Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Let me tell you, this Softbatch Cream Cheese Chocolate Chip Cookies Recipe is an absolute game-changer in the cookie world. What makes these cookies so special is the addition of cream cheese, which gives the dough a silky texture, helping the cookies stay soft and pillowy even days after baking. I love how they develop a delicate chew with those melty chocolate chips studded throughout, making every bite feel like a little moment of joy.

You’ll find that these cookies are perfect for practically any occasion—whether it’s a quick after-school treat, a bake sale contribution, or a cozy weekend indulgence with your favorite cup of coffee. Plus, the dough keeps beautifully in the fridge, so you can bake a few fresh cookies whenever the craving hits. Honestly, this Softbatch Cream Cheese Chocolate Chip Cookies Recipe has become my go-to whenever I want show-stopping cookies without fuss.

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Ingredients You’ll Need

The ingredients in this Softbatch Cream Cheese Chocolate Chip Cookies Recipe are simple pantry staples that come together for a magical texture and flavor. I always recommend using real cream cheese—not the light or whipped variety—as it truly makes the cookie dough rich and soft.

• Unsalted Butter: Make sure it’s softened to room temperature to cream properly with the sugars.
• Cream Cheese: Use a block or spreadable cream cheese (not fat-free); it adds moisture and tenderness.
• Light Brown Sugar: Packed tightly for that caramel undertone and extra chewiness.
• Granulated Sugar: Balances the sweetness and helps with spreading.
• Egg: Adds structure; I use large eggs at room temp.
• Vanilla Extract: Pure vanilla enhances overall flavor—don’t skip it!
• All-Purpose Flour: The base of the dough that creates sturdiness.
• Cornstarch: This secret ingredient softens the cookie’s texture beautifully.
• Baking Soda: Gives slight lift and spread for perfect cookie shape.
• Salt: Optional but recommended to balance sweetness and enhance flavors.
• Semi-Sweet Chocolate Chips or Chunks: I love mixing both for texture and bursts of creamy chocolate.

Variations

I love how this Softbatch Cream Cheese Chocolate Chip Cookies Recipe can be played with, which lets you customize it based on what you’re in the mood for or what you have on hand. Here are some fun twists I’ve tried out or thought you might enjoy.

• Nutty Delight: Add chopped walnuts or pecans for a satisfying crunch that balances the soft texture.
• Chunk Swap: Try mixing in white chocolate chunks or butterscotch chips instead of (or with) semi-sweet for a different sweetness profile.
• Gluten-Free Version: Swap all-purpose flour with a 1:1 gluten-free baking flour blend—results might vary slightly but still delicious!
• Salted Topping: Sprinkle flaky sea salt on each cookie before baking to amplify the chocolate’s flavor and create a sweet-salty contrast.

How to Make Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Step 1: Cream Butter, Cream Cheese, and Sugars Until Fluffy

Start by softening your butter and cream cheese—this is key. When I first tried this recipe, I didn’t cream the butter and cream cheese long enough, and the cookies didn’t get that dreamy softness. Using a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract on medium-high speed for about 5 minutes. You want the mixture to be light, fluffy, and pale in color. If you don’t have a stand mixer, an electric hand mixer will work well too, but aim for at least 7 minutes of mixing time for the best texture.

Step 2: Add Dry Ingredients and Fold in Chocolate Chips

Stop the mixer and scrape down the sides of your bowl. Then add the all-purpose flour, cornstarch, baking soda, and salt (if using). Mix until just combined, about 1 minute—no need to over mix here or your cookies can turn out tougher. Next, fold in your chocolate chips and chunks. I like to beat them in just a little or fold by hand so the chocolate pieces don’t break up too much. This keeps the melty pockets of chocolate nice and distinct.

Step 3: Chill the Cookie Dough

This step is what really sets this Softbatch Cream Cheese Chocolate Chip Cookies Recipe apart. Using a medium 2-inch cookie scoop, form heaping mounds of dough and place them on a large plate. I usually flatten them a bit with my palm, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 5 days before baking. Cold dough prevents excessive spreading, resulting in thick, soft-centered cookies that you’ll love. Trust me, don’t skip chilling or rush the baking with warm dough!

Step 4: Bake to Perfection

Preheat your oven to 350°F. Line your baking sheets with a Silpat mat or spray with non-stick spray. Place the chilled dough mounds on the tray, spacing them at least 2 inches apart. I usually bake 8 cookies per sheet. Bake for 8-9 minutes, just until the edges are set and the tops start to look glossy but slightly undercooked in the center. Don’t over bake or your cookies will lose their soft, chewy magic! Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to finish cooling.

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Garnishes

I often sprinkle just a pinch of flaky sea salt right on top just before baking—it’s a simple tweak, but the contrast with the sweet chocolate chips sends these cookies to the next level. Sometimes I add a few chopped nuts on top or a drizzle of caramel sauce if I’m feeling fancy for a special occasion.

Side Dishes

My favorite way to enjoy these cookies is alongside a tall glass of cold milk or a creamy latte. They also pair wonderfully with vanilla ice cream for a little warm-and-cold dessert action, perfect for gatherings and celebrations.

Creative Ways to Present

One fun idea I tried was sandwiching softened buttercream between two cookies for a festive cookie sandwich that stole the show at a birthday party. For gift-giving, stack them in a pretty jar layered with wax paper and tied with a ribbon—instant homemade charm that everyone appreciated.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft for up to a week. If they start feeling a bit stale, a quick zap in the microwave (about 10 seconds) revives that fresh-baked warmth and softness like magic.

Freezing

You can freeze both baked cookies and unbaked dough! For the dough, scoop and freeze the mounds on a tray, then transfer to a freezer bag. When you want cookies, just bake from frozen—add a couple extra minutes to the bake time. This hack has saved me so many times when I’ve been craving fresh cookies but didn’t want to make a full batch.

Reheating

To reheat, simply microwave a cookie for 10 to 15 seconds. If you want that just-baked chewiness, pop them in a 300°F oven for 3-5 minutes too. I usually go for the microwave when I need a super quick fix.

FAQs

Final Thoughts

I absolutely love this Softbatch Cream Cheese Chocolate Chip Cookies Recipe because it combines the best of soft, chewy cookies with just enough richness to feel indulgent without being overpowering. Every time I bake them, my family goes crazy, and I’ve learned that little things like thorough creaming and patiently chilling the dough make all the difference. If you’re looking for a cookie that feels homemade but tastes bakery-level, this recipe is a must-try. So grab your cream cheese, whip up a batch, and enjoy some of the softest, most satisfying chocolate chip cookies you’ll ever have!

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