This Cream Cheese Cookies recipe is a quick and easy way to make magic by merging cream cheese with a cookie to create a sweet cheesecake cookie that feels like you’re biting into a fluffy cloud. In a matter of minutes, you can make your dough by combining 4 basic ingredients with a sugar cookie mix, rolling it into balls, and baking them into the best soft batch pillowy cookie with the perfect tang.
Easy Cream Cheese Cookies Shortcut Recipe
This soft and creamy Cream Cheese Cookies recipe is so simple because I use a shortcut: the dough is prepared with a package of sugar cookie mix, so you have less ingredients to gather and it’s much faster to make.
I love the fluffy, tender texture and creamy flavor of these chocolate chip cream cheese cookies; it’s the tastiest way to transform a classic sugar cookie into a melt-in-your-mouth masterpiece! With slightly crispy edges and pillowy centers, the chocolate flavor mixed throughout the batter pairs perfectly with the taste and tang of cream cheese and sour cream.
For more twists on the classic cake, try my Cheesecake Stuffed Strawberries, Mini Cookies and Cream Cheesecake Bites, Cinnamon Roll Cheesecake Bites –no slicing required!
Why We Love This Cream Cheese Cookies Recipe
- Quick and easy to make with a simple shortcut.
- Only uses 4 ingredients plus a package of cookie mix.
- Kids can have fun customizing the cookies with their favorite mix-ins.
- Tender, ultra creamy texture that resembles a cheesecake with a sweet, tangy flavor.
- No refrigeration needed, no chilling the dough, no cake pan required and no rolling the dough!
- Perfect for potlucks, cookie exchanges, picnics, after school snacks, or parties.
Ingredients
- Sugar cookie mix
- Cream cheese
- Egg
- Mini chocolate chips
- Sour cream
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Substitutions and Additions
- Change The Chip: You can substitute regular chocolate chips, dark chocolate chips, or even white chocolate chips if you prefer.
- Sour Cream Swap: You can substitute milk or water for the sour cream for a slightly less fluffy cookie.
- Skip The Chip: Instead of mini chocolate chips, add pecans, M&M candies, sprinkles, toffee bits, or crushed Oreo cookies to your cookie dough. You can also dust your cookies with powdered sugar after baking or drizzle them lightly with melted white chocolate.
- Frost the Cookie: If you want to go over the top with this cookie – try frosting it with a cream cheese frosting!
Recommended Tools
- Large baking sheets
- Parchment paper
- Stand or hand mixer
- Mixing bowl
- Mixing tools
- Measuring tools
- Cookie scoop
How to Make Cream Cheese Cookies
This shortcut Cream Cheese Cookies recipe is the easiest. In a matter of minutes, you can turn a basic sugar cookie mix into the best batch of chewy chocolate chip cookies.
- Mix: In a large bowl, mix together the sugar cookie mix, cream cheese, egg, chocolate chips, and sour cream with a hand or stand mixer on low until completely combined, about 3-4 minutes.
Pro Tip: You should have a firm, slightly sticky dough. It may look slightly crumbly, but will stick together when rolled into a ball. - Scoop: Use a 1 ½ Tablespoon cookie scoop to scoop out cookies and roll them gently between your hands. Place each cookie ball on the prepared lined baking sheets and flatten them on top just slightly.
- Bake: Bake the cookies at 375 degrees Fahrenheit, one baking sheet at a time, for 10-12 minutes or until the cookies are set in the middle. They should not brown except perhaps just slightly on the edges.
- Cool: Allow the baked cookies to cool on the baking sheet for 3-5 minutes before moving to a cooling rack to cool completely.
- Serve: Serve at room temperature or chilled. Enjoy!
Tips
- Be sure that your cream cheese is nice and soft before you make these cookies. I like to set it out 1-2 hours before I am going to make the cookies.
If you forget, you can unwrap it and place it in the microwave on a microwave safe dish, for 10 second increments until softened. Be sure to check it often so that it doesn’t become soupy. If it is too soft your cookies may spread and you will want to refrigerate the dough before baking. - Use parchment paper for easy clean up! You can place these cookies directly onto the ungreased cookie sheet but I love saving the time and hassle of washing the baking sheets afterwards.
- Bake the cookie sheets one at a time. Don’t put them both in the oven at the same time or they may cook unevenly.
- Don’t overcook the cookies. It is easy to want to wait until the cookies are browned but if you do, they will be slightly overcooked. They should be set but still completely white, except for perhaps at the edges. They will continue to set as they cool.
Storage Tips
- To Store: These cookies are best kept in an airtight container in the refrigerator. They will last up to 1 week.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
Frequently Asked Questions
This Cream Cheese Cookie recipe is a great one to make with your kids! It is simple and has plenty for them to do.
My kids love to help me prepare the dough by pouring in the ingredients and turning on my mixer. Once it is made it is always fun to roll the balls and place them on the cookie sheets. It’s a great family activity for us!
You can chill the cookies for an even more creamy like treat. It is not absolutely necessary to chill the cookies, they taste good even warm, but they are more like cheesecake when they have been chilled. They will remain soft and chewy and delicious, but also be just a little cold and cheesecake-like.
Be careful not to bake these Cream Cheese Cookies for too long. They are delicate and will become crunchy and crumbly if overbaked.
The cookies should be just lightly golden brown when you take them out of the oven. As they cool, they’ll set into light and fluffy treats.
I don’t recommend using low-fat cream cheese in this recipe. The fat in regular cream cheese is necessary to give the cookies a creamy rich consistency.
Other Easy Cookie Recipes
- Cinnamon Roll Cookies
- Lemon Cool Whip Cookies
- No-Bake Avalanche Cookies
- Brownie Cookies
- Banana Bread Cookies
- Oreo Stuffed Cookies
- Pumpkin Cheesecake Cookies
- Peanut Butter Stuffed Cookies
Cream Cheese Cookies
Ingredients
- 17.5 ounce package sugar cookie mix
- 8 ounce package cream cheese softened
- 1 large egg
- ⅓ cup mini chocolate chips
- 1 tbsp sour cream
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line 2 large baking sheets with parchment paper.
- Using a stand or hand mixer, mix together the sugar cookie mix, cream cheese, egg, chocolate chips and sour cream in a large mixing bowl on low until completely combined, about 3-4 minutes
- You should have a firm, slightly sticky dough. It may look slightly crumbly, but will stick together when rolled into a ball.
- Use a 1 ½ Tablespoon cookie scoop to scoop out cookies and roll them gently between your hands.
- Place each cookie ball on the prepared baking sheets and flatten them on top just slightly.
- Bake the cookies, one baking sheet at a time, for 10-12 minutes or until the cookies are set in the middle. They should not brown except perhaps just slightly on the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 3-5 minutes before moving to a cooling rack to cool completely.
- Serve at room temperature or chilled.
Jenn’s Notes
- To Store: These cookies are best kept in an airtight container in the refrigerator. They will last up to 1 week.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
- Be sure that your cream cheese is nice and soft before you make these cookies. I like to set it out 1-2 hours before I am going to make the cookies. If you forget, you can unwrap it and place it in the microwave on a microwave safe dish, for 10 second increments until softened. Be sure to check it often so that it doesn’t become soupy. If it is too soft your cookies may spread and you will want to refrigerate the dough before baking.
- Use parchment paper for easy clean up! You can place these cookies directly onto the ungreased cookie sheet but I love saving the time and hassle of washing the baking sheets afterwards.
- Bake the cookie sheets one at a time. Don’t put them both in the oven at the same time or they may cook unevenly.
- Don’t overcook the cookies. It is easy to want to wait until the cookies are browned but if you do, they will be slightly overcooked. They should be set but still completely white, except for perhaps at the edges. They will continue to set as they cool.
can these be done with monk fruit sugar? my father loves cookies but he is diabetic and everything I make is sugar free. please advise. thanks 😊
Love this recipe
Can’t wait to make them 😋
Easy and very good
Excellent! Moist . creamy EASY
Love all your recipes
Can you use this recipe with gluten free sugar cookie mix?
Very easy to make! And cute and fun. Didn’t knock anyone’s socks off, though.
There very easy to make and do not use expensive ingredence.