These soft-batch cream cheese chocolate chip cookies are the perfect treat! With a creamy texture and melty chocolate chips, each bite is like a warm hug.
I love how easy they are to make, plus the cream cheese makes them super soft and chewy. Just mix, scoop, and bake! You’ll want to share, but you might just keep them all for yourself! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter gives control over the salt content in your cookies. If you’re looking for a dairy-free option, you can substitute with coconut oil or a dairy-free butter alternative.
Cream Cheese: This ingredient is key for that soft and chewy texture. If you’re after a lighter version, try using Neufchâtel cheese, which has less fat. Vegan cream cheese is another good substitute if you want a dairy-free version!
Sugars: The mix of granulated and brown sugar helps balance sweetness and moisture. You may use coconut sugar as a healthier alternative, but the flavor will be slightly different.
Chocolate Chips: Semi-sweet chocolate is classic, but you can switch to dark chocolate or even milk chocolate based on your taste. White chocolate chips would also work wonderfully for a different flavor!
How Do I Get My Cookies to Stay Soft and Chewy?
To achieve that perfect soft-batch texture, the baking time is crucial. Start by baking the cookies just until the edges are set while keeping the center soft. Follow these steps for success:
- Preheat your oven accurately to ensure even baking.
- Drop spoonfuls of dough onto the baking sheet without flattening them. They should hold their shape.
- As soon as they look slightly golden at the edges but still soft in the center, pull them out. They’ll firm up as they cool!
Remember, every oven is different, so keep an eye on them the first time you bake!
Soft-Batch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chunks or chips
Time Needed:
This delicious cookie recipe will take about 15 minutes to prep and about 10-12 minutes to bake. After that, you’ll want to let the cookies cool for about 5 minutes before transferring them to a wire rack. So, in total, you’re looking at about 30-35 minutes from start to finish. Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Use a mixer or a sturdy spatula to beat them together until the mixture is smooth and creamy.
3. Add the Sugars:
Next, add the granulated sugar and brown sugar to the buttery mixture. Beat again until the mixture becomes light and fluffy—this helps create those soft cookie centers we love!
4. Incorporate the Egg and Vanilla:
Crack in the egg and pour in the vanilla extract. Beat this mixture until it’s fully combined. The batter should be rich and delicious at this point!
5. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps ensure your cookies bake evenly.
6. Combine Everything:
Slowly add the dry ingredients to the wet mixture. Mix gently just until combined—don’t overmix, as this can make your cookies tough!
7. Fold in the Chocolate:
Add the semi-sweet chocolate chunks or chips and fold them into the dough with a spatula. This ensures the chocolate is evenly distributed throughout the cookies.
8. Scoop and Space:
Using a cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each ball to allow for spreading.
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes. You want the edges to be set while the centers are still slightly soft to keep that soft-batch texture.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. Enjoy your cookies with a glass of milk or your favorite beverage!
These cookies are a delightful treat with a tender, creamy texture from the cream cheese and rich chocolate flavor from the chunks, making every bite truly enjoyable!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese as a substitute! While it might slightly alter the texture compared to full-fat cream cheese, your cookies will still turn out soft and delicious.
What If I Don’t Have Brown Sugar?
If you’re out of brown sugar, you can make a quick substitute using granulated sugar. For every cup of brown sugar needed, use 1 cup of granulated sugar mixed with 1 tablespoon of molasses or honey to replicate the moisture and flavor of brown sugar.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Add Nuts to the Cookie Dough?
Absolutely! Chopped nuts, like walnuts or pecans, make a great addition. Just fold in about 1/2 to 3/4 cup of nuts along with the chocolate chips for added crunch and flavor!