Cream Cheese Chocolate Chip Cookies

These Cream Cheese Chocolate Chip Cookies are ultra soft and tender with mini chocolate chips and a snowy powdered sugar coating.

Course Dessert

Cuisine American

Keyword Cream Cheese Chocolate Chip Cookies

Prep Time 8

Cook Time 10

Chill Time 2

Servings servings

Calories 127kcal

Author Jason Decker

Ingredients

8 ounces cream cheese softened
4 ounces unsalted butter softened
2 cups powdered sugar divided
1 large egg
½ teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
1 & ¾ cups all-purpose flour
¾ cup mini semisweet chocolate chips

Instructions

In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, add the cream cheese and the butter and mix on medium-low speed until smooth and combined.
8 ounces cream cheese, 4 ounces unsalted butter
Add 1 and ½ cups of the powdered sugar to the cream cheese mixture and mix in on low speed until combined, scrape down the sides as necessary.
2 cups powdered sugar
Add the egg, baking powder, vanilla, and salt, mix in on medium-low until combined.
1 large egg, ½ teaspoon baking powder, 1 teaspoon vanilla extract, Pinch of salt
Add in the flour a little at a time until fully incorporated, scrape down the sides, and mix again for a few seconds.
1 & ¾ cups all-purpose flour
Add the chocolate chips and mix them in well.
¾ cup mini semisweet chocolate chips
Place 1.5 tablespoon-sized dollops about 1 inch apart on a parchment-lined baking sheet, I like to use a 1.5 tablespoon-sized cookie scoop for this. Cover with plastic wrap and place cookie dough balls in the fridge for at least 2 hours, or best overnight if you have time.
Once the dough has chilled, preheat the oven to 375°F. Place the remaining ½ cup of powdered sugar in a small bowl. Take the dough dollops and roll them in your hands to form a ball, roll the ball in the powdered sugar, making sure to coat it well. Place cookies on another parchment-lined baking sheet, repeat with the remaining dough and place them 2 inches apart. Bake for 10-12 minutes until the cookies are puffed and the tops appear mostly dry.
Take out of the oven and let the cookies cool on the tray for 10 minutes. Using a spatula, transfer the cookies to a wire rack to cool completely.
Dust with more powdered sugar if desired and serve.

Video

Notes

Use room temperature ingredients for the best results.
Don’t over-mix the dough; mix just until the ingredients are combined.
Chilling the dough is essential; it helps the cookies maintain their shape while baking. I highly suggest chilling overnight if possible.
Don’t over-bake! These cookies are meant to be soft cookies, not crispy cookies.
Use a cookie scoop for evenly-sized cookies.
I recommend full-fat cream cheese. Don’t skimp on the flavor!

Nutrition