These Soft-Batch Cream Cheese Chocolate Chip Cookies are a real treat! They’re soft, gooey, and have a lovely richness from the cream cheese.
I can never eat just one! These cookies are perfect with a glass of milk, and they’re so quick to make that you won’t have to wait long for a delicious bite.
Key Ingredients & Substitutions
Unsalted Butter: This helps create a rich flavor. If you’re out of unsalted butter, you can use salted butter but skip adding salt to the recipe. I find that using butter at room temperature helps mix everything smoothly.
Cream Cheese: This is the secret ingredient that makes these cookies soft and chewy. If you’re looking for a lighter option, you can try Neufchâtel cheese, which has less fat but similar texture.
Granulated and Brown Sugar: Together, they create the cookies’ sweetness and depth of flavor. If you’re aiming for a lower sugar version, you could substitute half the granulated sugar with a sweetener like erythritol.
Chocolate Chips: While semisweet is classic, feel free to swap in milk chocolate or dark chocolate chips depending on your preference. I like to mix different types for a unique flavor!
Mini Marshmallows: These are optional but add a fun gooeyness. If they’re not available, you could try adding chopped nuts or just sticking with chocolate chips.
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture in cookies can be tricky but here’s how to nail it! First, creaming the butter and cream cheese until light and fluffy is crucial. This step incorporates air, leading to a soft cookie.
- Ensure your butter and cream cheese are at room temperature for easier mixing.
- Don’t over-mix once you add the flour; mix just until combined to keep the cookies tender.
- Keep an eye on baking time; cookies will look soft but will firm up as they cool. Trust the timer!
For extra softness, store cookies in an airtight container with a slice of bread. The bread keeps them moist and chewy!
Soft-Batch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- Optional: 1/2 cup mini marshmallows (for extra gooeyness)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake, plus a little time to cool the cookies. In total, plan for around 30-40 minutes from start to finish before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, use a hand mixer or a spatula to cream together the softened butter and cream cheese. Mix until the texture is smooth and fluffy. This step helps create a soft, rich cookie!
3. Add Sugars and Combine:
Next, add the granulated sugar and light brown sugar to the bowl. Beat the mixture until it’s creamy and well combined. It should look light and airy—this is a good sign!
4. Mix in the Egg and Vanilla:
Now, crack in the egg and pour in the vanilla extract. Beat until the mixture is light and fluffy. This adds flavor and moisture to your dough!
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure everything is well mixed to ensure even baking.
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the cream cheese mixture. Mix just until everything is incorporated. You don’t want to overdo it—light mixing keeps the cookies fluffy!
7. Fold in Chocolate Chips and Marshmallows:
Gently fold in the chocolate chips and mini marshmallows (if using), being careful not to over-mix. You want to distribute the goodies evenly throughout the dough.
8. Scoop the Dough:
Using a cookie scoop or a spoon, place rounded tablespoons of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread a little during baking.
9. Bake the Cookies:
Pop the baking sheet into the oven and bake for about 10-12 minutes. Keep an eye on them—the edges will be lightly golden while the centers might still look soft. That’s perfect!
10. Cool Before Serving:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set. Then, carefully transfer them to a wire rack to cool completely.
Enjoy your delicious Soft-Batch Cream Cheese Chocolate Chip Cookies with a tall glass of milk for the perfect treat! These cookies are soft, chewy, and full of yummy chocolate flavor!
Can I Use Low-Fat Cream Cheese?
Absolutely! Low-fat cream cheese works well as a substitute. It may change the texture slightly, but your cookies will still be deliciously soft and flavorful!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough onto a baking sheet and flash freeze it for about an hour. Then, transfer the dough balls to a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time!
What Should I Do If My Cookies Are Too Flat?
If your cookies turn out too flat, it might be due to softened butter that was too warm, or not chilling the dough before baking. Make sure to use butter that’s softened but not melted, and chill the dough in the fridge for about 30 minutes before baking to help maintain their shape.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread to the container—this helps keep the moisture in!