These Soft Cream Cheese Chocolate Chip Cookies (Bakery-Style) are a simple way to get soft batch cookies at home. This chocolate chip cookie recipe uses a secret ingredient that keeps every bite tender and rich.

These cream cheese chocolate chip cookies come together with basic steps and simple ingredients. You’ll mix everything in a large mixing bowl, or the bowl of a stand mixer, and the dough is easy to handle.

If you love classic chocolate chip cookies but want something softer, this chocolate cream cheese cookies recipe is a great place to start. The texture stays soft for days and bakes beautifully every time.

Ingredients

This recipe calls for simple ingredients you can find at any grocery store. Each one plays a role in creating soft batch cookies with a rich flavor and tender crumb.

All-purpose flour: forms the base of the cookie dough and gives structure to the cookies
Baking soda: helps the cookies rise slightly and keeps them from being too dense
Sea salt: balances sweetness and enhances the chocolate flavor
Brown sugar: adds moisture and helps create that soft, chewy texture
Granulated sugar: gives sweetness and helps the edges set properly
Vanilla extract: adds warmth and depth to the overall flavor
Unsalted butter: adds richness and helps create that classic cookie texture
Cream cheese: the secret ingredient that keeps these cookies soft and tender
Egg: binds the wet ingredients and helps with structure
Egg yolk: adds extra richness and keeps the cookies soft
Chocolate chips: bring that classic chocolate chip cookie flavor with bits of chocolate in every bite

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

You can easily adjust this chocolate chip cookie recipe to fit what you have on hand or your favorite flavors.

Swap semi-sweet chocolate chips for dark chocolate or milk chocolate
Add chopped nuts like walnuts or pecans for extra texture
Mix in a few chunks of white chocolate for a double chocolate bakery-style look
Swap the semi-sweet chocolate for white chocolate and add pistachios for a different flavor profile
Mix in dried cranberries for chunks of tartness

How to Make

Start by preparing your baking sheet. Line your baking sheets with parchment paper so the cookies don’t stick and bake evenly.

In a medium bowl, mix your dry ingredients. Stir together the flour, baking soda, and salt until everything looks evenly combined.

In a large mixing bowl or the bowl of a stand mixer, add the butter, cream cheese, sugars, and vanilla extract. Make sure both cream cheese and butter are at room temperature so they blend smoothly.

Mix on medium speed for about 2 to 3 minutes until the mixture looks soft and creamy with no lumps.

Add the egg and egg yolk and mix on low speed just until combined. You don’t want to overmix here, just enough so everything comes together.

Add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms. Stop mixing as soon as you no longer see dry flour.

Use a spatula to fold in the chocolate chips so they are evenly distributed. This keeps the dough from overmixing.

Scoop the dough into cookie dough balls using a 3-tablespoon large scoop so each cookie bakes evenly.

Place them on a plate or tray and chill in the fridge for 30 minutes to 1 hour. This step helps control spreading and improves flavor.

Portioning 3 tablespoons of cookie dough per cookie

Portioned cookies ready to be refrigerated

When ready to bake, preheat your oven to 350°F. Place the cookie dough balls on the prepared baking sheets, leaving 2 inches of space between each one.

Bake for 11 to 13 minutes. The edges should look set, while the centers stay soft and slightly underbaked. This is the best way to get that soft center.

Let the cookies cool completely on the baking sheet before moving them. They will continue to set as they cool and keep their creamy texture.

Expert Tips

Use room temperature butter and cream cheese so the dough mixes smoothly without lumps
Mix on low speed once the flour is added to keep the cookies soft instead of dense
Chill the cookie dough balls long enough so they hold their shape while baking
Use a large cookie scoop for even baking and a consistent shape
Bake until the edges are set and the centers look slightly soft for the best texture
Keep an eye on your oven since baking time can vary slightly from one oven to another
Keep in mind, the longer you refrigerate, the thicker your cookies will be

Frequently Asked Questions

How should I store these cookies?

Keep the cookies in an airtight container at room temperature for up to 3 days. They will stay soft and maintain their creamy texture.

Can I make the dough ahead of time?

Yes. You can prepare the dough and keep it covered in the fridge for up to 2 days before baking. This also improves flavor.

Can I freeze the cookie dough?

Yes. Scoop the dough into cookie dough balls and freeze them in an airtight container for up to 3 months. Bake straight from frozen, adding a couple of extra minutes.