Reviewed: Nov. 13, 2009

I used real butter, and white chocolate chips instead of semi-sweet and these cookies were FANTASTIC!! Only had to bake it my oven 13 minutes and I did flatten the dough somewhat but these cookies did spread on their own as well. Easy to make and delicious!!

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tarads

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Reviewed: Oct. 3, 2009

these are the best chocolate chip cookies that i'v ever made. they are so yummy

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Samantha Hildebrand

Cooking Level: Intermediate

Living In: Winkler, Manitoba, Canada

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Reviewed: Aug. 23, 2009

Very good chocolate chip cookie recipe! I used fat-free cream cheese, sugar free Hershey's chocolate chips, Splenda instead of white sugar, and margarine instead of butter; substitutions worked great! One note: they bake in whatever shape they're placed on the sheet, so if you want them rounder, pre-shape them a little before baking.

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juststardust

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Reviewed: Apr. 15, 2009

These are GREAT cookies! A few hints: let the cream cheese soften up before you make the dough, and use baking soda, not powder. I had no trouble with having to "mash" the cookies down, I just dropped by teaspoonful and baked, and they spread a bit on their own, also, they browned up perfectly.

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suzyq221

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Reviewed: Mar. 4, 2009

If you need a change from regular chocolate chips cookie, this recipe is the one that you should try. It taste good with a little bit of crunch. My daughter loves it very much. It did not spread, so make sure you flattened it a little bit before you bake it.

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NIEKE

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Hesperia, California, USA

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Reviewed: Nov. 22, 2008

I've been making this recipe for years. It's not your typical chocolate chip cookie recipe in that it is much more cake-like. But that's the good thing about it! These cookies stay extremely moist for a very long time and are always a favorite whenever I make them. Here's a tip - if you don't have the time to warm up the cream cheese, keep it in the inside package and squeeze it a bit with your hands. This will get it soft enough to work with. And no, the cookies don't spread as much as some others do, but they stay much softer than regular cookies as well!

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RandiLee

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

These are awesome. Really rich and tasty. I'm glad I went to the store to get milk chocolate chips, though; semi-sweet would probably not have been as good. I flattened them a little before baking, and yes they do hold their exact shape! Thanks for a great recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 22, 2008

These were a big hit in my house, I didn't have any vanilla and my husband and kids were munching away on these. I never could find a chocolate chip recipe that produced cookies that didn't go flat. I have one now, these are out of this world good. I would take them to any event and never worry about people not loving them. Thank you~Thank you

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Jeanna Marie

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Bonanza, Oregon, USA

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Reviewed: Jul. 2, 2008

I really liked these cookies. They have a great cream cheese flavor, but not overpowering. What I really liked best was that they were more cakey, so when you bite into them, you don't have a bunch of crumbs falling off. I did use slightly less chocolate chips. I can't imagine using the full amount. A lesser amount was plenty!

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Jun. 14, 2008

I made these for my Christmas baskets last year and they were a hit! I used real butter instead of margarine. You are not supposed to taste the cream cheese, it just makes them more fluffy.

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shareea

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Reviewed: Apr. 20, 2008

These wern't that bad. I love peanut butter and I added some to them after my first batch came out of the over. It made them a little dry but they tasted pretty dang good. I could taste the cream cheese in every bit.

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LeeLee

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Reviewed: Mar. 8, 2008

I have ALWAYS used the traditional Nestle Toll House cookie recipe, until now. This was proclaimed "Best Chocolate Chip Cookies Ever" by Hubby. A note: these are cakey cookiea, so if you're in the mood for traditional cookies, don't make these. They bake up high and are lighter in color. That said, these are wonderful and I will definitely make them often! Thanks for a keeper!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Dec. 1, 2007

And if I could give a less than 1 I would!!! These are just nasty!! I wasted perfectly good cream cheese and all the other ingredients just to have something that didn't spread, didn't feel good in the mouth, and didn't bring the taste of the cream cheese thru at all! Just nasty!!!

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WHISKEYRIVER

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Reviewed: Feb. 28, 2007

These were very strange in texture. I used an ice cream scoop to form the balls and they did not change in shape at all, once cooked. They were sort of like a drier cake, not at all chewy. My guests called them "cookie cakes". I could not taste any cream cheese but my husband said he could. They froze up nicely though. I probably won't make again but they were worth a try.

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TARA200

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 9, 2006

This recipe was great! I loved it so mush i mad 4 batches! I recomen to lower the time in the oven to about 10 min.

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Mel

Cooking Level: Beginning

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Reviewed: Jul. 27, 2006

This was a wonderful recipe. My kids loved them! I will make definitely make them again.

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PATTY

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Reviewed: May 26, 2006

Taste is good. Batter is extremely sticky and hard to work with. They do not spread when baking. I am not sure I would make these again!

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Shelly Adkins

Cooking Level: Intermediate

Home Town: Ukiah, California, USA

Living In: Oakhurst, California, USA

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Reviewed: Feb. 25, 2005

I have absolutely nothing good to say about these cookies. They were awful.

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Andrea

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Reviewed: Dec. 1, 2004

Whereas this recipe would have passed for "healthier" 5 years ago, TransFat has been proven to be the unhealthy pseudo-fat that it is. Want healthy? Stick to the regular recipes, and downsize your intake! Don't use Margarine or regular shortening in your cooking! These cookies were flavorless, and my Mother won't be making them again.

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Chandell

Cooking Level: Expert

Home Town: Bandon, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Jan. 20, 2004

Loved the texture. After I had all the ingredients in the mixer, I found out (to my dismay) that I was out of regular chocolate chips. I only had white chocolate chips and raspberry chocolate ones. I opted for the raspberry ones. I didn't care for the flavor with these chips but I will be making it again this weekend with the right chips. Had a rich wonderful taste and in spite of the raspberry chips...the cookies have disappeared already.

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TAFKAP4D

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Cream Cheese Chocolate Chip Cookies

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