It’s been a minute since I’ve baked a dessert, and I’m in the mood for something sweet. That’s why I picked out this Softbatch Cream Cheese Chocolate Chip Cookies. It sounds like the type of chocolate chip cookie that I love—a little crispy on the outside with. a soft and chewy center. No pre-made bagged supermarket cookie can compare to homemade cookies, and chocolate chip is a classic that never gets old. Baking isn’t my strong suit, but I’m psyching myself up for this recipe. The sweet, chocolatey payoff sounds like it will be fantastic!
These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M’s in these!
Alright, time to gather the ingredients! I had a lot of them on hand too always a good thing). Actually, it might be easier to just tell you what I had to shop for.
My shopping list for this recipe was short at 3 items: eggs, cream cheese, and chocolate chips. I looked for a mix of chips and chunks, but all the store had was chips. They did have some giant chips, though, so I used a mix of those with regular-sized chocolate chips.
The flour, butter, brown sugar, and everything else were in my pantry and refrigerator just waiting to become cookies. How nice of them!
The first order of the day is mixing up the cookie dough, of course. My stand mixer made prepping the cookie dough a breeze, but I appreciated the fact that the instructions included a note on using a hand mixer instead. That’s all I had for many years, and it get the job done.
I let the mixer cream the butter, cream cheese, sugar, egg, and vanilla for 5 minutes while I measured out the remaining ingredients. I also had time to line my sheet pans with parchment paper.
Once the chocolate chips were mixed in, I began scooping the dough onto parchment-lined plates using a 2-inch cookie scoop. Then I wrapped the plates in plastic wrap and let them chill for a couple of days. It was nice that I could wait until it was convenient to bake them.
When it was time to bake I followed the author’s advice and placed 8 cookies per sheet. I had 25 cookies, so that made 3 sheet pans. I fit the extra cookie on one of the pans and popped them all into the oven for 8 minutes.
They looked soft when I pulled them out, but none of the cookies overlapped. I allowed the cookies to cool for 5 minutes on the sheet pans, then I used a spatula to move them to a wire rack. There were some dishes to do, so I puttered around the kitchen while they finished cooling to room temperature.
My Softbatch Cream Cheese Chocolate Chip Cookies baked up just as promised. The cookies were just a little crisp outside and pillowy soft on the inside. I’m guessing it was because the dough didn’t spread out too much in the oven. That and the cream cheese must have done the trick. Here’s a breakdown of the whole process:
- 21 minutes to prep
- 2 hours to chill dough (minimum, up to 5 days)
- 3 minutes to transfer from plates to sheet pans
- 8 minutes to bake
- 5 minutes to cool
- 2 minutes to transfer to wire racks
- 2 hours 39 minutes total
The recipe listed a total of 2 hours 18 minutes. My time was a little more, but I can’t complain after sampling the finished cookies. They were spectacular!