Softbatch Cream Cheese Chocolate Chip Cookies

Introduction

There are chocolate chip cookies and then there are softbatch cream cheese chocolate chip cookies. If you’ve ever bitten into a cookie that stayed thick, plush, and bakery-soft for days, chances are cream cheese played a quiet but powerful role behind the scenes. This recipe, originally developed by Averie Sunshine, has become a favorite among home bakers for good reason: it delivers consistently soft, rich cookies with chewy edges and pillowy centers, without complicated techniques or hard-to-find ingredients.

These cookies are inspired by the idea that a classic dessert can always be made better with a thoughtful twist. By blending butter with cream cheese, the dough gains extra moisture and tenderness, resulting in cookies that don’t dry out quickly and maintain that coveted softbatch texture. Add in a generous amount of chocolate chips or chunks, and you have a dessert that feels both nostalgic and elevated.

This recipe is ideal for holidays, bake sales, weekend baking projects, lunchbox treats, or anytime you want a dependable cookie that feels indulgent without being fussy. It also stands out because the dough can be made ahead and baked later, making it perfect for busy schedules.

If you’re searching for a chocolate chip cookie recipe that stays soft, uses simple ingredients, and delivers bakery-style results at home, this is one you’ll come back to again and again.

Why You’ll Love This Recipe

• Uses a combination of butter and cream cheese for extra softness and richness
• Produces thick, soft cookies that stay tender for days
• Dough can be chilled and baked later for convenience
• Works with chocolate chips, chunks, or candy-coated chocolates
• Simple, straightforward method with reliable results
• Ideal for both beginner and experienced home bakers

Ingredients Breakdown

Yield: 28 cookies
Serving Size: 1 cookie

Ingredients

• ½ cup unsalted butter, softened
• ¼ cup cream cheese, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ¼ teaspoon salt, optional and to taste
• 2¼ cups semi-sweet chocolate chips or chunks

Notes on Ingredients:

• Cream cheese must be full-fat (block or spreadable). Do not use fat-free, light, or whipped varieties.
• Chocolate chips and chunks can be combined. The original version uses 1 cup chips and 1¼ cups chunks.

Tools & Equipment Needed

• Stand mixer with paddle attachment or electric hand mixer
• Mixing bowl
• Rubber spatula
• Measuring cups and spoons
• Medium 2-inch cookie scoop
• Large plate
• Plastic wrap
• Baking sheets
• Silicone baking mat or cooking spray
• Cooling rack

Step-by-Step Instructions

1. Cream the Base Ingredients
   Add the softened butter, softened cream cheese (measured by pressing into a ¼-cup measure), light brown sugar, granulated sugar, egg, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is well-creamed, light, and fluffy, about 5 minutes. If using a hand mixer, beat for at least 7 minutes.
2. Scrape and Add Dry Ingredients
   Stop mixing and scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute. Do not overmix.
3. Incorporate Chocolate
   Add the chocolate chips or chunks and mix briefly to incorporate, or fold them in by hand using a spatula.
4. Shape and Chill the Dough
   Using a medium 2-inch cookie scoop, form heaping mounds of dough. You should have approximately 28 mounds. Place them on a large plate and gently flatten each mound slightly with your palm. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Do not skip chilling, as warm dough will spread too much during baking.
5. Prepare for Baking
   Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or lightly spray with cooking spray. Place chilled dough mounds on the baking sheet, spacing them at least 2 inches apart. Bake no more than 8 cookies per sheet.
6. Bake
   Bake for 8 to 9 minutes, until the edges are set and the tops are just beginning to set. The centers may appear pale, glossy, and slightly undercooked. Do not bake longer than 10 minutes, as cookies will continue to firm up as they cool.
7. Cool Properly
   Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.
8. Storage
   Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Unbaked dough can be stored airtight in the refrigerator for up to 5 days.

Tips & Variations

Dietary Adjustments

• Vegetarian: Naturally vegetarian
• Nut-Free: Use chocolate chips without nut processing warnings
• Dairy-Free: Not recommended, as butter and cream cheese are essential to texture

Texture & Flavor Tips

• Chill dough overnight for slightly thicker cookies
• Rotate baking trays halfway through baking if your oven has hot spots
• Use a combination of chocolate chips and chunks for varied texture

Seasonal Adaptations

• This dough works well year-round and adapts to different chocolate formats without altering the base structure

Flavor Profile & Pairings

These cookies are rich and buttery with a pronounced vanilla aroma. The cream cheese adds subtle tang and moisture, creating a soft interior that contrasts with lightly chewy edges. Chocolate is abundant but balanced, allowing the dough’s flavor to shine through.

They pair beautifully with other baked goods on dessert platters, ice cream sandwiches, or as part of a holiday cookie assortment.

Nutritional Overview

Per Cookie (Estimated):

• Calories: 189
• Carbohydrates: 23 g
• Protein: 2 g
• Fat: 10 g
• Saturated Fat: 6 g
• Fiber: 1 g
• Sugar: 13 g
• Cholesterol: 17 mg
• Sodium: 72 mg

Nutrition values are estimates and should be used as a guideline only.

Make-Ahead & Meal Prep Tips

• Dough can be prepared up to 5 days in advance and stored in the refrigerator
• Shape dough before chilling for easier baking later
• Bake only what you need and save remaining dough for future batches

FAQs

Why must the dough be chilled?
Chilling prevents excessive spreading and helps develop flavor.

Can I freeze the dough?
Yes, dough can be frozen for up to 3 months if stored airtight.

Why do the cookies look underbaked in the center?
They firm up as they cool, resulting in soft centers.

Can I bake these straight from the fridge?
Yes, chilled dough is required for best results.

Why use cornstarch?
Cornstarch helps create a soft, tender crumb.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	10 minutes
Chill Time	2 hours
Bake Time	8–9 minutes
Total Time	2 hours 18 minutes

Serving Suggestions

• Arrange cookies on a parchment-lined platter for a bakery-style presentation
• Serve slightly warm for the softest texture
• Stack and wrap individually for gifting

Recipe Variations

1. Chocolate chip and chunk blend (original style)
2. All chocolate chunks for melty pockets
3. Candy-coated chocolate pieces mixed in with chips
4. Mini chocolate chips for a more uniform bite

All variations maintain the same ingredient quantities and base method.

Ingredient Spotlight

Cream Cheese

Cream cheese is the secret ingredient that keeps these cookies soft for days. Always use full-fat cream cheese for best results, and ensure it is fully softened before mixing.

Cornstarch

Cornstarch tenderizes the dough by limiting gluten formation, contributing to the softbatch texture that defines this recipe.

Pro Cooking Tips

• Measure flour correctly by spooning and leveling
• Do not overmix after adding flour
• Bake until edges are set, not until centers look done
• Allow cookies to finish cooking on the baking sheet

Storage & Freezing Guide

• Baked Cookies: Airtight container at room temperature for 1 week
• Frozen Cookies: Up to 3 months
• Unbaked Dough: Refrigerate up to 5 days or freeze for 3 months

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	189
Protein	2 g
Carbohydrates	23 g
Fat	10 g
Fiber	1 g
Sugar	13 g

Dietary Notes: Vegetarian-friendly, nut-free if appropriate chocolate is used, contains dairy and gluten.

Expanded Conclusion

Softbatch cream cheese chocolate chip cookies are proof that small changes can make a big difference. With their rich flavor, ultra-soft texture, and dependable results, these cookies earn a permanent place in any baker’s recipe collection. Whether you bake a full batch for sharing or keep dough chilled for fresh cookies on demand, this recipe delivers comfort and indulgence every time.

If you try these cookies, share them with friends and family, and don’t be surprised when they ask for the recipe. For more reliable, bakery-style home baking inspiration, keep coming back and happy baking.

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