If you like cheesecake, these Cream Cheese Chocolate Chip Cookies are for you! Unlike similar recipes, they call for a full eight ounce block of cream cheese, so they have plenty of cheesecake flavor.
CREAM CHEESE COOKIES WITH CHOCOLATE CHIPS
I’m a big fan of recipes using cream cheese. And not just cheesecake (although I’m crazy for it!) Cream cheese adds a rich flavor and creaminess to just about any baked good.
I have a recipe for Easter cookies that call for cream cheese, and I thought I would experiment and see if they were tasty with the addition of chocolate. Oh yes. They certainly are!
Cream cheese makes the cookies extra soft and moist, and adds a tangy flavor that can’t be beat. Plenty of rich chocolate chips add a perfect balance.
I like half milk chocolate and half semi sweet chocolate. The sweetness of the milk chocolate pairs well with the richness of the cream cheese, but the semi sweet chocolate melts and gives the cookies an ooey gooey texture that can’t be beat!
(If you want to skip my tips and just see the recipe, simply scroll to the bottom of the post.)
HOW TO MAKE CREAM CHEESE COOKIES
Ingredients you will need:
- butter, softened to room temperature (I use salted butter.)
- cream cheese (Full fat is best for these cookies. Light is OK, but do not use whipped cream cheese!)
- granulated sugar
- large egg
- vanilla extract
- almond extract (You just use a little, but it really gives the cookies a flavor boost.)
- all purpose flour
- baking powder
- chocolate chips (I like to use both milk and semi sweet chocolate chips.)
- Before starting your cookies, you need to make sure that both your butter and cream cheese are soft. Beat them together in a large bowl until they are fully incorporated and smooth. (I use a hand mixer, but you can use a Kitchenaid.)
- Beat in the sugar until the mixture is light and fluffy.
- Add the egg and extracts and beat till well combined.
- Stir in the flour, baking powder, and chocolate chips. Overmixing makes for tough cookies, so I always stir in my dry ingredients.
- Scoop dough into balls. I like to use a cookie scoop so they are all the same size. Place on silpat lined or lightly greased cookie sheets. Tip – for bakery style cookies, press a few chocolate chips into the tops of the cookie dough balls before baking.
- Bake cookies at 350 degrees for about 10-12 minutes. Don’t overbake! The cookies will not turn brown, so just bake them till the centers are set.
Do I have to chill the cookie dough?
No, there is no need to chill the dough for this cream cheese cookie recipe. They are ready to bake as soon as you whip up the dough. Nice and easy!
Can I freeze the cookie dough?
Yes, you can freeze the dough. I recommend rolling the dough into balls first. Place them on a single layer on a cookie sheet, and freeze for 1-2 hours, then place the cookie dough balls into heavy duty ziplock freezer bags. They will keep for about 3 months.
When you are ready to bake them, you can either let them thaw on the cookie sheet, or bake them frozen and just add a couple minutes to the baking time. I prefer thawing them to room temperature first.
- Like nuts? Stir in some chopped pecans, walnuts, macadamia nuts, or even pistachios.
- For a pop of color and fun, add some M&M’s candies.
- Instead of chocolate chips, use chocolate chunks. Or use white chocolate.
RECIPES WITH CREAM CHEESE:
- Cinnamon Rolls with Cream Cheese Frosting
- Pumpkin Cream Cheese Bread
- Zucchini Bread with Cream Cheese Filling
MORE TASTY COOKIES:
- Melted Butter Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Orange Creamsicle Cookies
- Butterscotch Apple Cookies
- Peanut Butter Cookies
- White Chocolate Cranberry Cookies
- Andes Mint Cookies
- Iced Pumpkin Cookies
- Peanut Butter Cup Cookies
CREAM CHEESE CHOCOLATE CHIP COOKIES
- 1 cup butter, softened to room temperature
- 8 oz cream cheese, softened to room temperature
- 2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 1/2 cups flour
- 1 tsp baking powder
- 2 cups chocolate chips
- Beat together butter and cream cheese in a large mixing bowl till smooth. Beat in the sugar.
- Add egg, vanilla, and almond extract. Mix well.
- Stir in the flour and baking powder with the chocolate chips.
- Roll dough into tablespoon sized balls. (I like to use a cookie scoop.)
- Place on silpat lined or lightly greased cookie sheets.
- Bake at 350° for 10-12 minutes. Cookies won't brown like traditional chocolate chip cookies.
- Let sit on pans for 3-5 minutes, then remove to cooling racks to cool completely.
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Amount Per Serving: Calories: 244Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 93mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g