It’s hard to improve upon classic chocolate chip cookies, but we took up the challenge. We’re proud to present our most epic chocolate chip cookies yet: Cream Cheese-Filled Chocolate Chip Cookies. Adding cream cheese to the cookie dough gives this recipe all the chewy, puffy goodness you want out of a cookie, but it’s the cream cheese center that turns this recipe from something great into something extravagant. As for the technique behind the filling, have no fear. It’s a lot easier than you think, and our step-by-step visual tutorial will help you master it. Baker, beware: once you have a bite of these Cream Cheese-Filled Chocolate Chip Cookies, tried-and-true chocolate chip cookies may not cut it anymore.
Find more fresh ways to bake with cream cheese in our March/April 2020 issue!
- Shape each portion of dough into a ball, and flatten into 1½- to 2-inch disks. Spoon about 1½ teaspoons (9 grams) cream cheese mixture in center of 1 dough disk.
2. Cover with a second disk, and crimp edges to seal cream cheese filling inside.
3. Gently shape into a ball. Repeat with remaining dough disks and cream cheese mixture.
- ½ cup (113 grams) unsalted butter, softened
- 10 ounces (284 grams) cream cheese, softened and divided
- ⅔ cup (147 grams) firmly packed dark brown sugar
- ⅓ cup (67 grams) plus 3½ tablespoons (42 grams) granulated sugar, divided
- 1 large egg (50 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) cornstarch
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (2.25 grams) kosher salt, divided
- 4.5 ounces (128 grams) 33.6% cacao milk chocolate, chopped (about ¾ cup)
- 3 ounces (85 grams) 66% cacao semisweet chocolate, chopped (about ½ cup)
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 1 minute, stopping halfway to scrape sides of bowl. Add 2 ounces (57 grams) cream cheese; beat until smooth and well combined about 30 seconds; scrape sides of bowl. Add brown sugar and ⅓ cup (67 grams) granulated sugar; beat until fluffy, about 2 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined.
- In a large bowl, whisk together flour, cornstarch, baking soda, and ¾ teaspoon (2.25 grams) kosher salt. Add flour mixture to butter mixture all at once; beat at low speed just until combined. Fold in chocolate. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, stir together remaining 8 ounces (227 grams) cream cheese, remaining 3½ tablespoons (42 grams) granulated sugar, and remaining ¼ teaspoon kosher salt. Cover and freeze for 15 minutes.
- Divide dough into 48 portions (about 1 tablespoon [18 grams] each); shape each portion into a ball, and flatten into 1½- to 2-inch disks. Spoon about 1½ teaspoons (9 grams) cream cheese mixture in center of 1 dough disk, and cover with a second disk. Crimp edges to seal, and gently shape into a ball. (See technique images above.) Repeat with remaining dough disks and cream cheese mixture. Place dough balls 1½ to 2 inches apart on prepared pans. Gently flatten balls to ¾-inch thickness, crimping any cracks to seal, if necessary.
- Bake until edges are set and lightly golden, 8 to 10 minutes. Let cool on pans on wire racks for 2 minutes. Serve warm, or remove from pans, and let cool completely on wire racks.
Cookie dough and cream cheese filling can be made 1 day ahead, covered, and refrigerated separately overnight. Let stand at room temperature until softened, about 30 minutes. Shape as directed. Bake until edges are set and lightly golden, 10 to 15 minutes. Serve as directed.
To get photo-worthy cookies like the ones shown, press a few pieces of semisweet chocolate onto the exterior of each dough ball before flattening them.