These Cream Cheese Chocolate Chip Cookies are soft, tender, and packed with chocolate chips. Thick and indulgent, they bake without any chilling and make an impressive addition to any cookie platter.
Adding cream cheese to the dough gives these cookies a rich, slightly tangy flavor and a texture that’s reminiscent of cheesecake while still staying true to a classic chocolate chip cookie. They’re a great option when you want something familiar with a decadent twist.
Ingredients for Cream Cheese Chocolate Chip Cookies
See the recipe card below for exact quantities.
- Cream cheese – Bring to room temperature for best results.
- Butter – Salted or unsalted; reduce added salt if using salted butter.
- Granulated sugar – For sweetness and structure.
- Light brown sugar – Adds moisture and a warm molasses note; dark brown will deepen that flavor.
- Large egg – Use the size specified for reliable results.
- Vanilla extract – Store-bought or homemade both work well.
- All-purpose flour – Can be substituted with a one-for-one gluten-free flour if needed.
- Baking powder – Distribute evenly with the dry ingredients to avoid clumping.
- Salt – Balances the sweetness.
- Semi-sweet chocolate chips – Milk chocolate, chocolate chunks, or other chips can be used.
Substitutions and Variations
- Use chocolate chunks, dark, milk, mini, or white chocolate chips, or try peppermint chips for a seasonal twist.
- Replace 1/2 cup of chocolate chips with 1/2 cup chopped walnuts or pecans for added crunch and flavor.
Note: Other substitutions may change texture and flavor and have not been tested for this specific recipe.
How to Make Cream Cheese Chocolate Chip Cookies
Start by preheating your oven and preparing baking sheets. Line two cookie sheets with parchment paper.
Step 1 – In a large bowl, beat the room-temperature cream cheese until smooth. Add butter, granulated sugar, and brown sugar and beat until creamy.
Step 2 – Beat in the egg and vanilla extract just until combined; avoid over-mixing.
Step 3 – Add the flour, baking powder, and salt. Mix until the dry ingredients are just incorporated.
Step 4 – Fold in the chocolate chips. Using a 3-tablespoon scoop (or your preferred portion), drop dough balls about 2 inches apart on the prepared sheets.
Step 5 – Bake at 375°F (190°C) for 11–12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies rest on the sheet pan for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
Tips for Best Results
Cookies with cream cheese will look slightly underdone when pulled from the oven. They should be lightly browned at the edges and will continue to set as they cool on the sheet pan. Waiting five minutes before transferring helps them finish baking and keeps them soft inside.
For uniform baking, portion the dough evenly with a cookie scoop so all cookies finish at the same time.
Always preheat the oven; an unpreheated oven can affect spread and baking time. If your oven runs cool or hot, adjust baking time and monitor closely.
Store baked cookies in an airtight container in the refrigerator for up to three days, or freeze for longer storage. Use brand-name cream cheese for consistent texture and flavor, or compare ingredients if choosing a store brand to avoid additives that could change the result.
Recipe FAQs
Yes. Store leftover cookies in the refrigerator to maintain freshness. If preparing them ahead of an event, keep them refrigerated until serving.
Yes. Freeze portioned dough on a parchment-lined sheet until firm, then transfer to a freezer bag or container for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time if needed.
Yes. Freeze cooled cookies in a sealed container or bag for up to 2 months. Thaw at room temperature for 30–60 minutes before serving.
More Cream Cheese Desserts to Enjoy
- Cream Cheese Pumpkin Pie
- Cream Cheese Sugar Cookies
- Blueberry Cream Cheese Danish with Crescent Rolls
- Chocolate Chip Cookie Dough Cheesecake Bars
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Cream Cheese Chocolate Chip Cookies
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups semi-sweet or milk chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line two cookie sheets with parchment paper.
- In a large bowl, beat 8 ounces cream cheese until smooth. Add 1/2 cup butter, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar; beat until creamy, about 1 minute.
- Add 1 large egg and 1 1/2 teaspoons vanilla extract; beat until just combined.
- Stir in 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until the flour is just incorporated.
- Fold in 2 1/4 cups chocolate chips.
- Using a 3-tablespoon scoop, portion dough onto prepared sheets about 2 inches apart.
- Bake 11–12 minutes, until edges are golden. Let rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 3–5 days or freeze for longer storage.
Notes
Storage: Keep cookies in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze baked cookies or portioned dough in a sealed container for up to 2 months. Thaw at room temperature for 30–60 minutes before serving.
Nutrition
| Carbs: 44 g
| Protein: 4 g
| Fat: 15 g
(Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for specific dietary advice.)