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- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened to room temperature - 1/4 cup cream cheese, softened to room temperature - 1/2 cup brown sugar, packed tightly - 1/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 large egg, at room temperature - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional, but recommended for crunch) The main ingredients create a soft and rich cookie. The butter and cream cheese add moisture. Brown sugar gives a deep, sweet flavor. The chocolate chips provide a delightful burst of sweetness in every bite. Adding chopped walnuts offers a nice crunch. They balance the soft texture of the cookie. You can also try adding a pinch of cinnamon for warmth. A sprinkle of flaky sea salt on top makes a tasty contrast. If you don’t have cream cheese, use more butter. This will change the texture but still keep it soft. For a dairy-free option, use vegan butter and a non-dairy cream cheese. If you’re out of brown sugar, granulated sugar works too, though it will be less rich. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps the cookies bake evenly. 2. Line your baking sheet with parchment paper. This prevents sticking and makes cleanup easy. 3. In a small bowl, mix together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. Whisk until there are no lumps and set aside. 4. In a larger bowl, use an electric mixer to beat together 1/2 cup of softened unsalted butter and 1/4 cup of softened cream cheese. Mix on medium speed for 2-3 minutes. Your mixture should be smooth and creamy. 5. Gradually add 1/2 cup of packed brown sugar and 1/4 cup of granulated sugar. Keep mixing until it's light and fluffy. 6. Pour in 1 teaspoon of pure vanilla extract. Crack in 1 large egg. Mix until everything is well combined and smooth again. 7. Slowly add the flour mixture to your wet ingredients in batches. Mix just until combined. Don’t overwork the dough, or your cookies may turn tough. 8. Gently fold in 1 cup of semi-sweet chocolate chips and, if desired, 1/2 cup of chopped walnuts. Make sure they are evenly spread throughout the dough. 9. Use a cookie scoop or a tablespoon to drop dough onto your prepared baking sheet. Leave space between each mound, as the cookies will spread while baking. 10. Bake for 10-12 minutes. Look for golden edges and soft centers. This creates that perfect soft-batch texture. 11. After baking, let the cookies cool on the sheet for 5 minutes. This helps them set before moving to a wire rack to cool completely. To get soft and chewy cookies, use room temperature butter and cream cheese. This helps blend them well and traps air. Mixing them on medium speed for 2-3 minutes ensures a fluffy mix. Also, avoid overmixing the flour mixture. Mix just until you see no dry flour. This keeps your cookies tender. One common mistake is using cold butter. Cold butter won’t mix well, leading to dense cookies. Another mistake is overbaking. Check your cookies at 10 minutes. They should look soft and slightly underbaked in the middle. Let them cool on the sheet for a few minutes; they will continue to firm up. Use a good electric mixer for the best results. A cookie scoop helps shape even cookies. Parchment paper on your baking sheet prevents sticking. For cooling, a wire rack is best. This allows air to circulate and keeps the cookies from getting soggy. Pro Tips Chill the Dough: For even softer cookies, consider chilling the dough for 30 minutes before baking. This helps enhance the flavors and keeps the cookies from spreading too much. Use Quality Ingredients: Opt for high-quality chocolate chips and butter. The better the ingredients, the richer your cookies will taste! Don’t Overbake: Keep a close eye on the cookies as they bake. They should be golden around the edges but still soft in the center for that perfect chewy texture. Experiment with Mix-ins: Feel free to get creative! Try adding dried fruits, different nuts, or even a swirl of peanut butter for a unique twist on the classic cookie. {{image_4}} You can mix things up with these cookies. Try adding spices like cinnamon or nutmeg for warmth. You can also add zest from an orange or lemon for a fresh kick. Want to get bold? Use a teaspoon of espresso powder for a coffee twist. Each change gives a new flavor, making your cookies exciting and fun. A gluten-free version is easy to make! Just swap the all-purpose flour for a gluten-free blend. Look for one that includes xanthan gum, as it helps with texture. Follow the same steps, and you’ll have cookies that everyone can enjoy. They’ll still be soft and delicious. You can use various chocolate chips to change the taste. Dark chocolate chips add a rich flavor, while milk chocolate brings sweetness. White chocolate gives a creamy touch. You can even mix them! Try adding peanut butter chips or butterscotch chips for a unique twist. Each option creates a fun cookie experience. To keep your cookies soft, store them in an airtight container. Line the bottom with parchment paper. Add a slice of bread to help retain moisture. This trick works wonders! Keep the container at room temperature, away from sunlight. Enjoy the cookies within a week for the best taste. You can freeze the cookie dough for later use. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the balls to a freezer bag. Label the bag with the date. The dough can stay fresh for up to three months. When ready, bake them straight from the freezer. Just add a minute or two to the baking time. If you have leftover cookies, reheating can restore their softness. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them lightly with foil. Heat for about 5-10 minutes. This method brings back the gooey delight of the chocolate chips. Enjoy them warm with a glass of milk! Yes, you can use low-fat cream cheese. This change will make the cookies a bit less rich. However, they might not be as soft and creamy. The texture may be slightly different. I recommend using full-fat cream cheese for the best result. To stop your cookies from spreading, chill the dough before baking. You can refrigerate it for 30 minutes. This helps the butter firm up. Also, make sure you use enough flour. If the dough is too wet, add a little more flour. Lastly, do not overmix the dough. This keeps your cookies thick and soft. These cookies pair well with many drinks. A glass of cold milk is a classic choice. You can also serve them with a warm cup of coffee or tea. For a fun twist, try them with ice cream. A scoop of vanilla ice cream on top makes a great dessert! You now know how to make soft batch cream cheese chocolate chip cookies. We covered key ingredients, preparation steps, and helpful tips. Don't forget to try different flavors and variations for fun. Storing your cookies properly keeps them fresh, and you can freeze dough for later. Following these steps will help you avoid common mistakes and reach the perfect chewy texture. Enjoy every bite, whether fresh or warmed up later! Happy baking!

Soft Batch Cream Cheese Chocolate Chip Cookies

Deliciously soft cookies made with cream cheese and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.25 cup cream cheese, softened to room temperature
  • 0.5 cup brown sugar, packed tightly
  • 0.25 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional, but recommended for crunch)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a small bowl, combine the all-purpose flour, baking soda, and fine sea salt. Whisk together until there are no lumps, then set this mixture aside.
  • In a larger mixing bowl, use an electric mixer on medium speed to beat the softened butter and cream cheese until the mixture is smooth and creamy, about 2-3 minutes.
  • Gradually add the packed brown sugar and granulated sugar to the butter-cream cheese mixture. Beat on medium speed until fully integrated, and the mixture appears light and fluffy.
  • Pour in the vanilla extract and then crack in the large egg. Mix until everything is well incorporated and the mixture is smooth again.
  • Slowly add the reserved flour mixture to the wet ingredients in batches. Mix just until combined, taking care not to overwork the dough, which could lead to tougher cookies.
  • Gently fold in the semi-sweet chocolate chips and, if using, the chopped walnuts with a spatula, making sure they’re evenly distributed throughout the dough.
  • Using a cookie scoop or a tablespoon, drop generous portions of dough onto your prepared baking sheet. Leave adequate space between each mound, as the cookies will expand as they bake.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are nicely golden while the centers still look soft and slightly underbaked.
  • Take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. This will help them set before transferring them to a wire rack to cool completely.

Notes

For a touch of sophistication, sprinkle a small pinch of flaky sea salt on top of each cookie.
Keyword chocolate chip, cookies, dessert