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I’m going to share one of my family’s favorite chocolate chip cookies with you today. Jen’s Favorite Cookies published this fantastic recipe a little over a year ago. These amazing cookies were an instant success, and I make them frequently for my daughter who has an egg allergy. Even my husband, who is a cookie purist, like these, despite his dislike of cream cheese. They’re one of my favorites since they’re simple to make and a cookie that the whole family will appreciate.


1/2 cup room temperature salted butter

8 oz. cream cheese block, softened to room temperature

1 C of sugar

brown sugar, 1/2 cup (light or dark)

1 teaspoon vanilla essence, pure

salt, 3/4 teaspoon

1 teaspoon bicarbonate of soda

2 cups flour (all-purpose)

Semi-sweet chocolate chip bag (12 oz)


Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, cream together the butter, cream cheese, and sugars until smooth and creamy, then stir in the vanilla extract.

Mix in the flour, salt, and baking soda until all of the dry ingredients are just combined. DO NOT OVERMIX!

Add chocolate chips last. Mix in the chocolate chips until completely combined. Do not overmix the dough with the chocolate chips.

Place heaping round portions of dough one inch apart on an ungreased cookie sheet. For the dough, I use The Pampered Chef’s Medium size scooper; it’s the ideal size and I never have to touch it.

Place cookies on the center rack of the oven and bake for 9-11 minutes, depending on the oven. Bake until the cookies are golden brown. Remove the cookies to a cooling rack. Cool cookies and store in an airtight container. Enjoy!

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