These Chocolate Chip Cream Cheese Cookies are super soft, buttery & loaded with tangy cream cheese flavor.
We all have recipes we make only a few times a year – reserved for holidays or special occasions. Fried turkey, gravy, potato filling, bread stuffing, candied yams, cranberries – just a few yummy comfort holiday foods I love.
Then I think of the sweets. Pumpkin pie, sweet potato pie, peanut butter Easter eggs and Christmas cookies.
Mmmmm….Christmas cookies. I love baking Christmas cookies but after baking endless dozens of them, I cringe at the site of a cookie for quite some time. Give it a few months and I’m over it. Sure, there are plenty of cookies we enjoy throughout the year, no occasion necessary. One of my favorites, though, seems to only be popular around Christmas. That’s changed in my house – Chocolate Chip Cream Cheese Cookies are now a year round treat.
These cookies come together quickly but do require a little chilling time in the fridge – an hour or so should do it. I only chill cookie dough when it absolutely needs it, although many bakers chill all cookie dough before baking. These cookies, though, will spread too much without a chilling period. Trust me, I’ve tried.
The other thing about this cookie is that the tops won’t turn that pretty golden brown color we adore with other chocolate chip cookies. These cookies pretty much stay the same color as the cookie dough with some lovely brown cinnamon flecks throughout them. Bake for 10 -12 minutes or until the bottom edges start to lightly brown. Do not over bake – the bottoms will burn easily. These cookies do not increase much in size. I drop about 20 rounded tablespoons on a cookie sheet. If you’d like a bigger cookie, adjust amounts accordingly.
These cookies are delicious! They are super soft and booming with cream cheese flavor. So good – these cookies are like pillowy little bites. I love the little tanginess cream cheese gives to cookies – pairs wonderfully with cinnamon and chocolate.
I hope you love this Chocolate Chip Cream Cheese Cookie recipe. Perhaps you’ll also decide that they’re not just for Christmas anymore. Thanks so much for stopping by!
Soft Chocolate Chip Cream Cheese Cookies
- 1 cup butter softened (2 sticks)
- 8 oz package cream cheese softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1 cup semi-sweet chocolate chips mini or regular
- In a large mixing bowl, cream softened butter and cream cheese.
- Beat in sugar.
- Mix in egg, salt, cinnamon and vanilla.
- Stir in flour.
- Stir in chocolate chips.
- Chill cookie dough in fridge for at least for at least an hour before baking.
- Preheat oven to 350°
- Prep cookie sheets. These cookies work best on sheets lined with parchment paper.
- Drop rounded tablespoons onto cookie sheet.
- Bake for 10 - 12 minutes or until bottom edges start to lightly brown. Watch carefully - the bottoms burn easily.
- Let cookies rest on cookie sheet for a minute or two. Transfer to wire racks to cool.
- Enjoy : )
These cookies look ahhhhhmazing!
Thank you so much Marla! I’ve eaten way too many of them the past few days – perhaps that’s why I should only make them once a year 🙂
Neeli @ Neeli's Unique Creations
Hey Amanda, these cookies look so good. Sweets are my weakness and I have always loved chocolate chip cookies. Yum, I love that you added cream cheese.
Thanks Neeli! We’re very much alike – sweets and all things chocolate are my weakness! Glad you like the cream cheese add-in too 🙂
Would chilling the dough for approx 24 hours be alright? I’m planning to make a double batch (oh my!) but I won’t have time to mix and bake tomorrow. I know it says to chill for 1 hour, but I figured there wouldn’t be a harm in 24?
Hi Caitlin! I often make cookie dough a few days ahead of time and keep it covered in the fridge until I’m ready to use it. It’s such a time saver! Hope you love the cookies 🙂
Made these cookies and my parents could not step away from the batter 🙂
Hi Natalie! Glad you all enjoyed them! I haven’t had them for quite some time – now I know what I’ll be baking soon 🙂
Thanks for stopping by!
This recipe calls for double the cream cheese and butter you need. Becuase of that it take double, if not longer, the cooking time.
Did you try the recipe?
Great recipe! They’re like mini chocolate chip cheesecake cookies. I’m thinking of adding chopped maraschino cherries to the cookie dough next time. Thanks for the recipe.
So glad you enjoyed the cookies. Adding cherries – oh my deliciousness!
Thanks for stopping by Kayla 🙂