Soft Cream Cheese Chocolate Chip Cookie Recipe

These soft cookies are rich and tender, courtesy of a block of cream cheese in the cookie dough!

Recipe credit: The Gift of Hospitality

Ingredients

• 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)

Soft Cream Cheese Chocolate Chip Cookie Recipe Instructions

• 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.

Tips and Tricks

You must use full-fat cream cheese for this Soft Cream Cheese Chocolate Chip Cookie Recipe, otherwise the cookies will spread too much. 

You can make the dough up to 3 days in advance. The cookies will keep for at least one week either at room temperature or in the refrigerator. 

Both the cookie dough and the baked cookies can be frozen, tightly sealed, for up to 3 months. 

Substitute your favorite mix-ins for the chocolate chips, such as chopped Oreos, toffee bits, dried cranberries or dried cherries, butterscotch chips, etc.