If you dream of bakery-style cookies that are delicately chewy, plush in the middle, and bursting with pools of gooey chocolate, you’re about to fall in love. Softbatch Cream Cheese Chocolate Chip Cookies have a cult following for a very good reason: that little bit of cream cheese in the dough transforms these cookies into melt-in-your-mouth perfection. Every bite is a masterclass in contrast—crispy-edged, soft-centered, and so luxuriously rich you’ll wonder why more cookies don’t use cream cheese. These are the cookies I make for friends and family when I want to wow them, and I guarantee you’ll want to do the same.

Softbatch Cream Cheese Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing that something as outrageously delicious as Softbatch Cream Cheese Chocolate Chip Cookies comes together with pantry staples and a single secret weapon: cream cheese! Every ingredient here plays an important part in building those signature soft folds, golden edges, and pockets of chocolatey bliss.

Unsalted Butter (1/2 cup, softened): The base for rich flavor and that irresistible chew—softened butter blends smoothly and gives perfect texture.
Cream Cheese (1/4 cup, softened): The star of the show, cream cheese lends a unique tenderness and light tang that sets these cookies apart.
Brown Sugar (3/4 cup, packed): Infuses moisture and a hint of caramel flavor, keeping your cookies extra soft and rich.
Granulated Sugar (1/4 cup): Balances the brown sugar, helping create those classic crisp edges.
Large Egg (1): Adds structure so your cookies don’t fall apart, and gives a little lift for the perfect thick, bakery-style bite.
Vanilla Extract (2 teaspoons): Rounds out the dough with warm, fragrant flavor—don’t skip the real stuff if you can help it!
All-Purpose Flour (2 1/4 cups): Gives just the right amount of structure to keep everything tender-not-cakey.
Cornstarch (2 teaspoons): The little secret for extra softness and melt-in-your-mouth texture.
Baking Soda (1/2 teaspoon): Ensures a gentle rise and that golden brown color.
Salt (1/4 teaspoon): Just a pinch to amplify all the other flavors (don’t skip it!).
Semisweet Chocolate Chips (1 1/2 cups): The more, the merrier—each bite is studded with melty chocolate gems.

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

Step 1: Cream the Butter, Cream Cheese, and Sugars

Grab a large mixing bowl and beat together the softened butter, cream cheese, brown sugar, and granulated sugar until the mixture is pale, light, and fluffy. This should take about 2–3 minutes with an electric mixer. This step builds air into the dough and ensures your cookies bake up soft and slightly puffy.

Step 2: Add the Egg and Vanilla Extract

Into your creamy base, add the egg and vanilla extract. Mix just until everything is incorporated. Be careful not to overbeat at this stage—you want everything smooth, not overworked, for tender cookies that practically melt on your tongue.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This step ensures even distribution of the leaveners and salt, preventing uneven cookies or salty bites. It only takes a minute and makes all the difference later!

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to your wet mixture, blending on low speed or with a sturdy spatula. Mix just until you don’t see streaks of flour any more. Overmixing can lead to tough cookies, so stop as soon as it comes together—it’ll look thick and a little tacky. Trust the process.

Step 5: Fold in the Chocolate Chips

Now for the best part: pour in those semisweet chocolate chips and gently fold them throughout the dough. You’ll want to distribute them evenly, so each cookie is packed with chocolaty bites, but don’t overmix—less is more.

Step 6: Chill the Dough

Cover your bowl (or transfer the dough to a resealable container), and place it in the refrigerator for at least 1 hour, or up to 24 hours. Chilling is non-negotiable when making Softbatch Cream Cheese Chocolate Chip Cookies—it allows the flavors to meld, the dough to firm up, and helps you achieve cookies with thick middles and zero spread.

Step 7: Shape and Bake

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out rounded tablespoons of dough, spacing them about 2 inches apart. Bake for 9–11 minutes, until the edges look set but the centers are still soft and slightly underdone. Remember: they’ll finish setting as they cool, giving you that legendary softbatch texture.

Step 8: Cool and Enjoy

Let your cookies rest on the baking sheet for 5 minutes after pulling them from the oven—this ensures they set up beautifully. Then move them to a wire rack to finish cooling… if you can resist the urge to sneak one warm from the pan. That gooey center, studded with melting chocolate, is pure joy!

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies

Garnishes

A classic finish is a sprinkle of flaky sea salt immediately after the cookies come out of the oven, which adds a spark of flavor contrast and looks positively bakery-worthy. Want to lean into decadence? Try a drizzle of melted chocolate across the tops, or tuck a few extra chocolate chips into the warm cookies for a picture-perfect appearance.

Side Dishes

Softbatch Cream Cheese Chocolate Chip Cookies are delightful with a chilly glass of milk, your favorite latte, or even a scoop of vanilla ice cream for that ultimate dessert sandwich moment. If you’re making them for a cookie platter, arrange them alongside bars and brownies for an irresistible spread.

Creative Ways to Present

Give these cookies as a gift by stacking them in a cellophane bag tied with a ribbon, or nestling them in a pretty bakery box. For parties, serve them warm on a platter with sides of melted chocolate or salted caramel for dipping. You can also crumble a few over homemade milkshakes or ice cream sundaes for a crowd-pleasing, bakery-inspired treat.

Make Ahead and Storage

Storing Leftovers

Once cool, store your Softbatch Cream Cheese Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Slip a slice of sandwich bread in the container if you’d like to keep them extra soft. They tend to go quickly, but a cookie tin or reusable container works great for preserving their chewy texture.

Freezing

For longer-term storage, these cookies freeze beautifully either before or after baking. Freeze raw, shaped dough balls on a tray until solid, then transfer to a zip-top bag for up to two months. Bake straight from the freezer—just add an extra minute or so to the bake time. Baked cookies freeze well too; let them cool, layer between sheets of parchment in a container, and thaw at room temperature as needed.

Reheating

To bring your cookies back to that soft, fresh-from-the-oven magic, warm them in the microwave for 8–10 seconds, or pop them in a 300°F oven for just a couple of minutes. This perks up their texture and gets the chocolate deliciously melty all over again.

FAQs

Why add cream cheese to chocolate chip cookies?

Cream cheese adds incredible softness and moisture you just can’t achieve with butter alone. It creates that signature pillowy texture for Softbatch Cream Cheese Chocolate Chip Cookies, plus a subtle tang that makes the flavors sing.

Can I use low-fat cream cheese?

While you can, regular full-fat cream cheese gives the richest flavor and best texture. Low-fat versions have more water and can make the cookies less tender. If it’s all you have, blot away excess moisture before adding.

Do I really need to chill the dough?

Absolutely—don’t skip chilling! It’s key to cookies that bake up thick and chewy rather than flat. Chilling also helps meld the flavors so every batch of Softbatch Cream Cheese Chocolate Chip Cookies tastes bakery-fresh.

Can I add nuts or use different chocolate?

Of course! Chopped walnuts, pecans, or even white or dark chocolate chips are all fabulous additions. Just fold them in with the chocolate chips at the end. Get creative based on what your family loves.

How do I know when the cookies are done?

Pulled them from the oven when the edges are set but the centers look slightly underbaked—that’s the secret. They’ll continue to cook and firm up as they cool, giving you that iconic softbatch texture.

Final Thoughts

If you’ve never tried Softbatch Cream Cheese Chocolate Chip Cookies, now’s the time to treat yourself. These are the cookies everyone talks about—the ones you’ll crave again and again for their melt-in-your-mouth magic. Bake up a batch soon, and prepare to amaze your friends and family (and probably yourself!).

Softbatch Cream Cheese Chocolate Chip Cookies Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these Softbatch Cream Cheese Chocolate Chip Cookies that are moist, chewy, and packed with chocolate goodness. The addition of cream cheese gives these cookies a delightful tanginess and a soft texture that will keep you reaching for more.

Ingredients

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Cookie Dough:

1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips

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Instructions

Creaming the Ingredients: In a large bowl, beat together the butter, cream cheese, brown sugar, and granulated sugar until light and creamy.
Adding Wet Ingredients: Add the egg and vanilla extract, mixing until smooth.
Combining Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Adding Chocolate Chips: Fold in the chocolate chips.
Chilling and Baking: Cover the dough and refrigerate for at least 1 hour. Preheat the oven to 350°F (175°C), scoop dough onto baking sheets, and bake for 9–11 minutes.
Cooling and Serving: Let the cookies cool on the baking sheet before transferring to a wire rack.