Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies

56

"This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!"
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Ingredients

servings 551 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.
  2. Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
  3. Bake 15-18 minutes or until edges are slightly browned. Enjoy!

Reviews

56
  1. 64 Ratings

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Most helpful positive review

I used butter instead of margerine and I doubled the chips called for. Because I wanted a less cakey cooky, I used baking SODA instead of powder. I agree with another reviewer that the uncooked ...

Most helpful critical review

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 yo...

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 yo...

I used butter instead of margerine and I doubled the chips called for. Because I wanted a less cakey cooky, I used baking SODA instead of powder. I agree with another reviewer that the uncooked ...

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 baki...

These cookies were a hit at my party! Though after i realized I forgot to add the brown sugar!!! But they still tasted GOOD! Without the brown sugar it tasted like cream cheese short bread coo...

The dough was really delicious but once baked, these cookies weren't that good. In fact, I would almost say they were gross.

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 t...

These cookies are okay. They are EXTREMELY cakey. Cake like in the middle and crunchy on the outer rims. I followed the recipe 100% and couldn't really taste the cream cheese. They don't spr...

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 ...

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.