Soft, pillowy cookies. Never flat and the perfect dough for any mix-in’s your heart desires. The ((not so)) secret ingredient?? Cream cheese!! Ok so hear me out…I know what you are thinking. Cream cheese in a cookie?! Yes. And these are the best chocolate chip cookies you will EVER have! Ahhhhh…perfection. I mean if cream cheese is good enough for cheesecake, it’s good enough for cookie dough! The dough is easy to make and freezes perfectly. Whenever I have extra cream cheese from another recipe I’m making, I’ll whip up a batch of these cookies and put the dough in the freezer until I am in need of cookies (well I am always in need of cookies…lets be honest…but you get what I mean).
I typically use the dough as a base and then add in whatever I have in the pantry that I need to use up (leftover Oreo’s, candy, half bags of baking chips). For the two batches of these cookies I made for my annual family Holiday Bake Day, I made one batch Cookies’n Cream and the other batch Candy Bar Cookies. One note…YOU HAVE TO CHILL THE DOUGH! Which is why I usually make the dough before I need it, wrap it in plastic wrap and then put it in a freezer-safe Ziplock bag and freeze—and then the day before I am going to bake these babies off, I remove the dough from the freezer and let the dough thaw in the refrigerator.
Cookies ‘n Cream cookie dough! Chilled and ready to be scooped onto my cookie sheets! Permission to just eat all the cookie dough?!
Mmmmmm….Candy Bar cookie dough.
Chocolate Chip Cream Cheese CookiesPrint Recipe
- 1/2 cup unsalted butter, room temperature
- 1/4 cup regular cream cheese, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1-1/2 cups of mix-in's (candy pieces, chopped up cookies, chocolate chips)
In the bowl of your stand mixer, fitted with the paddle attachment, beat butter on medium-high speed until light and creamy. Add cream cheese to the butter and mix until smooth and creamy. Scrape down sides of the bowl as needed to ensure butter and cream cheese are incorporated. Add both sugars and mix on medium-high until mixture is light and fluffy. Add egg and beat into mixture until fully incorporated. Add vanilla extract and mix. On low speed, slowly adding flour, cornstarch, baking soda, salt, cinnamon and nutmeg. Mix until just incorporated. Add mix-in's and mix on low until just combined. Remove bowl from mixer and ensure all ingredients are fully incorporated. Place dough in an air tight container and refrigerate overnight or freeze.
After dough has chilled, preheat oven to 350-degrees. Line cookie sheets with Silpat or parchment paper. Use a medium-sized cookie scoop to scoop dough balls onto prepared cookie sheets. Bake cookies in 350-degree oven for 8-minutes. Cookies will look underdone, but that's okay.
Let baked cookies set on cookie sheet for 10-15 minutes, then transfer to a wire rack to finish cooling.
For Cookies'n Cream cookies: mix in 10 chopped Oreo cookies and 3/4 cup semi-sweet chocolate chips. For Candy cookies: mix in 3/4 cup M&M's and 3/4 cup Kit Kats and chopped Pirouline cookies.
Mmmm…just look at those pieces of Oreo cookies poking out…begging to be eaten. Nom, nom, nom.
Yes these cookies are baked. They don’t spread much while baking, so if you don’t want such puffy cookies, you can gently push the tops of them down with a spoon after removing them from the oven. I myself like a nice, thick bite! No flat cookies!
These are my go-to chocolate chip cookies. You seriously can’t go wrong making these! Make them, share them and people will love you 🙂