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 oz 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 tsp vanilla extract
- 2.9 oz package lemon instant pudding mix
- ½ tsp salt
- 1½ cup (180 grams) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 2 cups chocolate chips
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Cream together the cream cheese, butter, light brown sugar, and granulated sugar until creamy using a handheld or stand mixer on medium speed.
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Mix in the egg, vanilla extract, and lemon pudding mix until combined.
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Mix in the salt, flour, cornstarch, and baking soda until combined on low speed or by folding using a plastic spatula.
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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.
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Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
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Scoop cookie dough using medium cookie scoop or 1.5 tablespoons onto the cookie sheet.
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Bake for 9-11 minutes or until the cookies are lightly browned.
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Allow the cookies to cool for 2 minutes on the cookie sheet, then transfer to a cooling rack.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.