|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 12g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cream cheese chocolate cookies are soft, fluffy cookies with wonderful texture and flavor. The addition of cream cheese along with the butter gives these chocolate chip cookies a rich, dense, almost cake-like texture without making them dry or crumbly. It also adds a slightly tangy flavor that works nicely with brown sugar and vanilla.
These cookies don't brown much on top—if your batch is browning, then they're over-baked. They'll emerge from the oven puffed, pale, and golden brown underneath. Their taste and texture might remind you of soft batch cookies.
Feel free to use the cream cheese cookie dough as a canvas. Instead of chocolate chips, use part peanut butter chips or white chocolate chips. Or swap them for raisins and nuts and add a dash of cinnamon.
"These soft cookies are wonderfully quick and easy to make. There's no chilling required, so you can have an entire batch done in under 30 minutes. Try using a mix of milk and dark chocolate chips and chunks." —Laurel Randolph
4 ounces cream cheese, room temperature
4 ounces (1/2 cup) unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips or chunks
Gather the ingredients.
Preheat the oven to 350 F/180 F C/Gas 4. Line 2 cookie sheets with parchment paper or silicone baking mats.
Beat the cream cheese and butter in a large mixing bowl using an electric mixer until fluffy.
Add the brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes.
Beat in the egg and vanilla until smooth.
Slowly beat in the flour, baking powder, and salt just until combined.
Fold the chocolate chips into the dough using a rubber spatula or wooden spoon.
Measure out the dough by the big heaping tablespoon onto the prepared baking sheets (making 1 1/2 to 2 tablespoon mounds of dough), leaving an inch or two between the cookies.
Using wet fingers, gently coax the dough into a round shape and flatten slightly.
Bake for 9 to 13 minutes, or until the cookies are set and lightly browned on the bottom. If you're baking two cookie sheets at once, rotate them mid-bake.
Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool.
- For the best results, use full-fat cream cheese (not low-fat or whipped).
- To ensure that these cookies have a soft texture, don't over-bake them. They're ready when the tops are no longer shiny and the bottoms are golden brown.
- Add about 1/2 cup of chopped pecans or walnuts to the cookies for the extra texture and flavor.
- Replace the semisweet chocolate chips with milk chocolate chips, or replace half of them with peanut butter or white chocolate chips.
- Cream Cheese Raisin Cookies: Add 1/2 teaspoon of cinnamon to the dough along with 1 cup of raisins and chopped nuts.
How to Store and Freeze
- Store leftover cream cheese chocolate chip cookies in an airtight container at room temperature for up to four days. Make sure the container is tightly sealed to keep them soft.
- Leftover cookies can also be frozen. Separate the cooled cookies using parchment or waxed paper and store in an airtight container or freezer bag. Freeze for up to a month and defrost in the fridge or on the counter before enjoying.
Can You Use Cream Cheese Instead of Butter in Cookies?
While replacing all of the butter in a cookie recipe won't yield the best results, you can replace up to half with cream cheese. Note that this will dramatically alter the texture and flavor of the cookie. Cream cheese makes a thicker dough that doesn't spread as much and yields a cakey cookie.
What Makes Cookies Soft or Crispy?
A range of factors affect the texture of cookies. For soft cookies, use a recipe that calls for brown sugar, egg, and/or cream cheese. For a crispy cookie, look for a recipe that calls for granulated sugar, butter, and less egg. Don't chill the dough for thinner, crisper cookies.