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–+ servings
Baked cream cheese chocolate chip cookie with thick center and crisp edges
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5 from 1 vote

Crinkly-Top Cream Cheese Chocolate Chip Cookies

These cream cheese chocolate chip cookies are soft, thick, and chewy with lightly crisp edges and rich, gooey centers. Made with melted butter, cream cheese, and egg yolks, this one-bowl recipe creates bakery-style cookies that stay tender for days.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Servings: 16 cookies

Ingredients

  • ½ cup butter salted or unsalted, fully melted and cooled until just warm
  • 2 oz full-fat brick cream cheese very soft
  • ⅔ cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large egg yolks room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk
  • 1¾ cups all-purpose flour spooned and leveled
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 & 1/2 cups chocolate chips or chunks use at least semi-sweet; darker is even better
US Customary - Metric

Instructions

  • Preheat the oven then preheat it to 360°F. Line cookie sheets with parchment paper or silicone baking mats. (Read notes)
  • In a large bowl, whisk together the melted butter, cream cheese, brown sugar, and granulated sugar until smooth, glossy, and fully combined.
    ½ cup butter, 2 oz full-fat brick cream cheese, ⅔ cup brown sugar, ½ cup granulated sugar
  • Whisk in the egg yolks, vanilla, and milk until the mixture is cohesive and shiny.
    2 large egg yolks, 2 teaspoons vanilla extract, 1 tablespoon milk
  • Switch to a spatula. Add the flour, cornstarch, baking soda, and salt. Fold gently just until no dry flour remains. Do not overmix.
    1¾ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
  • Stir in the chocolate chips or chunks. (You can reserve some to press on top after baking.)
    1 & 1/2 cups chocolate chips or chunks
  • Scoop 3 tablespoons of dough per cookie. Place 4 cookies max per sheet, spaced well apart.
  • Bake one pan at a time for 10-11 minutes, until edges are set and lightly golden, centers still look slightly soft and puffy still.
  • Remove from the oven. Press extra chocolate on top if desired. (highly recommended)
  • Let cookies cool on the pan for 15 minutes before transferring carefully to a wire rack.

Notes

  • Parchment vs. silicone mats:
    These cookies will naturally spread slightly more on parchment paper than on silicone baking mats. Both options work great, parchment gives a wider, flatter cookie, while silicone mats produce a slightly thicker result. Choose based on personal preference.
  • Chocolate on top = better shape:
    Pressing a few extra chocolate chips or chunks onto the cookies right after baking not only improves appearance but also helps the cookies settle and flatten more evenly as they cool.
  • For perfectly round cookies:
    If desired, use the cookie cutter swirl trick while the cookies are still warm. Place a round cookie cutter slightly larger than the cookie around it and gently swirl to shape into a perfect circle.
  • Cooling matters:
    These cookies will continue to spread and set slightly as they cool. Let them rest on the baking sheet for at least 15 minutes before moving.

Nutrition

Calories: 279Calories | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 204mg | Potassium: 134mg | Fiber: 2g | Sugar: 22g | Vitamin A: 268IU | Calcium: 30mg | Iron: 2mg