Soft Chocolate Chip Cream Cheese Cookie Recipe

A unique recipe for soft cookies made with cream cheese and chocolate chips that will absolutely blow your mind. You will make this recipe for Chocolate Chip Cream Cheese Cookies repeatedly!

Course Baked Good, Cookies, Dessert

Cuisine American

Keyword chocolate chip cream cheese cookie, cream cheese chocolate chip cookie

Prep Time 8

Cook Time 10

Chill Time 2

Servings servings

Calories 127kcal

Author Dana DeVolk

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