I adore crafting Cream Cheese Chocolate Chip Cookies that offer a unique twist on a beloved classic. With freshly softened cream cheese and butter blended with both granulated and light brown sugars and bursting with semisweet chocolate chips, these cookies have a flavor profile you’ll find truly irresistible. I promise you’ll crave more.

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I recently stumbled across this really interesting twist on chocolate chip cookies that features cream cheese in the mix. I always thought using 8 oz cream cheese along with 1/2 cup unsalted butter, 1/2 cup granulated sugar and light brown sugar would completely change the cookie game.

Add a large egg, 1 tsp vanilla extract, and then mix in 2 cups all-purpose flour, a pinch of salt, 1/2 tsp baking soda and 1/2 tsp baking powder. I was amazed how it came together making these cookies super soft and still a bit crisp on the edge.

They even have that keto vibe like Keto Cream Cheese Cookies or even Low Carb Chocolate Chip Cookies featured in some trendy recipes. And let me tell you, the 1 1/2 cups semisweet chocolate chips finish it off perfectly.

If you like a recipe that’s both inventive and a little out of the ordinary, this one might be exactly what you’re looking for.

Why I Like this Recipe

I love this recipe because the cream cheese gives the cookies a unique, tangy flavor that makes them stand out from regular chocolate chip cookies. I really dig how soft and gooey they come out, especially when they’re still a bit warm. I appreciate how simple the recipe is so I can whip up a batch whenever I want. And of course, I just love the generous amount of semisweet chocolate chips in every bite.

Cream Cheese Chocolate Chip Cookies

These cookies are my twist on the classic chocolate chip treat because the cream cheese brings in a nice tangy kick along with a rich, creamy texture. They always come out soft and gooey and filled with lots of chocolate chips, which makes them super addictive.

First, preheat your oven to 350°F and line a baking sheet with parchment paper. In a big bowl, beat together 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter until its smooth and all combined. Then, stir in 1/2 cup granulated sugar and 1/2 cup light brown sugar (packed) until the mix gets fluffy and looks lighter in color.

Next, mix in 1 large egg (make sure its at room temperature) and 1 tsp of vanilla extract until everything is blended really well. In another bowl, combine 2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. Slowly add these dry ingredients to the cream cheese mixture and stir until its just mixed; dont overdo it or the cookies might turn out too tough.

Now, gently fold in 1 1/2 cups semisweet chocolate chips, being careful so you dont lose all the chippiness. Scoop dough, about a tablespoon each, onto the baking sheet, and remember to leave enough space between them cause the cookies will spread a bit while baking.

Bake them in your preheated oven for roughly 10-12 minutes until the edges turn a light golden color. Let the cookies cool on the baking sheet for about 5 minutes before moving them over to a wire rack to cool completely. Enjoy these warm, gooey treats whenever you need a sweet pick-me-up!

Ingredients

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Cream cheese lends smooth and slight tangy richness; it enriches moisture in cookies.
Unsalted butter creates soft tender texture and irresistible flavor; it blends perfectly.
Granulated sugar makes cookies crisp with sweetness and contributes to caramelizing edges.
Light brown sugar gives cookies a deep molasses like taste adding moisture and chew.
Semisweet chocolate chips add bursts of chocolate sweetness with a melty surprise inside.

Ingredient Quantities

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg, at room temperature

1 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/2 cups semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Beat together the 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and combined.

3. Mix in 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it gets fluffy.

4. Stir in 1 large egg (at room temp) and 1 tsp vanilla extract until everything blends really well.

5. In a separate bowl, combine 2 cups of all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

6. Gradually add the dry ingredients to your cream cheese mixture and mix until just incorporated.

7. Fold in 1 1/2 cups semisweet chocolate chips gently, so you dont lose all the chippiness.

8. Scoop dough (about a tablespoon each) onto the baking sheet, leaving water spaced apart because the cookies will spread a bit.

9. Bake in the oven for roughly 10-12 minutes until they are lightly golden around the edges.

10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these warm and gooey cookies!

Equipment Needed

1. You need an oven because you have to preheat it to 350°F before baking.
2. A baking sheet is required so you can line it with parchment paper and place your cookie dough.
3. Parchment paper is essential to prevent the cookies from sticking to the pan.
4. Two mixing bowls are needed – one for your cream cheese batter and one for your dry ingredients.
5. An electric mixer or a hand mixer will make beating the cream cheese, butter, and sugars a lot easier.
6. Measuring cups and spoons are important for getting the ingredients right.
7. A spatula is necessary to help mix the dough and gently fold in the chocolate chips.
8. A wire rack is used for cooling the cookies once they come out of the oven.
9. A cookie scoop or tablespoon will help you portion the dough evenly.

FAQ

What does the cream cheese do in these cookies? The cream cheese makes the cookies extra moist and gives them a rich flavor that really stands out.

Can I make the dough ahead of time? Sure, you can chill the dough in the fridge for a few hours if you want, but its best to bake it right away to get the perfect texture.

Do I have to use unsalted butter? Not really, but using salted butter might make the cookies a bit saltier, so you may need to lower the added salt a little.

How should I store these cookies? Once baked, keep them in an airtight container at room temp for about 3 days or in the fridge if it’s really hot out.

Can I substitute semisweet chocolate chips with another kind? Yes, you can use milk or dark chocolate chips, although it might change the flavor a bit, so pick what you like best.

Cream Cheese Chocolate Chip Cookies Recipe Substitutions and Variations

If you don’t have cream cheese, you can use Neufchatel cheese as a lower fat substitute. It should work just fine in the recipe.
If unsalted butter is not available, you can use salted butter instead. Just lower the salt in the recipe a bit.
For light brown sugar, you can mix regular granulated sugar with a teaspoon of molasses per half cup as a replacement.
If you don’t have semisweet chocolate chips, dark chocolate chips or chopped chocolate bars will work too.

Pro Tips

1. Make sure your cream cheese and butter are really soft before you start. It helps everything mix better and you dont end up with lumps in your cookies.

2. Be careful not to overmix your dough when you add the flour. Overmixing can make your cookies turn out too cake-like instead of chewy.

3. Keep an eye on your cookies while they bake. Every oven is a bit different so start checking a minute or two early to avoid burning the edges.

4. If you like thicker cookies, you might chill the dough in the fridge for about 30 minutes before baking. It can help reduce the spread and gives you more control over the shape.