Air Fryer Chocolate Chip Cream Cheese Cookies—Indulge in the exquisite goodness of these soft and chewy cookies, crafted with a tantalizing blend of butter and cream cheese. This unique combination lends an unparalleled richness and delightful flavor to each delectable bite. For an extra touch of decadence, I personally love using a medley of both chocolate chips and chunks. Get your cookie scoop ready—it’s air-frying time!
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About Air Fryer Chocolate Chip Cream Cheese Cookies
Having yearned to incorporate cream cheese into my cookie creations for a considerable period, I finally summoned the courage to give it a try. And let me assure you, the results have completely captured my heart. I am utterly enamored with the results.
Prepare to be amazed by these sensational Cream Cheese Chocolate Chip Cookies. Brace yourself for their thick and chewy texture that is bound to leave you in awe. The inclusion of cream cheese in the recipe not only ensures remarkable softness and tenderness but also imparts a subtle tang that will elevate your taste buds to new heights. Get ready for a flavor experience that will absolutely blow you away!
Indulge in the incredible softness and moistness of these cream cheese cookies recipe or chocolate chip cookies, surpassing any other cookie you’ve ever tasted. The dough itself boasts a remarkable richness that sets it apart from all others. Prepare to be captivated by the unparalleled delight that awaits your palate.
Unveiling my secret weapon for achieving irresistibly soft cookies: cornstarch. This humble ingredient holds the key to creating a velvety texture that will leave you in awe. Just like in pudding cookies where “modified food starch,” or cornstarch, plays a crucial role in their delightful softness, we employ the same principle here, without actually using pudding mix. Prepare to experience the magic as cornstarch works its wonders in these sensational treats.
How does cream cheese transform cookies into a culinary delight?
It imparts an incredible level of softness and moisture to them! In this specific recipe, the dough takes on a remarkably buttery texture, despite the fact that it contains less butter rather than more, which adds an element of irony.
While the cream cheese flavor may not be discernible, it contributes depth, density, and a luxurious richness that distinguishes these cookies from my usual chocolate chip batch.
For the cream cheese component, you can opt for either block cream cheese or the spreadable kind. Take a one-quarter cup measure and press the cream cheese into it, blending it together with the butter and sugars. To guarantee an abundance of chocolate in each mouthful, I utilized a mixture of 2 cups of chocolate chips and chunks, and then a little extra.
These cream cheese cookies possess an exquisite softness that avoids any cake-like consistency, reminiscent of the beloved soft batch cookies. The edges offer a delightful chewiness, while the thick centers remain pleasantly soft, tender, and moist.
Ingredients
- 1/2 cup (1 stick) – Unsalted butter, softened
- 1/4 cup – Cream cheese, softened
- 3/4 cup – Light brown sugar, packed
- 1/4 cup – Granulated sugar
- 1 large egg
- 2 teaspoons – Vanilla extract
- 2 cups – All-purpose flour
- 2 teaspoons – Cornstarch
- 1 teaspoon – Baking soda
- 1/4 teaspoon – Salt, optional and to taste
- 1 cup – Semi-sweet chocolate chips
- 1 cup – Chocolate chunks semi-sweet
Check out the Video Air Fryer Chocolate Chip Cream Cheese Cookies:
How To Make Chocolate Chip Cream Cheese Cookies Step By Step With Photo:
- Combine the cream cheese, butter, sugars, egg, and vanilla extract in a mixing bowl.
- Whip the mixture at medium-high speed until it achieves a light and fluffy consistency. It’s important not to simply mix the ingredients together.
- They must be whipped until light and fluffy before proceeding to the next step.
- Next, incorporate the dry ingredients like all-purpose flour, cornstarch, baking soda, and salt, optional to bring taste into the mixture, and ensure that all the ingredients are well combined by scraping down the sides of the bowl.
- This step is crucial to make sure everything is thoroughly incorporated.
- Now add semi-sweet chocolate chips and semi-sweet chocolate chunks into the mixture.
- Mix nicely with the help of a spatula. Do not over-mix.
- Using a cookie scoop or spoon, portion the cookie dough into sizable balls.
- Place them on a baking sheet on a tray or on an air frying tray as I have a large
- Now flatten them with the help of your fingers and shape them in a round cookie shape.
- Now add little chocolate chunks on top and press lightly.
- Now cover them with a cellophane wrap and refrigerate the dough for a minimum of 2 hours to 5 hours prior to baking or air frying. This chilling time allows the flavors to meld and the dough to firm up, resulting in better texture and flavor when baked or air fried.
- Now after 3 hours of chilling now let’s bake or air fry the cookies for a maximum of 15 to 16 minutes at 380 degrees F. Note: (mine is a 32 qt huge air fryer oven; if using a round one, it may take less time maybe 10 to 12 minutes. Keep an eye on it) or until slightly golden brown.)
- Take them out, and allow them to cool for 5 minutes on the baking or air frying tray before transferring them to a wire rack.
- After 5 minutes now transfer them to a wire rack and let them sit for 10 minutes.
- This brief cooling period helps the cookies set and firm up slightly before being transferred to a jar. Enjoy these delectable soft cream cheese chocolate chip cookies.
Important Suggestion To Keep In Mind
- Ensure not to overbake the cookies. They will continue to cook internally while cooling down to room temperature, and it’s important to avoid them becoming excessively firm. Keep in mind that we aim for soft batch cookies!
- Ensuring accurate flour measurement is crucial! Adding excess flour to the recipe is a common mistake to avoid. The most reliable and straightforward method for measuring flour is by using a scale. However, if you don’t have one available, you can follow these steps: gently fluff the flour with a spoon, sprinkle it into your measuring cup, and then use a knife to level off the excess. This approach will help you achieve the proper amount of flour needed for your recipe.
- I prefer to set aside a few chocolate chips from the batter and gently press them onto the top of each cookie dough ball before baking. Another delightful option is to sprinkle a touch of fleur de sel on the surface, providing an elevated finish and a delightful balance of salty and sweet flavors.
- To enhance the flavor profile, I opted for a combination of bittersweet and semi-sweet chocolate chips. The bittersweet variety effectively balances the sweetness of the cookies. Additionally, if available, I highly recommend using full-fat cream cheese as it adds richness and enhances the overall texture of the cookies.
- Cookie scoop: To achieve larger cookies, I utilized a 2-inch cookie scoop. However, if you don’t have a cookie scoop on hand, you can use a large spoon and shape the dough with your hands. The key is to ensure that all the cookies are approximately the same size so that they bake evenly.
- Make ahead: As previously mentioned, the cookie dough freezes exceptionally well. If you intend to prepare the cookies in advance for future enjoyment, I suggest freezing the dough instead of the baked r air-fried cookies. However, this is solely my personal preference, as I find freshly baked or air-fried cookies more delightful compared to thawed and reheated ones.
Storage Suggestion
For storage, I recommend placing these cookies in an airtight container either at room temperature or in the freezer. When stored in an airtight container, the cookies may lose a slight crispness around the edges. If desired, you can leave a corner slightly cracked but do keep in mind that they may dry out faster this way. These cookies will stay fresh for up to 10 days at room temperature or several months if stored in the freezer.
Frequently Asked Questions
Is it possible to incorporate mix-ins into the cookie dough?
While I prepared these cookies as classic chocolate chip cream cheese cookies, it is certainly possible to incorporate additional mix-ins if desired. Chopped nuts, M&M’s, or even your favorite chopped candy bar would all make excellent additions.
However, please keep in mind not to exceed a total of 2 1/4 cups of mix-ins.
Is it necessary to refrigerate the cookie dough before baking or air frying?
Indeed, it is crucial to chill the dough before baking or air frying if you desire to create soft batch chocolate chip cookies with cream cheese.
To achieve thick and puffy cookies, it is recommended to refrigerate the dough for a minimum of two hours before baking. This chilling process ensures that your cookies maintain their shape and texture during baking. Conversely, if the dough is warm and limp, it will result in cookies that are thin and lacking the desired texture.
By chilling the dough, you can indulge in cookies that are thick, with delightfully puffy centers that are brimming with chocolate goodness.
Is it possible to refrigerate the dough and then shape it into individual balls before baking or air frying?
I advise against chilling the dough first and then attempting to roll it into balls. The refrigeration process causes the dough to firm up significantly, resulting in a crumbly texture that makes it challenging to shape into uniform balls. For optimal results, it is recommended to form the cookie dough balls initially and then proceed to chill them.
Is it possible to substitute low-fat cream cheese in the recipe?
From my personal experience, I highly recommend using full-fat cream cheese for the best flavor and texture in these cream cheese chocolate chip cookies. It is not advisable to substitute with low-fat or whipped cream cheese as they may not yield the desired results.
Is it possible to freeze these cookies for later consumption?
Indeed, this remarkable chocolate chip cream cheese cookie dough freezes exceptionally well. Simply shape the dough into balls, as if preparing them for baking, and then store them in the freezer.
When you’re ready to indulge, there’s no need to thaw the dough beforehand. You can bake the cookies directly from their frozen state (though do keep in mind that you might have to extend the baking time by 1 to 2 minutes for these cream cheese cookies if baking from frozen).
Some other air fryer recipes you will like on my blog are – Air Fryer Parmesan Squash Rings Crispy, Air Fryer Chicken And Egg Breakfast Sandwich Bread Bowl, Air Fryer Peanut Butter Banana Baked Oatmeal Cups, Air Fryer Chicken Bites (Keto Friendly)
Recipe Card
Print
Air Fryer Chocolate Chip Cream Cheese Cookies
- Total Time: 2 hour 22 minutes
- Yield: 12 cookies 1x
Description
Air Fryer Chocolate Chip Cream Cheese Cookies—Indulge in the exquisite goodness of these soft and chewy cookies, crafted with a tantalizing blend of butter and cream cheese. This unique combination lends an unparalleled richness and delightful flavor to each delectable bite. For an extra touch of decadence, I personally love using a medley of both chocolate chips and chunks. Get your cookie scoop ready—it’s air-frying time!
Ingredients
- 1/2 cup (1 stick) – Unsalted butter, softened
- 1/4 cup – Cream cheese, softened
- 3/4 cup – Light brown sugar, packed
- 1/4 cup – Granulated sugar
- 1 large egg
- 2 teaspoons – Vanilla extract
- 2 cups – All-purpose flour
- 2 teaspoons – Cornstarch
- 1 teaspoon – Baking soda
- 1/4 teaspoon – Salt, optional and to taste
- 1 cup – Semi-sweet chocolate chips
- 1 cup – Chocolate chunks semi-sweet
Instructions
- Combine the cream cheese, butter, sugars, egg, and vanilla extract in a mixing bowl.
- Whip the mixture at medium-high speed until it achieves a light and fluffy consistency. It’s important not to simply mix the ingredients together.
- They must be whipped until light and fluffy before proceeding to the next step.
- Next, incorporate the dry ingredients like all-purpose flour, cornstarch, baking soda, and salt, optional to bring taste into the mixture, and ensure that all the ingredients are well combined by scraping down the sides of the bowl.
- This step is crucial to make sure everything is thoroughly incorporated.
- Now add semi-sweet chocolate chips and semi-sweet chocolate chunks into the mixture.
- Mix nicely with the help of a spatula. Do not over-mix.
- Using a cookie scoop or spoon, portion the cookie dough into sizable balls.
- Place them on a baking sheet on a tray or on an air frying tray as I have a large
- Now flatten them with the help of your fingers and shape them in a round cookie shape.
- Now add little chocolate chunks on top and press lightly.
- Now cover them with a cellophane wrap and refrigerate the dough for a minimum of 2 hours to 5 hours prior to baking or air frying. This chilling time allows the flavors to meld and the dough to firm up, resulting in better texture and flavor when baked or air fried.
- Now after 2 to 3 hours of chilling now let’s bake or air fry the cookies for a maximum of 15 to 16 minutes at 380 degrees F. Note: (mine is a 32 qt huge air fryer oven; if using a round one, it may take less time maybe 10 to 12 minutes. Keep an eye on it) or until slightly golden brown.)
- Take them out, and allow them to cool for 5 minutes on the baking or air frying tray before transferring them to a wire rack.
- After 5 minutes now transfer them to a wire rack and let them sit for 10 minutes.
- This brief cooling period helps the cookies set and firm up slightly before being transferred to a jar. Enjoy these delectable soft cream cheese chocolate chip cookies.
Notes
- Ensure not to overbake the cookies. They will continue to cook internally while cooling down to room temperature, and it’s important to avoid them becoming excessively firm. Keep in mind that we aim for soft batch cookies!
- Ensuring accurate flour measurement is crucial! Adding excess flour to the recipe is a common mistake to avoid. The most reliable and straightforward method for measuring flour is by using a scale. However, if you don’t have one available, you can follow these steps: gently fluff the flour with a spoon, sprinkle it into your measuring cup, and then use a knife to level off the excess. This approach will help you achieve the proper amount of flour needed for your recipe.
- I prefer to set aside a few chocolate chips from the batter and gently press them onto the top of each cookie dough ball before baking. Another delightful option is to sprinkle a touch of fleur de sel on the surface, providing an elevated finish and a delightful balance of salty and sweet flavors.
- To enhance the flavor profile, I opted for a combination of bittersweet and semi-sweet chocolate chips. The bittersweet variety effectively balances the sweetness of the cookies. Additionally, if available, I highly recommend using full-fat cream cheese as it adds richness and enhances the overall texture of the cookies.
- Cookie scoop: To achieve larger cookies, I utilized a 2-inch cookie scoop. However, if you don’t have a cookie scoop on hand, you can use a large spoon and shape the dough with your hands. The key is to ensure that all the cookies are approximately the same size so that they bake evenly.
- Make ahead: As previously mentioned, the cookie dough freezes exceptionally well. If you intend to prepare the cookies in advance for future enjoyment, I suggest freezing the dough instead of the baked r air-fried cookies. However, this is solely my personal preference, as I find freshly baked or air-fried cookies more delightful compared to thawed and reheated ones.
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- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 12 minute
- Category: Dessert
- Method: Air-fry
- Cuisine: American
Nutrition
- Serving Size: 6 people
- Calories: 180Kcal
- Sugar: 16g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 19mg
Keywords: cream cheese cookies, cookies, soft batch cookies, chocolate cookies
Note: A rough estimate of nutrition is provided.
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