Today’s share is an awesome chocolate chip cookie recipe to add to your recipe box, No Egg Cream Cheese Chocolate Chip Cookies, aka, Soft Batch Cream Cheese Chocolate Chip Cookies!
SOFT BATCH CREAM CHEESE CHOCOLATE CHIP COOKIES
Soft, chewy, loaded with semi-sweet chocolate chips – Soft Batch Cream Cheese Chocolate Chip Cookies is a winning recipe for cookie lovers! Â
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.
PINNABLE IMAGE
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 all-purpose 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!
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Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
How many cookies does this recipe yield? I was attempting to make as keto friendly but even at 24 cookies they will be over 5 carbs per cookie.
What temp do you bake at?
Would like to bake these as cookie bars, any tips? Thanks!
Thank you for the soft batch choc, chip cookie. I have been looking for one to make ice cream sandwiches.
This is my go-to cookie recipe since discovering I have an egg allergy. It is delicious! I gift these cookies to friends often and they just rave about them.
These cookies are super easy to make and never disappoint. They stay soft longer than traditional chocolate chip cookies. Delicious!!
These cookie turned out great ! The family loved them ! I want to some for nieces gender reveal party , but would like to know if they can be made ahead & frozen ? So I don’t have make them all in one day .
Great to hear, Amber! Yes, you can make them ahead of time, just be sure they are cooled completely before freezing.
Here’s a great resource with tips for freezing baked cookies:
https://www.landolakes.com/expert-advice/make-ahead-cookie-baking-tips-freezing-cookies/
Not sure what I did wrong, but my cookies turned out super super flat! They taste great though!
It is a bit dry. I like them because they are not too sweet. Other than that they taste good.
Priscilla, they should not be dry at all. Not sure why you had that result, sorry to hear – might be measurements or time baking in your oven? Hope you make them again, they really are terrific!
Amazing!!! So soft and flavorful!!! My new favorite message!!! 🙂
These cookies are amazing!! Thanks for sharing. They barely last 2 days….I must have some cookie monsters!
No eggs? Dough is stiff even tho I had ingredients at room temp. Next time need to use stand mixer.
No eggs?
That’s correct. No eggs.