Cream Cheese Chocolate Chip Cookies (Soft & Chewy)

Cream Cheese Chocolate Chip Cookies (Soft & Chewy) are rich, tender cookies with buttery edges, a soft center, and plenty of melted chocolate chips. Moreover, this easy recipe makes 4–6 servings and is perfect for a small batch of homemade treats.

Why This Cream Cheese Chocolate Chip Cookies Recipe Works

This recipe works because softened cream cheese adds moisture and a subtle tang to the cookie dough. Meanwhile, brown sugar helps create a soft, chewy texture, while chocolate chips add familiar sweetness. As a result, these cookies stay tender without becoming cakey or overly dense.

Ingredients

• 1/2 cup unsalted butter, softened
• 4 ounces full-fat cream cheese, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup semi-sweet chocolate chips
• Optional: 1/4 cup chopped walnuts or pecans
• Optional: flaky sea salt, for topping

Step-by-Step Instructions

1. Prepare the baking sheet: Line a baking sheet with parchment paper. Set it aside and preheat the oven to 350°F.
2. Cream the butter and cream cheese: In a mixing bowl, beat the softened butter and cream cheese until smooth. Next, add the brown sugar and granulated sugar, then beat until light and creamy.
3. Add the wet ingredients: Mix in the egg yolk and vanilla extract until fully combined.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Make the dough: Gradually add the dry ingredients to the butter mixture. Mix just until no dry streaks remain. Then, fold in the chocolate chips and optional nuts.
6. Chill the dough: Cover the bowl and chill the dough for at least 30 minutes. This step helps prevent excessive spreading and improves the texture.
7. Scoop the cookies: Portion the dough into 12–18 balls and place them on the prepared baking sheet, leaving space between each one. Add a few extra chocolate chips on top if desired.
8. Bake and cool: Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft. Finally, sprinkle with flaky sea salt if desired, then cool on the baking sheet for 5 minutes before transferring to a rack.

Recipe Details

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Servings: 4–6 people
• Yield: 12–18 cookies
• Course: Dessert

Pro Tips for Cream Cheese Chocolate Chip Cookies

• Use softened, not melted, butter and cream cheese for a consistent dough.
• Measure flour by spooning it into a cup and leveling it, or use a kitchen scale.
• Chill the dough before baking so the cookies hold their shape.
• Remove the cookies when the centers still appear slightly under-baked because they will set as they cool.
• Use a combination of milk and semi-sweet chocolate chips for a richer flavor.
• For evenly sized cookies, use a cookie scoop.
• Do not place dough on a hot baking sheet because it can cause the cookies to spread too quickly.

Storage Instructions

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers if you are stacking them. You can also refrigerate the dough for up to 3 days or freeze portioned dough balls for up to 2 months. Bake frozen dough from frozen, adding 1–3 minutes to the baking time as needed.

Frequently Asked Questions

Can I use low-fat cream cheese?

Full-fat cream cheese provides the best flavor and texture. However, low-fat cream cheese can work, although the cookies may be slightly less rich.

Why do my cookies spread too much?

The butter may have been too warm, or the dough may not have chilled long enough. Therefore, chill the dough for an additional 15–30 minutes before baking another batch.

Can I make the cookie dough ahead of time?

Yes. Prepare and refrigerate the dough for up to 3 days. Alternatively, scoop the dough into balls and freeze them so you can bake small batches whenever you want.

Can I use chocolate chunks instead of chips?

Absolutely. Chocolate chunks create larger melted pockets throughout the cookies. As a result, the cookies have an especially rich and bakery-style appearance.

How do I keep the cookies soft?

Do not over-bake them, and store them in an airtight container once cool. Additionally, a small piece of bread in the container can help maintain softness.

    If you love soft homemade cookies, try my Butter Pecan Cookies for another easy bakery-style treat.

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