Who doesn’t love a good homemade cookie? Answer: no one. That is why there’s a national holiday dedicated to it! October 1 is National Homemade Cookie Day and to celebrate, I whipped up these bad boys. They are best when the dough sits in the freezer for a couple of hours so this isn’t the fastest recipe, but it’s worth it.

Pro tip: they freeze great so double the recipe and freeze whatever you don’t bake for a quick batch of  cookies later.

I’ve kept this cookie dough in the freezer for up to a month and they taste just as great as the first batch. It has been a lifesaver when my sweet tooth kicks in, or if we have people over last minute.  Happy Baking!!!

Print Recipe

Cream Cheese Chocolate Chip Cookies

Course

Baked Goods, Dessert, Snack

Cuisine

Treats

Keyword

Chocolate Chip, Cookie, Dessert, From Scratch, Homemade, Snack

Servings

Dozen

Ingredients

• 1/2 cup unsalted butter softened
• 1/4 cup cream cheese softened
• 3/4 cup light brown sugar packed
• 1/4 cup granulated sugar
• 1 egg
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour sifted
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt optional
• 2 1/4 cups chocolate chips any type. I used dark and semi sweet in 2 sizes.

Course Baked Goods, Dessert, Snack Cuisine Treats Keyword Chocolate Chip, Cookie, Dessert, From Scratch, Homemade, Snack Servings Dozen Ingredients 1/2 cup unsalted butter softened 1/4 cup cream cheese softened 3/4 cup light brown sugar packed 1/4 cup granulated sugar 1 egg 2 tsp vanilla extract 2 1/4 cups all-purpose flour sifted 2 tsp cornstarch 1 tsp baking soda 1/4 tsp salt optional 2 1/4 cups chocolate chips any type. I used dark and semi sweet in 2 sizes.

Instructions

1. Combine butter, cream cheese, sugars, egg, and vanilla in a stand mixer and mix on medium-high until creamed, light and fluffy.
2. Add flour, cornstarch, baking soda, and salt. Mix just until combined.
3. Add chocolate chips and lightly mix in.
4. Use a medium cookie scoop and scoop out the dough. Slightly flatten dough balls with your hand, place on cookie sheet, and refrigerate for a couple of hours or overnight.
5. Preheat oven to 350, spray a cookie sheet with non stick spray and place the dough balls on cookie sheet.
6. Take cookie dough out of the freezer and leave on the counter 10-15 minutes before baking.
7. Bake 8-9 minutes, or until edges are set. Rotate trays halfway though baking time.
8. Let cookies rest on baking sheet for 5 minutes, and then transfer to a cooling rack.

Seriously, these are delicious and you will love them. To me, there’s something extra special about homemade desserts.  It’s a nice way to show loved ones that you are thinking about them and it isn’t done much anymore. Now don’t get me wrong, there isn’t always time to bake cookies from scratch and a store bought cookie is super tasty as well! My kiddo will devour a Publix cookie in two seconds flat. I just love to bake and try out new recipes so I take the opportunity whenever I can. Plus, can we talk about the lingering smell long after the cookies are done??? It makes me feel good to have fresh baked goods in the house (my jeans aren’t as big of a fan but…oh well). Our friends and family know that if they come over, there’s a good chance I’ve just pulled something delish out of the oven. Somebody recently came over to meet with my husband and when he walked in he said, “hey have you baked anything today?” and it totally made my day.