These Softbatch Cream Cheese Chocolate Chip Cookies are the ultimate treat! They are fluffy and sweet, with creamy cream cheese making them extra soft and chewy.
When I bake these cookies, they vanish in no time! I love enjoying them warm, with a glass of milk. Who can resist that gooey chocolate goodness? 🍪
Ingredients & Substitutions
Butter: Unsalted butter is key for controlling the saltiness. If you’re out, you can use margarine, but it may slightly change the texture. I prefer the rich flavor of butter!
Cream Cheese: This adds richness and keeps the cookies soft. If you need a dairy-free option, try using a vegan cream cheese. I’ve used it before, and it’s worked just fine!
Brown Sugar: Packed brown sugar adds moisture and a deeper flavor. If you don’t have any, you can mix white sugar with a little molasses to mimic it. I often mix these for a richer taste.
Flour: All-purpose flour works great here. For a healthier twist, try using whole wheat flour. Just be aware that texture might change slightly.
Chocolate Chips: Semi-sweet is ideal, but feel free to swap for milk chocolate or dark chocolate according to your taste. I love using dark chocolate for the extra richness!
Nuts: Nuts add a nice crunch, but you can skip them if you prefer a nut-free cookie or if there are allergies. I sometimes use pecans or walnuts for an extra flavor boost!
How Can I Achieve the Perfect Cookie Texture?
Getting that soft, chewy texture is all about balancing your ingredients and baking time. Here are some tips to ensure you’re on the right path:
- Soften your butter and cream cheese to room temperature. This makes for easier mixing and ensures the sugars dissolve properly.
- Don’t over-mix once you add the flour. Mix until just combined to keep your cookies tender.
- Keep an eye on your cookies while baking. You want golden edges but soft centers. It’s okay if they look slightly underbaked when you pull them out; they’ll continue to firm up as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to wire racks. This helps maintain their shape!
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. You’ll want to set aside a little extra time for cooling once they’re out of the oven. In total, you can expect to spend around 30 minutes from start to finish—perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly. Also, line a baking sheet with parchment paper to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, take your softened butter and cream cheese, and beat them together with the brown sugar and granulated sugar until the mixture is nice and light. This usually takes a couple of minutes with a mixer.
3. Add Egg and Vanilla:
Next, crack in the large egg and add the vanilla extract. Mix everything together until it’s well blended and looking smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet mixture, stirring just until it’s all combined. You don’t want to overmix it!
5. Fold in Chocolate Chips and Nuts:
Now it’s time for the fun part! Gently fold in the semi-sweet chocolate chips and the chopped nuts (if you’re using them) until they’re evenly distributed throughout the cookie dough.
6. Scoop the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Leave some space between each dough ball because they’ll spread as they bake!
7. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 10-12 minutes. Look for the edges to turn a light golden brown while the centers remain soft. This is what makes them chewy!
8. Cool and Enjoy:
Once baked, take the cookies out and let them cool on the baking sheet for a few minutes first. Then, carefully transfer them to wire racks to cool completely. Once they’re cool, they’re ready to be enjoyed!
Now you have delicious, soft, and gooey chocolate chip cookies that are sure to please!
Can I Substitute Cream Cheese?
Absolutely! If you don’t have cream cheese on hand, you can use a similar amount of sour cream or Greek yogurt for a slightly different flavor and texture. Just keep in mind that the cookies might be a bit tangier with these substitutions.
What If I Don’t Have Brown Sugar?
No problem! You can substitute brown sugar with granulated sugar by adding 1 tablespoon of molasses for each cup of granulated sugar. This will mimic the flavor and moisture of brown sugar!
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to a week. To keep them extra soft, you can place a slice of bread in the container; it will help maintain moisture!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Just scoop it onto a baking sheet, freeze until solid, then transfer the dough balls to a zip-top bag. They can be stored in the freezer for up to 3 months. Bake them straight from frozen, adding a minute or two to the baking time.
