These cream cheese chocolate chip cookies bake up soft, tender, and slightly tangy, with a texture that sits somewhere between a shortbread and a classic drop cookie. Mini chocolate chips scatter little pockets of melted chocolate through every bite.
The dough comes together in one bowl and needs an hour in the refrigerator, then about 10 minutes in the oven. The recipe makes 24 cookies, which is plenty for a bake sale, a lunchbox, or an afternoon coffee break.
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Why This Cream Cheese Chocolate Chip Cookies Recipe Works
Cream cheese gives these cookies a rich, slightly tangy flavor and an unusually soft crumb. Paired with a small amount of butter, it keeps the texture tender and moist for days.
Cornstarch is the secret to the delicate bite. It lightens the flour so the cookies stay pillowy instead of dense, and it helps them keep their shape in the oven.
Using powdered sugar instead of granulated sugar creates a smooth, fine dough with no grittiness. Mini chocolate chips spread evenly through the dough so every cookie gets chocolate in each bite.
Ingredients for Cream Cheese Chocolate Chip Cookies
- 1 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, softened
- 4 oz block cream cheese, softened
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- 1/3 cup mini chocolate chips, plus extra for topping
Cream cheese. Use a full fat block, not the spreadable tub, which holds extra water. Soften it for about 30 minutes so it blends smoothly with the butter.
Butter. Softened butter should dent easily under a finger but not look greasy. It helps the dough cream into a fluffy base.
Cornstarch. It softens the flour and gives the cookies a delicate, melt in the mouth feel.
Powdered sugar. It dissolves instantly into the dough for a smooth texture. Sift it if it has clumps.
Mini chocolate chips. Their small size spreads chocolate through the dough evenly without making the cookies fall apart.
How to Make Cream Cheese Chocolate Chip Cookies
1. Mix the dry ingredients Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl.
2. Cream the fats Beat the butter and cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy.
3. Add the wet ingredients Mix in the egg, milk, and vanilla until combined, scraping down the bowl as needed.
4. Add the sugar Add the powdered sugar and beat until the mixture looks fluffy and light.
5. Fold in the dry mix Add the flour mixture and mix on low until a soft dough forms, then stir in the mini chocolate chips.
6. Chill the dough Cover the bowl and refrigerate for 1 hour. This firms the dough so the cookies hold their shape.
7. Shape the cookies Preheat the oven to 375 degrees F and line two baking sheets with parchment. Roll the dough into 24 balls and place them about 1 1/2 inches apart, then flatten each slightly.
8. Bake and cool Add extra chocolate chips to the tops if you like and bake for 10 minutes. Cool on the sheets for a few minutes, then move to a wire rack.
How to Serve Cream Cheese Chocolate Chip Cookies
Serve the cookies with a cold glass of milk or a hot cup of coffee. They make a pretty plate next to thick bakery chocolate chip cookies and maple oatmeal chocolate chip cookies for a cookie sampler. For a dessert spread, add a slice of New York cheesecake or a wedge of homemade strawberry cake. They also pack well in lunchboxes and gift tins.
How to Store and Reheat Cream Cheese Chocolate Chip Cookies
Because of the cream cheese, keep the cookies in an airtight container in the refrigerator for up to 4 days. Freeze them in a freezer safe bag for up to 3 months and thaw in the refrigerator or at room temperature for a short time. Do not leave them out for more than 2 hours.
Tips and Variations for Cream Cheese Chocolate Chip Cookies
Do not skip chilling. The dough is soft, and chilling prevents the cookies from spreading too thin.
Soften properly. Cold cream cheese leaves lumps in the dough, so let it sit out before mixing.
Measure flour carefully. Spoon it into the cup and level it off, since packed flour makes the cookies dry.
Use mini chips. Regular chips are too heavy for this soft dough and can make the cookies crumble.
Flatten gently. A light press creates an even bake, while a hard press makes the edges crack.
Watch the color. Pull the cookies when the bottoms are lightly golden, because the tops stay pale.
Skip the raw dough. Raw eggs and flour can carry bacteria, so do not taste the dough before baking.
Handle the dairy safely. Refrigerate the cookies promptly and review the guidance in this Montana State University Extension egg fact sheet.
Frequently Asked Questions About Cream Cheese Chocolate Chip Cookies
Why are my cream cheese chocolate chip cookies spreading?
The dough was probably too warm. Chill it for the full hour and bake on cool baking sheets.
Can I make cream cheese chocolate chip cookies ahead of time?
Yes. Prepare the dough up to 2 days ahead, or freeze shaped dough balls and bake straight from the freezer with an extra minute.
Do cream cheese chocolate chip cookies need to be refrigerated?
Yes. Because the dough contains cream cheese, store the baked cookies in the refrigerator.
Can I use regular chocolate chips?
You can, but mini chips spread more evenly. If using regular chips, chop them slightly.
Can I add sprinkles or nuts?
Yes. Fold in a handful of finely chopped nuts or sprinkles with the chips.
Cream Cheese Chocolate Chip Cookies
Equipment
- Electric mixer
- Two baking sheets
- Parchment paper
- Wire rack
- medium bowl
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ¼ tsp kosher salt
- ¼ cup unsalted butter softened
- 4 oz block cream cheese softened
- 1 large egg
- 1 tbsp milk
- ½ tsp vanilla extract
- 1 ¼ cup powdered sugar
- ⅓ cup mini chocolate chips plus extra for topping
Instructions
Cooking
- Mix the dough. Whisk the dry ingredients, beat the butter and cream cheese until smooth, then mix in the egg, milk, vanilla, and powdered sugar.
- Combine. Add the flour mixture on low speed until a soft dough forms, then stir in the chocolate chips.
- Chill. Refrigerate the dough for 1 hour.
- Shape. Roll the dough into 24 balls, place them on parchment lined sheets, and flatten slightly.
- Bake. Bake at 375 degrees F for 10 minutes, until the bottoms are lightly golden, then cool on a wire rack.
