Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Can you guess the secret ingredient in this new recipe for the best-ever chocolate chip cookies? Here are a few hints:

1. It’s a favorite fridge item for carb-lovers.
2. It works wonders in cheesecake.
3. It’s not sour cream … or applesauce … or cream of tartar.

Still stumped?

The secret ingredient in my chocolate chip cookies is none other than … cream cheese! The tangy spread has become my latest baking obsession ever since I experimented with subbing a bit of it for butter in a classic chocolate chip cookie recipe. The result is the softest cookie that pairs a perfectly chewy center with slightly crispy edges.

Secret Ingredient Chocolate Chip Cookies

Ready to up your chocolate chip cookie game? Here are a few tips to guide you on on your path to cookie perfection:

  • DO use brown sugar in addition to granulated sugar. A combination of the two sugars results in chewier cookies, while cookies made with only white sugar will be much crispier.
  • DON’T use low-fat cream cheese. These are cookies, not green juice.
  • DO chill the dough before scooping and baking it. The refrigeration period, which is anywhere from 2 to 72 hours, gives the ingredients a chance to bind. A cohesive dough is a better dough, and one that guarantees the cookies won’t spread too much while baking. Put simply: The longer you refrigerate the dough, the better the cookies will taste.
  • DON’T over-bake the cookies. For perfect cookies with crispy edges and soft, chewy centers, remove them from the oven 2 minutes before they’re fully baked, as they’ll continue cooking and crisp up slightly as they cool.
  • DO tell yourself that you’re “only going to eat one cookie” … and then eat three.

Drooling yet? Grab the cream cheese, bypass the bagels and get baking with my new go-to recipe for soft and chewy Secret Ingredient Chocolate Chip Cookies.

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

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Secret Ingredient Chocolate Chip Cookies

Yield: About 3 dozen cookies

Prep Time: 2 hours (includes chilling)


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1/4 cup cream cheese, at room temp
1/2 cup sugar
1 cup packed light brown sugar
1 1/4 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips


In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.

When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.

Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.

Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Kelly's Notes:
Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


229 Responses to “Secret Ingredient Chocolate Chip Cookies”

  1. #
    Averie @ Averie Cooks — September 4, 2013 at 5:57 am

    Gorgeous, Kelly! I made Cream Cheese Choc Chip Cookies a few months ago and loved loved loved the results and what it did for them. Like you, I swapped it for some of the butter and would like to play around more and see how far I can take it. Your cookies are beautiful!

  2. #
    Stacy | Wicked Good Kitchen — September 4, 2013 at 7:51 am

    Beautiful and perfect chewy chocolate chip cookies, Kelly! I’ve made these chippers before with cream cheese from a chocolate chip cookie book, but I can’t wait to try your recipe. They look so yummy! Thanks for sharing!

  3. #
    Lori @ RecipeGirl — September 4, 2013 at 8:11 am


  4. #
    Tieghan — September 4, 2013 at 8:20 am

    Oh my gosh! Amazing! These look so, so good! I love that the secret ingredient is cream cheese, I always have that on hand! I cannot wait to try these out. I am always looking for new cookies recipes!

  5. #
    Sophie — September 4, 2013 at 8:27 am

    OH my gosh! Yum!

  6. #
    Bev @ Bev Cooks — September 4, 2013 at 8:54 am

    Freaaaaaking out right now. And I guessed the secret ingredient! AND, I also read that Famous Amos would refrigerate his dough twice before baking! So, reading your instructions makes me a believer. And I love cream cheese. And I’m going to whip these up, like, now.

    • Kelly Senyei replied: — September 4th, 2013 @ 11:26 pm

      Fascinating, Bev! The refrigeration definitely works wonders.

  7. #
    Stephanie @ Girl Versus Dough — September 4, 2013 at 9:22 am

    Whaddya know? I have a ton of cream cheese in my fridge needing to be used and I just happen to REALLY want chocolate chip cookies right now. It’s fate! ;)

  8. #
    Christine @ Cooking with Cakes — September 4, 2013 at 9:34 am

    not only am I love the idea of cream cheese in cookies, but I’m thinking it might be worth experimenting with Mascarpone? I am a serious Mascarpone advocate and think it could totally rock this recipe!!! If I try it I’ll let ya know girrrl :)

  9. #
    Jen @ Jen's Favorite Cookies — September 4, 2013 at 10:28 am

    I’m trying this, for sure. My last experiment with cream cheese in cookies was not that good, it’s time for me to try it again!

    • Kelly Senyei replied: — September 4th, 2013 @ 11:28 pm

      Can’t wait to hear what you think of them, Jen! The refrigeration element is key!

  10. #
    JulieD — September 4, 2013 at 10:40 am

    I love this!! Definitely trying this soon!!! :)

  11. #
    Anna @ Crunchy Creamy Sweet — September 4, 2013 at 10:45 am

    Cream cheese!!! I love it! They do look absolutely perfect, Kelly!

  12. #
    Kelli @ The Corner Kitchen — September 4, 2013 at 10:56 am

    I’m seriously in love with these cookies! Such a great idea adding in cream cheese. And stunning photos, btw!

  13. #
    Happy Valley Chow — September 4, 2013 at 12:24 pm

    Oh man those cookies look incredible! Never used cream cheese in them before. Definitely want to give these a try :)

    Happy Blogging!
    Happy Valley Chow

  14. #
    Georgia @ The Comfort of Cooking — September 4, 2013 at 12:39 pm

    Absolutely MUST give these a go! They look incredible, Kelly. So soft, chewy and light. Love the secret ingredient – cream cheese is something we never go without in this house!

  15. #
    Julia @ hungryandconfused — September 4, 2013 at 12:43 pm

    What an interesting idea! I feel as though the cream cheese will give a slightly different dimension to the taste – in a good way!

  16. #
    Paula - bell'alimento — September 4, 2013 at 1:26 pm

    I’m trying these stat! Yummers.

  17. #
    Maria Tadic — September 4, 2013 at 1:32 pm

    I love the tips you pointed out! Chewy but still slightly crisp on the edges – that really is the perfect cookie. I can’t wait to try these – I’m excited about using the cream cheese!

  18. #
    Ally's Sweet & Savory Eats — September 4, 2013 at 1:40 pm

    I also have a cookie recipe like that that calls for cream cheese – so good! And I always chill my dough, not sure how it makes it better but it does!

  19. #
    Jamie @lifelovelemons — September 4, 2013 at 3:03 pm

    These are beautiful! What a perfect bake!

  20. #
    Becca @ Crumbs — September 4, 2013 at 4:09 pm

    Oh wow I’ve never thought to put cream cheese in cookies, bet they taste divine though!

  21. #
    Kathy - Panini Happy — September 4, 2013 at 4:28 pm

    These look beyond amazing, Kelly!! And I say that as a true chocolate chip cookie connoisseur. :-) Can’t wait to try these, seriously!

  22. #
    Kiran @ — September 4, 2013 at 5:28 pm

    OMG! I need these cookies in my life!! And with cream cheese as the secret ingredient, what’s not to love :)


  23. #
    Katrina @ Warm Vanilla Sugar — September 4, 2013 at 5:49 pm

    I love cream cheese in chocolate chip cookies! This recipe look perfect :)

  24. #
    sally @ sallysbakingaddiction — September 4, 2013 at 6:36 pm

    Amazing Kelly. :) Freakin’ awesome. Love these cookies and cream cheese is probably my favorite ingredient in the kitchen. I love your line “these are cookies, not green juice” haha! Gorgeous pictures too. I have to try these sometime!

    • Kelly Senyei replied: — September 4th, 2013 @ 11:27 pm

      Haha thank you, Sally! I figure if you’re going to eat cookies, just go for the full-fat amazingness :)

  25. #
    delray — September 4, 2013 at 7:27 pm

    Making these tomorrow. Absolutely!

  26. #
    Angelyn @ Everyday Desserts — September 4, 2013 at 8:54 pm

    Now I need cookies!!

  27. #
    Zainab @ Blahnik Baker — September 4, 2013 at 10:12 pm

    Cream cheese?? Never would have guessed. I won’t be able to stop at three for sure. Can’t wait to try this tip.

  28. #
    Dorothy @ Crazy for Crust — September 4, 2013 at 10:52 pm

    WOW! These are fantastic!!! I love the cream cheese idea. Your photos are stunning!

  29. #
    Laura (Tutti Dolci) — September 5, 2013 at 12:36 am

    Fabulous cookies, I love the cream cheese idea!

  30. #
    Annalise @ Completely Delicious — September 5, 2013 at 12:42 am

    I would have eaten three of these too! They look amazing. Love the tips too!

  31. #
    ec — September 5, 2013 at 1:12 am


  32. #
    Kat — September 5, 2013 at 4:11 am well do these yummy cookies keep their texture and tasty goodness after the first day?

    • Kelly Senyei replied: — September 5th, 2013 @ 10:22 am

      Hi Kat! If you store them in an air-tight container at room temp, they should last about a week … if you don’t eat them all before then :)

  33. #
    Kayle (The Cooking Actress) — September 5, 2013 at 7:29 am

    These cookies are GORGEOUUUUS!!! I’ve seen the cream cheese idea and kind of thought “meh” but you have made me change my mind! They look scrumptiouuuus

  34. #
    Kelli H (Made in Sonoma) — September 5, 2013 at 12:06 pm

    Cream cheese in cookies sounds amazingggg.

  35. #
    Nicole @ Young, Broke and Hungry — September 5, 2013 at 12:14 pm

    I would have never have guessed you used cream cheese! Brilliant Kelly.

  36. #
    Tracy | Peanut Butter and Onion — September 5, 2013 at 2:25 pm

    THe endless search for perfect chocolate chip cookies is over. Can’t wait to try this out. BTW I love your new video’s. I used the one about single serving Ice Cream at a BBQ this summer… Awesome

  37. #
    Urska — September 5, 2013 at 3:48 pm

    Hi! I reaaaally want to try this cookies, but i don’t understand.. how much flour do you need for this recipe? What is that 2 1/4 cups of flour- isn’t it just the same as 1/2 cup or does it mean something else?
    Hf :)

    • Kelly Senyei replied: — September 5th, 2013 @ 3:50 pm

      Hi Urska! It’s 2 1/4 cups of all-purpose flour.

  38. #
    Urska — September 5, 2013 at 3:54 pm

    oh, i’m writing the next comment :) sorry, but i don’t understand how much is that :) isn’t it the same as 1/2 cup of flour? :))

  39. #
    Mimi — September 5, 2013 at 3:56 pm

    Oooh I’ve tried cream cheese in linzer cookies and they always give amazing results! Can’t wait to try it in these gorgeous chocolate chip cookies!

  40. #
    ashley - baker by nature — September 5, 2013 at 4:35 pm

    All I ever really want is cookies that look like this! Must try ASAP!

  41. #
    Jaclyn — September 5, 2013 at 5:08 pm

    These look amazing! Love your pretty pictures! Chocolate chip cookies are my best friend and worst enemy :).

  42. #
    Gaby — September 5, 2013 at 9:12 pm

    Cream cheese added to chocolate chip cookies is such a great idea! I need to make these for the weekend!!

  43. #
    Jennifer {BakedByJen} — September 5, 2013 at 9:33 pm

    These look amazing! I would’ve never guessed to put cream cheese into cookie dough. I will have to give these a try sometime.

  44. #
    Lail | With A Spin — September 5, 2013 at 11:04 pm

    What’s not to love about these cookies. Love using cream cheese in place of butter. Yumm!

    Found you through the Popsugar select program and first time on your blog. Instantly in love :)

    • Kelly Senyei replied: — September 5th, 2013 @ 11:12 pm

      Welcome to Just a Taste, Lail! And thanks so much for stopping by!

  45. #
    Irvin — September 5, 2013 at 11:53 pm

    I love me some chocolate chip cookies! I bet the cream cheese in there makes them super soft and chewy. Love that!

  46. #
    Bonnie Millington — September 6, 2013 at 5:44 am

    Hello Kelly; this is my first visit to your site. I shall be returning regularly! For the wonderful sounding cookies, is Philadelphia cheese okay? Perhaps Philadelphia Light?

    • Kelly Senyei replied: — September 6th, 2013 @ 5:56 am

      Welcome, Bonnie! Philadelphia cream cheese will work great but definitely use the regular and not the light/low-fat version, as it’ll throw off the consistency of the dough. Enjoy!

  47. #
    cassie — September 6, 2013 at 1:48 pm

    Extremely gorgeous cookies, Kelly! Cream cheese is a brilliant addition. And I totally agree with the brown sugar in CC cookies – I usually go heavy on the brown sugar!

  48. #
    Cheri Wells — September 6, 2013 at 3:06 pm

    Refrigerate for up to 72 hours I will have to put a lock on the door or the dough will be completely gone before ever getting to the oven. Can’t wait to try this TODAY.

  49. #
    Dianne — September 6, 2013 at 6:23 pm

    For Urska – It is not 2 quarter cups of flour (as you interpreted that would be 1/2 cup). It is 2 cups + another 1/4 cup.

  50. #
    Mary — September 6, 2013 at 11:48 pm

    Urska– it’s two cups PLUS a quarter cup. Not two quarter cups (which would be together one half cup).

  51. #
    Aly — September 7, 2013 at 3:32 am

    For Urska, I think the answer you’re looking for is 2 whole cups plus 1/4 cup of flour.

    For the recipe, these really do look like amazing cookies. I love the secret ingredient you used. :)

  52. #
    Gretchen @ Two Healthy Kitchens — September 7, 2013 at 10:42 pm

    I LOVE all of your cookie tips!! I have baked the majority of Christmas cookies for my family since my mom passed away several years ago. I never had the chance to ask her the ‘secrets’ to awesome cookies. Now I feel like I’ve got an extra great start for this years batches!!! YAY!! Thank you SO much!!!
    And … I can’t wait to try the cream cheese in the chocolate chip cookies – a favorite at my house for sure!! :)

  53. #
    Tracy R — September 7, 2013 at 11:53 pm

    These cookies look delish. Never thought of adding cream cheese to cookies.

  54. #
    Julia — September 8, 2013 at 9:08 pm

    I must try these!! I haven’t used cream cheese in cookies but man that sounds delicious!

  55. #
    Charlyene Cisneros — September 12, 2013 at 9:41 pm

    I have always made cookies and froze them before I bake them. That way I can bake what we use and they stay fresh. My question is can the chocolate chip cookie with cream cheese be frozen?? I scoop them put them in the freezer on the sheets then put in bags, seal, write the date and kind of cookie

    • Kelly Senyei replied: — September 12th, 2013 @ 10:10 pm

      Hi Charlyene! I have made this dough and frozen it in logs before, then sliced and baked the cookies. So I think your technique will work!

  56. #
    Alex — September 14, 2013 at 12:50 pm

    I absolutely LOVE this recipe! I followed the recipe exactly and got perfect cookies crispy on the outside and chewy on the inside. if you’re even just a little bit hesitant to make these cookies don’t be they are AMAZING!

    • Kelly Senyei replied: — September 14th, 2013 @ 2:26 pm

      I’m so glad you enjoyed the recipe, Alex! Thanks for your kind comment :)

  57. #
    Christina — September 15, 2013 at 4:50 pm

    Awesome! Can’t wait t try them!

  58. #
    Jackie — September 15, 2013 at 6:46 pm

    I made these last week for a treat at work. After tasting them I selfishly wished I would have left them at home for me! Sooooo good!!!! Everyone at work loved them….even the ones who didn’t like cream cheese! Don’t let that scare you away from making them….you can’t taste it in there! I’m making more tonight. Going to take a dozen to a friend and her kids to try; then I’m going to make a few and scoop out the rest of the dough and flash freeze them, then put them in a ziploc to pull out when the cookie need strikes! With these, I’m thinking it will strike a LOT! :)

    We used to have a place in town where you could buy premade cookie dough, pies, bread, etc….anything that was dough-based. The cookies were scooped out and frozen individually, then bagged in up in a dozen or so to buy. It was wonderful being able to pull out only 2 or 3 and have a warm cookie whenever I wanted! Unfortunately, they closed. They had a DIVINE cookie that was a chocolate cookie and a cheesecake ball center (almost completely surrounded by the chocolate cookie)….soft and fudgy. I wonder if you’d try something like that for all of us readers and let us know how to do it? :)

    • Kelly Senyei replied: — September 22nd, 2013 @ 7:28 pm

      I’m so thrilled you are enjoying my recipe, Jackie! Love this story!

  59. #
    jose — September 17, 2013 at 11:21 am

    Self rising flour can be used?

    • Kelly Senyei replied: — September 17th, 2013 @ 4:00 pm

      Hi Jose! You’ll want to use all-purpose flour for these cookies. Enjoy!

  60. #
    Olivia — September 18, 2013 at 4:19 am

    I’ve put the dough in the fridge, but even after an hour, it still seems extremely un-doughy, like more runny than i’ve ever seen cookie dough before. Is that okay?

    • Kelly Senyei replied: — October 15th, 2013 @ 3:32 pm

      Hi Olivia! It’s important to only blend the dough until the flour is just incorporated, as over-blending it can cause it to be too loose. Hope this helps!

  61. #
    Paige — September 19, 2013 at 1:32 am

    A little past midnight and I could not sleep. I’m visiting my dad tomorrow and he loves when I bake for him. So I decided to google some recipes and stumbled across this one. I was pretty angry when I found out I didn’t have any brown sugar. Well, I wasn’t going to give up that easy. I googled a substitute for brown sugar and found molasses. Well, if you don’t have brown sugar are you really going to have molasses? I was determined to make some cookies, though. So, again…with the help of google I used a honey/maple syrup mixture mixed with regular sugar. I was a little hesitant to taste the dough but I was pleasantly surprised! DELISH! But, I was still somewhat worried about how everything was going to bake. So, I didn’t wait for them to chill. I tried out just two cookies. They are literally the softest most delicious chocolate chip cookies I have EVER made. :) Thanks for the recipe!!

    • Kelly Senyei replied: — September 19th, 2013 @ 7:08 am

      Wow! I love your resilience, Paige! And I’m so glad you enjoyed the cookies :)

  62. #
    Ashley — September 22, 2013 at 8:01 pm

    So I made these today on a whim. The pictures had me sold. I ended up having to use about 1/4 cup whole wheat white flour because I ran our of AP flour as well as only freezing them for 1/2 an hour rather refrigerating them but they STILL turned out great! Looks exactly like the picture! Chewy at 10 minutes (I probably could have baked them a little longer but I had to leave) but still very yummy- great for Pizzokies. I also sprinkled a bit of salt on them. I still have some dough left (after making a dozen) that I’m excited to make! Great recipe!

    • Kelly Senyei replied: — October 15th, 2013 @ 3:35 pm

      Love the addition of salt! So glad you enjoyed the recipe!

  63. #
    Claire — September 26, 2013 at 5:42 pm

    Can I add a note? In order to get a perfect measurement for any fat just get a liquid measuring cup and place water to measure the volume.
    So for instance you have 1/4 cup cream cheese well you would put 1/4 cup of water in a measuring cup then add the fat. Once the water level hits 1/2 cup then you have the exact amount of fat you need for your recipe. This recipe will not fall on an minor error but others can and do.

  64. #
    kelly — September 27, 2013 at 12:58 pm

    I made this last night batter sat over night in fridge they spred while cooking why :-(

  65. #
    kellie — September 30, 2013 at 1:29 pm

    I made these last night. They turned out fabulous!! The family LOVED them. I just love your blog too.

    Thank You so much for sharing! <3


  66. #
    Jackie — September 30, 2013 at 3:05 pm

    Hello! Thank you so much for sharing the recipe. I made two batches of these. One batch yesterday and another this morning.the first time, the batch of cookies came out yummy, but it wasn’t chewy as I hoped it to be. So I decided try again, and the second batch came out fairly similar. It had a cake like consistency but you can still feel that is a cookie. Please guide me towards the light. Also, how did you get such perfect shape? I have refrigerated mine. It didn’t spreads when baking. As a matter of fact, the top part of the cookie will be sorta raw while the bottom in burning up. How can I tell what two minutes before the baking time will look like. One last question, if I may, I use an ice cream scoop as well, but your shapes are just amazing! Did you pressed the batter down a little after releasing it from the scoop.

  67. #
    Kate — October 1, 2013 at 11:28 am

    Yum!! These cookies look amazingly delicious!! I love cream cheese, so these are perfect. Thanks so much for sharing!!

  68. #
    Dana — October 2, 2013 at 1:33 am

    This looks like a wonderful cookie to try!! I’ve always loved the use of cream cheese in other things besides cheesecake!

    Making the dough tonight and baking them tomorrow! Can’t wait!

    Quick question: is there no need for baking powder?

    Thanks for sharing!

  69. #
    Danna — October 3, 2013 at 1:22 pm

    Made this today! I love if! The cream cheese made it more fun! Thanks for the recipe.

  70. #
    maria — October 5, 2013 at 12:03 am

    i love this recipe and i really want to give it a try.. just a question, would it be the same if i use a handheld mixer??

    • Kelly Senyei replied: — October 15th, 2013 @ 3:33 pm


  71. #
    Anoud — October 7, 2013 at 1:07 am

    Hello! I really wanna try using this recipe for a double chocolate chip cookie. How much cocoa powder can I add to this recipe ? Thank you.

  72. #
    Angela — October 8, 2013 at 3:08 pm

    I made these cookies last night and did not look like the cookies in the picture- they were soft on the inside and outside- followed directions exactly – what happened?

    • Kelly Senyei replied: — October 8th, 2013 @ 3:09 pm

      Hi Angela! These are soft chocolate chip cookies, so they definitely should have that texture on both the inside and outside. If you want them crisper, you can bake them slightly longer, and they’ll be even more chewy. Hope that helps!

  73. #
    Sapphirine — October 11, 2013 at 9:49 pm

    I just helped my daughter make this exact recipe for her friend, it’s her Birthday party tonight and I think she will love these cookies : D First batch was our learning curve, we also made one large cookie for her friend with what was left after doing about 3 cookies sheets worth of well spaced cookies, turned out tastey looking

    • Kelly Senyei replied: — October 12th, 2013 @ 9:33 am

      So glad you enjoyed the recipe, Sapphirine! Love the idea of one giant cookies :)

  74. #
    trish — October 19, 2013 at 2:19 pm

    Dumb question maybe, but if I refrigerate do I scoop them right from fridge to oven or let them come to room temp?

    • Kelly Senyei replied: — October 19th, 2013 @ 2:20 pm

      Not a dumb question at all! You can scoop them right from the fridge onto the baking sheet and then bake them. Enjoy :)

  75. #
    Georgia — October 21, 2013 at 9:01 pm

    My cookies ended up amazing and the pictures are incredible! I just have to say for the mounds of cookies did you mean 2-3 teaspoons? When i did the first 6 with tablespoons they were MASSIVE so I did some with teaspoons and they looked more accurately like the picture – just curious

  76. #
    Betsy — October 21, 2013 at 11:13 pm

    I just tried this recipe last night. I was the best cookie I have ever had. Thanks for sharing such great recipes.

    • Kelly Senyei replied: — October 21st, 2013 @ 11:20 pm

      AWESOME! So glad to hear you enjoyed the recipe, Betsy!

  77. #
    Kly — October 27, 2013 at 8:29 pm

    Whipped up a batch earlier today and they have been in the fridge for four hours and I’m about to bake some now! Can’t wait to taste them!

  78. #
    Carolynn — October 28, 2013 at 9:54 am

    Amazing , I made them with my daughter as a fun treat and now my husband wants them all the time!!!! Look what you started!!! Haha thank you delish

    • Kelly Senyei replied: — October 28th, 2013 @ 10:24 am

      Haha! I love it, Carolynn! So glad you enjoyed the recipe :)

  79. #
    Emily — October 28, 2013 at 4:15 pm

    This is the BEST cookies recipe ever! I have been trying all the recipes for a very long time and they never really tasted any good. But these cookies with cream cheese are PERFECT! They taste like Subways cookies.
    Thank you for sharing! You are amazing, Kelly.

  80. #
    Aileen — November 5, 2013 at 5:36 pm

    I’m trying this recipe right now! I had a family member start a fight with me over fridgerating the cookie dough. I’m following the recipe and just refriderating it for 2 hours to see how it will come out. crossing my fingers!

  81. #
    Alby — November 6, 2013 at 10:10 pm

    Amaaaazing!!!!! Thanks Kelly for sharing. Really enjoyed following this recipe. Your pics were so awesome I actually made them right away. Everyone in my family Loved Loved Loved. Thanks again!

  82. #
    Wadha — November 8, 2013 at 7:55 am

    Hi Kelly! Thanks for the recipe! I refrigerated the dough for 72 hours, I had a problem with the cookies though,, they were brown from the sides and I got them out of the oven, but the center was too soft almost uncooked

    • Kelly Senyei replied: — November 8th, 2013 @ 7:56 am

      Hi Wadha! Oven temperatures (as well as baking sheets) can cause great variances in how quickly doughs bake. Do you have an oven thermometer to ensure your oven isn’t running hot? And did you use parchment paper or a Silpat on your baking sheet?

  83. #
    Daisy — November 8, 2013 at 8:26 am

    If I wanted to make these cookies with no egg, what can I use as a substitution?

    I was wondering if I could use flax seed or unsweetened apple sauce but not sure of how that would effect the texture of the cookie

    • Kelly Senyei replied: — November 8th, 2013 @ 8:54 am

      Hi Daisy – I have never tried using an egg substitute of unsweetened apple sauce, so unfortunately I can’t say with certainty how they’d turn out.

  84. #
    Brenda — November 12, 2013 at 2:01 pm

    I have never written a review…I had to comment on these!!! These are the best CC cookies I have ever made! I thought I had found the “best” last Christmas and was disappointed my recipe was stolen with my laptop…but then I found this recipe. I am making them again after only two days because they are already gone!!! I will never make different CC recipe ever! Thanks :)

    • Kelly Senyei replied: — November 12th, 2013 @ 7:31 pm

      Awesome! I’m so glad you enjoyed the recipe, Brenda!

  85. #
    Katie Orr — November 15, 2013 at 9:18 am

    Kelly, I absolutely love your recipes! I used your secret ingredient chocolate chip cookie recipe a few weeks ago and sent a batch over to Kevin in Tokyo, he loved them!

  86. #
    Jamie Tarence — November 16, 2013 at 12:10 pm

    LOVE this!!!! Cream cheese makes everything better:-) Your site is stunning.

  87. #
    Sarah Wax — November 16, 2013 at 3:13 pm

    I’m 14 years old, and I love to bake.. I’ve already made a cheesecake, two cakes 4 different types of cupcakes, 5 types of cookies, and some heavenly tiramisu. But I’ve got to admit, this is one of my favorite recipes by FAR. The dough almost didn’t make it to the fridge.. Definitely a keeper for sure.

    • Kelly Senyei replied: — November 16th, 2013 @ 3:15 pm

      Hi Sarah! Congrats on all of your baking successes! I’m SO glad you enjoyed my recipe :)

  88. #
    Aime Saed — November 16, 2013 at 7:45 pm

    Hello this was a really great recipe! The only thing I would suggest is not recommending the use of parchment paper. I tried it with my first batch and it quickly filled my entire house with smoke. Yuck! I then tried it with just nonstick canola oil spray and they turned out perfectly! Thanks again.

  89. #
    Michelle — November 18, 2013 at 8:11 pm

    I just baked this recipe…. omgish, super yummy!!! They taste like what you buy at a bakery. I did however use parchment paper and worked just fine. Read another post where they had problems w it. These cookies are really yummy fyi but my cookies don’t look like the picture, they actually look better lol :)

    Thanks so much for the recipe. This is officially my favorite chocolate chip cookie recipe!

    • Kelly Senyei replied: — November 18th, 2013 @ 8:23 pm

      Haha! I love it, Michelle! Major kudos to you :) Thanks for your kind comment!

  90. #
    Rhonda Swanson (@queentomyking2) — November 24, 2013 at 2:27 pm

    I made these today and only chilled them for 2 hrs. I also used sea salt instead of regular salt and they turned out fantastic! This is the first batch of cc cookies I have ever gotten to come out. And I have been trying for years. I think the sea salt added another layer of taste that took it over the top.

    Thank you for sharing such a great recipe!!

  91. #
    Charlene Vu — December 1, 2013 at 3:59 pm

    Baking cc cookies is usually my specialty. Apparently, not today. Just tried this recipe, and it tasted funny. I realized that I put 1/2 cup of MSG instead of sugar into my batch. Ewwww….

    Luckily, I hadn’t baked them yet. Just made my 2nd batch. They are in the frig now. Can’t wait to bake them tonight.

  92. #
    John — December 7, 2013 at 11:44 pm

    Well – it’s just my own preference – but I think the temperature is about 20 degrees too high, and there should be about 1/4 to 1/2 cup more brown sugar. But – it might be my impatience – they may taste better after cooling.

  93. #
    Brenda @ a farmgirl's dabbles — December 9, 2013 at 5:45 pm

    Interesting! I can’t wait to try these!!

  94. #
    Megan — December 13, 2013 at 3:57 pm

    I just finished making the dough up. Had to double the recipe though since my kids become cookie monsters when I bake cookies lol. Can’t wait to see how these turn out.

  95. #
    Angie — December 16, 2013 at 12:44 am

    This cookie is amazing! Wow! Definitely go with a smaller portion because it is so rich. Loved the helpful tips!

  96. #
    Debi — December 16, 2013 at 4:02 pm

    If you need 4 oz. of cream cheese, shortening ect…. fill a one cup measuring cup with 4 oz. water then 4 oz. of cream cheese will bring it to 1 cup. Dump out the water and you are left with the cream cheese, using a spatula take out the cream cheese.

    • Kelly Senyei replied: — December 16th, 2013 @ 4:04 pm

      Love this tip! Thanks, Debi!

  97. #
    NancyLeeIL — December 17, 2013 at 1:04 pm

    I was looking for a CC recipe because the one my family had settled on (after many tries) was one that included a package of vanilla pudding. In trying to get away from the chemicals I went searching again to find the “secret ingredient” was cream cheese which sounded interesting. Voila. New recipe found. Got thumbs up with some changes (i.e. DD requested “more vanilla”, etc) but the taste and texture worked for everyone. YAYYY. And for anyone who also is someone who reads the recipe and goes…”ugh, no, I can’t refrigerate these for any length of time because I need them NOW.” I made them without refrigerating them and they were fine. I don’t doubt that they taste better made and then refrigerated, but if you can’ is ok. :-) I don’t know why this never dawned on me but I run my dishwasher at night and I thought…woah..great idea, make the dough the night before, throw everything in the dishwasher…then bake the next morning. :-) Thanks for this recipe! How I “lucked” out to fund a replacement for my “always” recipe for CC first shot I don’t know but I am thrilled :-). Merry Christmas and God Bless us Everyone :-)!

    • Kelly Senyei replied: — December 17th, 2013 @ 1:07 pm

      Thank you so much for your kind comment, Nancy! I’m so glad you enjoyed the recipe. Merry Christmas!

  98. #
    ree — December 17, 2013 at 8:01 pm

    Do you taste the cream cheese? don’t really like cream cheese

    • Kelly Senyei replied: — December 17th, 2013 @ 8:21 pm

      Hi Ree! You won’t taste the cream cheese at all. It’s entirely for texture :)

  99. #
    ree — December 18, 2013 at 8:25 pm

    Hi! I don’t have any unsalted butter only salted would I have to get unsalted butter?

    • Kelly Senyei replied: — December 18th, 2013 @ 8:29 pm

      Hi Ree! You’ll definitely want to use unsalted butter, as salted butter will make the cookies way too salty.

  100. #
    Miki M. — December 20, 2013 at 8:42 pm

    I’ve never really made Choco chip cookies before, but when I saw your recipe and how you had a secret ingredient I because very I intrigued. So yesterday I set off to making your cookies, and I could hardly keep my paws off the batter! Thank you for this recipe. It’s remarkable.

    • Kelly Senyei replied: — December 22nd, 2013 @ 9:54 am

      Awesome! So glad you enjoyed the recipe, Miki!

  101. #
    BetterBaker — December 23, 2013 at 9:43 pm

    This is Martha Stewart’s recipe with cream cheese added!

  102. #
    Annabeth — December 24, 2013 at 5:30 pm

    Wow! this recipe is AWSOME!

  103. #
    Becca — December 30, 2013 at 8:32 pm

    Seriously the best cookies ever! I have made 5 batches over the last week…and may have eaten all of them:)

    • Kelly Senyei replied: — December 30th, 2013 @ 8:34 pm

      So glad you enjoyed my recipe, Becca!

  104. #
    IsabelRose — December 31, 2013 at 5:56 pm

    End of year celebration for me & my post-op hubbie with delish home-made choc chip cookies. I am sold on ur recipe. Pics do wonders for the anticipated heavenly experience we all imagine. Thanks for posting such a “perfect answer” for universal appreciation.

    • Kelly Senyei replied: — December 31st, 2013 @ 5:56 pm

      So glad you all enjoyed the recipe, Isabel! Happy New Year!

  105. #
    Isabel — January 3, 2014 at 11:12 am

    Hi Kelly – I actually made 2 batches. First one 11min cook time & second one 20min. My hubby & I both prefer the 2nd batch by far. The taste is AMAZING and the PERFECT crunch is the BEST EVER! This is definitely a keeper. Hard to give some away but definitely worth sharing. Again, with many thanks to your Secret Ingredient & posting about it so appetizingly.

    • Kelly Senyei replied: — January 3rd, 2014 @ 1:12 pm

      Awesome! So glad you enjoyed the recipe, Isabel!

  106. #
    Jehahn Young — January 3, 2014 at 6:00 pm

    I am making these cookies as I type! The dough has been in the refrigerator since 2, it has snowed here in Philadelphia! What a perfect treat for my family!! Thank you!

    • Kelly Senyei replied: — January 3rd, 2014 @ 8:00 pm

      Awesome! What a perfect cold weather treat, Jehahn! :)

  107. #
    Elizabeth Davis — January 5, 2014 at 9:24 pm

    We are snowed in for this near blizzard and my family is craving chocolate chip cookies. I have everything on hand, and my husband is picky annoy his cookies, going to go make up a batch! Can’t wait till they are ready! Yum…

    • Kelly Senyei replied: — January 6th, 2014 @ 12:30 pm

      Awesome! I hope you enjoy the recipe, Elizabeth, and stay warm and safe!

  108. #
    Shirley N — January 16, 2014 at 8:38 pm

    I love the cream cheese in this recipe. Can I use the cream cheese in other
    recipes that call for one cup of butter and instead use 3/4 cup butter and
    1/4 cup cream cheese?

    • Kelly Senyei replied: — January 17th, 2014 @ 1:39 am

      Thanks for your comment, Shirley! Unfortunately cream cheese isn’t always an easy ingredient to substitute, as it depends entirely on the type of recipe. It could work in some other baked goods (to replace a portion of the butter), but it depends on the other ingredients.

  109. #
    Tamara — January 18, 2014 at 9:34 pm

    Thanks for the recipe. I just whipped up a batch and have them in the fridge for overnight. The only change I made is the chocolate chips, I had to substitute with mini peanut butter cups ( I did not have plain chocolate chips). I have a questions though, since cream cheese is an item you usually keep in the fridge would you have to refrigerate the cookies after they are baked? Or can you leave them out on the counter?

    • Kelly Senyei replied: — January 20th, 2014 @ 9:48 am

      You can leave them out!

  110. #
    Cindy — January 19, 2014 at 9:55 pm

    Hi, Kelly. I’ve try your chocolate chips cookies recipe and it taste so so yummy. However my cookies do not look as nice as the pic that you posted. My I know what’s wrong with it? I can send u the result if u don’t mind thx.

  111. #
    Tammy P. — January 21, 2014 at 8:51 pm

    May I ask why the need for parchment..I mean it’s purpose? Thanks
    PS Trying these tonight!

    • Kelly Senyei replied: — January 21st, 2014 @ 8:53 pm

      Hi Tammy! The parchment prevents the cookies from sticking to the baking sheet. Enjoy!

  112. #
    Naomi — January 25, 2014 at 4:07 pm

    This is the best chocolate chip recipe that I have ever come across. Delicious! Thanks for sharing :)

  113. #
    Dolly — January 27, 2014 at 12:50 am

    what does refrigeration do to the cookie dough? is it necessary for flavor?

    • Kelly Senyei replied: — January 27th, 2014 @ 8:43 am

      Hi Dolly! It does wonders for the dough and allows the flavors to really come together. It makes all the difference in the world!

  114. #
    cher — January 27, 2014 at 3:28 pm

    my favorite chocolate chip cookie recipe! (and i’ve tried quite a few!) i doubled the cream cheese and they were so yummy! also, this time we’re trying it with oreo cookie pieces instead of chocolate chips!

  115. #
    Lynn — January 31, 2014 at 9:18 pm


    Do you recommend a particular brand of cream cheese? What do you use?

    • Kelly Senyei replied: — January 31st, 2014 @ 10:33 pm

      Hi Lynn! Any brand of cream cheese will work, just as long as it’s not low-fat. I use good ol’ Philadelphia :)

  116. #
    Becca — February 1, 2014 at 1:13 am

    I don’t know if you already answered this – but too many comments to read ALL of them… I made the dough today and mine was SUPER sticky and thick. Didn’t look as “moist” as yours. Also, baked a few and they ended up REALLY cakey and not nearly as flat. Any suggestions?

    • Kelly Senyei replied: — February 1st, 2014 @ 4:23 pm

      Hi Becca! Were all of your ingredients at room temp? And is your flour fresh?

  117. #
    Yaalisa — February 1, 2014 at 11:09 pm

    The best CC cookies I’ve ever made. I can’t keep any after making them, the kids love them, too! Thank you so much for the recipe!!

    • Kelly Senyei replied: — February 2nd, 2014 @ 12:07 pm

      So glad you enjoyed the recipe, Yaalisa!

  118. #
    Jeni — February 3, 2014 at 7:44 pm

    BEST chocolate chip cookies I’ve made so far!! So good! Glad I tried! Thanks! :)

    • Kelly Senyei replied: — February 3rd, 2014 @ 8:18 pm

      So glad you enjoyed the recipe, Jeni! :)

  119. #
    Ashley M. — February 5, 2014 at 9:15 pm

    I loved the idea of putting cream cheese in the choc. chip cooks. I made them exactly how the recipe said, but I got cake like cookies. The taste was amazing!! But they were not cookie like, gooey or chewy. I was disappointed. I read on the internet cake like cookies could be from too much flour so maybe I’ll try less next time. THanks for the awesome post though.

  120. #
    Adrian — February 11, 2014 at 1:05 am

    Pretty good, but not enough butter flavor..if there is such a thing as too chewy..these are. Sorry.

  121. #
    kel coleman — February 12, 2014 at 12:51 am

    Made the dough yesterday, baked half today. Husband says, “Hope you’re talking these to work cuz you know I’m not a big chocolate lover.” So I froze half the recipe to bake at a later date. By the end of the evening he said, “I think you better make more for work.” He ate at least eight. They are magnificent. Rounded teaspoons were the perfect size. Baking time remained the same. Mille gracie!

    • Kelly Senyei replied: — February 12th, 2014 @ 12:54 am

      Haha! I love it, Kel! Thanks for your kind comment and I’m so glad you’re enjoying my recipe :)

  122. #
    myrtille25 — February 12, 2014 at 7:52 am

    I’m french and I would like to test your cookies but I don’t know what is cream cheese.
    Is it the same cheese you put in tiramisu ?
    Merci beaucoup.
    Your blog is fantastic !

    • Kelly Senyei replied: — February 12th, 2014 @ 10:50 am

      Hi Myrtille – I’m not sure which cheese you’re referring to, but cream cheese is a tangy, semi-firm cheese spread. Hope that helps!

  123. #
    Leeba — February 13, 2014 at 4:43 pm

    I am not able to eat dairy. Can I substitue the cream cheese for non-dairy cream cheese, and the butter for margarine? Or it won’t taste good?

    • Kelly Senyei replied: — February 13th, 2014 @ 5:40 pm

      Hi Leeba! I’ve never tried making those substitutions in this recipe, so I can’t say for certainty how the taste/texture will turn out.

  124. #
    Brian — February 13, 2014 at 7:39 pm

    Great recipe!!! Followed it to a tee the first time. I am a serious chocolate lover so second attempt I substituted a 1/4 cup of cocoa in flour mix

    • Kelly Senyei replied: — February 14th, 2014 @ 2:34 am

      Awesome! Love the addition of the cocoa powder, Brian!

  125. #
    Lynn — February 13, 2014 at 11:42 pm

    Hi Kelly

    Just to clarify, so you “refrigerate” the dough instead of freezing it for up to 2 hours or 3 days?

    • Kelly Senyei replied: — February 14th, 2014 @ 2:32 am

      Yes! Refrigerate :)

  126. #
    Karin — February 15, 2014 at 10:49 pm

    These are soooo good. Thanks for the awesome recipe!!

    • Kelly Senyei replied: — February 16th, 2014 @ 6:01 pm

      Awesome! So glad you enjoyed the recipe, Karin!

  127. #
    Lynn — February 15, 2014 at 11:49 pm

    Hi Kelly

    Which is better to use to bake the cookies? Jelly roll pan or the flat cookie sheets? Can I ask which you use and the brand?

  128. #
    star — February 17, 2014 at 10:19 am

    hi! these cookies are the best, my boyfriend loves it so much. but just wanna know if how long can it be stored after baking?

    • Kelly Senyei replied: — February 17th, 2014 @ 11:13 am

      Hi Star – You can store the cookies in an air-tight container at room temp. They’ll stay fresh for about 5 days. Enjoy!

  129. #
    MalissaH — February 18, 2014 at 2:34 pm

    I made these cookies over the weekend while preparing a meal and dessert for a sick friend. I ALWAYS read the directions fully before diving into a recipe, but I didn’t this time due to being in hurry-up mode. I did not have time to refrigerate the dough at all. I was pretty bummed because I had high hopes for these and felt like I had just messed it all up. However, the cookies were still amazing!! I don’t consider myself a great cookie maker and I’ve only really begun to enjoy baking over the past couple of years. I always seem to over bake them or they are flat, etc. These were perfect and my husband and girls went crazy over them (we had to sample at least a dozen for ourselves). This will be my new go-to chocolate chip cookie recipe for sure. I cannot wait to see how they turn out when I actually follow the directions correctly! :)

    • Kelly Senyei replied: — February 18th, 2014 @ 3:48 pm

      Awesome! So glad you enjoyed the, Malissa!

  130. #
    Pamela — March 1, 2014 at 9:36 pm

    Absolutely delicious!

  131. #
    Alexandra @ Confessions of a Bright-Eyed Baker — March 19, 2014 at 2:07 pm

    I ADORE cream cheese in my cookies! Ever since I started using it I haven’t looked back; it’s my new secret weapon. These look gorgeous… the perfect combo of golden, crisp edges and a chewy center. :)

  132. #
    Sharla — March 20, 2014 at 12:36 pm

    Just made these today. Absolutely fabulous! Will be my go to recipe from now on. My 3 yr old described them as scrumptious. :) Thank you!

    • Kelly Senyei replied: — March 20th, 2014 @ 12:57 pm

      So glad you enjoyed the recipe, Sharla!

  133. #
    Khalil — March 21, 2014 at 1:44 am

    I made the batter on Sunday and waited until Thursday to bake the cookies. Let me just say, BEST COOKIES I’VE MADE THUS FAR. This is a superb recipe. And yes, I ate three cookies immediately after baking them (:

  134. #
    Caryl Anne — March 24, 2014 at 10:09 am

    These cookies look so yummy! They sound like the perfect recipe to try! Our family loves soft, chewy cookies, and we tend to make them at least once a week. Thanks for sharing this great recipe!

  135. #
    Jim — March 25, 2014 at 12:56 pm

    I’m all about experimenting with my cookie recipes. Trouble is I never write down what I’ve changed or adjusted. The cream cheese substitution is DEFINITELY on my must try list. Thanks for the recipe!

  136. #
    Zahra — March 25, 2014 at 2:48 pm

    Hi there, Looks like a fantastic recipe. Can’t wait to try it. Just wondering though cookies start off warm and chewy normally when left over night they harden. Almost like store brought cookies which I don’t really like. Is this the same case with these cookies?
    MAny thanks.

    • Kelly Senyei replied: — March 25th, 2014 @ 7:17 pm

      Hi Zahra! The cookies should stay soft and chewy, but remember to keep them in an airtight container!

  137. #
    Lisa M — March 25, 2014 at 4:24 pm

    I make a white cookie at Christmas time with the cream cheese in it, prefer them to regular sugar cookies. Have made these several times, the cookie dough is unbelievable! Some of them made it to the oven, didn’t turn out like your pic though, mine were more taller and puffy, will try to flatten them before baking. I have made these just to eat the cookie dough, no lie! Thank you for this recipe!

  138. #
    erel — April 1, 2014 at 9:57 am

    these cookies look amazing!
    and I want to make them but I don’t have baking soda’
    can I use baking powder?

    thanks =]

    • Kelly Senyei replied: — April 1st, 2014 @ 10:13 am

      Thanks, Erel! You’ll definitely want to use baking soda to make sure the recipes turns out as stated. Enjoy!

  139. #
    Charlotte — April 1, 2014 at 9:31 pm

    Delicious. Perfect texture of cookie with an amazing taste. Although, I spoiled my taste buds with the raw dough. Thank-you so much! This recipe is on another website as well, so you know it’s extra-effective.

  140. #
    Lori — April 8, 2014 at 8:03 pm

    Can you make these without either type of mixer lol? I don’t have either type sadly

  141. #
    dlumme — April 9, 2014 at 5:28 pm

    I accidentally used half milk chocolate and half dark chocolate chips. Will this cause any problems?

    • Kelly Senyei replied: — April 9th, 2014 @ 9:10 pm

      Nope, not at all :)

  142. #
    Jackie — April 10, 2014 at 11:42 pm

    Hi Kelly

    You say to underbake the cookies, so do I bake them for 7-9 minutes instead of the time frame you give of 9-11 minutes.

    • Kelly Senyei replied: — April 11th, 2014 @ 1:23 pm

      Hi Jackie – Ovens vary greatly by temperature, so I can’t give you an exact time, but you can start checking the cookies around the 7- to 9-minute mark and bake until they’re just slightly underdone. Enjoy!

  143. #
    MomTom — April 13, 2014 at 4:01 pm

    These cookies are the best chocolate chip cookies I have ever had! I can taste the cream cheese but that does nothing to discount the deliciousness of these cookies. Next time I will increase the brown sugar and vanilla but I have found the only recipe for chocolate chip cookies I will ever use again. The texture is incredible and I had no problem with the dough coming together. I ate 5 last night before I could stop myself. Thanks Kelly!

    • Kelly Senyei replied: — April 13th, 2014 @ 5:21 pm

      Yes! This is what I like to hear :) So glad you love them!

  144. #
    Jon — April 13, 2014 at 6:02 pm

    Hello from Australia, they were the best cookies i have ever made, and probably ever tasted, and i dont say that lightly as my father was a pastry chef with 50 in the game, also being a lover of raspberries i subed have the chocolate chips for raspberry m&m’s and they were amazing also.
    Thank you so much, can’t wait to try more of your recipes :)

    • Kelly Senyei replied: — April 13th, 2014 @ 6:04 pm

      So thrilled you enjoyed the recipe, Jon! Love the raspberry M&M substitution :)

  145. #
    Kimberly T — April 18, 2014 at 5:39 pm

    I recently made these and they were excellent! Ate a few to satisfy my craving and took the rest to my office. co-workers raved!


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