Softbatch Cream Cheese Cookies

This softbatch cream cheese chocolate chip cookie recipe transforms ordinary cookies into an extraordinary treat with its ultra-soft, pillowy texture and rich flavor profile. The addition of cream cheese creates a depth and tenderness that simply can't be achieved with traditional cookie recipes alone.

I first discovered this recipe during a holiday baking marathon when I was looking for something beyond traditional chocolate chip cookies. The cream cheese version quickly became our family favorite, with my children now requesting them for every special occasion.

Ingredients

• Unsalted butter: softened to room temperature for the perfect creaming texture and clean butter flavor without added salt
• Cream cheese: softened in block form never fat-free or whipped as it provides the signature tangy richness and incredible moistness
• Light brown sugar: packed for caramel notes and the perfect chewy texture
• Granulated sugar: for essential sweetness and helps create the slightly crisp edges
• Large egg: for binding and structure while adding richness
• Vanilla extract: for warmth and depth of flavor always use pure for best results
• All-purpose flour: providing the perfect structure without being too heavy
• Cornstarch: the secret ingredient that creates that soft batch texture and tender crumb
• Baking soda: for just the right amount of lift and browning
• Salt: optional but recommended to enhance all the flavors especially the chocolate
• Semi-sweet chocolate chips or chunks: a combination creates interesting texture and chocolate distribution in every bite

Step-by-Step Instructions

Cream the base:

Beat butter, cream cheese, sugars, egg, and vanilla for a full 5 minutes until extremely light and fluffy. This extended mixing incorporates air that creates the perfect texture and ensures the sugar properly dissolves into the fats for a smooth cookie.

Incorporate dry ingredients:

Add flour, cornstarch, baking soda, and salt, mixing just until combined about 1 minute. Overmixing at this stage develops gluten and results in tough cookies, so stop as soon as the flour disappears.

Add chocolate:

Fold in your combination of chocolate chips and chunks just until evenly distributed. Using different sizes and shapes of chocolate ensures every bite has the perfect chocolate-to-cookie ratio.

Shape and chill:

Form 2-inch cookie dough balls, flatten slightly, and refrigerate for at least 2 hours. This critical step allows the flour to hydrate and prevents excessive spreading during baking for that perfect thickness.

Bake strategically:

In a preheated 350°F oven, place well-spaced dough balls on lined baking sheets for exactly 8-9 minutes until edges are set but centers remain slightly underbaked. This precise timing yields perfectly soft centers that will continue cooking from residual heat.

Cool properly:

Allow cookies to remain on the hot baking sheet for 5 minutes before transferring to racks. This final step ensures the cookies set completely without overcooking.

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The cornstarch in this recipe is my absolute favorite addition. I discovered its magic years ago when trying to recreate those soft-batch cookies from childhood. Combined with the cream cheese, it creates a texture that's almost cake-like in the center while maintaining that essential cookie character around the edges.

The Secret to Perfect Cream Cheese Cookies

The key to this recipe's success lies in properly incorporating the cream cheese. Unlike other recipes that simply substitute cream cheese for some butter, this recipe uses both for the ideal texture. Make sure both the butter and cream cheese are properly softened but not melted. Test by pressing your finger into each if it leaves a slight indentation without sinking in completely, they're perfect. This ensures proper creaming which creates the foundation for that signature texture.

Make-Ahead and Storage Tips

These cookies shine in their versatility for busy bakers. The dough can be prepared and refrigerated for up to 5 days, allowing you to bake fresh cookies whenever desired. For longer storage, form the dough balls and freeze them on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding just 1-2 minutes to the baking time. Already baked cookies stay remarkably soft in an airtight container at room temperature for a week much longer than traditional cookies due to the cream cheese content.

Customization Options

While the chocolate chip version is classic, this cream cheese dough makes an exceptional base for countless variations. Try white chocolate chips and dried cranberries for a holiday twist, or butterscotch chips and toasted pecans for a caramel-inspired version. The dough also handles mix-ins beautifully substitute up to half the chocolate with M&Ms, chopped candy bars, or even crushed Oreos. For a more sophisticated flavor, add 1/2 teaspoon of espresso powder to enhance the chocolate notes without adding coffee flavor.

Frequently Asked Questions

→ What makes these cookies soft and rich?

The combination of butter and cream cheese creates an ultra-creamy texture, while the chilling step ensures soft, pillowy centers.

→ Can I use other mix-ins besides chocolate chips?

Yes! You can replace chocolate chips with M&Ms, nuts, or other favorite toppings for added variety.

→ Why do I need to chill the cookie dough?

Chilling the dough prevents the cookies from spreading too much during baking and enhances flavor and texture.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

→ Can I bake the dough without chilling?

Skipping the chilling step may result in flatter cookies with less chewy texture. Chilling is recommended for the best results.