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.
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 granulated 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!
Cheers!
Jenn
These are super yummy. 1 batch yielded about 3 dozen. I know a few people asked that. I love that they don't spread out. I did substitute the butter for butter shortening. Seems to help the spreading as well. Thanks for this. New favorite!
Anonymous
Can I use sorghum instead of sugar or brown sugar?
Becky
What about using the 1/3 fat cream cheese? Will it taste different?
Lisa
I just used the lower fat cream cheese and they seem just fine. First time making them so I don’t know how they compare to using regular cream cheese.
Heather M.
Why would you need to refrigerate them? They will be cooked.
Anonymous
I think they mean after they are cooked. Because they have cream cheese.
Colleen parker
I never leave reviews…but these cookies were AMAZING! I am not even a big sweets person but I couldn't get enough of these! One mistake I made was I kept the cookies in a little longer than what the recipe time calls for. I am just not used to fluffy cookies so they looked under-cooked to me. I did a batch at the correct timing and those were the winners!!
hfrey
Family loved them! This was a great treat easy, simple and a small batch! Very soft and rich!!
Hazel W McNew
This recipe is delicious and I like it as you can add your own ideas. I'm allergic to dark chocolate so use white chips, add 1/2 cup macadamia nuts, oh so good. Make several batches and freeze….I am going to try cranberries also.
Anonymous
You can freeze them? The white chocolate macadamia version sounds delish
Anonymous
No eggs?
Anonymous
I made these with Bob's 1 to 1 Gluten free flour.. These were amazing!! First cookies to be gone from Christmas cookie collection. No one knew they were Gf!
Anonymous
I made these with Bob's 1 to 1 Gluten free flour.. These were amazing!! First cookies to be gone from Christmas cookie collection. No one knew they were Gf!
Anonymous
Roughly how much does a batch make and can you make them with unsalted butter?
Anonymous
Can u make them with unsalted butter?
Anonymous
Since there is cream cheese in them do you need to refrigate them?
Anonymous
Anonymous – Regarding flour. Because baking soda and salt are listed in the ingredients, the flour is all-purpose! I'm making these today myself. They look divine!!!
Anonymous
Pla lain or self rising flour. I always get confused on the flour
Anonymous
How many cookies does it make?
marysweetlittlebluebird
psd4fan, baking soda is very common in cookies – head here to read more: "Read just about any cookie recipe, and you'll see baking soda in the list of ingredients."
http://www.seriouseats.com/2015/12/cookie-science-how-baking-soda-works.html
psd4fan
Baking soda seems kind of strange.
Is there a reason for it?
marysweetlittlebluebird
Sorry about that, Teresa – The Print Recipe link is fixed! You can head here too: https://sites.google.com/site/sweetlittlebluebird/soft-batch-cream-cheese-chocolate-chip-cookies
And Anonymous – this recipe doesn't need eggs due to the ingredients.
Teresa D'Angelo
I am unable to print this, there is not a button on words that say print recipe. Can you help?
Nancy Hugick
Recipe don't have eggs,is there a reason ?
Petunialadybug
Doesn’t need them!! Great for people with egg allergies!
Anonymous
Does it make them taste different then a chocolate chip cookie
Angelena
I made these to bring in as a treat for my coworkers. They LOVED them and asked me to make them again (numerous times). Thank you for sharing!
Anonymous
Do these have to be refrigerated?
Heather M.
No they get cooked
Una Watt
These look delicious. I have some maple sugar that I am going to use. I made a yellow cake with maple instead of white, and it turned out fine. We shall see.
-Char
review cart
Made these soft batch chocolate chip cookies and everyone at home loved them. They turned out so good. I just wanted to ask if there is anything that I can substitute the egg with, and still ger the same soft and chewiness in the cookies. few family members are allergic to eggs. Please help me.