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!
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 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 an 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!
*Baking times will vary depending on oven. Cookies are ready when they start to turn light golden brown.
Thanks for stopping by!
They turned out fantastic. Don’t need to change. Thank you
I made them with 1 1/4 Cup Splenda & half semi-sweet chocolate chips mixed & bruised with the wet ingredients because the slight chocolate shavings as flavor as a middle note & scent adds to the enjoyment. I also added 2 TBLS of Expresso powder into the flour mix, 3 times the Vanilla-can use paste to avoid extra wetness–plus a 1/2 TBLS of Coffee Flavor to the wet to make a more complex dough. I added 2 Tsps of extra white sugar to balance the bitter expresso hint of flavor. No one can even detect the coffee notes unless I tell them.
It made 60+ cookies at 75 Calories each. I did make them small & bake on a greased Double-Layer Air-Insulated Sheet at 1000 feet elevation. I did bake them an extra 4 minutes because they are so delicate. They stayed soft. I cut back the baking soda to 3/4 tsp, formed them 1 cm thick & 1.5 inches width. I folded in the Semi-Sweet m&m’s & formed them with the pretty colors UP for baking.
My adult daughter’s egg allergy is mostly to YOLKS. I am going to try a variation with 2 whites to make them less fragile.
For her wedding we are making & freezing MELTAWAY Cookies with hard glaze in beautiful colors for a Treat Bar instead of an expensive eggless cake that didn’t meet her tastes & budget priorities.
Could these be made with neufchatel cream cheese?
I made them according to the recipe and they do not flatten out and look like the pictures! What happened??!! Oven temperature should be 375 not 350, they won’t bake! Sorry, I won’t be making these again. Going back to my old recipe that looks like a cookie.
Can you use unsalted butter for this recipe?
You could but then would have to use probably a tsp of salt in replace of the unsalted butter. I personally use unsalted butter most of the time and rarely put in salt. Depends on the recipe I find.
I had the same problem as a previous poster who said they didn’t flatten out. After the cook time they looked exactly the same as when I put them in the oven. I had to bake them longer to make sure they were cooked through. I don’t think I’ll be making these again either.
I made these the other night and they are definitely the best I’ve ever had! I will say, I added an extra ounce of chocolate chips and baked them on my Pampered Chef stoneware. I had to bake them a lot longer though- like 15-17 mins. I’m not sure why. Maybe my oven is going out. Let’s hope not! Anyway, the stones really help make the cookie crisp outside without burning them and still chewy gooey inside. Def making a double batch next time to share!
I had to do them for 15 mins as well . It’s definitely not your oven . My oven is newer 10 minutes was definitely not enough . Thanks for saying that cause I was like OH NO this is not long enough 😁
My favorite chocolate chip cookie recipe. I do about 3 T (large cookie scoop) and bake for 11 minutes. And of course play with mix-ins depending on what I’m in the mood for 🙂
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.
First time i made these i dividef the dough in half…1/2 choc chips the other cinnamon chips. The cinnamon chips eere better than the chocolate
chips! Will be my go to recipe for these with cinnamon chips!!
Everyone loved them!
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:
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.
I couldn’t hardly mix the batter together let alone add chips which I had to mix in by hand.
I was excited about this recipe since it doesn’t have eggs in it and we have allergies in the family. Don’t expect to whip this up. This is the stickiest, worst dough that I have ever worked with. I haven’t baked them yet, because I have so much cleanup and the dough in its current state is almost too sticky to work with. I’m not a novice and am experienced in working with bread dough and I can not stress enough, how much of a mess this dough is. Hope it tastes good in the end.
I am not sure what happened with your cookie dough, Jennifer, sorry to hear -It sounds like it may be measurements or ingredients. This is a wonderful recipe, as you can read from all the good reviews – people share pictures of the cookies they made on Pinterest. Again, sorry to hear.
That’s correct. No eggs.