Soft Batch Cream Cheese Chocolate Chip Cookies are rich, chewy and deliciously thick! Seriously, they are the ultimate chocolate chip cookie. They are the kind that stay thick, slightly chewy, and full of melty chocolate even after they cool. These Soft Cream Cheese Chocolate Chip Cookies are exactly that!
The cream cheese is the quiet little secret here. It makes the cookies incredibly soft and rich without tasting like cheesecake. It just gives them this smooth, creamy texture that makes every bite feel extra special. They bake up thick with golden edges, soft centers, and pockets of warm chocolate that practically melt in your mouth. If you love bakery style cookies that stay soft for days, this is the recipe you are going to come back to again and again.
Why You Will Love This Recipe
These cookies are unbelievably soft. The combination of cream cheese and cornstarch creates a tender texture that stays that way long after baking. They are thick and bakery style. Chilling the dough helps them hold their shape so you get that beautiful, puffy cookie instead of a flat one.
They are loaded with chocolate. With two and a half cups of chocolate chips, there is no such thing as a chocolate free bite. They stay soft for days. You can bake them ahead of time and they will still taste amazing the next day. They feel special but are simple to make. No complicated steps, just good ingredients and a little chill time.
These cookies have an outstanding texture, just the right amount of chewiness mixed with soft batch perfection.
I always gets rave reviews from everyone when I bake these beauties. They are perfect for Holiday baking, cookie platters, bake sales, cookie trays or for an amazing dessert that everyone adores with a huge, cold glass of milk!
FAQ
Why do I need to chill the dough?
Chilling the dough helps the butter and cream cheese firm up so the cookies do not spread too much in the oven. It also improves the flavor and texture. This step really makes a difference in how thick and soft they turn out.
Can I chill the dough overnight?
Yes, and it works beautifully. You can chill it up to two days. If it feels too firm to scoop, let it sit at room temperature for about ten to fifteen minutes before baking.
Why is there cornstarch in this recipe?
Cornstarch helps create a softer, more tender cookie. It gives that almost velvety texture that makes these cookies stand out.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer safe bag. Bake straight from frozen and just add a minute or two to the baking time.
How do I know when they are done baking?
The edges should be lightly golden, but the centers will still look slightly soft. That is exactly what you want. They will finish setting as they cool on the baking sheet.
Can I use low fat cream cheese?
Full fat cream cheese gives the best texture and flavor. Lower fat versions contain more moisture and may change how the cookies bake.
Can I add other mix ins?
Absolutely. White chocolate chips, chopped nuts, or even peanut butter chips work well. Just keep the total amount of mix ins about the same so the dough stays balanced.
Always use full fat cream cheese when making these cookies, it makes them fluffier and gives them a soft texture. Next time I am going to do chocolate chunks because i adore lots of thick chocolate chips throughout!
Personal Kitchen Notes
I always scoop the dough before chilling. It makes life so much easier later when you are ready to bake. If you want those beautiful chocolate pools on top, press a few extra chocolate chips into the tops of the dough balls right before they go into the oven. It makes them look extra inviting. Do not overbake them. They should look just slightly underdone in the center when you take them out. That is what keeps them soft. Let them cool on the baking sheet for a few minutes before moving them. They are delicate when warm and will firm up as they cool.
And if you are anything like me, you will probably sneak one while they are still warm. They are very hard to resist.
Adding nuts to these cookies would be incredible too- walnuts would be amazing! (if you like nuts in your cookies like I do!)
Final Thoughts
These Soft Cream Cheese Chocolate Chip Cookies are one of those recipes that feel dependable and comforting every single time. They are thick, tender, packed with chocolate, and stay soft in a way that makes them hard to beat. Whether you are baking them for your family, bringing them to a gathering, or just making a batch because you want something sweet in the house, they are always a good idea. Once you try them, they might just become your new favorite chocolate chip cookie.
Why These Are Better Than Other Cream Cheese Chocolate Chip Cookies
These Soft Cream Cheese Chocolate Chip Cookies truly stand out because they strike the perfect balance between thick and chewy without turning cakey like many similar recipes. The cream cheese adds richness and tenderness without overpowering the flavor, while the cornstarch keeps them incredibly soft for days instead of drying out. With a generous amount of chocolate chips in every bite, you never get a dull, doughy mouthful, and the required chill time ensures they bake up thick and bakery-style instead of spreading flat. The brown sugar deepens the flavor, the texture stays velvety and tender, and overall they just feel more indulgent, balanced, and dependable than most cream cheese cookie recipes you’ll find.
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Soft Cream Cheese Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup cream cheese softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 tsp. pure vanilla extract
- 2 1/4 cup flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 2 1/2 cups chocolate chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, beat together butter, cream cheese, brown sugar, white sugar, egg, and vanilla extract for 4-5 minutes.
- Add in flour, cornstarch, and baking soda and beat again just until combined.
- Fold in the chocolate chips and use a cookie scoop to scoop dough onto the parchment lined pan. Loosely cover with cling wrap and chill in the fridge for at least 2 hours.
- When ready to bake, preheat oven to 350F and bake for 8-9 minutes.
- Let cool slightly on the baking sheet before transferring to a wire cooling rack to cool completely.
- ENJOY!
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Comments & Reviews
Judith Durham says
This recipe sounds delicious , but would be helpful to know how many cookies it makes and size of scoop used.
Incredible Recipes says
Hi Judith! this cookie dough recipe should yield about 24–30 cookies, depending on the size of your cookie scoop.
If you’re using a medium cookie scoop (which holds about 1.5 tablespoons of dough), you’ll likely get 26–28 cookies.
If you go a little bigger (2 tablespoons or so), you’ll end up with closer to 20–22 cookies.
For smaller cookies (1 tablespoon scoop), you could get up to 30–32 cookies.
Tip:
Since you’re chilling the dough first, you could also scoop all your dough, freeze the balls, and just bake a few at a time when the cookie craving hits. They bake great straight from the fridge or freezer—just add an extra minute or so to the baking time.
Tina Johnson says
My husband said these are amazing. The best chocolate chip cookie that he’s ever had. They are delicious!