This Soft Batch Cream Cheese Chocolate Cookie Recipe is thick, soft and moist. The cream cheese helps them stay moist and tender, but you can’t actually taste the cream cheese in the cookie. They’re pillowy soft with chocolate in every bite! They are not for the faint of sweet tooth!
I was pleased with the way this Soft Batch Cream Cheese Chocolate Cookie Recipe turned out after replacing cream cheese with butter in this recipe.. They’re softer than cookies made with all butter and I love soft batch cookies! I’ve been studying up on the chemistry behind cookie baking. I know, just call me a geek now. I wanted to make these cookies ‘fun’, I replaced chocolate chips with M&M candies. My son had to take cookies to school and didn’t want ‘regular’ chocolate chip cookies. I tried to tell him there is nothing ‘regular’ about chocolate chip cookies. But, he insisted I fancy them up!
Soft Batch Cream Cheese Chocolate Cookie Recipe
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real butter.
- Use a spring release scoop (ice cream scoop) for even shaped cookies.
- One important step in the process of making cookies is to refrigerate the dough before baking. This allows the butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
- The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
Cookie dough does not make a nutritious lunch!
More M&Ms than dough…as it should be!
I like to scoop the cookies out on waxed paper and freeze. Once frozen you can store them in an airtight container in the freezer for couple of months (if they last that long).
And they are! All pillowy soft and chocolatey!
Soft Batch Cream Cheese Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup butter at room temperature
- 1/4 cup cream cheese at room temperature (I only use the block kind not the kind in a tub.)
- 3/4 cup light brown sugar packed
- 1/4 cup granulated white sugar
- 2 tsp vanilla extract
- 1 large egg
- 2 and ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 2 and ¼ cup s M&M candies You can substitute chocolate chips for the M&Ms
Instructions
- In the bowl of a stand mixer, cream butter and cream cheese together until smooth and there are no lumps.
- Add sugars and beat until light and fluffy.
- Add egg and vanilla and beat on medium speed until well combined stopping to scrape sides occasionally.
- In another bowl, combine flour, cornstarch, baking soda, and salt.
- Add dry ingredients slowly into mixer and cream until combined.
- Stir in M&Ms or Chocolate Chips by hand until they are evenly distributed.
- Place in refrigerator at least 30 minutes. If you don't refrigerate them, you won't have a thick cookie, chewy cookie.
- Scoop chilled dough onto a cookie sheet using a ice cream or cookie scoop.
- Bake in a 350° oven 8 to 10 minutes so soft cookies. Cookies will set more as they cool. Cool 2 minutes on cookie sheet before transferring to a wire rack.
- If you want more crisp cookies, bake them 2 to 3 minutes longer.
Notes
- The amount of cookies you get will be determined by how large you make each one.
- My cookies used approximately 2 tablespoons of dough per cookies and yielded 36 to 40 cookies.
Nutrition
In addition to this cookie recipe, you may like
Skinny Cake Batter No Churn Ice Cream
Pretzel Oatmeal Chocolate Chip Cookies
White Chocolate Strawberry Truffle Bark
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You'll enjoy these too!
sariwulan says
They look so yummy.
When you say 1/2 c butter, do you mean 1/2 cup butter ? Just wanted to make sure 🙂
Paula says
Yes, 1/2 cup means 1/2 cup and I’d use real butter not margarine
Michelle @ My Gluten-free Kitchen says
I love your pic about how you freeze these! Great tip!
Paula says
Thank you, my boys friends stop by to eat cookies because they know I’ll always have some 🙂
Chichi says
These look delicious.
Suzanne of Simply Suzannes at Home says
Suzanne of Simply Suzannes at Home
These look great! I think I’ll need to make them for my family this weekend :0)
Thanks so much for sharing!
Have a great weekend,
Suzanne
Jocelyn@Brucrewlife says
Oh, how I love soft pillowy cookies!! These look amazing 😉 Love the colorful m&m’s!
Paula says
Thank you, Jocelyn! My boys and I do too, then I have to flatten some out and bake them crispy for my husband! I don’t understand crispy cookies 😉
Gentle Joy says
These look really wonderful………….especially since we are currently without ANY cookies in the house!!!! It does take a lot of work to keep the cookie jar filled here. 🙂 Thank you for posting this. Gentle Joy
Paula says
I know what you mean about keeping the cookie jar full! My boys eat them as fast as I make them…or before I actually make them since they like the dough better than the cookies!
Jennie @ The Diary of a Real housewife says
Those look yummy!! I am doing a giveaway ($119 value) on my blog and I would love for you to check it out
-Jennie
thediaryofarealhousewife.blogspot
Parrish (Life With The Crust Cut Off) says
This looks so yummy!! I would love for you to come link it up at Lovely Ladies Linky! We would love to see what other deliciousness you have to share 🙂 lifewiththecrustcutoff lovely-ladies-linky-link-26
Kelly says
Yum, love soft batch cookies – they look fantastic Paula! I still have to try using cream cheese in cookies – it sounds awesome!
Paula says
Thank you, Kelly, Honestly, I ate most of these cookies in dough form 🙂 so yummy! Hope you’re doing well!
Rebecca @ Dorm Room Baker says
I have some cream cheese that’s been chilling in my fridge for ages since I haven’t been able to decide what to do with it! (It hasn’t expired, don’t worry haha.) I bet putting cream cheese in cookies gives them a really awesome flavor you can’t get from butter. I’ll definitely have to try these :).
Paula says
Make cookies, that’s always the answer 🙂 Hope you love them!
Jillian @ Hi! It's Jilly says
These look soooo yummy! Pinning! 😉
Danni@SiloHillFarm says
Oh now I could eat a whole batch of these…maybe even raw! (I love the dough!) Pinning this one to make for my Grandson!
Paula says
This dough is so good! Hope you and your grandson like them!
I’ve been loving your remodel!! Can’t wait to see the final reveal!
Cindy Eikenberg says
Paula, I like the idea of swapping out cream cheese for butter and soft cookies are honestly my favorite. I’ll bet the kids loved these!! Thanks for sharing and pinning! Oh, and cookie dough might not be a nutritious lunch, but I’ll take it! 🙂
Paula says
Me too, Cindy!! I was pleased with the cream cheese in these. Thanks for stopping by and spreading your sunshine!
Peter @Feed Your Soul Too says
Cream cheese makes everything better. Don’t know if I tried it in a cookie before but this looks like a great cookie and I will need to be trying this idea.
Paula says
Thank you, Peter. It doesn’t really make them taste like cream cheese, but keeps them soft. I like it (esp when I run out of butter :))
Emily @ It Bakes Me Happy says
Ooh yum Paula! Theres not much better than a warm soft cookie 🙂
Joann @EuchreFun says
Hi Paula, I saw this post on my Bloglovin’ feed … I love chocolate chip cookies that are chewy, but always have trouble as mine are usually more crunchy LoL I have never tried cream cheese in my cookies, but look forward to trying this recipe!! Thanks for sharing 🙂
Paula says
I really liked these, they where rich and thick like I like cookies. Hope you enjoy them.
sheree says
The corn starch adds to the softness of the cookies. I only make my chocolate chip cookies with corn starch for same reason. Can’t wait to try these