Softbatch Cream Cheese Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup unsalted butter, softened
02 -
¼ cup cream cheese, softened (not fat-free, light, or whipped)
03 -
¾ cup light brown sugar, packed
04 -
¼ cup granulated sugar
05 -
1 large egg
06 -
2 teaspoons vanilla extract
→ Dry Ingredients
07 -
2 ¼ cups all-purpose flour
08 -
2 teaspoons cornstarch
09 -
1 teaspoon baking soda
10 -
¼ teaspoon salt (optional, to taste)
→ Mix-ins
11 -
2 ¼ cups semi-sweet chocolate chips or chunks (e.g., 1 cup chips and 1 ¼ cups chunks)
# Instructions:
01 -
Using a stand mixer with the paddle attachment, combine butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until creamed, light and fluffy, roughly 5 minutes (or 7 minutes using a hand mixer).
02 -
Stop and scrape down the sides of the mixing bowl. Add the flour, cornstarch, baking soda, and optional salt, and mix on low speed until just combined, about 1 minute. Avoid overmixing.
03 -
Fold in the chocolate chips and chunks by hand, or mix briefly with the mixer, until evenly distributed.
04 -
Using a medium (2-inch) cookie scoop, shape the dough into heaping mounds (about 28 total cookies). Flatten slightly with your palm, place on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake warm dough as it will spread excessively.
05 -
Preheat oven to 175°C (350°F). Line a baking sheet with a silicone baking mat or lightly spray with non-stick cooking spray. Arrange chilled dough mounds on the baking sheet, spacing them at least 2 inches apart.
06 -
Bake cookies for 8 to 9 minutes, until edges are set and tops are just beginning to set. Do not overbake; cookies may appear glossy or slightly undercooked. Remove from heat as they firm up while cooling.
07 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
08 -
Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Unbaked dough can be refrigerated for up to 5 days and baked as needed.
# Notes:
01 -
Refrigerating the dough enhances flavor and improves cookie texture by reducing excess spreading during baking.
02 -
Rotate baking trays halfway through for even baking, if producing multiple batches.