If you are craving tender and creamy cookies filled with chocolate and crunchy goodness, you are going to love these cream cheese chocolate chip cookies. Cream cheese cookies are irresistible. They taste and look perfect, which makes them an excellent choice for your cheat sweets, parties, and kids.
This is the best cream cheese cookie recipe. It is simple, fast, and accessible. The cream cheese is the secret ingredient of these incredibly delicious cookies. It gives them a rich texture and keeps them from spreading. Once you make these, they become everyone’s favorite. They will not be able to take their hand off of these savory cookies. These pieces of heaven taste fabulous, with chewy edges, a soft center, and a moist texture.
In a medium bowl, mix the flour, salt, cornstarch (cornstarch is optional, but it makes cookies softer), and baking soda. Set aside.
Combine the butter, Kalleh Square Cream Cheese, sugar, egg, and vanilla in a large bowl of a stand mixer with the paddle attachment. Beat on medium speed until the mixture is smooth and fluffy for about 5-6 minutes. Butter and cream cheese must be at room temperature.
Use a spatula to scrape the sides. Then sift in the all-purpose flour, cornstarch, baking soda, and salt. Give them a nice mix of about 1-2 minutes. Make sure they are thoroughly incorporated.
Use your hand or a spatula to fold in the chocolate chips and chunks.
Start forming cookie balls with a cookie scoop or a tablespoon and your hands. Place the small balls on a large plate. With the palm of your hand, slightly flatten the balls. Cover the plate with plastic wrap and refrigerate for at least 2 hours before baking. If you bake the cookies with warm dough, they will spread and bake thinner and flatter.
Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper. Spray with cooking spray and place the cooled dough on it, spaced about 2-inch apart.
Bake for 9-10 minutes until edges have set and tops are just beginning to set. They might look slightly underdone, pale, and glossy. Cookies tend to firm up while cooling. Do not overcook them.
Let them cool on the baking sheet before removing them. Then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature. Enjoy these amazing cookies with a glass of milk.
The cream cheese you are using might contain fat. Do not use fat-free or whipped cream cheese.
You can refrigerate the cookie dough for up to 3 days and refrigerate it for two months—there is no need to thaw them before baking. You might need to bake them 2 minutes longer.
Baked cookies will be ok in an airtight container at room temperature for up to one week and the freezer for about three months.
You can use M & M for these buttery, creamy cookies.