cream cheese cinnamon chip cookies


I’m calling these cookies deceptive. If you’re anything like me, you’ll start off with one or two before realizing you’ve polished off a half-dozen in one sitting. The secret? Swapping some of the butter with cream cheese.

Cream Cheese Cinnamon Chip Cookies | Tutti Dolci

For an incredibly soft and buttery rich cookie, cream cheese is unparalleled. A generous spoonful of cinnamon plus cinnamon chips add sweet warmth. Move over, snickerdoodles. I’ve found my new dream cinnamon cookie.

Cream Cheese Cinnamon Chip Cookies | Tutti Dolci

Cream Cheese Cinnamon Chip Cookies
2 cups flour
2 tsp cinnamon
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
4 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1/4 cup light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/4 cups cinnamon chips, divided

Whisk together flour, cinnamon, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until light and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in 1 cup cinnamon chips. Cover dough and chill in the refrigerator for at least 4 hours or up to overnight.

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining cinnamon chips (5 to 6 per cookie), pressing gently to adhere. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Yield – 30 cookies
Calories – 130 (per cookie)
Carbs – 16

    1. Hi Courtney, I just found the cinnamon chips (made by Hershey’s) at Raley’s. Not sure where you are located, but you might try Target!

  1. Oh, yes…nice way to start a Monday. I found the chips at my Publix. Now I want to bake your cookies with them for the kids…love the cream cheese!

  2. The cinnamon chips are so inviting! The color of fall leaves and special caramel colored pumpkins are celebrated in these comforting cookies!

  3. Good morning Laura, thanks for another great recipe! It dawned on me that you do a huge amount of baking! Wow. I love the idea of swapping butter for something lower in fat. I used yoghurt yesterday in a cake I’ve been making for 25 years and it was just as delicious! Thanks for this recipe, love it!

  4. Oooh, what a great combination of flavors! I have had cinnamon chips on my “to try” list for ages, and now I must buy with a new recipe to bake 🙂

  5. Oh my goodness, these look so good. I’ve been meaning to try both cream cheese and cinnamon chips in cookies at some point — it didn’t occur to me to do both in one fell swoop! If I can find cinnamon chips, these are happening ASAP. Thank you so much for posting this!

  6. I’m going to stock up on those chips when I see them this year. Last year I only got one bag, I know, the horror. Cream cheese in them two, they would be dangerous around here.

  7. I need to find those cinnamon chips!! Thanks for sharing your secret about swapping some of the butter for cream cheese – cream cheese makes everything better (taste and texture!). These images should be on the cover of a mag, Laura – nicely done against the dark background.

  8. I would love the texture that you are describing with these cookies! And I have had a bag of cinnamon chips in my freezer forever and not known what to do with them!

  9. These are sooo good! I must give them all away before I eat them all! I am going to try a batch with salted caramel chips instead of the cinnamon to see what that may be like.

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