If you’re on the hunt for the softest, chewiest chocolate chip cookies with a unique twist, these Softbatch Cream Cheese Chocolate Chip Cookies are just what you need! Infused with a hint of cream cheese, they offer a deliciously rich and creamy flavor while maintaining that perfect cookie texture—soft in the center with just the right amount of chew. Ideal for any occasion, these cookies are sure to become a household favorite.

Ingredients Needed for Softbatch Cream Cheese Chocolate Chip Cookies

To create these delectable cookies, you’ll need a few key ingredients. Here’s what you need to gather:

½ cup unsalted butter, softened
¼ cup cream cheese, softened (measured by pressing into a ¼-cup measure)
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt, optional and to taste
2 ¼ cups semi-sweet chocolate chips or chunks

Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Essential Kitchen Equipment

To make these soft and chewy cookies, ensure you have the following kitchen tools on hand:

Stand mixer or an electric hand mixer with a paddle attachment
Mixing bowls
Measuring cups and spoons
Cookie scoop (about 2-inch size)
Baking sheets
Silpat Non-Stick Baking Mat or parchment paper
Cooling rack
Plastic wrap for chilling the dough

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

Follow these steps for perfectly soft, melt-in-your-mouth cookies every time:

Cream the Butter, Cream Cheese, and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, cream cheese, light brown sugar, and granulated sugar. Beat on medium-high speed until the mixture is well-creamed, light, and fluffy—this should take about 5 minutes. If using an electric hand mixer, beat for at least 7 minutes.
Incorporate the Egg and Vanilla: Add the egg and vanilla extract to the mixture, and continue beating on medium-high speed until fully combined. The mixture should be smooth and creamy.
Mix in the Dry Ingredients: Pause the mixer, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined—do not overmix. This should take about 1 minute.
Add the Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks by hand or beat them in briefly with the mixer.
Form the Cookie Dough Mounds: Using a medium-sized cookie scoop (about 2 inches), form heaping mounds of dough and place them on a large plate. You should end up with approximately 28 mounds. Slightly flatten each mound with your palm, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Chilling the dough is crucial to prevent the cookies from spreading too much while baking.
Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray it with cooking spray. Arrange the chilled cookie dough mounds on the sheet, spacing them at least 2 inches apart (about 8 cookies per sheet). Bake for 8 to 9 minutes, or until the edges are set and the tops are just beginning to set. The cookies should still look slightly undercooked, pale, and glossy in the center—this ensures a soft, chewy texture.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling completely. The cookies will firm up as they cool.

Pro Tips for Perfect Softbatch Cookies Every Time

Use Room Temperature Ingredients: Ensure your butter and cream cheese are softened to room temperature. This helps them blend seamlessly, creating a smooth and creamy dough.
Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
Chill the Dough: Chilling the dough for at least 2 hours is crucial to achieving thick, chewy cookies that don’t spread too much in the oven.
Underbake Slightly: For that perfect soft and chewy texture, bake the cookies until the edges are set but the centers are still slightly undercooked.

Storage and Leftover Tips

At Room Temperature: Store the baked cookies in an airtight container at room temperature for up to 1 week.
In the Freezer: These cookies freeze exceptionally well. Store them in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw them at room temperature.
Unbaked Dough: The cookie dough can be stored in an airtight container in the refrigerator for up to 5 days. You can bake a few cookies at a time as desired, keeping the remaining dough chilled.

Creative Variations for Softbatch Cream Cheese Chocolate Chip Cookies

Add Nuts: Incorporate chopped nuts, like walnuts or pecans, for added crunch.
Try Different Chips: Swap semi-sweet chocolate chips for white chocolate, milk chocolate, or even peanut butter chips.
Flavor Twist: Add a dash of cinnamon or espresso powder to the dough for a unique flavor twist.

Serving and Presentation Ideas

Cookie Platter: Arrange the cookies on a decorative plate or platter for a beautiful presentation.
Gift Boxes: Place the cookies in gift boxes or jars for a lovely homemade gift.
Dessert Pairing: Pair these cookies with a scoop of vanilla ice cream for an indulgent dessert experience.

Frequently Asked Questions (FAQ)

Can I Use Low-Fat Cream Cheese?
Yes, you can, but keep in mind that using low-fat cream cheese may alter the texture slightly, making the cookies less rich and creamy.
How Long Will These Cookies Stay Fresh?
These cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature.
Can I Make the Dough in Advance?
Absolutely! The dough can be refrigerated for up to 5 days before baking, allowing you to bake fresh cookies whenever you crave them.

Conclusion

These Softbatch Cream Cheese Chocolate Chip Cookies are the ultimate comfort treat, perfect for sharing with family and friends or indulging yourself. Don’t forget to share this recipe with others and subscribe to our blog for more delicious recipes and baking tips!