I want my cookies to be thick, with puffy centers that are overflowing with chocolate. Do not bake longer than 10 minutes as cookies will firm up as they cool. These chocolate chip cream cheese cookies are so soft, moist, and with a richness to the dough like no other cookies I’ve tried. Bake at 350° for 45 to 60 minutes (cooking time will vary from oven to oven). If you like eating caramel corn by the handful, baking it into cookies is even better. Remember: you’re making soft batch cookies here! Skip. Make sure to chill your dough for at least two hours before you bake to ensure your cookies bake thick and puffy. peanut butter comfort Let butter/margarine and cream cheese come to room temperature. Add flour and baking powder at the same time, and mix. They’ll continue cooking on the inside as they come to room temperature, and you definitely don’t want them to become too firm. Same principle here, minus using actual pudding mix. In my cookbook, I have a recipe for Carrot Cake Cookies with cream cheese baked in, but I’ve never tried it with chocolate chip cookies or as a way to substitute for butter until now. Smoosh it into a one-quarter cup measure and cream it with the butter and sugars. The cream cheese cookies are super soft without being cakey, and remind me of soft batch cookies. This cookie dough is my favorite chocolate chip cookie dough base, producing cookies that are so soft, moist, and tender with perfectly chewy edges. Add eggs and mix. The dough seems more buttery, which is ironic since there’s actually less butter used, not more. Let Cream cheese sit at room temp for a little while to soften a bit. I can’t wait to start taste-testing and make up for lost time! Just one bite and I think you’ll agree!! Mix thoroughly in good-sized bowl. Cornstarch is my secret weapon for creating super soft cookies. Bake the cookies for no more than 10 minutes, then let cool for 5 minutes on the baking tray before transferring to a wire rack. Chocolate Chip Cream Cheese Dessert Recipes 647,926 Recipes. Simply add in the cream cheese along with the butter, beating together with the sugars until light and fluffy… Scoop the cookie dough into large balls and refrigerate for at least 2 hours before baking. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes). Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! DO NOT overbake the cookies. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Add dry ingredients and mix well. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. One-Bowl, No-Mixer, No-Chill, Giant Chocolate Chip Cookie For One — An incredibly FAST and EASY recipe that produces ONE extra-large soft and chewy cookie that’s loaded with chocolate!! Chopped nuts, M&M’s, or your favorite chopped up candy bar would all be good additions. Say hello to your new fave chocolate cookie!! Soft and Chewy Snickers Chocolate Chip Cookies — Of all the candy-bar stuffed cookies, these are my favorite. 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