These Softbatch Cream Cheese Chocolate Chip Cookies are a tasty treat! They’re soft, chewy, and packed with melty chocolate chips. Plus, the cream cheese makes them extra fluffy!
I love how easy they are to whip up—you just mix the ingredients and bake. Trust me, you’ll want to share them with friends, or just keep them all to yourself! 😉
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred for its creamy texture and flavor control. If you’re in a pinch, you can use salted butter but reduce the added salt in the recipe.
Cream Cheese: This is key for a soft, rich texture. If you need a dairy-free option, try using a non-dairy cream cheese alternative, which can work surprisingly well!
Brown Sugar: Using packed brown sugar adds moisture and a deeper flavor. For a lighter option, you can substitute it with coconut sugar, though the cookies might be less chewy.
Flour: All-purpose flour is standard, but if you’re looking for a gluten-free version, use a 1:1 gluten-free flour blend. The results can be just as tasty!
Chocolate Chips: Semi-sweet is a classic choice, but feel free to mix in dark chocolate, milk chocolate, or even white chocolate chips for a twist. Nuts or dried fruits can be great add-ins too!
How Do I Cream Butter and Cream Cheese Properly?
Creaming butter and cream cheese is crucial for the right texture in these cookies. Here’s how to do it perfectly:
- Make sure both ingredients are at room temperature for easier mixing.
- In a bowl, beat the softened butter and cream cheese together using an electric mixer on medium speed. This should take about 2-3 minutes until it’s fluffy.
- Scrape down the sides with a spatula to ensure everything is well mixed.
By getting this part right, your cookies will be soft and delicious!
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Mixing In:
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prep and around 10-12 minutes to bake. Plus, you’ll want to let the cookies cool for a bit after baking. So, set aside about 30 to 40 minutes total for preparation and baking!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent your cookies from sticking.
2. Mix the Creamy Ingredients:
In a large mixing bowl, combine the softened butter and cream cheese. Use a hand mixer or a spoon to beat them together until the mixture is smooth and creamy. This will give your cookies that nice soft texture!
3. Add the Sugars:
Next, add in both the brown sugar and granulated sugar. Beat the mixture again until everything is well combined and fluffy. You want those sugars to mix in well!
4. Incorporate Egg and Vanilla:
Now, mix in the egg and the vanilla extract. Make sure to beat it until everything is nice and well combined. This adds a lovely flavor to your cookies.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to ensure that your baking soda is evenly distributed in the dough.
6. Bring It All Together:
Gradually mix the dry ingredient mixture into the wet mixture. Stir until everything is just combined. Be careful not to overmix—this keeps the cookies soft!
7. Fold in the Chocolate Chips:
Now, gently fold in the semi-sweet chocolate chips until they’re evenly spread throughout the dough. You want chocolate in every bite!
8. Shape the Cookies:
Using a tablespoon, drop spoonfuls of dough onto the lined baking sheet, spacing them a few inches apart to give them room to spread while baking.
9. Bake Your Cookies:
Pop the baking sheet in the preheated oven and bake for 10-12 minutes. You’re looking for the edges to be lightly golden, while the centers should remain soft.
10. Cool and Enjoy!
Once they’re baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. Enjoy your Softbatch Cream Cheese Chocolate Chip Cookies warm, with those melty chocolate chips!
Can I Use Low-Fat Cream Cheese Instead?
Yes! Low-fat cream cheese can be used, but it may affect the texture slightly, making the cookies less rich. If you’re looking for a lighter option, it’s a great substitute. Just ensure it’s softened to mix easily with the butter.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can place them in the refrigerator, but make sure they are covered to prevent drying out.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid. Then transfer the cookie dough balls to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
What Can I Use Instead of All-Purpose Flour?
If you’re looking for a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum, which helps with texture, or add 1/4 teaspoon per cup of gluten-free flour if it doesn’t include it.
