These Softbatch Cream Cheese Chocolate Chip Cookies are a real treat! With cream cheese mixed into the dough, they turn out super soft and chewy every time. Plus, chocolate chips make everything better!
Making these cookies feels like a warm hug. I love them fresh out of the oven, with that gooey chocolate melting in my mouth. Don’t forget to share—if you can resist! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is key for controlling the saltiness in your cookies. If you’re in a pinch, you can use margarine, but I personally find that butter gives a better flavor and texture.
Cream Cheese: This ingredient is what makes these cookies soft and chewy. If you’re looking for a lower-fat option, opt for light cream cheese. I’ve also enjoyed using mascarpone for a richer taste!
Granulated Sugar & Brown Sugar: The mix of both sugars contributes to a nice balance of sweetness. If you’re out of brown sugar, you can make your own by mixing white sugar with molasses, but don’t skip the brown sugar! It adds moisture.
Flour: All-purpose flour is standard here. For a gluten-free alternative, you can use a 1:1 gluten-free flour mix. Just keep in mind it might change the texture slightly, so adjust as needed.
Chocolate Chips: Semisweet chocolate chips work wonderfully in this recipe. If you’re feeling adventurous, try adding dark chocolate chips or even white chocolate chips for a different twist.
How Do I Prevent My Cookies from Overmixing?
Overmixing cookie dough can lead to tough cookies. Here’s how to avoid that:
- Mix until just combined when adding dry ingredients. A few flour streaks are okay!
- Use a spatula or wooden spoon to gently incorporate chocolate chips, folding them in slowly.
- If the dough feels sticky, chill it for 30 minutes before baking. This helps mellow out the dough and ensures a softer cookie.
By following these tips, you’ll achieve the ideal cookie texture every time!
Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Batter:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Chips:
- 1 cup semisweet chocolate chips
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prep and about 10-12 minutes to bake. So, get ready to enjoy freshly baked cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, take a baking sheet and line it with parchment paper. This will help your cookies not to stick and make cleanup easier!
2. Cream It Up:
In a large mixing bowl, add the softened butter, cream cheese, granulated sugar, and brown sugar. Use a mixer or a sturdy spoon to beat everything together until the mixture is fluffy and well-combined. This should take about 2-3 minutes.
3. Mix in the Egg and Vanilla:
Add the vanilla extract and the egg to your creamy mixture. Keep mixing until everything is fully blended together. It should look nice and smooth!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to distribute all the dry ingredients evenly.
5. Mix the Wet and Dry Ingredients:
Gradually add the flour mixture to the wet mixture. Stir gently until just combined – be careful not to overmix! A few lumps are okay; you want your cookies to be soft and tender.
6. Add the Chocolate Chips:
Now, it’s time for the chocolate chips! Gently fold them into the dough using a spatula or a wooden spoon. Make sure the chocolate is evenly distributed through the dough.
7. Scoop the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your lined baking sheet. Make sure to leave some space between each ball so they can spread while baking.
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for about 10-12 minutes. You want the edges to be slightly golden while the centers still look soft. That’s when they are perfect!
9. Cool Down:
After you take the cookies out of the oven, let them cool on the baking sheet for a few minutes. Then, gently transfer them to a wire rack to cool completely. This helps them stay soft and chewy!
10. Enjoy!
Once they are cool, enjoy your delectable cream cheese chocolate chip cookies! Perfect with a glass of milk or coffee!
Can I Substitute the Cream Cheese?
Absolutely! If you don’t have cream cheese on hand, you can use an equal amount of sour cream or Greek yogurt for a similar texture and tang. Just keep in mind that the flavor may vary slightly, but they will still be delicious!
What If I Don’t Have Unsalted Butter?
No worries! You can use salted butter instead of unsalted. Just omit the added salt in the recipe, as salted butter already contains some. This will help maintain the balance of flavors in the cookies.
How to Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, place the cookies in the freezer for up to three months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Smaller or Larger?
Yes, you can adjust the size of the cookies! For smaller cookies, use a teaspoon instead of a tablespoon to scoop the dough. For larger cookies, try using an ice cream scoop. Just remember to adjust baking time; smaller cookies will bake quicker and larger cookies may need a few extra minutes.
