These cream cheese chocolate chip cookies are tender, soft, and absolutely delicious!
They bake up golden brown with chewy centers and crispy edges. What more could you want from a chocolate chip cookie?!
This recipe is from my friend Kelly Senyei’s new cook book, “The Secret Ingredient Cook Book.” It has 125 incredible recipes that use a special ingredient to add a tasty twist to our favorite meals and desserts.
Cream Cheese Chocolate Chip Cookie Ingredients & Substitutions
I love Kelly’s cream cheese chocolate chip cookie recipe just the way it is but I know some people might not have all of these ingredients on hand! Or you might have food restrictions or allergies.
Below are some swaps and variations that can be made in this recipe.
- All-purpose flour – This recipe turns out best with all-purpose flour, but you can use a cup for cup gluten free flour bend in its place if needed. I recommend using King Arthur’s Measure for Measure Gluten Free flour.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt included in this recipe. You can also use vegan butter in its place.
- Brown Sugar – This recipe calls for light brown sugar, but you can also use dark brown sugar.
- Large Eggs – You can use 2 flaxseed eggs or a vegan egg replacer instead if you have an egg allergy.
- Semi-Sweet Chocolate Chips – Milk or dark chocolate chips or chunks can be used in place of the semi-sweet chocolate chips.
- Flaky Sea Salt – This is an optional garnish, but it totally takes these cookies to the next level. I love using Maldon sea salt whenever I’m garnishing a dessert like this!
Tips for Making the Best Cream Cheese Chocolate Chip Cookies
- Use a 2 Tbsp cookie scoop to make sure your cookies are uniformly sized.
- Use a paddle attachment instead of a whisk attachment. It mixes the dough together more easily and helps you avoid over-mixing the dough.
- Be sure to properly cream together the butter, cream cheese, and granulated and brown sugar by mixing it on a medium-high speed for 1-2 minutes. The mixture should become lighter in color as it’s mixed. This adds air into the cookie dough and will give your cookies a soft and tender texture once they’re baked.
- Don’t over mix your cookie dough once you’ve added the flour! Mix the dry ingredients in on a low speed and mix just until the flour has been incorporated.
- Chill your cookie dough for at least 2 hours. This makes the scooping process so much easier and helps control the spread of the cookies as they bake, which gives them that perfectly chewy center with crispy edges.
- Space your cookies about 2 inches apart before baking them! They will spread as they bake.
- Press extra bits of chocolate on top the cookies while they’re still warm to make them look even more gorgeous.
- Don’t over bake your cookies. Even if the centers seem a bit soft coming out of the oven, they will firm up as they cool.
How Many Cookies Does this Recipe Make?
The recipe makes 24 cookies using a 2 Tbsp scoop. However, you can also make mini cream cheese chocolate chip cookies that are half the size!
Scoop 48 cookie dough balls (about 1 Tbsp each) and bake for 7-8 minutes at 375 F.
Making These Cream Cheese Chocolate Chip Cookies in Advance & Storage Tips
You can make this cookie dough up to 3 days in advance. Cover the cookie dough with plastic wrap and store in the fridge for up to 3 days.
Store any leftover cookies in an airtight container or sealable plastic bag at room temperature for up to 3 days.
This cookie dough can also be frozen for up to 1 month if stored in an airtight container. Bake them as instructed above but for a couple minutes longer to allow them to fully bake through.
Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container.
Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.
Let Me Know What You Think!
If you try these cream cheese chocolate chip cookies, we’d love to hear what think.
Let us know your thoughts by leaving a rating on the recipe card below and tagging @justataste and @chelsweets so we can see your cookies!
Other Recipes You Might Enjoy:
Cream Cheese Chocolate Chip Cookies
- 2 1/4 cups all purpose flour (290g)
- 1 tsp baking soda (6g)
- 1 tsp fine table salt (6g)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
- 1/3 cup cream cheese, room temperature (75g)
- 1/2 cup granulated sugar (100g)
- 1 cup packed light brown sugar (200g)
- 1 1/2 tsp vanilla extract (8g)
- 2 large eggs, room temperature (112g)
- 2 cups (or 1 12 oz package) semi-sweet chocolate chips (340g)
- 1 Tbsp large-flake sea salt (18g)
- 2 Tbsp semi-sweet chocolate chips - optional (22g)
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, granulated sugar, brown sugar and vanilla extract until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition.
- Mix in the flour mixture on a low speed until just combined then add the chocolate chips and beat until they're evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or up to 3 days.
- When ready to bake, preheat the oven to 375 F / 188 C and line two baking sheets with parchment paper.
- Drop 2 Tbsp mounds of dough onto the baking sheets, spacing them at least 2 inches /5 cm apart. Bake the cookies for 12 to 15 minutes, rotating the pan half way through, until the cookies are golden brown on the edges but still slightly underbaked in the centers.
- Remove the cookies from the oven and immediately sprinkle them with the sea salt. If desired, press additional chocolate chips on top of the warm cookies to make them look even more beautiful.
- Cool the cookies on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container or sealable plastic bag at room temperature for up to 3 days.
See the substitutions section in the post above for swaps that can be made in this recipe.
Amount Per Serving Calories 130Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 462mgCarbohydrates 24gFiber 1gSugar 14gProtein 2g