Soft Batch M&M Cream Cheese cookies

Soft Batch Cream Cheese Chocolate Chip Cookies Recipe

This Soft Batch Cream Cheese Chocolate Cookie Recipe are thick, soft and moist. The cream cheese helps them stay moist and tender, but you can't actually taste cream cheese in the cookie. They're pillowy soft with chocolate in every bite! Allow time to chill dough when making these cookies.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36
Author Paula Jones


  • 1/2 c 1 stick 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 egg
  • 2 and 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 2 and 1/4 cups M&M candies You can substitute chocolate chips for the M&Ms


  • 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 scrap 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 degree oven 8 to 10 minutes so soft cookies. Cookies will set more as they cool. Cool 2 minutes on cookie sheet before transfering to a wire rack.
  • If you want more crisp cookies bake 2 to 3 minutes longer.


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. Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula