This recipe marries two beloved desserts into one: the tender, cream-cheese–enriched cookie and the familiar comfort of chocolate chip. I first stumbled onto this combination on a rainy afternoon when I wanted something softer and more pillowy than a regular cookie — something that would slice like a small cake yet melt in your mouth with each bite. The cream cheese adds a gentle tang and silkiness to the dough while the powdered sugar keeps the texture delicate and light. These cookies bake up with slightly crisp edges and a soft, almost cake-like center studded with miniature chocolate chips.

I discovered the technique of chill-and-freeze when I tested twelve versions to dial in the perfect spread. Chilling firms the dough so the cookies hold a neat round shape, and a brief freeze right before baking helps the surface become smooth when you roll the dough in your palms. At family gatherings they disappeared first; one cousin declared them the cross between a sugar cookie and a cheesecake slice, and a neighbor requested the recipe immediately. If you love delicate textures and a bright cream-cheese flavor balanced by semi-sweet chocolate, these are going to become a repeat special in your cookie rotation.

Ingredients

• 2 1/2 cups all-purpose flour: Choose a trusted brand like King Arthur or Pillsbury for consistent protein content; sifting is optional but helps the dry ingredients combine evenly and prevents lumps.
• 1 teaspoon baking powder: Adds light lift to the dough; check the date to ensure potency so the cookies rise just enough without becoming cakey.
• 1/2 teaspoon baking soda: Balances acidity from the cream cheese and helps with browning; use level measurements for predictable spread.
• 1/3 cup cornstarch: Key to the tender, melt-in-your-mouth crumb—cornstarch softens the gluten and yields that delicate, slightly cake-like texture.
• 1/2 cup salted butter, softened: Use real butter for flavor; if using unsalted, add a pinch of fine salt to taste. Softened—not melted—so it creams properly with the cheese.
• 8 ounces cream cheese, softened: Full-fat cream cheese at room temperature produces the creamiest dough; avoid low-fat varieties for best texture and flavor.
• 1 teaspoon vanilla extract: Pure vanilla lifts the dough flavor; use Nielsen-Massey or another pure extract for depth rather than imitation.
• 2 large eggs: Room temperature eggs emulsify more smoothly with butter and cheese, giving a uniform, fluffy batter.
• 2 cups powdered sugar: Confectioners sugar yields a fine, tender crumb and the slightly sweet, melt-in-your-mouth feel compared with granulated sugar.
• 3 tablespoons heavy cream: Adds moisture and richness; if omitted, expect slightly denser cookies—substitute with whole milk in a pinch.
• 1/2 cup miniature semi-sweet chocolate chips: Mini chips distribute evenly and temper the sweetness with little pockets of chocolate; reserve extra to press on top before baking.

Instructions

Combine dry ingredients: In a medium bowl whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/3 cup cornstarch until homogeneous. This ensures even leavening and prevents pockets of baking soda or powder. Cream butter and cheese: In a large bowl or stand mixer fitted with the paddle, beat 1/2 cup softened salted butter and 8 ounces softened cream cheese on medium speed for about 2 minutes until light and fluffy. Scrape the bowl to avoid lumps. Incorporate eggs and vanilla: Add 1 teaspoon vanilla and 2 room-temperature large eggs and mix just until combined. Use a rubber spatula to scrape the sides so the mixture is uniform and avoids curdling. Add powdered sugar and cream: Beat in 2 cups powdered sugar until the batter is fluffy, then turn the mixer to low and gradually add the dry mixture alternately with 3 tablespoons heavy cream until just combined to avoid overworking the dough. Fold in chocolate chips: Gently beat or fold in 1/2 cup miniature semi-sweet chips until distributed. Do not overmix—stop as soon as chips are incorporated to prevent gluten development that would toughen cookies. Chill the dough: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to firm the dough. Cold dough spreads less and rolls cleaner into smooth balls for uniform cookies. Shape and freeze briefly: Preheat oven to 350 degrees F. Line baking sheets with parchment. Scoop dough into 1 1/2-tablespoon balls and space 2 inches apart. Freeze the scooped dough on the sheets for 5 minutes—this quick blast chill helps smoothing and limits spread. Finish shaping and bake: Remove from freezer, roll each ball between palms to smooth, press gently to slightly flatten, and press a few extra mini chips on top if desired. Bake 9 to 10 minutes until cookies have spread and edges are just beginning to brown. Transfer to a rack to cool completely.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to three days to preserve the soft interior. For longer storage refrigerate up to five days, but allow cookies to come to room temperature before serving to regain their tender texture. To freeze, arrange baked cookies on a tray until firm, then transfer to a zip-top freezer bag or rigid container with parchment between layers; freeze up to three months. Reheat from frozen in a 325 degrees F oven for 5 to 7 minutes to refresh the outer edges and warm the center.

Ingredient Substitutions

If you need to swap ingredients: use unsalted butter plus 1/4 teaspoon fine salt instead of salted butter to control sodium. Substitute full-fat cream cheese only—low-fat will make the cookies denser and less rich. If you don’t have powdered sugar, blend granulated sugar into a fine powder but keep in mind that the texture will change and cookies may be grainier. Whole milk can replace heavy cream in a pinch, but use slightly less (2 tablespoons) to maintain structure. For a dairy-free version, try vegan cream cheese and plant-based butter, though texture and flavor will differ noticeably.

Serving Suggestions

Serve these with a simple cup of coffee or a glass of cold milk for nostalgic comfort, or pair with a light berry compote to contrast the richness. For parties, plate with a few fresh raspberries and a dusting of powdered sugar for a pretty presentation. They also work well on a dessert board alongside shortbread, chocolate truffles, and sliced fruit. Warm slightly before serving to accentuate the cream-cheese aroma and soften the chocolate for melting pockets of flavor.

Cultural Background

These cookies riff on the American tradition of combining beloved dessert elements to create new hybrid sweets—think cheesecake bars and cookie-dough cheesecakes. The use of cream cheese in cookies has become popular in home baking for the added richness and soft texture it provides. While not a historic dessert, this hybrid exemplifies modern American home baking trends: technique-forward but ingredient-simple, producing comforting flavors that feel both nostalgic and inventive.

Seasonal Adaptations

Adapt these year-round: fold in a tablespoon of pumpkin puree and 1/2 teaspoon pumpkin spice for autumn warmth, or mix in 1/4 cup chopped dried cranberries and orange zest for a holiday twist. For summer, replace semi-sweet chips with white chocolate and stir in 2 tablespoons toasted coconut for a lighter profile. Small swaps keep the base technique intact while allowing the cookies to reflect seasonal ingredients and celebrations.

Meal Prep Tips

Prepare dough up to 48 hours ahead and keep it tightly covered in the fridge; this melds flavors and makes shaping quicker when guests arrive. For grab-and-bake convenience, portion scooped dough onto a parchment-lined tray, freeze until solid, then store balls in a freezer bag. Bake straight from frozen, adding an extra 1 to 2 minutes to the bake time. Use a cookie scoop for uniform sizing to ensure even baking and predictable yield when planning batches.

These cookies bring a touch of bakery sophistication to everyday baking without complicated steps. Whether you make a single dozen for a cozy night in or several batches to gift, they travel well and tend to disappear fast—so plan to make extra.