These little cream cheese chocolate chip cookies are so tender and buttery that they literally melt in your mouth.
"These cookies are wonderful. The flavor is warm and cozy with lots of vanilla and a slight tang from the cream cheese. I make them for large group events at my church periodically and they are very popular. I almost always increase the ratio of brown sugar to granulated sugar when I make cookies in order to increase the softness of the dough, but these are perfect because the cream cheese is so soft. At the same time, the chilled dough has plenty of structure and the cookies don't spread much. This is a terrific recipe." - Margaret
Oh but these are addictive little cookies. Addictive in a just one more, no just one more, this-time-I-mean-it just one more kind of way.
Honestly, you'll enjoy them so much more if you don't even try to resist. Just sink your teeth into their soft, chocolate studded, cream cheese and vanilla flavored crumb and enjoy every second of bliss as it melts onto your tongue.
You think I'm being dramatic, but only because you've yet to try them.
If you are intrigued by these little cloud like cookies, I have some very good news for you: They are extremely easy to make. The dough will take you about 10 minutes but then comes the actual hard part... it needs to chill out in the refrigerator for at least 3 hours.
I know. I know. Three hours is a long time to wait.
Go for a walk. Call your best friend for support. Sneak a few bites of cookie dough from the fridge which you are absolutely NOT supposed to do because of salmonella and all that, so obviously you didn't (but you might want to wipe that bit of chocolate from the corner of your mouth).
xo
-Rebecca
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Step-by-step photos and instructions
Use an electric mixer to beat the butter and cream cheese for a minute or so to combine them.
Add some sugar and beat until the mixture appears light in color and fluffy and aerated in texture.
Beat in an egg and a whole tablespoon of vanilla.
Gently mix in the flour, baking powder, salt, and chocolate chips. Scrape the dough into a bowl, cover it, and put it in the refrigerator for at least 3 hours (and up to 3 days if self control is your super power).
Roll the chilled dough into ping-pong size balls, lay them on a parchment covered baking sheet and bake for 10 minutes.
Not over baking these cookies is the only tricky part. Remove them from the oven when their middles still look kind of doughy and under baked but the surface of the cookies has lost most of its sheen.
As they cool, they'll flatten out a bit, but still retain a thick, fluffy texture.
Make ahead and storage suggestions
The dough for these cookies will keep well in the refrigerator for up to three days. You can also freeze the dough and then bake as many as you like whenever the craving strikes. Here's the best way to do this:
- After allowing the dough to rest in the refrigerator for at least 3 hours, shape the cookie dough into ping-pong size balls and lay them out in a single layer on a plate or a tray.
- Cover loosely with plastic wrap and put them in the freezer for a couple of hours, until they feel quite firm. At that point, you can pile them into a ziplock bag or other airtight container and put them back in the freezer where they'll keep well for 3 months.
The cookies can be baked straight from the freezer. Just pull as many cookie dough balls from the freezer as you like, lay them out on a parchment covered baking sheet, and pop them in a preheated oven. If baking from frozen, they'll take 14 - 16 minutes to bake.
Once baked, the cookies will keep well in an airtight container at room temperature for up to 4 days.
More chocolate chip cookie recipes
- Chocolate Chip Pistachio Cookies with Brown Butter
- White Chocolate Chip Cookies
- Chocolate Chip Pecan Cookies {Extra Gooey}
- Cherry Chocolate Chunk Cookies
- Anything Cookies {One Basic Cookie Dough, Endless Kinds of Cookies}
- Brookies ~ Chocolate Chip Cookie Brownie Bars
- Perfectly Soft Chocolate Chip Cookies
- Skillet Cookie with Chocolate Chips and Oatmeal
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.
Happy baking!
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📖 Recipe
Cream Cheese Chocolate Chip Cookies
These little cream cheese chocolate chip cookies are so tender and buttery that they literally melt in your mouth.
Ingredients
- ½ cup (1 stick; 113 grams) unsalted butter, at room temperature
- 4 ounces (½ cup; 113 grams) cream cheese
- 1 cup (200 grams) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon pure vanilla extract or vanilla paste
- 1 ¾ cup (210 grams) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt (or ½ teaspoon table salt)
- 1 ¼ cup (213 grams) chocolate chips
Instructions
- Add the butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is well combined, 1-2 minutes. Add the sugar and beat until the mixture appears light in color and fluffy and aerated in texture.
- Add the egg and the vanilla to the mixing bowl and beat until well combined, about 2 minutes.
- Add the flour, baking powder, and salt to a small bowl and stir to combine. Add to the mixing bowl and mix on low speed just until barely combined. Add the chocolate chips and stir with a rubber spatula or wooden spoon.
- Scrape the dough into a smaller bowl, cover, and place in the refrigerator to chill for at least 3 hours and up to 3 days.
- Heat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Shape the cookie dough into 30 gram balls (about the size of a ping pong ball) and place them on the baking sheet, spacing the balls at least 3 inches apart. Bake in the center of the oven for 10 minutes, until the tops of the cookies look soft and slightly underbaked, but have lost their shine.
- Set the cookie sheet on a baking rack and let cool for a couple of minutes. Use a spatula to transfer the cookies from the baking sheet to the baking rack and allow to cool completely. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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Nutrition Information:
Yield: 28 Serving Size: 1 cookieAmount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 59mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 2g
Margaret says
These cookies are wonderful. The flavor is warm and cozy with lots of vanilla and a slight tang from the cream cheese. I make them for large group events at my church periodically and they are very popular. I almost always increase the ratio of brown sugar to granulated sugar when I make cookies in order to increase the softness of the dough, but these are perfect because the cream cheese is so soft. At the same time, the chilled dough has plenty of structure and the cookies don't spread much. This is a terrific recipe.
Rebecca Blackwell says
Hi Margaret! I am so happy to hear that you like this recipe! Thank you so much for taking the time to leave a comment for me! I truly appreciate it!
Margaret says
I'm a big fan of yours, Rebecca. You have a wonderful way with both flavor and texture. When I saw the amount of vanilla in this recipe the first time I read it, I knew it would be good ... and I was right. 🙂 Thanks for sharing your insights and creativity with the world. Margaret
Rebecca Blackwell says
Margaret, you have just made my whole week. Thank you so very much. xo
Sandra H-L-Mortensen says
Margaret, what is the ratio of brown sugar to white sugar you used? The recipe only calls for white. Thanks! Sandra
Margaret says
I used about two parts dark brown sugar and one part white or Morena sugar. (Morena is granulated. It is less refined than white sugar and contains a delightful hint
of molasses.)
Sandra says
Love your recipes but I am diabetic and cannot make most of them. Is there any way you can make diabetic friendly substitutions in your cream cheese chocolate chip cookies?
Rebecca Blackwell says
Hi Sandra! I haven't tested this, but I'd bet that you could use stevia or another sugar substitute in these and they would still turn out well. The other problem would be with the chocolate chips but I know there are some brands of sugar free chocolate chips out there. Have you tried any of them?
Sandra Culbertson says
I have not but I am going to try to make these cookies with Truvia and sugar free chocolate chips. Wish me luck!
Rebecca Blackwell says
Please let me know how they come out for you with these substitutions! Fingers crossed!