Soft Batch Cream Cheese Chocolate Chip Cookies are rich, chewy and deliciously thick! Seriously, they are the ultimate chocolate chip cookie.
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!
Christmas and Thanksgiving, I am always making these for friends and family when they come over- they are gone in a heartbeat off my cookie and dessert tray!
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!
Adding nuts to these cookies would be incredible too- walnuts would be amazing! (if you like nuts in your cookies like I do!)
Soft yet chewy, moist & buttery…these Thick Cream Cheese Chocolate Chip Cookies are sure to become a family favorite cookie recipe that you will be making over and over again. They would even be wonderful with M & Ms, Nuts, or even white chocolate chips!
–
Please remember to SHARE on Facebook and PIN IT!
FOLLOW ME ON PINTEREST BY CLICKING HERE <——
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!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
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.