Chocolate chip cookies are one of life’s greatest pleasures. And the great thing is, there are soooo many different recipes out there, you’ll just have to try them all! Today we’re tackling Cream Cheese Chocolate Chip Cookies.
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As the name suggests, this cookie dough is made with cream cheese. The cream cheese adds a mild flavor and helps create a very tender cookie. These little cookies also come out a beautiful white!
While I’ve also heard cream cheese chocolate chip cookies called cheesecake chocolate chip cookies, I don’t think they taste like cheesecake. Maybe if you add a squeeze of lemon juice or zest you’ll get that characteristic cheesecake tang.
Drop cookies are super basic and simple to make. These cream cheese chocolate chip cookies are no exception, though they are a bit distinct. The dough is quite sticky which makes scooping and portioning the dough a bit tricky.
I found it very helpful to top the cookies with a generous amount of mini chocolate chips, then use a glass to flatten the cookies. The mini chips kind of create a no stick zone to make the whole process less messy.
Use cookie scoops for perfectly portioned cookies. I used a small scoop for these mini cookies.
Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
Cold dough won’t spread as much in the oven.
Store cookie dough for up to 3 months in the freezer.
Bake a test cookie before baking the rest of the batch to determine the best bake time.
To Freeze Or Not To Freeze, That Is The Question
Freezing cookie dough is my calling. Okay, that’s a ridiculous statement, but it is my favorite way to make cookies. For these cream cheese chocolate chip cookies, I tried baking them the day I made the dough, and I froze some to bake the next day.
The verdict? Both options worked great! There wasn’t a noticeable difference between the two, which is fantastic. Personally, I would bake whatever you intend to eat in the next 2-3 days, then freeze the rest. This way you’ll get to enjoy ultimate freshness.
In case you can’t tell in the photos, these are mini cookies for a change! Normally I like to use my big ole cookie scoop for a nice thick cookie. But these cream cheese chocolate chip cookies just screamed mini to me. Maybe I’ve only ever seen them as mini cookies, I don’t know.
If you don’t have a small cookie scoop, just use a heaping tablespoon of cookie dough. The scoop helps, but this dough is hella sticky and will probably make a tiny mess either way. You just work with what you’ve got.
Maybe you’ve noticed that this recipe contains a few unusual ingredients for a drop cookie. Let’s take a second to chat about those.
Milk – This helps create a cakier texture than the average drop cookie.
Clear Vanilla – You could always use regular vanilla, but using clear vanilla keeps the cookie a nice white color.
Powdered Sugar – Instead of granulated sugar, this recipe uses powdered sugar to, once again, create a deliciously cakey texture, as well as a very tender cookie.
Mini cream cheese chocolate chip cookies are thick, cakey bites of yumminess. If you’ve never had one of these cookies, I highly recommend you whip up a batch to find out what you’ve been missing.
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In a medium bowl, stir together the flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl or stand mixer, beat the butter and cream cheese until well combined, scraping the bowl down as necessary. Add the powdered sugar and beat on low until combined. Add the egg, beat to combine, then scrape the bowl down. Add the milk and vanilla and beat to combine.
Add the dry ingredients to the large bowl or stand mixer and beat on a low speed until just barely combined. Add 4 oz of mini chocolate chips and stir or beat on low just until combined. Cover the bowl and chill in the fridge for 1 hour.
Line 2 baking sheets with parchment paper or silicone baking mats. Preheat the oven to 375°F.
Use a small cookie scoop or a heaping tablespoon to drop the cookie dough 2 inches apart on the baking sheets. I was able to fit 12 comfortably on my half sheet pan. You will get roughly 26- 28 cookies total.
Sprinkle a generous amount of the remaining mini chocolate chips on the cookies, then use the bottom of a glass to slightly flatten the cookies. Bake for 12- 14 minutes or until the cookies are just slightly golden on the bottom edge. Cool on the sheet for 5 minutes before transferring to a cooling rack.
You can freeze the shaped and flattened cookies too! Freeze on a tray for 1 hour before transferring to an airtight container (place wax paper between layers of cookies). Bake from frozen at 350F for 14- 16 minutes.
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.