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A misunderstanding led to one of my greatest creations ever. During my Delish days, I had heard about people using cream cheese instead of butter for a pillowier cookie. Turns out, they meant subbing a tiny portion of the butter; not a 1:1 swap. I went 1:1—and I’ve never looked back. We called the end result “cookie clouds,” because they were so pudgy and soft. The cream cheese kept the treats from spreading, keeping them thick and gooey, plus it adds a certain tanginess.

I still love that original recipe, though over the years, I’ve done some additional tinkering to adjust it to my OTT-chocolate-and-goo-loving tastes. Here’s the modified version, which has a little more cheesecake tang, as well as a better balance of vanilla and salt. I call these “pudgy cookies,” or cheesecake chocolate chip cookies; my friends call ’em “gone in 60 seconds,” since that’s how fast a plate disappears.

pudgy cheesecake cookies

Pudgy Cheesecake Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 (8-ounce) package cream cheese
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups semisweet chocolate or chopped dark

Instructions
 

  • Preheat oven to 375 degrees F.
  • In the bowl of a stand mixer, combine cream cheese and sugars until light and fluffy, about 1-2 minutes. Add vanilla and eggs, mixing on medium until combined.
  • Add flour, baking soda and salt, mixing on medium until a stretchy dough forms, about 30 seconds. Fold in chopped chocolate or chocolate chips.
  • Place roughly 1 1/2-inch blobs of dough on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until the cookies are puffy and very lightly golden on the edges. (The treats won't brown like traditional cookies; instead, they're a little springy to the touch, like a cake would be, even though they aren't at all cakey in texture.)
Keyword chocolate chips, cookies, cream cheese

Author: candacebd

Candace Braun Davison is a writer, editor and recipe developer who divides her time between New York and Florida. She's written articles that have appeared in PureWow, Delish, House Beautiful, Cosmo, Elle, Esquire, Elle Decor, Veranda, Good Housekeeping and more. She's also published and contributed to multiple cookbooks, including a tailgate cookbook specifically designed for USF students. A portion of the proceeds benefitted student scholarships at the university.