Chocolate Chip Cream Cheese Cookies

by Marla on December 21, 2010 · 51 comments

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Chocolate Chip Cream Cheese Cookies | I know we are all crazy busy getting ready for the holidays. I wanted to share one last recipe post before Santa makes his way down the chimney. I was recently asked to bake 48 homemade cookies for the annual tree lighting ceremony at my kids school.

Everyone’s go-to cookie is chocolate chip, so I decided to do a playful twist on the classic.

These Chocolate Chip Cream Cheese Cookies make the perfect dunker for your morning coffee or steamy cup of hot chocolate.

Chocolate Chip Cream Cheese Cookies |

These cookies have a firm texture which means they will stay in one place when you dunk ‘em. The cream cheese adds a bit of a tangy flavor versus an all butter cookie. A friend said they are a cross between a butter cookie & rugelach.

Chocolate Chip Cream Cheese Cookies | I used light Muscovado brown sugar. I love the sweetness and molasses flavor that natural sugar adds to baked treats. These cookies are not very sweet, simply add more chocolate chips if you prefer a sweeter cookie.

Chocolate Chip Cream Cheese Cookies |

I also used white whole wheat pastry flour. These ingredients make this cookie taste a bit more wholesome than the traditional cookie with white sugar & flour. I let the dough chill in the fridge overnight. This helps the flavors develop & intensify.

Chocolate Chip Cream Cheese Cookies |
If you are up for something new then I suggest you try these cookies. Make ‘em as big or small as you want. I had to get 48 cookies out of this batter, so I went really small.

Chocolate Chip Cream Cheese Cookies |

They were super fun to decorate too. Go with seasonal colors for whatever holiday you are celebrating. Blue & white would be perfect for Hanukkah. You can go red, pink & white for Valentines Day.

Chocolate Chip Cream Cheese Cookies |

What cookies are you baking for Christmas? Do you participate in a cookie exchange?

Chocolate Chip Cream Cheese Cookies

Rating: 51

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: Makes about 48 small cookies or make fewer bigger ones

Chocolate Chip Cream Cheese Cookies


  • 2 1/2 cups White Whole Wheat Pastry Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 4 ounces Unsalted Butter
  • 4 ounces Cream Cheese, softened
  • 1 cup packed Light Brown Muscovado Sugar
  • 1 large Egg
  • 2 teaspoons pure Vanilla Extract
  • 1 cup Chocolate Chips (I like semi sweet chocolate)
  • Cooking Spray


    Cookie Dough
  • Sift together flour, baking powder & salt. Beat sugar, butter & cream cheese in a stand mixer until light and fluffy. Add egg & vanilla until well combined. Add in flour mixture 1/2 cup at a time until well combined. Mix in chocolate chips. Divide dough into 2 balls, flatten out and wrap tightly in plastic wrap. Store in the fridge for 30 minutes to overnight.
  • Baking
  • Remove dough from the fridge and unwrap. Preheat oven to 350?F with the rack in center of oven. Line 2-3 cookie sheets with parchment paper. Use a coffee scoop or small ice cream scoop to keep the size of the cookies consistent. Flatten into 1/2 inch patties & decorate with sprinkles & coarse sugar. Place on cookie sheet about 1 inch apart & bake for around 12-15 minutes until the bottom of the cookies are a light golden brown. Cool cookies on racks.
  • Notes
  • I prepared my dough the night before I baked these cookies. This gives the flavors a chance to combine. You will probably have great results if you chill the dough for just 30 minutes and then bake them.
  • These cookies have a firm texture & are great for dunking.
  • Store cookies at room temperature in an airtight container & move to fridge after a few days.
  • If you do not have Muscovado brown sugar you can use Sucanat or whatever light brown sugar you have on hand.
  • If you do not have white whole wheat pastry flour you can use regular whole wheat pastry flour. Your cookies might have a deeper wheat flavor & the cookies will be darker brown in color if you do so.
  • You can also freeze this dough, just wrap tightly in plastic wrap & a Ziploc. Store for about 4 weeks until ready to use. Thaw on the countertop for about 30 minutes.
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