Softbatch Cream Cheese Chocolate Chip Cookies

There’s something magical about baking cookies that feel like home with every bite. These Softbatch Cream Cheese Chocolate Chip Cookies are one of my most cherished recipes, and I’m so excited to share them with you. I remember developing this recipe on a cozy Sunday afternoon, hoping to create something softer, richer, and more tender than the typical chocolate chip cookie. After several test batches (and lots of sampling), I found that adding cream cheese was the secret ingredient I’d been missing. These cookies are incredibly soft, moist, and filled with gooey chocolate chips in every bite.

What I love most about these cookies is how they strike the perfect balance between chewy and soft. They’re not crispy on the edges or dry in the center. Instead, they stay soft for days—thanks to the cream cheese—and taste just as delicious even after storing them. If you enjoy thick, bakery-style cookies that melt in your mouth and offer that classic chocolate chip flavor with a slight tang from the cream cheese, this recipe is a must-try.

Why You Will Love This Recipe

You’ll love this recipe because it’s incredibly easy to prepare and guarantees consistently delicious results. Whether you’re baking for your family, friends, a party, or just a treat for yourself, these cookies always steal the spotlight. They require no chill time, no fancy tools, and no complicated steps—just simple ingredients and big rewards.

Versatile

This cookie recipe is very adaptable. You can swap the chocolate chips for dark chocolate chunks, white chocolate, or even caramel bits. Add chopped nuts like walnuts or pecans for extra texture, or incorporate a sprinkle of sea salt on top to enhance the sweetness. You can also adjust the size of the cookies to make mini versions for sharing or giant cookies for gifting. This flexibility makes the recipe perfect for different occasions and personal preferences.

Affordable

The best part? These cookies are budget-friendly. The ingredients are pantry staples you likely already have on hand—flour, sugar, butter, eggs, and of course, chocolate chips. The cream cheese adds a luxurious touch without significantly increasing the cost. There’s no need for expensive baking products to get soft, bakery-quality cookies at home.

Ingredients for the Recipe

• 1/2 cup (115g) unsalted butter, softened

• 1/4 cup (60g) cream cheese, softened

• 3/4 cup (150g) light brown sugar, packed

• 1/4 cup (50g) granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 2 1/4 cups (280g) all-purpose flour

• 2 teaspoons cornstarch

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 cups (340g) semi-sweet chocolate chips

How to Prepare Softbatch Cream Cheese Chocolate Chip Cookies 

How to Prepare This Recipe

Making these Softbatch Cream Cheese Chocolate Chip Cookies is as enjoyable as eating them. The process is straightforward, and you’ll have warm, gooey cookies ready in under an hour. Whether you’re a seasoned baker or just getting started, this recipe is approachable and rewarding. Let’s walk through it together, step by step.

Step-by-Step Instructions for Preparation

1. Preheat the oven and prepare baking sheets:
   Begin by preheating your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats. This ensures even baking and prevents the cookies from sticking.

2. Cream the butter, cream cheese, and sugars:
   In a large mixing bowl, add the softened butter and cream cheese. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed until the mixture is smooth and fluffy—about 2–3 minutes.
   Add the brown sugar and granulated sugar, and continue to beat until fully combined and creamy.

3. Add the egg and vanilla extract:
   Crack in the egg and pour in the vanilla extract. Mix until everything is well incorporated. Scrape down the sides of the bowl to make sure all ingredients blend evenly.

4. Combine the dry ingredients:
   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. The cornstarch is key here—it helps keep the cookies soft and thick.

5. Mix the dry and wet ingredients:
   Gradually add the dry ingredients to the wet mixture, beating on low speed. Mix just until the flour is absorbed and a soft dough forms. Be careful not to overmix—this ensures the cookies stay tender.

6. Fold in the chocolate chips:
   With a spatula or wooden spoon, gently fold the semi-sweet chocolate chips into the dough. Distribute them evenly so that every cookie is packed with chocolate in every bite.

7. Portion the dough:
   Use a cookie scoop or spoon to form dough balls, about 2 tablespoons each. Place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

8. Bake the cookies:
   Bake in the preheated oven for 9–11 minutes, or until the edges are just set and the centers look slightly underbaked. They will continue to firm up as they cool. Do not overbake—the goal is a soft, almost melt-in-your-mouth center.

9. Cool before serving:
   Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This rest period helps set the texture while keeping the centers soft.

Quick and Easy

This recipe requires no chilling time, which makes it ideal for last-minute baking. From mixing to baking, you can have cookies ready in under 40 minutes. The dough is simple to handle and comes together quickly, making it perfect for busy days or spontaneous dessert cravings.

Customizable

What makes this recipe especially appealing is its versatility. You can tailor it to your taste or dietary preferences with ease. Here are a few suggestions:

• Swap semi-sweet chocolate chips for milk, dark, or white chocolate varieties.

• Add chopped nuts like pecans, almonds, or walnuts for a crunchy twist.

• Stir in shredded coconut, dried cranberries, or toffee bits for extra flavor.

• Sprinkle sea salt on top before baking to enhance the sweetness and add contrast.

The base dough is rich and soft enough to support many variations without compromising the cookie’s texture.

Popular with Many People

These cookies are a hit wherever I take them. Whether I’m baking a batch for a family gathering, holiday treat boxes, or even just a coffee catch-up with a friend, they always earn rave reviews. People love how they stay soft for days and how they deliver a rich, buttery taste with every bite. The addition of cream cheese makes them stand out from ordinary chocolate chip cookies—it adds depth, tenderness, and a slightly tangy note that keeps people guessing at the secret ingredient.

Everyone from kids to adults enjoys these cookies, and they make an excellent choice for gift-giving or potlucks. They’re familiar enough to feel nostalgic, yet special enough to impress. If you’re looking for a new cookie recipe to fall in love with, this one might just be it.

Softbatch Cream Cheese Chocolate Chip Cookies

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These Softbatch Cream Cheese Chocolate Chip Cookies are everything you want in a homemade treat—thick, ultra-soft, and packed with melty chocolate chips. The addition of cream cheese in the dough creates an irresistibly tender texture that keeps these cookies moist and delicious for days. They’re simple to prepare, easy to customize, and perfect for everything from casual snacking to special gatherings.

• Author: Lura Skye
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 24 1x

Ingredients

Scale 1x2x3x

• 1/2 cup (115g) unsalted butter, softened
• 1/4 cup (60g) cream cheese, softened
• 3/4 cup (150g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups (340g) semi-sweet chocolate chips

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Instructions

1. Preheat oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy.
3. Add both sugars and continue beating until light and creamy.
4. Mix in the egg and vanilla extract until well combined. Scrape down the bowl as needed.
5. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together.
7. Fold in the chocolate chips evenly using a spatula or wooden spoon.
8. Scoop dough into 2-tablespoon portions and place onto prepared baking sheets, spaced about 2 inches apart.
9. Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
10. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure cream cheese and butter are at room temperature for smooth blending.

Do not overbake—the cookies will continue to set as they cool.

Add nuts or substitute different types of chocolate chips to suit your preference.

For an extra flavor boost, sprinkle a pinch of sea salt on top before baking.

FAQs 

Can I make the cookie dough ahead of time?
Yes, absolutely. You can prepare the cookie dough up to 48 hours in advance. Simply cover the bowl tightly with plastic wrap and refrigerate. When ready to bake, allow the dough to sit at room temperature for about 15–20 minutes to soften slightly for easier scooping.

Can I freeze the dough or baked cookies?
Yes, this recipe freezes well. For the dough, scoop it into individual balls and freeze them on a tray. Once frozen solid, transfer to an airtight bag or container for up to 3 months. To bake from frozen, add an extra minute or two to the baking time. Baked cookies also freeze beautifully and can be thawed at room temperature when needed.

Why do my cookies come out flat?
Flat cookies are often caused by overly soft butter or overmixing the dough. Make sure your butter is softened but not melted. Also, be careful not to overbeat the batter once you add the flour.

Can I reduce the sugar?
You can reduce the sugar slightly, though it may affect texture and flavor. Try reducing each sugar by 2 tablespoons, but avoid cutting too much to maintain softness and richness.

Is cream cheese flavor strong in these cookies?
Not at all. The cream cheese is subtle. It mainly enhances the softness and richness of the cookie without making it taste like cheesecake.