Thank you Argo® Corn Starch for sponsoring this post. Celebrate sweet moments together with Argo®!
These cream cheese chocolate chip cookies are incredibly soft and extra fluffy thanks to the secret ingredient: Argo® corn starch! The corn starch makes these cookies extra creamy and super soft and keeps the cookies from losing their shape. Argo® Corn Starch is also flavorless so it’s the perfect addition for baked recipes without changing the taste!
What else can Argo® Corn Starch be used for:
- Thickening sauces (it has twice the thickening power of flour)
- Making baked goods extra fluffy (like these cookies!)
- Creating a light and crispy fried coating
How to make chocolate chip cookies with cream cheese:
The first step is to pre-heat your oven and prepare your baking sheet with either parchment paper or non-stick silicon mats. Then you’ll want to either use a large bowl or a stand mixer. The stand mixer makes this recipe really easy but if you don’t have one, or don’t feel like taking it out, a hand mixer will work just as well.
In your bowl, add the softened butter, cream cheese, and sugars then beat until just combined. Then you’ll add in the eggs, and vanilla and beat again for 3-4 minutes until everything is light and fluffy. This is where that stand mixer comes in handy if you have one! I’m usually just to lazy to pull mine out of the cabinet.
In a separate small bowl, you’ll want to mix together the flour, Argo® Corn Starch, baking soda, and salt. Mixing this separately will make sure that everything is evenly mixed into the cookie dough. And you’ll notice it’s not a lot of corn starch in the mixture. But just this small amount is what makes these cookies keep their shape and stay nice and soft. The end result is cookies with such a smooth creamy texture!
Next, you can go ahead and use a spatula to mix the dry ingredients in with the wet. It will be thick but just keep folding until you see no more white and everything is incorporated.
Then you can add in those delicious chocolate chips and fold them in gently with a spatula!
Do you have to refrigerate chocolate chip cookie dough?
I have made these Cream Cheese Chocolate Chip Cookies both ways. If you refrigerate the dough, it will be much less sticky and easier to scoop into balls. However, if you are like me and don’t usually want to wait around for dough to chill, you can make these immediately and they will be just fine. The dough will be stickier but it’s definitely doable.
So, chilled or not, when you’re ready to bake, these cookies only take about 11-13 minutes. Since they have the cream cheese and corn starch in them, they stay light even when fully cooked. If you wait for them to brown on the top, they will be over done. The edges will just get very slightly tanned but that’s about it.
When the cookies are finished baking, allow them to cool on the cookie sheet for abut 5-10 minutes. Then you can either place them on a flat plate or a cookie rack to finish cooling.
You can store your super soft chocolate chip cookies in an air-tight container for up to 5 days (if they last that long!!). Thanks to the Argo® Corn Starch, they will stay soft and fluffy!
Other recipes you’ll love:
- Chocolate Chip Oatmeal Cookies
- Cookie Dough Fudge
- Cinnamon Sugar Pretzel Bites (Auntie Anne’s Copycat)
- Old Fashioned Oatmeal Raisin Cookies
Cream Cheese Chocolate Chip Cookies
- ½ cup softened butter
- 4 ounces softened cream cheese
- ¼ cup white sugar
- ¾ cup brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 and ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon corn starch (We use Argo® Corn Starch)
- 12 ounces semi-sweet chocolate chips
- Pre-heat your oven to 350° and line a baking sheet with either parchment paper or silicon mats.
- Add the softened butter, cream cheese, white and brown sugar to a large bowl and beat until smooth.
- Add in the egg and vanilla extract and beat for 3-4 minutes until it's very fluffy.
- In a separate bowl, whisk together the flour, corn starch, baking soda, and salt.
- Add the dry ingredients into the bowl with the wet ingredients and fold with a spatula just until you see no more loose white flour.
- Fold in the chocolate chips.
- If you have the time, I would recommend chilling the dough for just 30 minutes, if not, you can go ahead and scoop/bake them but the dough will be stickier and a bit harder to work with.
- Scoop 2 tablespoons of dough for each cookie onto your prepared cookie sheet and bake for 11-13 minutes.
- When finished baking, allow the cookies to cool on the baking sheet for about 10 minutes before moving them onto a flat plate or cookie rack.