If you’ve ever dreamed of the perfect chocolate chip cookie—one that’s irresistibly soft, rich, and loaded with chocolate—then you’re in for a treat with these Softbatch Cream Cheese Chocolate Chip Cookies. The secret ingredient is a touch of cream cheese, which transforms each cookie into a melt-in-your-mouth experience that’s just a little tangy and absolutely unforgettable. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to become a beloved staple in your kitchen.

Softbatch Cream Cheese Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Softbatch Cream Cheese Chocolate Chip Cookies is that they use pantry staples, but each ingredient plays a star role in creating their signature texture and flavor. Take a look at what you’ll need, and don’t be afraid to use the best-quality chocolate chips you can find—these cookies are worth it!

Unsalted butter (½ cup, softened): Provides richness and helps create that soft, tender crumb.
Cream cheese (¼ cup, softened): The magic behind the ultra-soft, slightly tangy cookie center.
Brown sugar (¾ cup, packed): Adds moisture, depth, and that classic chewy texture.
Granulated sugar (¼ cup): Balances sweetness and helps the cookies spread just right.
Large egg (1): Binds the dough and adds richness.
Vanilla extract (2 teaspoons): Enhances every flavor in the cookie with warm, sweet notes.
All-purpose flour (2 ¼ cups): Gives structure so your cookies stay thick and soft.
Cornstarch (2 teaspoons): The secret to extra-soft, bakery-style cookies.
Baking soda (1 teaspoon): Gives just the right amount of lift for a soft batch.
Salt (½ teaspoon): Balances and brightens all the flavors.
Semi-sweet chocolate chips (2 cups): The star of the show—use plenty for gooey chocolate in every bite.

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

Step 1: Cream the Butter, Cream Cheese, and Sugars

Start by grabbing a large mixing bowl and add your softened butter, cream cheese, brown sugar, and granulated sugar. Beat these together for about 2 to 3 minutes until the mixture is light, fluffy, and completely smooth. This step is crucial—it sets the foundation for those pillowy Softbatch Cream Cheese Chocolate Chip Cookies by creating air pockets that lead to a soft, tender crumb.

Step 2: Add the Egg and Vanilla

Crack in the large egg and pour in the vanilla extract. Mix just until everything is combined and silky. This is where the dough starts to come together, and the vanilla adds a warm aroma that will have your kitchen smelling heavenly.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures everything is evenly distributed and prevents any salty or baking soda “hot spots” in your cookies.

Step 4: Form the Dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a soft, cohesive dough forms. Don’t overmix—just stir until you no longer see streaks of flour. Then, fold in the chocolate chips, making sure they’re evenly scattered throughout the dough for maximum chocolatey goodness in every bite.

Step 5: Chill the Dough

Cover your mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours (overnight is even better if you have the patience!). This step is absolutely essential for thick, chewy Softbatch Cream Cheese Chocolate Chip Cookies—chilling helps prevent spreading and really lets the flavors develop.

Step 6: Portion and Bake

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the chilled dough into balls about 2 tablespoons each and place them about 2 inches apart. Bake for 9 to 11 minutes, just until the edges look set but the centers still appear slightly underbaked. This is the secret to that dreamy, soft texture!

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. This brief wait lets them set up perfectly, so you get cookies that are sturdy enough to hold yet wonderfully soft when you take a bite.

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies

Garnishes

A sprinkle of flaky sea salt on top of each warm cookie accentuates the chocolate and adds a gourmet finish. You can also drizzle a bit of melted chocolate or dust with powdered sugar for an extra-special touch—these little tweaks turn your Softbatch Cream Cheese Chocolate Chip Cookies into bakery-worthy treats.

Side Dishes

Nothing pairs quite like a tall glass of cold milk with these cookies, but if you’re feeling extra, serve them with a scoop of vanilla ice cream or a warm mug of coffee. For a cookie plate, try adding fresh berries or whipped cream—the contrast of tart fruit and rich cookies is unexpectedly delightful.

Creative Ways to Present

Stack your Softbatch Cream Cheese Chocolate Chip Cookies high on a cake stand, or arrange them in a rustic basket lined with a linen napkin for a cozy, homemade vibe. For celebrations, package a few cookies in clear cellophane bags tied with ribbon for a sweet gift, or sandwich a scoop of your favorite ice cream between two cookies for the ultimate homemade ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

Store any leftover Softbatch Cream Cheese Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days, thanks to the cream cheese and brown sugar. If you prefer, you can toss a slice of bread into the container—the cookies will draw in the moisture and stay extra tender.

Freezing

These cookies freeze beautifully either baked or unbaked. To freeze the dough, scoop it into balls and freeze on a baking sheet, then transfer to a freezer bag once solid. When you’re ready for a fresh batch, bake straight from the freezer (just add an extra couple of minutes to the bake time). Baked cookies can also be frozen and thawed at room temperature whenever a cookie craving strikes.

Reheating

If you love a warm, gooey cookie, just pop a Softbatch Cream Cheese Chocolate Chip Cookie in the microwave for 10 to 15 seconds. It revives that just-baked softness and makes the chocolate chips perfectly melty all over again. You can also reheat several cookies on a baking sheet in a 300°F oven for about 5 minutes.

FAQs

Why use cream cheese in chocolate chip cookies?

Cream cheese adds both moisture and a subtle tang, resulting in cookies that are extra soft, slightly chewy, and more flavorful than traditional recipes. It’s the not-so-secret ingredient that makes Softbatch Cream Cheese Chocolate Chip Cookies truly stand out.

Can I use low-fat cream cheese?

Full-fat cream cheese delivers the best texture and flavor, but you can use low-fat in a pinch. Just note that the cookies may be a bit less rich and could spread more during baking.

Do I really need to chill the dough?

Yes! Chilling the dough is essential for this recipe—it prevents the cookies from spreading too thin and helps the flavors meld, resulting in thick, chewy, bakery-style Softbatch Cream Cheese Chocolate Chip Cookies.

Can I substitute the chocolate chips?

Absolutely! Try mixing in white chocolate, dark chocolate chunks, or even peanut butter chips for a fun twist. Some chopped nuts or toffee bits are also delicious additions.

How do I keep cookies soft for days?

Store the cookies in an airtight container and consider adding a slice of bread or a few marshmallows. The cookies will absorb the moisture, staying soft and fresh as the days go by.

Final Thoughts

If you’re ready to up your cookie game, there’s no better place to start than with Softbatch Cream Cheese Chocolate Chip Cookies. They’re simple, satisfying, and a guaranteed crowd-pleaser. Give them a try and watch them disappear—they really are that good!

Softbatch Cream Cheese Chocolate Chip Cookies Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Softbatch Cream Cheese Chocolate Chip Cookies combine the rich creaminess of cream cheese with the classic favorite of chocolate chips, resulting in thick, chewy cookies with a tender texture and irresistible flavor. Perfectly soft and packed with chocolate goodness, these cookies are a delightful treat for any occasion.

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter (softened)
¼ cup cream cheese (softened)
¾ cup brown sugar (packed)
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract

Dry Ingredients

2 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt

Add-ins

2 cups semi-sweet chocolate chips

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Instructions

Cream the Butter, Cream Cheese, and Sugars: In a large mixing bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air and ensures a tender cookie texture.
Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until well combined, ensuring a smooth and homogenous wet base for the dough.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This evenly distributes the leavening and helps improve cookie texture.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix, which can lead to tough cookies.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or ideally overnight. Chilling helps the cookies maintain their thick shape and enhances flavor.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Shape Cookies: Scoop the chilled dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
Bake the Cookies: Bake for 9–11 minutes, or until the edges turn just golden and the centers look slightly underbaked for a soft, chewy texture.
Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

Do not skip chilling the dough—this step is critical to help the cookies stay thick and chewy and develop better flavor.
Substitute chocolate chips with chocolate chunks or mix in white or dark chocolate to vary the flavor profile.
Store cookies in an airtight container to keep them soft and fresh for several days.

Prep Time: 15 minutes (plus at least 2 hours chilling)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American