Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Imagine biting into a cookie that’s soft, thick, and packed with luscious pools of chocolate — that’s exactly what you’ll get with these Softbatch Cream Cheese Chocolate Chip Cookies. The cream cheese keeps the cookies ultra-tender and pillowy, while just the right amount of chocolate chips makes every bite pure bliss. Whether you’re sharing them at a party or sneaking one as a midnight treat, this recipe will make you the cookie hero of your kitchen.

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Ingredients You’ll Need

What makes these Softbatch Cream Cheese Chocolate Chip Cookies unforgettable is how each simple ingredient plays a crucial role in flavor and texture. With a handful of pantry staples — and a little cream cheese magic — you can easily whip up a batch that’s sure to wow any cookie lover.

• Unsalted butter (½ cup, softened): Butter is the backbone of chewy, flavorful cookies; use unsalted so you have full control over the saltiness.
• Cream cheese (¼ cup, softened): This secret ingredient keeps the cookies super soft and gives them an unbeatable richness.
• Light brown sugar (¾ cup): Adds deep caramel notes and helps keep the cookies moist.
• Granulated sugar (¼ cup): Sweetens and balances the brown sugar for a perfect crumb.
• Large egg (1): Binds everything together and provides rich flavor.
• Vanilla extract (2 teaspoons): Infuses the dough with lovely aromatic notes.
• All-purpose flour (2¼ cups): Gives the cookies their classic structure and thickness.
• Cornstarch (2 teaspoons): Keeps the cookies extra tender and helps prevent spreading.
• Baking soda (1 teaspoon): Ensures the perfect amount of lift without over-puffing.
• Salt (¼ teaspoon): Balances the sweetness and makes all the flavors pop.
• Semi-sweet chocolate chips (2 cups): The star of the show — every great cookie needs plenty of melty, gooey chocolate!

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

Step 1: Cream the Wet Ingredients

Start by grabbing a large mixing bowl and combine your softened butter, cream cheese, brown sugar, and granulated sugar. Beat these together until the mixture becomes light, creamy, and fluffy — this step helps create that signature soft, cloud-like crumb in your softbatch cream cheese chocolate chip cookies.

Step 2: Add the Egg and Vanilla

Next, crack in your egg and pour in the vanilla extract. Mix thoroughly so the egg incorporates fully into the creamy base. These ingredients not only add flavor, but help your cookies bind together beautifully.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures even distribution, so you’ll get soft, pillowy centers and those slightly crispy cookie edges every time.

Step 4: Bring it all Together

Gradually add the dry ingredients into the wet mixture. Stir just until the last streaks of flour are gone, being careful not to overmix — this keeps your Softbatch Cream Cheese Chocolate Chip Cookies super tender!

Step 5: Fold in the Chocolate Chips

Gently fold in those semi-sweet chocolate chips until they’re evenly dispersed. If you’re a chocophile, sneak a few more in for extra decadence. Now your dough is ready for its beauty rest!

Step 6: Chill the Dough

Cover the bowl tightly and chill the dough for at least 2 hours — this is the secret for thick, bakery-style cookies that don’t spread too much. Patience is key, and it pays off with the best texture ever.

Step 7: Bake to Softbatch Perfection

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out approximately 2-tablespoon portions of dough, placing them 2 inches apart. Bake for 9 to 11 minutes, just until the edges set but the centers look slightly underdone; this is what guarantees soft, dreamy cookies.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This lets them finish baking gently and sets that irresistible gooey center that makes these Softbatch Cream Cheese Chocolate Chip Cookies completely unforgettable.

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies

Garnishes

For an elegant finish, sprinkle your cookies with a pinch of flaky sea salt right as they come out of the oven — it highlights the chocolate like nothing else. If you want to get extra fancy, drizzle a little melted chocolate or white chocolate over the cooled cookies, or dust them with a touch of powdered sugar for a bakery-worthy look.

Side Dishes

Of course, nothing pairs quite like a tall glass of cold milk, but imagine serving these cookies alongside a scoop of vanilla or coffee ice cream for a dreamy dessert plate. For a truly celebratory feel, offer them with whipped cream, berries, or a hot mug of cocoa — perfect for cozy nights in with friends or family.

Creative Ways to Present

Get creative by turning your Softbatch Cream Cheese Chocolate Chip Cookies into ice cream sandwiches, blending broken pieces into homemade milkshakes, or stacking them high on a rustic wooden board for a charming display at parties. Individual cookie bags tied with ribbon make sweet party favors, and they look incredibly inviting as part of a dessert buffet.

Make Ahead and Storage

Storing Leftovers

To keep your Softbatch Cream Cheese Chocolate Chip Cookies soft and delicious, store them in an airtight container at room temperature for up to 5 days. If you want to lock in even more moisture, add a piece of sliced bread to the container (the bread will keep the cookies from drying out without altering the flavor).

Freezing

Both the dough and the baked cookies freeze wonderfully! For the dough, scoop portions onto a baking sheet, freeze until firm, then transfer to a zip-top bag for up to three months. Bake straight from the freezer (just add a minute or two to the baking time). Baked cookies can also be frozen in layers with parchment between them — perfect for emergency cookie cravings!

Reheating

To recapture that fresh-baked warmth, pop a cookie (or two) in the microwave for 5–10 seconds, or reheat a few in a 300°F (150°C) oven for 3–5 minutes. This softens the centers and melts the chocolate exactly like when they first came out of the oven.

FAQs

Can I use a different kind of chocolate in these cookies?

Absolutely! Feel free to swap some or all of the semi-sweet chips with dark, milk, or even white chocolate chunks for a fun twist on the classic. You can also add a handful of chopped nuts or your favorite flavored chips.

Why do you need to chill the dough?

Chilling not only helps the flavors meld and develop, but also keeps your Softbatch Cream Cheese Chocolate Chip Cookies thick and chewy by preventing them from spreading too much during baking.

Can I make the dough ahead of time?

Yes, the dough keeps beautifully in the fridge for up to 3 days. Just scoop and bake straight from the refrigerator — it makes prepping for parties or busy weeks super convenient.

What’s the secret to getting that soft, gooey center?

Taking the cookies out when the centers still look a little underbaked is key. They’ll continue to set as they cool, resulting in that ultra-soft, melt-in-your-mouth texture signature to Softbatch Cream Cheese Chocolate Chip Cookies.

Are these cookies okay for someone with a nut allergy?

Yes! As written, this recipe contains no nuts. Just double-check your chocolate chips and other ingredients to be sure they’re processed in a nut-free facility if allergies are a concern.

Final Thoughts

If you’re searching for the ultimate, foolproof classic, look no further than these Softbatch Cream Cheese Chocolate Chip Cookies. They’re a genuine crowd-pleaser with their soft bite and rich flavor, and you’ll find yourself coming back to this recipe again and again. Don’t wait — bake a batch and treat yourself and your loved ones to homemade cookie joy!

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