Cream Cheese Chocolate Chunk Cookies

close up of halved chocolate chunk cookie balls


Amish Chocolate Chip Cookies

These heavenly cookies were developed while I was developing a recipe for Amish chocolate chip cookies. My next door neighbor brought over these AH-mazing chocolate chip cookies that she bought in Amish country.

cookie dough coated in sugar on a baking sheet

Neither of us could figure out the secret ingredient. What made these different? We tried many combinations and after taste testing about 12 chocolate chip cookie recipes, we still didn’t figure out how theirs were so gosh darn tasty.

Although cream cheese was not the missing link, it did result in a silky and rich cookie that brings the best of cheesecake and chocolate chip cookies.

cream cheese cookies on a blue plate

How to Make Them

With the exception of cream cheese, all of these ingredients are pantry staples and easily sourced.

  • Cream Cheese– Full fat works best and will produce the richest cookie.
  • Unsalted Butter– If you use salted, omit the additional salt. I like to start with unsalted because different brands have varying amounts of salt and with unsalted, I am in complete control.
  • Light Brown Sugar & White Sugar– It is the blend of both sugars that give chocolate chip (or chunk) cookies their unique color and flavor.
  • Eggs– To give the cookies structure and loft.
  • Vanilla Extract- For flavor.
  • Flour- To provide structure.
  • Baking Powder– As a leavener.
  • Coarse Kosher Salt– Salt enhances the natural flavors in the cookies.
  • Semi-sweet Chocolate Bar– I liked using an actual bar and hand chopping to get a rustic chunk. You can, of course, swap in chocolate chips too.

From here, the process is pretty easy and standard.

  1. Cream together the butter and sugars until light and fluffy. Add vanilla and egg.
  2. Sift together the flour, baking powder and salt. Add to the wet ingredients until just blended.
  3. Fold in chocolate chunks.
cookie dough with chopped chocolate chunks
  1. Chill dough for at least 1 hour. Chilling is important so the dough is the correct temperature when baking and doesn’t spread too much. These are going to be more like a mounded ball.
  2. Scoop out dough in a 2 tablespoons scoop, roll in granulated sugar and place on a parchment lined cookie sheet.
  3. Bake until sugars start to caramelize and cookies are just lightly browned.
  4. Remove and allow to cool for 2-3 minutes before transferring to a cooling rack. Do not continue to cool on the baking sheet because the residual heat will continue to cook the bottoms of the cookies.
cookie dough in a bowl of white sugar

Tips for making the best soft chocolate chip cookies! 

ONE. Measure your flour. Don’t pack it down and make sure you square off the top with the flat edge of a knife. Too much flour can lead to a dry cookie. 

TWO. Sift your flour with leaveners. Sifting reduces lumps but also distributes leveaners evenly throughout the dry mixture. You won’t have to mix the batter too long if these are done before hand. 

THREE. Don’t over mix. Stand mixers are great, but it also makes it super easy to overmix while you are off doing other tasks. Mix until just combined unless the recipe specifies otherwise. You want the cookie dough to be light and fluffy, although with cream cheese in the batter, it will be a little denser.

FOUR. Always preheat the oven and don’t add cookies until it has fully preheated for at least 5 minutes. Don’t leave the door open or check on them often either, this messes with the oven temperature and thus, cooking times. 

FIVE. Use an insulated baking sheet lined with parchment paper. Insulated sheets allow hot air to circulate around the cookies and parchment prevents sticking without having to grease the cookie sheet

SIX. Don’t overbake. While this seems super obvious, it is probably the most overlooked. Typically cookies can be removed from the oven before they look fully cooked. The might still look a little wet with a glistening sheen. Don’t wait until they are a golden brown. 

SEVEN. Allow cookies to cool completely transfering to a cooling rack. I like to eat mine a little warm and gooey, but let them cool fully before transfering to a storage container.

close up of cookies on a plate

Storage & Freezing

Store in an airtight container in a cool, dry place for up to 5 days for best flavor and texture. Towards the end, revive the cookie by wrapping in a paper towel and microwave for 10 seconds.

Good news is that these chocolate chip cookies also freeze well. Place in an airtight container or plastic bag for up to 3 months.

cream cheese chocolate chunk cookies for pinterest
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overhead of chocolate chunk cookies on a plate

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Cream Cheese Chocolate Chunk Cookies

4.60 from 10 votes
Cream Cheese Chocolate Chunk Cookies are a soft chocolate chip cookie recipe using rich cream cheese and rustic chunky chocolate.
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 18



  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese and butter until light and fluffy, approximately 3 minutes.
  • Add 1/4 cup of the white sugar and the brown sugar, mix to combine. 
  • Beat in the egg and vanilla. 
  • In a separate mixing bowl, sift together the flour, baking powder and salt. Gradually add into wet ingredients.
  • Fold in chocolate chunks be hand, cover and chill for 1 hour.
  • Preheat oven to 350°F and line an insulated cookie sheet with parchment paper. 
  • Using a 2 tablespoons cookie scoop make cookie dough balls. Place the remaining 1/4 cup of sugar into a small bowl. Roll cookie dough in the dry sugar and place onto prepared cookie sheet sheet.
  • Bake for 16-18 minutes until very lightly browned around the edges. The cookies will be mounded, like a ball.
  • Move cookies to a cooling rack shortly after removing from the oven. Allow to cool and store at room temperture in an airtight container or plastic bag. 
  • If you've tried this recipe, please come back and let us know how they were in the comments or ratings!


Calories: 184 kcal, Carbohydrates: 22 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 30 mg, Sodium: 59 mg, Potassium: 79 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 258 IU, Calcium: 24 mg, Iron: 1 mg
Calories: 184
Course: Dessert
Cuisine: American
Keyword: chocolate chunk cookies, cream cheese chocolate chip cookie, cream cheese cookies
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
close up of halved cookie
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. I’m going to try these. They do look good. But I wish someone in the reviews had actually made them! That usually helps me decide to try a new recipe.

  2. 4 stars
    I made these as written and they were good. Interesting texture, not what you’d expect from a cookie. My kids loved em.

  3. I prefer the texture from roughly chopped chocolate too! I can’t say I’ve ever tried cream cheese in cookies but I love the flavor and texture it brings to other baked goods so I bet this tastes just as delicious

  4. 5 stars
    These look so incredibly soft. Definitely trying to stay away from cookies after the holidays, but dang, this makes it hard. Haha 🙂

  5. These sound so good! I am a huge chocolate chip cookie fan but I’ve never thought to add cream cheese to my chocolate chips. I’m going to have to try next time I make them.