Lemon Cream Cheese Chocolate Chip Cookies
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Serves: 28 medium cookies
Lemon Cream Cheese Chocolate Chip Cookies - The BEST lemon cream cheese chocolate chip cookies! They are so easy and not require overnight chilling! A simple and incredibly chewy and soft-baked cookie! Bursting with flavor and perfect for a Spring or Summer dessert.
  • 2 ounces cream cheese, softened at room temperature
  • ½ cup (1 stick) unsalted butter, softened at room temperature
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2.9-ounce package lemon instant pudding mix
  • ½ teaspoon salt
  • 1½ cups (180 grams) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 2 cups chocolate chips
  1. Cream together the cream cheese, butter, light brown sugar, and granulated sugar until creamy using a handheld or stand mixer on medium speed.
  2. Mix in the egg, vanilla extract, and lemon pudding mix until combined.
  3. Mix in the salt, flour, cornstarch, and baking soda until combined on low speed or by folding using a plastic spatula.
  4. Fold in the chocolate chips and cover the mixing bowl with plastic wrap. Place the cookie dough into the refrigerator for at least 1 hour to chill.
  5. Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
  6. Scoop cookie dough using medium cookie scoop or 1.5 tablespoons onto the cookie sheet.
  7. Bake for 9-11 minutes or until the cookies are lightly browned.
  8. Allow the cookies to cool for 2 minutes on the cookie sheet, then transfer to a cooling rack.
Store cookies at room temperature in a cookie jar up to 1 week.
Recipe by Gal on a Mission at https://www.galonamission.com/lemon-cream-cheese-chocolate-chip-cookies/