Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Get ready to meet your new go-to cookie! These Softbatch Cream Cheese Chocolate Chip Cookies are truly something special—the kind of bakery-style treat you crave every time a sweet tooth strikes. What sets these cookies apart is their irresistibly soft texture, thanks to a hidden touch of cream cheese right in the dough. With heaps of melty chocolate chips and a delicate balance of brown sugar and vanilla, these cookies are both classic and a little bit extra. Each bite is rich and plush, never dry, and sure to delight chocolate chip cookie fans of all ages.

Ingredients You’ll Need

These simple ingredients come together to create absolute cookie magic. Each item in this recipe serves a purpose, whether it’s to add tenderness, bring sweetness, or really make those chocolate chips shine.

• Unsalted Butter: The foundation of that rich, buttery flavor and soft, chewy texture we all love.
• Cream Cheese: The secret to plush, moist cookies—be sure to measure it precisely for the best results!
• Light Brown Sugar: Adds a hint of molasses and creates that quintessential chewy, bakery-style crumb.
• Granulated Sugar: Balances the brown sugar for just the right amount of sweetness.
• Large Egg: Binds everything together and adds a little extra richness.
• Vanilla Extract: Lends warmth and rounds out the flavors for that classic homemade aroma.
• All-Purpose Flour: Provides structure, so every cookie holds its beautiful shape.
• Cornstarch: The not-so-hidden gem that keeps these Softbatch Cream Cheese Chocolate Chip Cookies ultra soft and thick.
• Baking Soda: Gently lifts the cookies for the perfect soft rise.
• Salt (optional): Heightens all the flavors and balances sweetness; adjust to your taste preference.
• Semi-Sweet Chocolate Chips or Chunks: Loads each cookie with melty pockets of chocolate goodness—feel free to mix chips and chunks for even more decadence.

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

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

Using a stand mixer with a paddle attachment (or a trusty hand mixer if that’s what you have), beat together the softened butter, cream cheese, both sugars, egg, and vanilla extract. You want to let this mix get wonderfully light and fluffy—that’ll take about 5 minutes on medium-high with a stand mixer, or at least 7 minutes with a hand mixer. This step is where your cookies earn their signature softness, so don’t rush it!

Step 2: Add the Dry Ingredients

Once your wet mixture is creamy and luscious, pause to scrape down the bowl. Then add in your flour, cornstarch, baking soda, and a little salt if you like. Mix until everything is just combined—overmixing can lead to a tougher cookie, so stop as soon as the dough comes together into a soft, slightly sticky ball.

Step 3: Stir in the Chocolate Chips

Gently fold in the chocolate chips or chunks by hand, or just run the mixer for a quick few seconds. You want them evenly distributed so every bite of your Softbatch Cream Cheese Chocolate Chip Cookies is gorgeously studded with melty chocolate.

Step 4: Scoop and Chill the Dough

Use a 2-inch cookie scoop to portion out the dough into generous mounds (about 28, depending on size). Gently flatten them with your palm, arrange them on a large plate, cover with plastic wrap, and chill for at least 2 hours (up to 5 days if you’re working ahead). This step ensures your cookies stay thick and soft, with less spreading in the oven—totally worth the wait!

Step 5: Bake

Preheat your oven to 350°F. Arrange the chilled cookie dough mounds on a lined or greased baking sheet, spaced about 2 inches apart (typically 8 per standard baking sheet). Bake for 8–9 minutes—they should be set on the edges and just beginning to look set on top, even if they appear underbaked and glossy in the middle. Don’t bake past 10 minutes; they’ll firm up beautifully as they cool.

Step 6: Cool

Let your cookies cool on the baking sheet for at least 5 minutes before moving them to a wire rack. This allows them to set up without breaking apart, ensuring every Softbatch Cream Cheese Chocolate Chip Cookie keeps its lovely shape and super soft center.

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies

Garnishes

Give your cookies a bakery finish with a sprinkle of flaky sea salt fresh from the oven, or press a few extra chocolate chips on top while they’re still warm. A dusting of powdered sugar also looks stunning for a festive touch.

Side Dishes

Pair your Softbatch Cream Cheese Chocolate Chip Cookies with an ice-cold glass of milk or a steaming cup of coffee for the perfect afternoon treat. For a more decadent dessert, sandwich a scoop of vanilla ice cream between two cookies—absolute heaven!

Creative Ways to Present

Stack them on a pretty cake stand for parties, or package a few in cellophane bags tied with ribbon for sweet edible gifts. If you’re hosting, lay out a cookie platter with various chocolate add-ins—think white, dark, and milk chocolate chips for a colorful, crowd-pleasing presentation.

Make Ahead and Storage

Storing Leftovers

Keep your Softbatch Cream Cheese Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to a week, making them ideal for lunchboxes or late-night cravings.

Freezing

Both baked cookies and unbaked dough freeze beautifully! For dough, scoop and chill as directed, then transfer mounds to a freezer bag. Take out and bake straight from the freezer when you want fresh cookies. Baked cookies can be frozen as well—just layer with parchment in a container for up to 3 months.

Reheating

Warm up baked cookies in the microwave for 10-15 seconds to revive that fresh-baked, gooey chocolate center. If baking frozen dough, simply add an extra minute or two to the baking time—no need to thaw first!

FAQs

Why do I need to chill the dough for Softbatch Cream Cheese Chocolate Chip Cookies?

Chilling the dough helps prevent the cookies from spreading too much during baking, so you get thick, soft centers and beautifully shaped cookies. It also allows the flavors to meld, resulting in a richer taste.

Can I use block cream cheese or the spreadable kind?

Always opt for block-style, full-fat cream cheese for these cookies. The spreadable varieties contain more moisture and air, which can affect texture and make the dough too sticky.

What’s the best way to measure cream cheese for this recipe?

Press the softened cream cheese firmly into a 1/4-cup dry measuring cup to ensure accurate measurement. Flatten the top with a spatula for precision—this guarantees perfect texture in your Softbatch Cream Cheese Chocolate Chip Cookies every time.

Can I add nuts or change the chocolate?

Absolutely! Feel free to toss in chopped pecans, walnuts, or swap out the semi-sweet chocolate for your favorite chips—dark, milk, or even white chocolate all work beautifully with this base dough.

My cookies seem underdone. Should I bake them longer?

No need! The cookies should look a little glossy and underbaked in the center when you take them out. They firm up as they cool and are meant to stay soft and gooey—trust the process!

Final Thoughts

If you’re looking for the ultimate cookie upgrade, these Softbatch Cream Cheese Chocolate Chip Cookies are guaranteed to be a hit in your kitchen. With that coveted soft-baked texture and just the right amount of melty chocolate, there’s no resisting a batch fresh from the oven. Give them a try and watch as they disappear, one magical bite at a time!

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