Cream Cheese Chocolate Chip Cookie Recipe

Cream Cheese Chocolate Chip Cookie Recipe is made with creamy cream cheese, butter, both brown and granulated sugar, eggs, vanilla, all-purpose flour, baking soda, salt, and melty chocolate chips. This Cream Cheese Chocolate Chip Cookie Recipe is a soft – baked dessert that can be made in about 30 minutes and yields about 24 cookies. I’ve been using it all these years when I want something quick and comforting to bake to take home to my grandchildren.

Cream Cheese Chocolate Chip Cookie Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ¼ cup (2 oz) cream cheese, softened
• ¾ cup brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups chocolate chips (semi-sweet or milk, your choice)

Cream Cheese Chocolate Chip Cookie Instructions

1. Cream the butter and cream cheese Place softened butter and cream cheese into a large mixing bowl. Beat until smooth and creamy.
2. Add sugars and mix with love Add the brown sugar and granulated sugar and beat until it ‘s fluffy and light ( like the soft kisses we give our grandbabies ).
3. Mix in egg and vanilla Crack an egg and add vanilla extract. Mix everything till it is all thoroughly combined.
4. Combine dry ingredients Separately whisk the flour, baking soda and salt in another bowl. Slowly stir the dry mix into the wet blend and mix until soft dough forms.
5. Fold in the chocolate chips Add the chocolate chips and mix just until they are evenly distributed throughout the dough. Try not to sneak too many — I ‘m not judging if you sneak!
6. Chill the dough Cover the bowl and put the dough in the fridge for 30-60 min (this will help keep the lovely shape the cookies while baking).
7. Preheat and prepare Preheat your oven to 350°F (175°C ). Lay out a baking sheet of parchment paper.
8. Scoop and shape Slice the dough into tablespoon sized balls and place them about 2 inches apart on the baking sheet.
9. Bake to golden perfection Bake for 10 – 12 minutes, or until the edges are lightly golden but the centers still look a little soft (that ‘s how we get that perfect chewiness! )
10. Cool and share Let them cool on the baking sheet for 5 minutes then transfer to a wire rack. Or leave one to a little helper who is hungry *now*.

Recipe tips

Use full-fat cream cheese: So the actual full fat version ( not whipped or low fat ) gives the cookies a rich tender texture you can almost taste like a childhood memory.

Chill the dough for thicker, chewier cookies: You get the thickening of the butter and moisture from the flour during the refrigeration process. It ‘s a nice thick cookie with that chewy central filling.Use a mix of chocolate chips: Combine semi – sweet and milk chocolate chips or even sprinkle some chunks on top! Different types of chocolate will melt different and create layers of gooey chocolatey bites.

How To Store Cream Cheese Chocolate Chip Cookie

Refrigerate: Let the Cream Cheese Chocolate Chip Cookies cool completely on a wire rack. Then place them in an airtight container (if stacked, layer parchment paper between each layer). Store in the refrigerator for up to 1 week to get the best flavor/ texture.

Freeze: You can also freeze the cookies if you wish. Just lay them out on a baking sheet in one layer and freeze until solid. Then transfer to a freezer-safe bag or container. You can freeze them for up to 2 months. When you are ready to eat you can thaw them out at room temperature for about 30 minutes—or warm them in the oven at 300°F (150°C) for 5–7 minutes, just for that baked feel.

How To Reheat Leftover Cream Cheese Chocolate Chip Cookie

In The Oven: Preheat the oven to 300°F (150°C) Place the cookies on a baking sheet and cover with a loose layer of aluminum foil (don’t over-brown them). Continue reheating for about 5–7 minutes, or until completely warm and slightly soft in the center.

In The Microwave: Place one or two cookies on a microwave safe plate. Top lightly with a damp paper towel to keep them moist. Microwave on high for 10 – 15 seconds. Be careful not to microwave them too long though – they will become tough.

In The Air Fryer: Preheat the air fryer to 320°F (160°C). Place the cookies in a single layer in the basket. Heat for 2-3 minutes, checking halfway to make sure they ‘re not over-crispy.

What to serve Cream Cheese Chocolate Chip Cookie

Cream Cheese Chocolate Chip Cookie Recipe goes great with a cold glass of milk, hot cocoa, fresh strawberries and vanilla ice cream. You can also go with a warm cup of coffee, whipped cream, banana slices and a drizzle of chocolate syrup for better enjoyment of the meal.

Frequently Asked Questions

Can I use low-fat cream cheese instead of regular?

It ‘s always best to use full fat cream cheese. The low fat ones have more water in them which can make the cookies less soft and rich.

Why should I chill the cookie dough before baking?

Chilling the dough keeps it shaped and gives it a thicker / chewier consistency. It also gives the flavors a chance to develop.

Can I freeze the cookie dough to bake later?

Yes. Just curl the dough into balls and freeze on a tray. Once frozen you can store them in a freezer bag and bake right from the freezer (only add 1 – 2 minutes to the baking time).