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These Cream Cheese Chocolate Chip Cookies are thick and chewy with a flavor that will blow you away! The cream cheese keeps these cookies incredibly soft and tender and adds just a hint of tang.

A cream cheese chocolate chip cookie broken on sheet pan.

There are few things that I love more than a chewy chocolate chip cookie and there is no shortage of different recipes on CLF. These soft batch cream cheese chocolate chip cookies are right up there with these Thick Chocolate Chip Cookies and these brown butter chocolate chip cookies. If you don’t have cream cheese on hand and the CCC craving strikes, make one of those recipes!

Or there are always chewy Peanut Butter Chocolate Chip Cookies, Nutella Chocolate Chip Cookies if you are in the mood for a nut-butter treat! You could also make it extra classy with these Red Velvet Cookies, I support all your cookie choices.

Why you will love these cream cheese chocolate chip cookies:

  • Professional experience: Since these cookies were developed by a professional chef, they were tested in large batches in a commercial kitchen as well as in a home kitchen! Best of both worlds. 
  • Texture, texture, texture: These thick cookies have a chewy and tender texture–making them an extraordinary chocolate chip cookie experience in every bite! 
  • Unique tang: Cream cheese gives your cookies added richness, softness, and a small tang that sets them apart from other chocolate chip cookies in the most delightful way.

Why add cream cheese to chocolate chip cookies?

Cream cheese behaves differently than butter when baked, which makes cookies thicker and chewier than using butter alone. The added tang keeps them from being too sweet.

Ingredients

  • Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge.
  • Cream Cheese: Cream cheese in cookies gives them a soft, chewy texture. It also adds a nice tang and rounds out some of the sweetness. I always use full fat Philadelphia cream cheese.
  • Kosher Salt: Kosher salt is less salty than table salt and a teaspoon weighs less than other finer ground varieties. It heightens the flavor here and will keep your cookies from tasting dull or flat.
  • Light Brown Sugar: Using light brown sugar adds sweetness along with a little moisture. This will keep the cookies softer while adding a nice, rich molasses flavor.
  • Granulated Sugar: Granulated sugar is obviously here for sweetness, but if you add too much in proportion to the butter and flour, the cookies will spread rather than stay tall and chewy
  • Whole Egg: The eggs are here to add fat, moisture and leavening. The fat from the yolk adds richness and helps keep the cream cheese chocolate chip cookies chewy. Beating in the eggs just enough will add a little or a lot of leavening depending on the desired texture. Eggs also emulsify the batter and keep everything texturally perfect.
  • Vanilla Extract: Vanilla Extract adds a beautiful flavor itself but it also boosts the flavor of other ingredients around it such as chocolate and brown sugar.
  • All-purpose flour: All-purpose flour has just the right amount of gluten to make a chewy, soft chewy cookie.
  • Cornstarch: Adding cornstarch to cookies helps make them chewy and thick.
  • Chocolate Chips: I use a mix of semi-sweet chocolate chips and bittersweet chocolate chips for contrasting flavors and to balance some of the sweetness.

Regarding chocolate chips, Ghirardelli is my brand of choice, but Toll House chocolate has never let me down. 

Variations

  • Mix-ins: You can absolutely add mix-ins to these cookies! Get crazy with it! Add oats, peanut butter chips, M&M’s, butterscotch chips or mini snickers. Or all of them for a party like in these Kitchen Sink Chocolate Chip Cookies! Be sure to let me know in the recipe comments which mix-ins are your favorites, so I can give them a try!
  • Stuffed: Flatten each cookie dough ball into a disk and then wrap it around a frozen scoop of peanut butter, caramel candy or more chocolate!
  • Salty Sweet: Sprinkle the top with fleur de sel for an elevated salty sweet finish!

Substitutions

  • Cornstarch: If you don’t have cornstarch you can omit it, or you can use a cornstarch substitute like tapioca starch instead.
  • Light Brown Sugar: If you don’t have LBS on hand, you can absolutely substitute dark brown sugar in equal amounts. The flavor will just be a bit more robust but you will still get all the benefits of the added moisture and caramel notes.
  • Chocolate Chip Types: You could use different mixtures of chocolate chips in this cream cheese cookie recipe. Can you use milk chocolate chips? Of course! Only dark chocolate? Go for it.

I’m personally a fan of how the bittersweet and semi-sweet chocolate chips taste with this particular dough, but they’re your cookies–so try all the combos!

One cream cheese chocolate chip cookie studded with chocolate chips.
Cream Cheese Chocolate Chip Cookies melty chocolate
The Ultimate Pastry Chef's Guide to Perfect Cookies
Get all professional tips you need whether you want to bake thick, thin, chewy or crunchy cookies!

How to Make

Use these instructions to make the perfect cream cheese chocolate chip cookies every time! Further details and measurements can be found in the recipe card below!

Make the cookie dough: 

Step 1: Mix dry ingredients. Whisk together flour, cornstarch, baking soda and salt in a medium bowl. 

Step 2: Cream wet ingredients. Cream butter and cream cheese. You want to be sure both the cream cheese and butter are cold, but soft and pliable. That way it will incorporate smoothly together and cream nicely with the butter and sugar but not take on too much air. This will help your cookies stay chewy rather than cakey. Add sugars, egg, and vanilla to the creamed mixture and mix on medium-high speed until light and fluffy. I use the paddle attachment on my stand mixer for this!

Step 3: Combine mixtures and add mix-ins. Reduce your stand mixer’s speed to low and add the flour mixture in small additions slowly. You don’t want flour to get everywhere! It usually takes me 5-7 additions, and I only mix each until just incorporated. Add mix-ins (chocolate chips), and briefly mix so that they are evenly distributed.

Step 4: Scoop the dough using a 2” cookie scoop of a ¼ cup measuring cup.

Optional, chill your cookie dough: This step is optional, though I do find that the flavors enhance with refrigeration of 2 hours or up to 3 days before baking.

I like to scoop my dough using a 2” cookie scoop prior to chilling so that the dough balls are ready-to-bake! There is nothing more frustrating (or difficult) than portioning chilled dough. 

Bake:

Step 1: Preheat the oven to 350℉.

Step 2: Bake the cookie dough in an oven at 350℉ on a parchment-paper lined sheet with the dough balls 2” apart on the sheet, they don’t spread that much so don’t worry about giving them excess space between cookies! I usually bake them for 11-12 minutes, or until the sides of the cookies start to brown.

Step 3: Let cool, and enjoy. Let the cookies cool for five minutes on the baking sheet, and move to a wire rack to cool completely. Enjoy!

Chef Lindsey’s Recipe Tip

To ensure the thickest, chewiest cookies, barely cream the butter, cream cheese and sugar. Beat just until a smooth paste forms. This will keep extra air from incorporating into the dough, which will make for chewier cookies.

Two chocolate chip cookies stacked with gooey chocolate chips.

Frequently Asked Questions

How do you store cream cheese chocolate chip cookies?

I store these cookies in an airtight container at room temperature or frozen. When they are stored in an airtight container, they will lose a bit of the crispness around the edge. You could leave a corner cracked but they will dry out faster. They will keep up to 10 days at room temperature or several months frozen.

Do I need to chill the cookie dough before baking?

Chilling is only truly ‘required’ when butter in the dough was melted, which it was not in this case. However, chilling this dough before baking will create thicker, chewier cookies and also give more time for the flavors to meld. I find it best to scoop the cookie dough and chill in balls, because it is easier to manipulate before it solidifies.

Can you make it ahead?

You can make this cookie dough and chill up to 3 days before baking, or freeze the raw cookie dough balls for up to three months.

Will the recipe multiply?

You can make as large a batch of these cream cheese chocolate chip cookies as you would like. You are only limited by the size of your mixer.

Can you use low fat cream cheese?

Personally, I always use full-fat cream cheese for the flavor and texture benefits in these cream cheese chocolate chip cookies. Low fat or whipped cream cheese are not suggested.

How long will they keep?

These cream cheese chocolate chip cookies will keep up to 10 days at room temperature or several months frozen.

Can you freeze these cookies?

You can freeze these cookies for up to 2 months after baking, or freeze the cookie dough balls. Then you can bake them fresh at any time.

Can you bake these cookies from frozen?

Bake the dough at 350°F for 12-14 minutes straight from frozen! Bake until the edges have begun to brown. They will take just a little longer than from completely chilled.

Will these cookies ship?

These cookies ship wonderfully. Package in a decorative tin or just place in a zip-top bag in a mailer box. They keep for 10 days and they stay chewy for almost as long. The larger the cookie, the longer they stay chewy!

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Three stacked cream cheese chocolate chip cookies broken in half.
4.89 from 76 ratings

Cream Cheese Chocolate Chip Cookies

These soft batch Cream Cheese Chocolate Chip Cookies are sent straight from Heaven! These cookies have an outstanding texture that hits that sweet spot of chewiness! They are soft, chewy, dense and fabulously chocolatey! The mixture of semi-sweet and bittersweet chocolate takes them to the next level!
Prep: 30 minutes
Cook: 12 minutes
Total: 42 minutes
Servings: 18 Cookies

Ingredients 
 

Instructions 

  • Whisk together in a medium bowl the flour, cornstarch, baking soda and salt. Set aside.
  • Cream butter and cream cheese. Add sugars, egg and vanilla to your creamed mixture on medium-high speed until light and fluffy. I use a stand mixer with the paddle attachment.
  • Reduce the speed to low and slowly add the flour mixture. After each addition mix until just incorporated. I do 5-7 small additions.
  • Add the chocolate chips and mix briefly to distribute.
  • You can refrigerate the dough or not. I actually baked one right after mixing (#impatience) and it was just as thick as the ones I baked the next day. I do, however, think the flavors are enhanced after a little refrigeration, so I would suggest refrigerating the dough 2 hours or up to 3 days before baking.
  • Scoop the dough using a 2” cookie scoop or a ¼ cup measuring cup. Chill or bake immediately.
  • Pre-heat the oven to 350℉ and line baking sheets with parchment paper. Place cookie dough balls 2” apart on the cookie sheet. These cookies really don’t spread that much.
  • Bake 11-12 minutes. The sides should just be starting to brown. You don’t want them to be brown. Just have a nice kiss of color. Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.

Video

Notes

Yield – 18 Cookies
Presentation – I like to make sure I reserve some chocolate chips from the batter and press a few on the top of each cookie dough ball before baking. 
Technique – Now I don’t say this often but I would be wary of underbaking these cookies. 
StorageI store these cookies in an airtight container at room temperature or frozen. 

Nutrition

Calories: 374kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 175mg | Potassium: 191mg | Fiber: 2g | Sugar: 26g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 374
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed Cookie Recipes!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

4.89 from 76 votes (68 ratings without comment)

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83 Comments

  1. Was intrigued by the cream cheese addition, so decided to try. Followed the directions and even watched the video. I chilled the dough but only for about an hour to firm it up. The cookies came out looking just like the picture. I baked them for about 12 minutes and cooled for 5 minutes as directed. Rolled them as directed in the video. The disappointment came in that I didnt taste any cream cheese. There was more of a flourery taste. They were tender but the middle was not completely done. It was like having raw cookie dough encased by a cooked cookie shell. I figured that since they didnt spread much, they were too thick. I was a little concerned about eating raw dough. The next batch, I rolled but flatten a bit to see if they would cook more. The middle was better. When I looked at the video again, you said the suggested cook time was 14 minutes which is more than what the recipe called for. Maybe if I had cooked that for that time, maybe the middle would have been less raw. Overall, the taste was okay if you want a cookie that is more cake-like than cookie-like. I will stick to my recipe that is tried and true.

    1. Hi Sheila, I’m sorry to hear that you had a disappointing baking experience with this recipe. It sounds like (based on several of the points in your comment: the floury taste, the not spreading to the point of having to flatten them, and the cake-like texture) there was too much flour in the batch you made. The most common cause is not measuring the flour correctly by volume. It is such a pain but necessary to fluff the flour and then spoon it into the cup measures. I also love trying new recipes and then generally go back to old-faithful. Even without the flour issue, the cream cheese taste is subtle. If you add more to get the flavor, it changes the texture away from a traditional chewy cookie. Happy future baking, Lindsey

  2. 5 stars
    My grandpa used to make cream cheese cookies, but they used a cake mix. When I saw these were homemade, I get up and made them right away. They’re SO good! They taste like my childhood. Thanks!

    1. Hi Erin! Homemade vs. cake mix is an eternal debate–but I’m so happy you enjoyed these! Thanks for coming back and commenting. <3

    2. 4 stars
      I love trying different chocolate chip cookie recipes. If you like a thicker cookie, it’s nice. The taste is good. My cookie preference leans more to a crunchy cookie with a soft middle, but these will certainly be gobbled up at my house. Give this recipe a try. It may be what you’ve been looking for.

    1. Hi Addison! That’s a great way to describe it, thank you so much for coming back and commenting!

  3. 5 stars
    These were SO GOOD! Just the right amount of chocolate chips. They disappeared so fast, so I am making them again today.

    1. Hi Bella! Haha, they do have a tendency to disappear! Glad you’re going to make a second batch. 🙂

  4. 5 stars
    I absolutely love cakey, thick cookies and these did not disappoint! I chilled mine overnight prior to baking and they were perfect. I did freeze 6 dough balls to make later in my toasted oven. This recipe is a keeper!

  5. 5 stars
    My daughter and I made a double batch of these this morning.
    They were delicious!!!!
    Like you suggested we added a like sprinkle of salt flakes on them.
    Can’t wait to make them again and try butterscotch chips!
    Delish!

  6. I would love the recipe for the cookies that are showing on the Pinterest page. Looks like it had mini Reese’s and maybe peanut butter chips

      1. I am so sorry to hear that, Diane. I must say I am surprised. I actually made these again recently to re-photograph (seen here) and I had consistent delightful results. The only thing that would make them bitter would be too much leavening. That would also make them more “cake-like” rather than cookie. Thanks for dropping bye.