These are no ordinary chocolate chip cookies! Cream Cheese Chocolate Chip Cookies are made with a block of cream cheese, creating a slight tangy flavor that’ll make everyone wonder what your secret ingredient is.
There are a million and one chocolate chip cookie recipes out there (Toll House Cookie Bars being a particularly popular one). So why another recipe?
Simply put, these Soft Cream Cheese Chocolate Chip Cookies deserve a place of their own in the cookie hall of fame!
Most recipes for chocolate chip cookies with cream cheese have only a small amount of cream cheese in them. These, however, use an entire block of cream cheese for a rich texture AND a classic cream cheese flavor.
Discerning palates will be able to pinpoint the cream cheese in these cookies, but others will be asking about your secret ingredient!
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- Why put cream cheese in chocolate chip cookies?
- Why are these the best cream cheese chocolate chip cookies?
- How to make soft cream cheese chocolate chip cookies
- How to get perfectly round cookies
- Make ahead/storage instructions
- Frequently Asked Questions
- More chocolate cookie recipes
- 📖 Recipe
- 💬 Reviews
Why put cream cheese in chocolate chip cookies?
Cream cheese isn’t a common ingredient in chocolate chip cookies. So why add it?
First, the texture. They’re soft without being cake-like. And they stay soft for DAYS! They’re also very rich.
Next, the flavor. These cookies are less sweet than a traditional chocolate chip cookie. And they have a slight tanginess courtesy of the cream cheese, which complements the sweetness from the sugar and chocolate perfectly.
If you like cheesecake, you have to try these cookies!
Why are these the best cream cheese chocolate chip cookies?
- This recipe calls for a whole block of cream cheese. The flavor is just right—you can taste the tangy cream cheese without it being too in-your-face.
- The cookies are soft without being cake-like or crumbling all over the place.
- There are no eggs in this recipe, so it’s great for those with egg allergies or for when you’re out of eggs. There is also no cornstarch in this recipe.
- Cream cheese is the star here—use a full-fat variety!
- We’ll cream butter and granulated sugar together with the cream cheese. The creaming process creates a light and tender cookie.
- Vanilla extract enhances the flavors of the chocolate and cream cheese perfectly.
- Baking powder helps the cookies spread (both up and out) so you’ll have a beautifully shaped cookie that’s light and cake-like.
- Salt is essential for balancing out the sweetness of the cookie.
- Chocolate chips—I used semi-sweet but use your favorite variety. You can really taste them in these cookies, so use a brand that you enjoy!
How to make soft cream cheese chocolate chip cookies
Before you begin, allow the butter and cream cheese to come to room temperature. Here’s a how-to on softening cream cheese if you’re short on time (all of the tips work with butter, too).
If you have time, two hours at room temperature will do the trick!
Place the softened butter and softened cream cheese in the bowl of a stand mixer (a hand mixer works, too). Add the granulated sugar and beat until light and fluffy, about two minutes.
Add the vanilla extract and beat to combine. Then, scrape down the sides of the bowl and stir in the flour, baking powder, and salt.
Finally, stir in the chocolate chips.
Refrigerate for at least two hours (or up to 3 days), then scoop onto a baking sheet lined with parchment paper or a silicone mat.
Top with additional chocolate chips, if desired.
Bake for 10–12 minutes, or until golden brown on the bottom and the cookies no longer look wet in the center.
Let cool for 5 minutes, then remove from the baking sheet to cool completely.
How to get perfectly round cookies
If you’re after some photo-worthy cookies, try this tip! Immediately after taking the cookies out of the oven, take a round cookie cutter slightly larger than the cookie, place it over the cookie, and swirl it around the outside of the cookie in a circular motion.
The edges of the cookie will move toward the center and you’ll end up with a perfectly round cookie. It’s important to do this immediately after the cookies are removed from the oven (when they’re still hot) for best results!
Make ahead/storage instructions
You can make the dough for these Cream Cheese Chocolate Chip Cookies up to three days in advance. Just scoop and bake when you’re ready to enjoy them.
After baking, the cookies will last at least one week on the countertop or in the refrigerator (they don’t have to be refrigerated) in a tightly covered container.
Frequently Asked Questions
You can easily adapt this recipe into cookie bars. Follow the guide in my Toll House Cookie Bars post for pan sizes and cooking times.
I recommend refrigerating the dough before baking (at least two hours) for best results—otherwise the cookies may spread a little too much.
The cookies can be stored at room temperature or in the refrigerator.
You can freeze either the cookie dough or the baked cookies for up to 3 months. Keeping them tightly covered/sealed is key to preventing freezer burn.
No! You must use full-fat cream cheese for these cookies. Low-fat or no-fat cream cheese will make these cookies spread way too much.
The mix-in variations for these soft Cream Cheese Chocolate Chip Cookies are endless! Here are a few to try as a substitute for the chocolate chips (either part of the chocolate chips or all):
- Butterscotch chips or white chocolate chips
- Chopped nuts (I love the combo of chopped pecans + chocolate chips)
- Mini chocolate chips
- Toffee bits
- Raisins or dried cranberries
- Crushed cookies (like Oreos)
- Chopped candy bars
You can even add citrus zest, like in my White Chocolate Cookies with Orange Zest.
More chocolate cookie recipes
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Soft Cream Cheese Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz full-fat cream cheese, softened
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups chocolate chips (plus more for the tops of the cookies)
- Place the softened butter, softened cream cheese, and sugar in the bowl of a stand mixer. Beat on high until light and creamy, about 2 minutes. Add the vanilla extract and beat to combine.
- Add the flour, baking powder, and salt. Stir just until combined, then add the chocolate chips and stir until the chocolate chips are evenly dispersed.
- Refrigerate the dough for 2 hours.
- Preheat oven to 350°F.
- Scoop the dough into 2-tablespoon sized balls (I used a cookie scoop) and place on a baking sheet. Bake for 10–13 minutes, or until the cookies no longer look wet in the middle.
- Let cool for 5 minutes on the baking sheet, then remove from the pan to cool completely.