Chocolate Chip Cream Cheese Cookies are a fun way to mix up your cookie game. With an unexpected boost of flavor from the cream cheese, these cookies are soft, sweet, and make the perfect sweet ending to a meal. They are a delicious everyday cookie, yet unapologetically indulgent.
Why You'll Love Our Recipe
✅ A fun twist on a classic that delivers a deliciously soft chocolate chip cookie.
✅ Easy-to-follow steps that make baking a breeze.
✅ Uses simple ingredients you probably already have at home.
✅ Perfect for sharing with friends and family and guaranteed to satisfy your sweet tooth!
Ingredients
- All-purpose flour: For a gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum.
- Baking powder: Since this is essential to helping your cookies rise, make sure you use fresh baking powder and not a can that has been sitting in your pantry for a year.
- Salt: Fine kosher or sea salt are recommended.
- Cream cheese: Make sure that you use full-fat cream cheese. I recommend the brick-style cream cheese rather than the kind that comes in tubs.
- Unsalted butter: Salted has more water than unsalted, so it doesn't always yield the best results.
- Sugar: I used white granulated sugar. You could use half white sugar and half light brown sugar if you prefer.
- Egg: Use large eggs.
- Vanilla extract: Vanilla bean paste could also be used.
- Chocolate chips: Use dark chocolate chips, milk chocolate chips or semi-sweet chocolate chips.
Step by Step Instructions
See the recipe card below for full details.
Tips and Tricks
- Temperature Matters: Fats and liquids emulsify best when they are close to the same temperature. If you have your sugar and butter emulsified and then add cold eggs, you will get clumping.
- Avoid Overmixing: Mix the flour just until combined to maintain a tender cookie texture.
- Chilling Out: Chilling the cookie dough before baking is important because it prevents the cookies from spreading too much when baking.
- Bake in Batches: For the best results, I recommend you bake one sheet of cookies at a time in the center rack of your oven. Use a different cookie sheet for the second batch, or let the cookie sheet cool down in between batches.
- Rotating Trays: Rotate the baking sheet halfway through baking to ensure even cooking.
More Cookie Recipes
- Air Fryer Sugar Cookies: A small batch cookie recipe that you don't even have to turn the oven on for!
- Spritz Cookies with Jam: Delicious, versitle and perfect for adding a little color to your dessert table.
- Oatmeal Cranberry Cookies: These cookies are a favorite at our house and I know you will love them too!
- Nutella Thumbprint Cookies: Nutella Thumbprint Cookies have rich centers that make them a great go-to treat.
Chocolate Chip Cream Cheese Cookies
Cream Cheese Chocolate Chip Cookies are a fun way to mix up your cookie game. With an unexpected boost of flavor from the cream cheese, these cookies are soft and sweet and make the perfect sweet ending to a meal. They are a delicious everyday cookie yet unapologetically indulgent.
Servings: 24
Calories: 164kcal
Ingredients
- 1 ¾ cups all-purpose flour 7.7 ounces or 219 grams
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 ounces cream cheese at room temperature
- 1 ¼ sticks unsalted butter 10 tablespoons; at room temperature
- ¾ cup sugar 5.3 ounces or 150 grams
- 1 large egg at room temparature
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- In a bowl, combine the flour, baking powder, and salt.
- Place the cream cheese and butter in the bowl of your stand mixer. Beat, over medium speed, for 2 minutes, until smooth.
- Add the sugar, eggs and vanilla and beat until incorporated.
- Add the flour mixture and mix until just combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for 30 minutes.
- Position the rack in the center of the oven. Preheat your oven to 350 °F and line 2 baking sheets with parchment paper.
- Use a cookie scoop to scoop to measure out the cookies and then roll into balls. Use your hands to flatted the balls, adding a few more chocolate chips on top if you want.
- Bake for 13 to 16 minutes, rotating the tray halfway through. Repeat with the second tray.
- Allow to cool on the baking sheet for 5 minutes. Use a spatula to transfer them to a wire rack to cool completely.
Nutrition
Calories: 164kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 86mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 296IU | Vitamin C: 0.03mg | Calcium: 27mg | Iron: 1mg
Jackie says
Delicious! Wonderful rich flavor and texture.
Wendy Polisi says
I am so glad that you enjoyed them!