Soft Batch Cream Cheese Chocolate Cookie Recipe
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This Soft Batch
I was pleased with the way this Soft Batch
Soft Batch Cream Cheese Chocolate Cookie Recipe
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real
butter . - Use a spring release scoop (ice cream scoop) for even shaped cookies.
- One important step in the process of making cookies is to refrigerate the dough before baking. This allows the
butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them. - The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
Cookie dough does not make a nutritious lunch!
More M&Ms than dough…as it should be!
I like to scoop the cookies out on waxed paper and freeze. Once frozen you can store them in an airtight container in the freezer for couple of months (if they last that long).
And they are! All pillowy soft and chocolatey!
In addition to this cookie recipe, you may like
- Skinny Cake Batter No Churn Ice Cream
- Pretzel Oatmeal Chocolate Chip Cookies
- White Chocolate Strawberry Truffle Bark
Soft Batch Cream Cheese Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup butter at room temperature
- 1/4 cup cream cheese at room temperature (I only use the block kind not the kind in a tub.)
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 large eggs
- 2 and ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 2 and ¼ cup s M&M candies You can substitute chocolate chips for the M&Ms
Instructions
- In the bowl of a stand mixer, cream butter and cream cheese together until smooth and there are no lumps.
- Add sugars and beat until light and fluffy.
- Add egg and vanilla and beat on medium speed until well combined stopping to scrape sides occasionally.
- In another bowl, combine flour, cornstarch, baking soda, and salt.
- Add dry ingredients slowly into mixer and cream until combined.
- Stir in M&Ms or Chocolate Chips by hand until they are evenly distributed.
- Place in refrigerator at least 30 minutes. If you don't refrigerate them, you won't have a thick cookie, chewy cookie.
- Scoop chilled dough onto a cookie sheet using a ice cream or cookie scoop.
- Bake in a 350° oven 8 to 10 minutes so soft cookies. Cookies will set more as they cool. Cool 2 minutes on cookie sheet before transferring to a wire rack.
- If you want more crisp cookies, bake them 2 to 3 minutes longer.
Notes
- The amount of cookies you get will be determined by how large you make each one.
- My cookies used approximately 2 tablespoons of dough per cookies and yielded 36 to 40 cookies.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Those look yummy!! I am doing a giveaway ($119 value) on my blog and I would love for you to check it out
-Jennie
thediaryofarealhousewife.blogspot
This looks so yummy!! I would love for you to come link it up at Lovely Ladies Linky! We would love to see what other deliciousness you have to share 🙂 lifewiththecrustcutoff lovely-ladies-linky-link-26
Yum, love soft batch cookies – they look fantastic Paula! I still have to try using cream cheese in cookies – it sounds awesome!
Thank you, Kelly, Honestly, I ate most of these cookies in dough form 🙂 so yummy! Hope you’re doing well!
I have some cream cheese that’s been chilling in my fridge for ages since I haven’t been able to decide what to do with it! (It hasn’t expired, don’t worry haha.) I bet putting cream cheese in cookies gives them a really awesome flavor you can’t get from butter. I’ll definitely have to try these :).
Make cookies, that’s always the answer 🙂 Hope you love them!
These look soooo yummy! Pinning! 😉
Oh now I could eat a whole batch of these…maybe even raw! (I love the dough!) Pinning this one to make for my Grandson!
This dough is so good! Hope you and your grandson like them!
I’ve been loving your remodel!! Can’t wait to see the final reveal!
Paula, I like the idea of swapping out cream cheese for butter and soft cookies are honestly my favorite. I’ll bet the kids loved these!! Thanks for sharing and pinning! Oh, and cookie dough might not be a nutritious lunch, but I’ll take it! 🙂
Me too, Cindy!! I was pleased with the cream cheese in these. Thanks for stopping by and spreading your sunshine!
Cream cheese makes everything better. Don’t know if I tried it in a cookie before but this looks like a great cookie and I will need to be trying this idea.
Thank you, Peter. It doesn’t really make them taste like cream cheese, but keeps them soft. I like it (esp when I run out of butter :))
Ooh yum Paula! Theres not much better than a warm soft cookie 🙂
Hi Paula, I saw this post on my Bloglovin’ feed … I love chocolate chip cookies that are chewy, but always have trouble as mine are usually more crunchy LoL I have never tried cream cheese in my cookies, but look forward to trying this recipe!! Thanks for sharing 🙂
I really liked these, they where rich and thick like I like cookies. Hope you enjoy them.
The corn starch adds to the softness of the cookies. I only make my chocolate chip cookies with corn starch for same reason. Can’t wait to try these