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This Soft Batch
I was pleased with the way this Soft Batch
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Soft Batch Cream Cheese Chocolate Cookie Recipe
- Read your recipe through completely before starting.
- Bake by the minimum timelisted on recipes and check them after minimumso as not to overcook.
- Cool cookies on the baking sheetfor 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real
butter . - Use aspring release scoop (ice cream scoop)for even shaped cookies.
- One important step in the process of making cookies is to refrigerate the doughbefore baking. This allows the
butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them. - The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully andcorrectly measure flour.
Cookie dough does not make a nutritious lunch!
More M&Ms than dough…as it should be!
I like to scoop the cookies out on waxed paper and freeze. Once frozen you can store them in an airtight container in the freezer forcouple of months (if they last that long).
And they are! All pillowy soft and chocolatey!
In addition to this cookie recipe, you may like
- Skinny Cake Batter No Churn Ice Cream
- Pretzel Oatmeal Chocolate Chip Cookies
- White Chocolate Strawberry Truffle Bark
Soft Batch Cream Cheese Chocolate Chip Cookies Recipe
This Soft Batch
Chocolate Cookie Recipe are thick, soft and moist. The
helps them stay moist and tender, but you can’t actually taste
in the cookie. They’re pillowy soft with chocolate in every bite! Allow time to chill dough when making these cookies.
Author: Paula
5 from 12 votes
Print Pin Rate
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Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 36 cookies
Ingredients
- 1/2 cup butter at room temperature
- 1/4 cup cream cheese at room temperature (I only use the block kind not the kind in a tub.)
- 3/4 cup light brown sugar packed
- 1/4 cup granulated white sugar
- 2 tsp vanilla extract
- 1 large egg
- 2 and ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 2 and ¼ cup s M&M candies You can substitute chocolate chips for the M&Ms
Instructions
In the bowl of a stand mixer, cream butter and cream cheese together until smooth and there are no lumps.
Add sugars and beat until light and fluffy.
Add egg and vanilla and beat on medium speed until well combined stopping to scrape sides occasionally.
In another bowl, combine flour, cornstarch, baking soda, and salt.
Add dry ingredients slowly into mixer and cream until combined.
Stir in M&Ms or Chocolate Chips by hand until they are evenly distributed.
Place in refrigerator at least 30 minutes. If you don't refrigerate them, you won't have a thick cookie, chewy cookie.
Scoop chilled dough onto a cookie sheet using a ice cream or cookie scoop.
Bake in a 350° oven 8 to 10 minutes so soft cookies. Cookies will set more as they cool. Cool 2 minutes on cookie sheet before transferring to a wire rack.
If you want more crisp cookies, bake them 2 to 3 minutes longer.
Notes
- The amount of cookies you get will be determined by how large you make each one.
- My cookies used approximately 2 tablespoons of dough per cookies and yielded 36 to 40 cookies.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 108IU | Calcium: 8mg | Iron: 1mg
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