Cream Cheese Cookies

4.70 from 10 votes

Cream Cheese Cookies are a quick and easy way to turn a classic sugar cookie into the best batch of chocolate chip cookies with minimal ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 130kcal

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.

Storage:

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.

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.