Soft, chewy, loaded with semi-sweet chocolate chips – Soft Batch Cream Cheese Chocolate Chip Cookies is a winning recipe for cookie lovers!
Read rave reviews from people who tried this recipe on Pinterest!
Today I am sharing one of my family’s favorite chocolate chip cookies. I found this wonderful recipe a little over a year ago on Jen’s Favorite Cookies. These awesome cookies were an instant hit and I make them all the time for my daughter with an allergy – they are egg free! Even my husband who is a major cookie snob loves them, and he’s not a fan of cream cheese. I love them because they are a cinch to make and a cookie the whole family can enjoy.
Soft Batch Cream Cheese Chocolate Chip Cookies
- 1/2 cup salted butter, softened to room temperature
- 8 ounce block of cream cheese, softened to room temperature
- 1 cup sugar
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 12 oz bag of semi-sweet chocolate chip
Preheat oven to 350 degrees F.
In a large bowl, cream butter, cream cheese and sugars until they are smooth/creamy, then add the vanilla and mix well. Next, add flour, salt and baking soda – mix until all the dry ingredients are just blended-Do Not Over Mix! Last, add chocolate chips. Fold the chocolate chips into the dough, until just blended. Do not over mix the chocolate chips with the dough. Place heaping round tablespoons of dough on a ungreased cookie sheet approximately one inch apart. I use The Pampered Chef’s Medium size scooper for the dough, it’s the perfect size and I never have to touch the dough. Place cookies in the oven on middle rack and bake for 9-11 minutes, depending on your oven. Bake until cookies turn a light golden brown. Remove, place cookies on rack to cool. Store cooled cookies in an airtight container. Enjoy!
Sharing this recipe at Weekend Potluck.
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Yum yum yum!!!! My gf ( true carb lover)loved them! I used Almond flour, truvia white sugar and truvia brown sugar (changing to equivalent on back of bag) and a splash of Vanilla liquid.the 1st batch too soft (cooked 11 min). 2nd batch cooked for 13 min- color is more golden and cookies are soft.
These were a hit a recent holiday party! I'm on a low carb diet so, I used almond flour instead of all purpose. Since almond flour requires more binding elements these needed 1 egg and about 1/2 teaspoon of xanthan gum to keep their shape. if you need to omit the egg I'd go for a full teaspoon of xanthan gum.
Did your skip the brown sugar?
Gonna try it for my son who has egg allergies,cant wait,gonna surprise him and he's 17
Sounds like a cookie my grandaughter who has severe celiac diease(gluten) could eat and we all would love.Thanks for sharing.
I can't wait to try these! My daughter is allergic to eggs, and we have not found a recipe that tastes good! This recipe looks amazing! Thank you!
Excellent alternative to a regular CCC. Nice and soft and very tasty YFY.
I baked this 5x already and its always a hit…my son loved the soft and chewy texture of the cookies..
Did you refrigerate them?