Softbatch Cream Cheese Chocolate Chip Cookies Recipe

If you love a bakery-style cookie with a plush, almost melt-away texture, you’re about to meet your new obsession: Softbatch Cream Cheese Chocolate Chip Cookies. These cookies are everything you crave in a classic chocolate chip cookie, but extra dreamy thanks to a clever dose of cream cheese in the dough. That tiny bit of tang and dense, fluffy crumb transforms a simple treat into pure bliss. Whether you’re baking for the holidays, a birthday, or your next movie night, you won’t want to stop after one bite of these pillowy cookies.

Ingredients You’ll Need

Every ingredient in this recipe plays a special role, coming together to create the signature chewy-soft bite with pops of rich chocolate. Here’s what you’ll need for Softbatch Cream Cheese Chocolate Chip Cookies, with a few insider tips for cookie perfection:

• Unsalted butter: Softened butter ensures your cookies bake up soft and rich, not greasy or flat.
• Cream cheese: The secret ingredient for tenderness and a gentle tang—be sure it’s fully softened for smooth blending.
• Light brown sugar: This brings moisture and a warm, caramel-like sweetness that deepens the flavor.
• Granulated sugar: Helps the cookies spread just enough and balances the brown sugar’s intensity.
• Egg: Adds structure and makes every cookie beautifully chewy.
• Vanilla extract: Rounds out the flavors and deepens those chocolatey notes.
• All-purpose flour: Gives the cookies their sturdy, soft foundation.
• Cornstarch: This keeps the cookies ultra-soft in the center (the pro trick for “softbatch” style!).
• Baking soda: A little lift for a fluffy, instead of cakey, crumb.
• Salt (optional): Just a sprinkle brings all the flavors together and prevents the cookies from tasting flat.
• Semi-sweet chocolate chips or chunks: For dreamy pools of chocolate and those classic gooey middles—use a mix of chips and chunks for extra appeal.

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

Step 1: Cream Together Butter, Cream Cheese, and Sugars

Start by beating the softened butter and cream cheese together with both sugars. Take your time here—set your mixer on medium-high and let it work until the mixture is nearly fluffy and pale, which should take about 5 minutes. This whipping step is key, aerating your dough for that signature softbatch lift and bite.

Step 2: Add Egg and Vanilla

Once your base is luscious and smooth, it’s time to mix in the egg and vanilla extract. Mix just until everything comes together and becomes glossy and cohesive—overmixing isn’t your friend at this stage, because we want to keep the dough soft and tender.

Step 3: Incorporate Dry Ingredients

Stop and scrape down your bowl. Add the flour, cornstarch, baking soda, and salt (if using). Mix on low until just barely combined. It’s normal for the dough to look a bit thick and heavy here—that’s exactly what you want for Softbatch Cream Cheese Chocolate Chip Cookies.

Step 4: Add the Chocolate Chips and Chunks

Stir in the chocolate chips and chunks, either by running your mixer for a quick few seconds or folding them in with a spatula. Make sure the chocolate is distributed evenly, so you hit the jackpot with every bite.

Step 5: Shape, Flatten, and Chill the Dough

Using a medium (about 2-inch) cookie scoop, portion out the dough into generous mounds. Flatten them slightly with your palm, arrange them on a plate, cover tightly with plastic wrap, and refrigerate for at least 2 hours—preferably longer, even overnight. This essential chill step keeps your Softbatch Cream Cheese Chocolate Chip Cookies thick and chewy, and prevents excessive spreading.

Step 6: Bake to Perfection

Preheat your oven to 350F. Arrange the chilled dough mounds on a lined baking sheet, leaving space between them. Bake for 8 to 9 minutes—they’ll look a bit underdone, pale, and even glossy on top, but don’t be tempted to overbake! They’ll set up as they cool.

Step 7: Cool and Enjoy

Let the cookies cool right on the baking sheet for about 5 minutes before moving them to a wire rack. This lets them firm up but keeps the centers soft and fudgy. Try one warm for the ultimate cozy treat!

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies

Garnishes

While these cookies are irresistible straight from the oven, a light sprinkle of flaky sea salt just as they come out accentuates the chocolatey goodness. For a fancier presentation, drizzle with a little melted chocolate or dust with powdered sugar.

Side Dishes

The classic pairing, of course, is an ice-cold glass of milk—because every Softbatch Cream Cheese Chocolate Chip Cookie needs a dunking buddy. If you’re inclined to gild the lily, try serving with a scoop of vanilla ice cream or alongside fresh strawberries for a playful dessert plate.

Creative Ways to Present

These cookies are destined for more than a cookie jar. Stack them high for a rustic cookie tower at a party, pack them into cellophane bags tied with ribbon for sweet homemade gifts, or sandwich a bit of your favorite ice cream between two cookies for instant ice cream sandwiches. The possibilities are endless—and delicious!

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extras, keep your Softbatch Cream Cheese Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to a week—which is almost miraculous, though they’re likely to be gone sooner!

Freezing

Both the baked cookies and the unbaked dough freeze beautifully. For advance planning, freeze portioned mounds of chilled dough on a tray, then transfer to a zip-top bag and store for up to 3 months. You can bake them straight from the freezer—just add a minute or two to the baking time.

Reheating

Want that oven-fresh softness back? Pop a cookie (or two) into the microwave for 10 to 15 seconds. The chocolate goes gooey, and the center tastes warm and pillowy again—almost like you just baked them!

FAQs

Why do I need to chill the cookie dough?

Chilling solidifies the butter and makes the gluten relax, so your Softbatch Cream Cheese Chocolate Chip Cookies bake up thick and chewy with beautifully tender centers instead of spreading thin.

Can I use full-fat cream cheese instead of low-fat?

Yes! Full-fat cream cheese actually gives the cookies a richer taste and even softer texture, so go with that if you have it on hand.

Is it better to use chocolate chips, chunks, or both?

A mix is best! Chunks melt into gooey pools, while chips keep their shape—combining the two takes these Softbatch Cream Cheese Chocolate Chip Cookies over the top.

Can I make these cookies smaller or larger?

Absolutely. For bite-size treats, use a small scoop and bake for less time. For bakery-size cookies, scoop larger mounds and plan to add a minute or two of baking. Just watch your oven closely for the perfect doneness.

Why do my cookies look underbaked in the center?

This is exactly how you want them—Softbatch Cream Cheese Chocolate Chip Cookies finish setting as they cool. Pull them when just set at the edges for that magical, fudgy-soft center.

Final Thoughts

There’s pure joy in baking and sharing Softbatch Cream Cheese Chocolate Chip Cookies, with their plush texture, gooey chocolate, and impossibly soft middles. If you’re ready to level up your cookie game, there’s no better place to start. Give these beloved cookies a go, and don’t be surprised when everyone asks you for the recipe!

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