Cream Cheese Chocolate Cookies


  • 1/2 cup (113g, 1 stick) unsalted butter room temperature but not melted
  • 1/4 cup (2 oz.) cream cheese room temperature
  • 3/4 cup (150g) light brown sugar packed
  • 1/4 cup (30g) confectioners sugar
  • 1 large egg room temperature
  • 1 tbsp. McCormick vanilla extract
  • 2 1/4 cup (281g) all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup (6 oz, 170g) semi-sweet chocolate chunks
  • 1 cup (6 oz, 170g) white chocolate morsels (chips)


  1. Preheat oven to 350°F. Prepare three pans with parchment paper.
  2. In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on high for 2-3 minutes or until ingredients are fully combined. Scrape down sides of bowl as needed.
  3. With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute.
  4. Add in flour, cornstarch, baking soda, and salt and then turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.
  5. Add in semi-sweet chocolate chunks and white chocolate morsels and mix by hand until combined.
  6. Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)
  7. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top. (PRO TIP: add extra morsels on top for a beautiful cookie presentation!)
  8. Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown.
  9. Allow cookies to cool for 5-10 minutes before moving to cooling rack.

This article and recipe adapted from this site

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