These Softbatch Cream Cheese Chocolate Chip Cookies are super soft and chewy! The cream cheese makes them extra delightful and keeps them fresh longer. Yum!
Once you take a bite, you’ll be hooked! I love how easy they are to mix up, and who can resist melty chocolate chips? Trust me, they won’t last long in my house! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is the go-to here for control over the saltiness. If you only have salted butter, reduce the added salt in the recipe by a pinch.
Cream Cheese: This ingredient adds moisture and a nice tang. If you need a dairy-free option, you can try using a vegan cream cheese or even coconut yogurt for a similar texture.
Brown Sugar: Packed brown sugar gives these cookies a rich flavor and moisture. If you’re out, use all granulated sugar, but your cookies will be a little less chewy.
Chocolate Chips: Feel free to swap semi-sweet for dark chocolate, milk chocolate, or even white chocolate chips based on your preference. You can also add nuts for a crunchy texture!
How Do I Achieve the Perfect Cookie Texture?
To get those soft, chewy cookies, the mixing technique and baking time matter. Make sure to cream the butter and cream cheese well until smooth, which helps create a light texture. Also, avoid overmixing once you add the flour!
- Mix wet and dry ingredients until just combined; this keeps your cookies soft.
- Take them out when the edges are golden but the centers look a bit underbaked. They’ll firm up as they cool!
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful cookie recipe requires about 15 minutes of prep time and 10-12 minutes of baking time, plus an extra 5 minutes for cooling on the baking sheet. In just under 30 minutes, you’ll have soft and chewy cookies to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butters:
In a large bowl, combine the softened unsalted butter, cream cheese, brown sugar, and granulated sugar. Use a hand mixer or a sturdy spoon to cream everything together until it’s nice and smooth. This step helps to incorporate air into the mixture, making your cookies lighter and fluffier.
3. Add Wet Ingredients:
Next, beat in the egg and vanilla extract until the mixture is fully combined and creamy. Make sure you scrape down the sides of the bowl to mix everything evenly!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or spoon until everything is just combined—avoid overmixing to keep your cookies soft!
6. Add Chocolate Chips:
Now it’s time for the best part! Fold in the semi-sweet chocolate chips gently until they are evenly distributed throughout the dough. Your dough should look thick and delicious at this point.
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, scoop out balls of dough and place them on the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread a little while baking.
8. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for about 10-12 minutes. You want the edges to be lightly golden while the centers look soft and a bit underbaked. That’s how you get that chewy texture!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This resting time allows them to firm up a bit before transferring them.
10. Enjoy!
After cooling, transfer the cookies to a wire rack to cool completely. Now, it’s time to dig in and enjoy your soft and chewy cream cheese chocolate chip cookies—perfect for sharing (or keeping all to yourself)!
Can I Substitute Cream Cheese with Another Ingredient?
Yes, you can substitute cream cheese with equal parts sour cream or Greek yogurt for a similar creamy texture. Just keep in mind that the flavor may be slightly tangier. If you’re looking for a dairy-free option, try using a vegan cream cheese alternative!
What If My Dough Seems Too Sticky?
If your dough feels too sticky, you can sprinkle in a tablespoon of flour at a time until it reaches a manageable consistency. Be careful not to add too much flour, as this can affect the soft texture of the cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just make sure to separate the cookies with parchment paper so they don’t stick together when frozen!
Can I Use Different Types of Chocolate Chips?
Absolutely! Feel free to mix it up with milk chocolate, dark chocolate, or even white chocolate chips. You can also combine different types for a unique flavor experience. Just keep in mind that the sweetness level may vary depending on your choice of chocolate!
