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!
Jennifer Martin
I used stone cookie sheets and didn’t cook the cookies all the way so I had to bump up the stove to 400° for at least 15mins. Tried it on a non stick metal pan and it over baked them. But when I got them done didn’t have any complaint’s.
Amy
Thanks for commenting about the stone. They’re not baked at all after 11 minutes on a stone so I’ll try your suggestion. Thanks!
Darlene S. Aitken
These are the greatest cookies we bake. My granddaughter and I bake them for Christmas for the last 2 yrs. My whole family loves them. We will be baking them next weekend.
Judi
Yummy! Are you able to use Crisco butter flavored shortening for butter?
Lee Burke
They stuck to my pan, I will try parchment next time
Linda Caly
Thanks for you reply Mary. The pics are so small they don’t take up much ink and I don’t print much else in color. It would be nice if it was an option.
Linda
I get frustrated with sweetlittlebluebird.com because I can never print the recipe with the picture. So many of the recipes look great.
Mary Neumann
Hi Linda, Most people do not like to print the photos with a recipe because they consume so much ink = costly.
Terri
Can you freeze the dough in balls and bake from frozen? If so, any advice on timing or temperature?
Tonie Oja
These are delicious. I am not a baker, but my mom who is 91 said these are the bet cookies she has ever eaten! Everybody else loved them too. Did recipe just as written. The only bad thing is since there’s no eggs, I think I ate a few cookies in batter! Thank you
Margaret
These are delicious or as my mother said decadent. I love cookies that use cream cheese and happy it uses the entire brick. I used half semi-sweet and half dark chocolate chips. Everyone loved them. Will definitely be making these again!
Amy
I Googled “recipe with chocolate chips and cream cheese” because somehow I had several half bags of chocolate chips and a couple opened cream cheese packages… I came across this and thought, “I could throw these together!”. Uuuuummmmmm……… the best friggin’ Chocolate Chip Cookies I have ever made!!!!!! I am in total disbelief! I am a terrible baker and these turned out AMAZING!!!
Sally
Hi from one Flintite to another. Have you tried it with eggs? What would happen if you added and egg or two? Thanks. Looks good. I’ll have to give it a try.
Peggy
This was my first time making cookies from scratch and I loved them! I was a bit nervous to make them but my 8 year old son helped me with everything and I couldn’t wished for a better outcome! I was a bit worried since I used an ice cream scooper to get the dough out so I allowed them to sit in the oven for 22 minutes on 350 as they were pretty large cookies. They came out soft on top and nice and crunchy on the bottoms. Will be making more for friends and family soon! Thanks for sharing such a cool recipe!
Kippi
Yum, I love chocolate chip cookies. I have to try this recipe.
Have a great day,
Kippi
Jaren
Easy recipe- does not say when to put in sugar so I thought I had missed a step! Delicious!
Mary Neumann
Hi Jaren – when to add the sugar is there, you must have missed it:
“Directions
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….”
PJ
It says to add the sugars in the very first line right after cream cheese. You must of over looked it. Hope this helps!
Karen
Hello, did the cream cheese make it ok not to put egg? Because i have seen some cream cheese cookie recipes without egg in the list of ingredients and some still include. Hope to hear back from you, Thanks! 🙂
Mary Neumann
You do not need egg for this recipe, Karen.
Karen
Yes it was perfect without egg!
Jennifer
I made these cookies last week an we love them I was just wondering if they would be alright to freeze for the next time I make them turn for your time
Sylina
I am cooking these right now and so far the cookies are staying the way I put them. Not spreading. Like I just scooped them out.
katie
Same here! They don’t look like they’re baking at all!
Priti
These cookies do not disappoint! I always struggle to find recipes for eggless baked goods that taste good. These were amazing, from the texture to the taste. Will be making these again!
Nina
They look raw…how long do I keep in the oven…12 min at 350 f
EbonyDahll
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.
Anonymous
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.
Anonymous
Did your skip the brown sugar?
Anonymous
Gonna try it for my son who has egg allergies,cant wait,gonna surprise him and he's 17
Anonymous
Sounds like a cookie my grandaughter who has severe celiac diease(gluten) could eat and we all would love.Thanks for sharing.
Anonymous
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!
RantVancouver
Excellent alternative to a regular CCC. Nice and soft and very tasty YFY.
Anonymous
I baked this 5x already and its always a hit…my son loved the soft and chewy texture of the cookies..
Anonymous
Did you refrigerate them?