These Softbatch Cream Cheese Chocolate Chip Cookies are a real treat! With cream cheese mixed in, they come out super soft and chewy, filled with gooey chocolate goodness.
Who can resist the melt-in-your-mouth texture? I love making these for friends—watch out, they never last long! Perfect for a sweet snack or after-school treat, you’ll want seconds for sure!
Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness of your cookies. If you run out, use margarine or coconut oil in equal amounts for a dairy-free option.
Cream Cheese: This is the star for that soft texture. If you’re looking for a lighter version, you can swap it with Greek yogurt or mascarpone, which will keep it creamy.
Sugars: Combining granulated and brown sugar gives cookies a nice balance of sweetness and chewiness. You can use all brown sugar for a richer flavor or coconut sugar for a healthier alternative.
All-Purpose Flour: If you’re gluten-free, a 1:1 gluten-free flour blend works well here. Just be sure it has xanthan gum for structure.
Chocolate Chips: Semi-sweet is classic, but I sometimes mix in dark chocolate for a richer taste. You can replace them with milk chocolate or even white chocolate chips, depending on your preference.
How Do I Ensure My Cookies Stay Soft and Chewy?
To achieve that perfect soft and chewy cookie texture, focus on two key steps in the process:
- Creaming Butter and Cream Cheese: Beat them together until light and fluffy. This incorporates air, creating a tender cookie.
- Underbaking: Cookies may look slightly underbaked in the center when you take them out. They will continue to cook on the baking sheet, ensuring they remain soft inside.
Also, letting them cool on the baking sheet before moving helps them set without becoming hard. Happy baking!
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Chocolate Chips:
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 10-12 minutes for baking. You’ll have warm, delicious cookies ready in no time—perfect for sharing (or keeping all to yourself)!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly and come out perfectly soft!
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter and cream cheese with both the granulated and brown sugars. Use a hand mixer or a sturdy spoon to mix everything together until it’s smooth and fluffy—this should take about 2-3 minutes.
3. Add the Egg and Vanilla:
Beat in the egg and add the vanilla extract to your creamed mixture. Mix until everything is well combined, and you have a lovely creamy texture.
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to your wet ingredients. Stir gently until everything is fully incorporated. Be careful not to overmix—just blend until you don’t see any flour.
6. Add the Chocolate Chips:
Now comes the fun part! Fold in the semi-sweet chocolate chips using a spatula. Make sure they are evenly spread throughout the cookie dough so you get chocolatey goodness in every bite.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, scoop out portions of dough and place them on a baking sheet lined with parchment paper. Leave about 2 inches of space between each ball, as they will spread while baking.
8. Bake Time:
Pop the baking sheet into your preheated oven and bake for 10-12 minutes. You’ll know they’re ready when the edges turn a golden brown but the centers still look soft—this is important for that chewy texture!
9. Cool the Cookies:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them set perfectly!
10. Enjoy!
Now, grab yourself a cookie (or two!) and enjoy the delightful combination of cream cheese, butter, and chocolate. These cookies are soft, chewy, and absolutely delicious!
Can I Substitute the Cream Cheese?
Yes! If you don’t have cream cheese on hand, you can use an equal amount of sour cream or Greek yogurt for a similar texture, but keep in mind it will slightly alter the flavor. For a dairy-free option, try using dairy-free cream cheese or a thick coconut cream.
Can I Make These Cookies Smaller or Larger?
Absolutely! You can adjust the size of the cookie dough balls based on your preference. Just remember to reduce the baking time for smaller cookies (about 8-10 minutes) or increase it for larger ones (up to 15 minutes). Keep an eye on them to ensure they don’t overbake!
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just wrap each cookie in plastic wrap and place them in a zip-top freezer bag. They’re great to enjoy later; just thaw at room temperature.
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add 1 cup of chopped nuts like walnuts or pecans for a nice crunch. You can also mix in different types of chocolate chips or even dried fruit for some variety! Just make sure the total amount of mix-ins doesn’t exceed 2 cups to maintain the right dough consistency.
