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Softbatch Cream Cheese Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Slip a slice of bread in the container to help preserve moisture—your cookies will stay fresh, soft, and ready for snacking all week long.
Freezing
Both the baked cookies and unbaked dough freeze beautifully! Shape dough into balls and freeze on a tray, then transfer to a freezer bag for up to 2 months—this way, you can bake off a couple at a time whenever the craving strikes. Finished cookies can be wrapped well and frozen; just thaw at room temperature.
Reheating
To recapture that fresh-from-the-oven feel, pop your cookies in a 300°F (150°C) oven for 3–4 minutes or microwave for 10-15 seconds. Warm cookies taste extra soft and gooey, just like when they were first baked!
FAQs
Why add cream cheese to chocolate chip cookies?
Cream cheese adds moisture and a subtle tang that lifts the flavor profile, making Softbatch Cream Cheese Chocolate Chip Cookies uniquely soft and decadent. It stops cookies from drying out and gives them an almost creamy softness that regular cookies can’t compete with!
Can I use low-fat cream cheese?
For the best results in Softbatch Cream Cheese Chocolate Chip Cookies, always stick to full-fat, brick-style cream cheese. Low-fat varieties tend to contain more liquid and stabilizers, which can make the dough too sticky and alter the final texture.
Do I really need to chill the dough?
It’s worth every minute! Chilling firms up the butter and lets the flavors blend, so your cookies bake up thick, not flat or greasy. Skipping this step leads to thinner, less flavorful cookies, so it’s a crucial ingredient in the magic.
Can I use different kinds of chocolate chips?
Absolutely. While semi-sweet chips are classic, milk chocolate, dark chocolate, or even white chocolate chips all shine in Softbatch Cream Cheese Chocolate Chip Cookies. Try mixing varieties for unique flavor bursts in every bite!
How do I know when the cookies are done?
Start checking the cookies at the 9-minute mark. You want the edges just turning golden and the centers to look slightly underbaked; they’ll finish setting up as they cool, resulting in that perfect softbatch texture.
Final Thoughts
If you’ve been searching for a cookie recipe worth sharing with everyone you know, Softbatch Cream Cheese Chocolate Chip Cookies are it. Their soft, bakery-style middle and rich chocolate flavor feel both comforting and just a little indulgent. Baking a batch is pure joy—don’t be surprised when they disappear faster than you expect!
Print
Softbatch Cream Cheese Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10 minutes
- Total Time: 25 minutes active, plus chilling
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Softbatch Cream Cheese Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. With the addition of cream cheese, they are extra soft, chewy, and full of rich chocolate flavor. Perfect for any occasion or as a sweet treat any day!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/4 cup cream cheese (softened, not low-fat)
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Cream Ingredients: In a large mixing bowl, cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Add the egg and vanilla extract, mixing until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours or overnight for best results.
- Preheat and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough balls onto sheets and bake for 9–11 minutes.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra soft cookies, do not overbake—they will continue to set as they cool.
- You can use mini chocolate chips or a mix of milk and dark chocolate chips for variety.
- Dough can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
