Go Back
To create softbatch cream cheese chocolate chip cookies, you'll need the following main ingredients: - 1 cup (2 sticks) unsalted butter, softened - 1/2 cup cream cheese, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups semi-sweet chocolate chips These ingredients work together to create a soft, chewy texture with rich, creamy flavor. The cream cheese adds moisture and a slight tang, making these cookies stand out. You can customize your cookies with optional add-ins. Here are a few ideas: - 1/2 cup chopped nuts (like walnuts or pecans) - 1/2 cup shredded coconut - A pinch of cinnamon for warmth These add-ins can enhance the flavor and texture, giving you a unique twist on the classic cookie. If you have dietary restrictions, you can still enjoy these cookies. Here are some substitutions: - Use dairy-free butter and cream cheese for a vegan option. - Substitute gluten-free flour for all-purpose flour. - Replace granulated sugar with coconut sugar for a lower glycemic index. These substitutions help you make softbatch cookies that fit your dietary needs without losing taste. For the full recipe, check out the instructions to bake your own softbatch cream cheese chocolate chip cookies! Start by measuring your ingredients carefully. Use 1 cup of softened butter and 1/2 cup of cream cheese. Mix them with 1 cup of granulated sugar and 1/2 cup of brown sugar in a large bowl. Beat them together until light and fluffy, about 3-4 minutes. Next, add 1 large egg and 1 teaspoon of vanilla extract. Mix well until it combines nicely. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to your wet mixture. Stir until just combined, being careful not to overmix. Finally, fold in 1 1/2 cups of semi-sweet chocolate chips. You can add 1/2 cup of chopped nuts if you like. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Scoop tablespoon-sized dough portions and place them on the sheet, spacing about 2 inches apart. Bake your cookies for 10-12 minutes. Look for golden edges while the centers should be soft. This gives them that perfect softbatch texture. After baking, let your cookies cool on the sheet for 5 minutes. This helps them set properly. Then, transfer them to a wire rack to cool completely. Store your cookies in an airtight container at room temperature. They’ll stay fresh for about a week. For longer storage, you can freeze them. Just place them in a freezer-safe bag, and they'll keep for up to 3 months. To get soft and chewy cookies, use cream cheese. It helps keep them moist. Make sure your butter is soft but not melted. Cream the butter and cream cheese well. This helps trap air and gives cookies a light texture. Don’t overmix the dough once you add the flour. Mixing too much makes cookies tough. A common mistake is using cold butter. Cold butter doesn’t mix well. Always soften your butter first. Another mistake is baking cookies too long. Check them at the 10-minute mark. They should look soft in the center when you take them out. Let them cool on the pan for a few minutes. This helps them set without getting hard. You can make these cookies even better! Try adding a pinch of cinnamon or a dash of sea salt. These flavors can boost the chocolate taste. You can also mix in nuts or dried fruit for added texture. For a fun twist, use different types of chocolate chips. White chocolate or dark chocolate can change the whole flavor. Check the Full Recipe for more ideas! {{image_2}} You can enjoy softbatch cookies in many ways. Start by changing the chocolate chip type. Use milk chocolate for more sweetness. Dark chocolate gives a rich taste. White chocolate adds a creamy touch. Mix different types for a fun cookie. You can swap chocolate chips for other flavors. Try peanut butter chips for a nutty twist. Butterscotch chips can add a caramel-like taste. You can also use mint chips for a fresh kick. Each option will change the cookie's flavor and delight. Make these cookies fit the season. In spring, add lemon zest for brightness. In autumn, use cinnamon and nutmeg for warmth. During the winter holidays, try peppermint extract for a festive touch. You can even add dried fruits for a chewy texture. Each season offers a chance to get creative with flavors. For the Full Recipe, check the details above and enjoy baking. To keep your softbatch cookies fresh, place them in an airtight container. This helps retain their soft texture. You can layer parchment paper between the cookies to prevent sticking. Store them at room temperature for the best results. If you live in a humid area, keep them in a cool, dry spot. Freezing is a great way to save cookies for later. First, let the cookies cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag. Write the date on the bag to track freshness. You can freeze them for up to three months. When ready to eat, thaw them at room temperature. Softbatch cookies usually last about a week at room temperature. If stored correctly, they can stay soft and tasty. In the fridge, they last a bit longer, around 10 days. Frozen cookies can maintain their flavor and texture for three months. Always check for any signs of spoilage before enjoying. To make your cookies softer, use cream cheese. It adds moisture and richness. Also, do not overbake them. Pull them out when they are just golden on the edges. Let them cool on the baking sheet for a few minutes. This keeps them soft and chewy. Yes, you can use margarine in place of butter. However, the taste and texture might change a bit. Butter gives cookies a rich flavor and soft texture. Using margarine may make them a bit less rich. If you choose margarine, pick one with high fat content for the best results. The key difference is the cream cheese. It adds a soft texture and a slight tangy flavor. Traditional cookies usually use only butter. Cream cheese makes the cookies richer and softer. You will notice a different taste and texture with cream cheese chocolate chip cookies. They are a delightful twist on the classic. For the full recipe, check out the detailed steps to bake these delicious treats! Softbatch cookies are fun and easy to make. We covered the main ingredients, add-ins, and substitutions for different diets. I shared clear steps to prep, bake, and store your cookies. We discussed tips for texture and flavor, and ways to avoid mistakes. I also gave you delicious variations and storage tips. With this guide, you can bake tasty softbatch cookies at home. Enjoy the process and get creative with flavors. Happy baking!

Softbatch Cream Cheese Chocolate Chip Cookies

Indulge in the ultimate treat with Softbatch Cream Cheese Chocolate Chip Cookies that are perfectly soft and chewy! This delicious recipe combines cream cheese for an extra creamy texture and rich flavor, making each bite irresistible. With simple ingredients and clear instructions, you'll be baking like a pro in no time. Click through to discover this easy recipe and make your kitchen the sweetest spot in your home!
Print Recipe Pin Recipe

Ingredients
  

1 cup (2 sticks) unsalted butter, softened

1/2 cup cream cheese, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/2 cup chopped nuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

      Add in the egg and vanilla extract to the mixture, and beat until well combined.

        In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!

          Fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly distributed in the dough.

            Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake in the preheated oven for 10-12 minutes, or until the edges are just golden but the centers are still soft and slightly underbaked.

                Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 min | 25 min | About 24 cookies

                    - Presentation Tips: Serve the cookies stacked on a decorative plate and sprinkle a few extra chocolate chips on top for a tempting visual appeal. Optionally, dust with powdered sugar for an elegant finish.