Softbatch Cream Cheese Chocolate Chip Cookies Recipe

I absolutely love sharing this Softbatch Cream Cheese Chocolate Chip Cookies Recipe because it’s one of those sweet treats that feels like a little hug in cookie form. The cream cheese adds this subtle tang and soft, tender texture that just melts in your mouth, making these stand out from your typical chocolate chip cookie. Whether you’re baking for a cozy night in, a weekend treat, or sharing with friends, these cookies never disappoint.

When I first tried this recipe, I was amazed at how soft and pillowy they stayed, even a few days later. You’ll find that the secret lies in chilling the dough before baking, which helps keep the cookies from spreading too thin and gives them that perfect softbatch texture. Trust me, once you try this Softbatch Cream Cheese Chocolate Chip Cookies Recipe, it’ll become your go-to for satisfying that chocolate chip cookie craving.

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Ingredients You’ll Need

All the ingredients come together to create that soft, rich cookie that’s irresistible. I recommend using real cream cheese (not light or whipped) for the best texture, and a good quality vanilla extract really makes the flavors pop.

• Unsalted butter: Softened but not melted to keep the batter creamy and the cookies tender.
• Cream cheese: I use full-fat block cream cheese for richness and that signature softbatch texture.
• Light brown sugar: Adds moisture and a deep caramel flavor.
• Granulated sugar: Helps balance sweetness and gives just a slight crispness at the edges.
• Large egg: Acts as a binder and adds a bit of structure to the dough.
• Vanilla extract: Pure vanilla extract gives a warm, inviting flavor.
• All-purpose flour: The base of the dough, providing structure without weighing cookies down.
• Cornstarch: This is a game changer—it softens the cookie and contributes to that pillowy texture.
• Baking soda: Helps cookies rise while maintaining softness.
• Salt (optional): Just a touch to enhance the sweet and chocolate flavors without overpowering.
• Semi-sweet chocolate chips or chunks: I like a mix of chips and chunks for the best melty bites and texture.

Variations

I love tweaking this Softbatch Cream Cheese Chocolate Chip Cookies Recipe sometimes depending on what I have or the occasion. You can easily customize the dough by adding nuts, different types of chocolate, or even some unexpected spices for a little kick. Let your taste buds guide you—these cookies are a perfect base for creativity.

• Walnuts or pecans: I often toss in chopped nuts for crunch; my family goes crazy for that texture contrast.
• White chocolate chips: For a sweeter, creamier twist that’s perfect around the holidays.
• Peanut butter chips: Mixing in peanut butter chips can add a rich, nutty layer of flavor I discovered one lazy Sunday—it was a total hit!
• Adding cinnamon or espresso powder: Just a pinch can amplify the chocolate flavor beautifully without being overpowering.

How to Make Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Step 1: Cream the butter, cream cheese, and sugars until fluffy

Start by combining the softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract in a stand mixer fitted with the paddle attachment. Beat everything on medium-high speed for about 5 minutes until the mixture is light, fluffy, and well creamed. This step is key—it traps air and helps create that soft, pillowy texture. If you don’t have a stand mixer, an electric hand mixer works just fine; just beat a little longer, about 7 minutes, to get the same result. Don’t rush this part because a well-aerated batter makes a noticeable difference.

Step 2: Gently mix in dry ingredients

Next, scrape down the sides of your bowl and add the all-purpose flour, cornstarch, baking soda, and salt if using. Mix everything on low speed just until you no longer see flour streaks—this usually takes about 1 minute. Overmixing here can toughen the cookies, so be gentle. You’ll notice the dough is slightly thick but still pliable, perfect for holding those chocolate chips.

Step 3: Fold in the chocolate chips

Add your favorite semi-sweet chocolate chips—or a mix of chips and chunks for extra melty pockets—and fold them into the dough by hand or mix briefly with the paddle. I like folding because it gives more control, ensuring an even chocolate distribution without overworking the dough.

Step 4: Chill the dough before baking

This step is the secret to softbatch perfection. Using a 2-inch cookie scoop, scoop out heaping mounds of dough and place them on a large plate or tray. Flatten each mound slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours—though you can chill the dough up to 5 days if you’re prepping ahead. When I skip chilling, the cookies spread too thin and lose their signature soft texture. So trust me, don’t bake with warm dough!

Step 5: Bake and cool with care

Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat or non-stick mat, or spray with cooking spray, and place the chilled cookie mounds with at least 2 inches between them. I typically bake 8 cookies per sheet. Bake for 8 to 9 minutes—just until the edges are set and the tops look glossy but not quite fully set. The centers will seem a little undercooked, but that’s perfect because they firm up as they cool, resulting in chewy edges and soft centers. Avoid extending baking beyond 10 minutes to maintain softness. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Garnishes

I usually keep these cookies simple but love sprinkling a tiny pinch of flaky sea salt on top just after baking for that unexpected salty-sweet punch. If I’m feeling fancy, a tiny drizzle of melted white or dark chocolate adds a nice visual and taste boost. You can even gently press a few extra chocolate chips onto the top right before baking for that bakery-style look.

Side Dishes

These cookies pair wonderfully with a cold glass of whole milk or a creamy cup of coffee or hot chocolate. If you’re serving as part of a dessert spread, fresh berries or a scoop of vanilla ice cream can elevate the experience beautifully.

Creative Ways to Present

For parties or special occasions, I love stacking these Softbatch Cream Cheese Chocolate Chip Cookies Recipe on a vintage cake stand or arranging them in a rustic basket lined with parchment for a cozy, inviting vibe. Wrapping a few in parchment paper tied with twine also makes an adorable homemade gift that anyone would be thrilled to receive.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to one week. If they ever get a bit stale, popping them in the microwave for 10 seconds refreshes that just-baked softness like magic.

Freezing

These cookies freeze beautifully—either baked or as dough balls. I freeze the dough scooped and flattened on a baking sheet, then transfer to a sealed freezer-safe bag. When you want cookies, pop the dough straight from the freezer to bake, adding a few extra minutes to the bake time. It’s a lifesaver when you want fresh cookies on demand!

Reheating

To reheat, I prefer giving a quick 10-second blast in the microwave or a 5-minute warm-up in a 300°F oven to bring back that fresh-baked softness and melty chocolate goodness. Just avoid overheating or they can toughen up.

FAQs

Final Thoughts

This Softbatch Cream Cheese Chocolate Chip Cookies Recipe has become a real favorite whenever I want something special and reliably delicious. It’s the kind of cookie that’s soft without being mushy, flavorful without being too sweet, and classic yet just a bit unexpected thanks to the cream cheese. I promise, once you give it a try, it’s going to become your new cookie staple—I always get asked for extra batches! So go on, scoop that dough, chill it well, and bake up some happiness.

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