If you’ve ever dreamed of the perfect chocolate chip cookie—ultra-soft, thick, and almost melt-in-your-mouth—get ready to fall head over heels for the Softbatch Cream Cheese Chocolate Chip Cookies. This recipe combines all the things we love in a classic cookie (chewy centers, buttery edges, melty chocolate chips) with just a hint of tangy cream cheese, resulting in a treat that disappears before you know it. Whether you’re baking for a gathering or treating yourself on a cozy night in, these cookies are pure nostalgic bliss for every sweet tooth.

Softbatch Cream Cheese Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Softbatch Cream Cheese Chocolate Chip Cookies is in the lineup: simple pantry staples joined by a surprise ingredient that makes all the difference. Each item here is essential—nothing fancy, but every part has a job, from making the cookie ultra-tender to giving it that gorgeous golden color.

Unsalted Butter (½ cup, softened): The base for richness, giving the cookies their classic, buttery flavor and soft crumb.
Cream Cheese (¼ cup, softened, not whipped): The magic ingredient—adds subtle tang and unbeatable softness that keeps every bite pillowy.
Light Brown Sugar (¾ cup, packed): Brings deep caramel notes and helps the cookies stay chewy and moist.
Granulated Sugar (¼ cup): Rounds out the sweetness and contributes to the perfect texture.
Large Egg (1): Holds the dough together and provides structure for thick, bakery-style cookies.
Vanilla Extract (2 teaspoons): Adds fragrant warmth and depth, elevating the overall flavor profile.
All-Purpose Flour (2 ¼ cups): The backbone of the dough, creating thickness and stability.
Cornstarch (2 teaspoons): Key for that softbatch texture—cornstarch keeps every cookie especially tender and thick.
Baking Soda (1 teaspoon): Ensures the cookies rise just enough for a soft, puffy bite.
Salt (½ teaspoon): Balances the sweetness and boosts all the other flavors.
Semi-Sweet Chocolate Chips (1 ½ cups): What would chocolate chip cookies be without those luscious, gooey pockets of chocolate?

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

Step 1: Cream the Fats and Sugars

Start by beating together your softened butter, cream cheese, brown sugar, and granulated sugar in a large mixing bowl. You’ll know it’s ready when the mixture is light, creamy, and the color has paled slightly—this usually takes about 2 to 3 minutes. This step is the secret to that unbelievably soft and fluffy cookie base, so don’t rush it!

Step 2: Add Eggs and Vanilla

Next, beat in the egg and vanilla extract until the dough takes on a smooth, glossy sheen. The egg helps bind everything together and the vanilla gives each cookie that unmistakable bakery aroma you can’t help but swoon over.

Step 3: Whisk and Combine Dry Ingredients

In a separate bowl, whisk your flour, cornstarch, baking soda, and salt together. This step evenly distributes the leaveners and the cornstarch, so no pockets of baking soda or salt sneak into your cookies. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain—overmixing can toughen your cookies, so keep it gentle.

Step 4: Fold in the Chocolate Chips

Swap your mixer for a sturdy spatula and lovingly fold in those beautiful semi-sweet chocolate chips. You want them spread throughout the dough so every single bite is loaded with melty chocolate goodness!

Step 5: Chill the Dough

This is where patience pays off: cover your dough and let it chill in the fridge for at least 2 hours (overnight is even better if you can wait!). Chilling prevents spread and ensures your Softbatch Cream Cheese Chocolate Chip Cookies bake up thick, soft, and with irresistible pockets of gooey chocolate.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into generous 1 ½-inch balls, spacing them out about 2 inches apart. Pop them in the oven and bake for 9 to 11 minutes—take them out when the edges are just set, even if the centers seem a little underdone. They’ll firm up as they cool, keeping that signature softness intact.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes so they can finish setting up, then transfer them to a wire rack. Grab one while they’re still a touch warm—trust me, there’s nothing like that first bite of a Softbatch Cream Cheese Chocolate Chip Cookie fresh from the oven!

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies

Garnishes

For a bakery-worthy finish, sprinkle each cookie with flaky sea salt just after they come out of the oven—the contrast takes the chocolate to a whole new level. If you’re feeling fancy, try drizzling a little melted chocolate across the tops or dusting them with powdered sugar for a touch of extra magic.

Side Dishes

These cookies are right at home beside a cold glass of milk, but they’re equally fabulous with a scoop of vanilla ice cream. If you’re serving for dessert at a dinner party, present them alongside fresh berries or a dollop of whipped cream for a complete, celebratory treat.

Creative Ways to Present

Stack the cookies in a glass jar tied with a ribbon for gifting, arrange them on a rustic wooden board with other sweet treats for a cookie platter, or even sandwich a scoop of your favorite ice cream between two cookies to create decadent ice cream cookie sandwiches. The versatility of Softbatch Cream Cheese Chocolate Chip Cookies means they shine at picnics, parties, and holiday cookie swaps alike!

Make Ahead and Storage

Storing Leftovers

To keep your cookies soft and fresh, store them in an airtight container at room temperature for up to 5 days. Slip a slice of bread into the container to help maintain that irresistibly soft texture—the cookies will stay bakery-fresh a little longer.

Freezing

Softbatch Cream Cheese Chocolate Chip Cookies freeze beautifully both baked and unbaked! To freeze the dough, portion it into balls and tuck them in a freezer bag for up to 3 months. When you’re ready for a fresh batch, simply bake straight from frozen, adding an extra minute or two to the timer. Baked cookies can also be frozen—just cool them completely and store in a freezer-safe container, separated by parchment paper, for up to 3 months.

Reheating

For that straight-from-the-oven experience, pop leftover cookies in the microwave for about 10–15 seconds or warm them briefly in a low oven. They’ll come out soft, gooey, and ready to satisfy your cookie cravings.

FAQs

Can I use full-fat cream cheese for this recipe?

Absolutely! Stick with full-fat block cream cheese (not spreadable or whipped) for the richest, softest Softbatch Cream Cheese Chocolate Chip Cookies. Reduced fat varieties will still work, but you may miss a bit of the signature creaminess and softness.

Why does the dough need to be chilled?

Chilling the dough is what keeps these cookies thick and chewy. Cooler dough spreads less in the oven, so your Softbatch Cream Cheese Chocolate Chip Cookies bake up bakery-style with gooey centers and perfectly golden edges—totally worth the wait!

Can I swap the semi-sweet chocolate chips for another variety?

Of course! Feel free to use milk chocolate, dark chocolate, or even a mix for added dimension. Just make sure to keep roughly the same quantity so your cookies don’t lose their structure.

Is it possible to make this recipe gluten-free?

Yes! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The cream cheese keeps the cookies soft, even with gluten-free swaps—your Softbatch Cream Cheese Chocolate Chip Cookies will still be irresistible.

How do I know when the cookies are done?

Watch for the moment when the edges just start to set, but the centers still look soft and a touch underbaked. That’s the secret for super-soft, thick cookies—resist the urge to overbake, as they’ll continue firming up as they cool!

Final Thoughts

Once you try these Softbatch Cream Cheese Chocolate Chip Cookies, there’s no turning back—they’ll become your new go-to for every cookie craving. The secret cream cheese touch makes them unbelievably soft and packed with chocolatey delight, perfect for sharing (or not!). Don’t wait to experience bakery-style bliss right from your own kitchen—gather your ingredients and let the cookie magic begin!

Softbatch Cream Cheese Chocolate Chip Cookies Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these Softbatch Cream Cheese Chocolate Chip Cookies for a melt-in-your-mouth treat. The addition of cream cheese makes them extra soft and decadent, perfect for any sweet craving.

Ingredients

Scale

Dry Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened (not whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract

Additional:

1 1/2 cups semi-sweet chocolate chips

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Instructions

Cream Together: In a large bowl, cream butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
Add Egg and Vanilla: Incorporate the egg and vanilla extract until well combined.
Mix Dry Ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Gradually add to wet mixture.
Combine: Fold in chocolate chips. Refrigerate dough for at least 2 hours.
Bake: Preheat oven to 350°F. Scoop dough into balls, bake for 9–11 minutes.
Cool: Let cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for thick, bakery-style cookies.
Freeze dough balls for up to 3 months and bake from frozen with 1–2 extra minutes of bake time.

Prep Time: 15 minutes (plus chilling)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American