Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are perfectly light, fluffy cookies that melt in your mouth with the addition of delicious chocolate chips throughout.

This easy and delicious Cookie Recipe is perfect to serve for a holiday dessert, enjoy with a cup of coffee in the morning, or as an after-school snack for kids. It’s the perfect combination of Chocolate Chip Cookies and Cream Cheese Cookies.

Baked Cream Cheese Chocolate Chip Cookies stacked up


It’s really hard to beat cream cheese as a baking ingredient. Whether you’re topping a dessert with Cream Cheese Frosting or adding it to the batter, like with these cookies, it adds a slight tang to the otherwise sweet treat that is just delicious. Mixing cream cheese into your cookies makes them unbelievably moist, rich, and velvety.

Ingredients for Cream Cheese Chocolate Chip Cookies in prep bowls

Cream Cheese Chocolate Chip Cookies are sweet, but not too sweet, light as a cloud, and have just a hint of vanilla. It’s hard to think of anything better. They are perfect to enjoy as an indulgent dessert with Vanilla Ice Cream or as a sweet snack on their own. They make a wonderful accompaniment to enjoy with a cup of coffee in the morning. No matter when you have them or how you serve them, these cookies are sure to be a favorite with you and your whole family!

Collage of mixing Cream Cheese Chocolate Chip Cookies batter


These simple cream cheese cookies are easy to change up with sweet and festive toppings. You can make them the perfect cookie for any occasion depending on how you decorate them. For something simple that still makes them look elegant, just sprinkle some powdered sugar over the top of the cookies. You can do the same thing with sea salt if you want a salted chocolate chip cookie. To make Cream Cheese Chocolate Chip Cookies into the perfect holiday treat, just add themed sprinkles to the top. Some red and green sanding sugar is an easy way to make them Christmas party ready. 

Close up of Cream Cheese Chocolate Chip Cookies dough on baking sheet



  1. Make sure to leave the butter and cream cheese at room temperature for some time before starting the recipe so they are nicely softened.
  2. Mix the butter, cream cheese, and sugar in your stand mixer for at least a minute to make sure it becomes nice and fluffy.
  3. Don’t skip refrigerating the dough. Cover the dough and put it in the fridge for at least an hour before baking the cookies. 
  4. When you scoop the dough onto the sheet, make sure to leave 2 inches between each cookie. That way when the cookies begin to spread they won’t stick together. 
  5. Let it cook just until lightly golden. 
  6. Cool the cookies for at least 5 minutes before removing them from the baking sheet. 

Cream Cheese Chocolate Chip Cookies on baking pan


  • Chocolate chips: You can slightly change the taste of the Cream Cheese Chocolate Chip Cookies depending on what kinds of chocolate chips you use. Try either semi-sweet, dark chocolate, milk chocolate, or white chocolate chips in the cookies. In addition to chocolate, you can also add in butterscotch or cinnamon chips. 
  • Mix-ins: For some different add-ins try mixing in nuts like pecans, almonds, or cashews to give some crunch. You could also add dried fruit like cherries, cranberries, or raisins. For other mix-ins try putting bits of caramel and sea salt on top of the cookies. 
  • Flavors: You can try different flavors like a little bit of lemon juice or peppermint extract. You can also mix in some spices like nutmeg, ginger, cinnamon and cloves. 



  • Serve: You can keep Cream Cheese Chocolate Chip Cookies sealed at room temperature for up to a week. 
  • Store: To store the cookies for up to 2 weeks, put them in an airtight container in the fridge after they cool.
  • Freeze: You can also freeze Cream Cheese Chocolate Chip Cookies for up to 6 months. Let them thaw in the fridge before serving. 

Cream Cheese Chocolate Chip Cookies on baking pan

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Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are perfectly light, fluffy cookies that melt in your mouth with the addition of delicious chocolate chips throughout.
Yield 36 Cookies
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 1 hour 21 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , softened
  • 8 ounces cream cheese , softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  • Add butter, cream cheese, and sugar to your stand mixer on medium speed until fluffy, about 1 minute.
  • Add in the eggs and vanilla extract.
  • Sift together flour, baking powder and salt then add to the stand mixer on the lowest speed setting.
  • Stir in the chocolate chips.
  • Cover and refrigerate the batter for 1 hour.
  • Preheat oven to 375 degrees.
  • Using a heaping tablespoon of dough with a 1 tablespoon-sized cookie scoop and add dough 2 inches apart, then dip the bottom of a cup in powdered sugar and press the cookie dough down gently to flatten.
  • Bake for 10-12 minutes until the edges are *just* beginning to brown so they are still soft and tender.
  • Let cool 5 minutes before removing from the baking sheet.


Calories: 111kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 67mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 134IU | Calcium: 21mg | Iron: 1mg
Keyword: cream cheese chocolate chip cookies, Cream Cheese Cookies

Cream Cheese Chocolate Chip Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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