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!

Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.

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  • Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.

  • Bake 15-18 minutes or until edges are slightly browned. Enjoy!

Nutrition Facts

551 calories; protein 6.9g 14% DV; carbohydrates 63.3g 20% DV; fat 30.4g 47% DV; cholesterol 42.5mg 14% DV; sodium 400.4mg 16% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/02/2010
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 dough was really fantastic but when you cook it it dosen't taste as good. Sounds bizarre but it's true. This makes a ton way more than 12 servings unless each person has four or five cookies. 375 for ten minutes was just right. This would be GREAT with white chocolate chips and craisins. NOTE: I did use fat free cream cheese but I think that was kind of like putting the cart before the horse if you really think about it. Read More
(23)

Most helpful critical review

Rating: 1 stars
12/01/2004
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 your intake! Don't use Margarine or regular shortening in your cooking! These cookies were flavorless and my Mother won't be making them again. Read More
(24)
80 Ratings
  • 5 star values: 40
  • 4 star values: 15
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 9
Rating: 1 stars
12/01/2004
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 your intake! Don't use Margarine or regular shortening in your cooking! These cookies were flavorless and my Mother won't be making them again. Read More
(24)
Rating: 4 stars
09/02/2010
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 dough was really fantastic but when you cook it it dosen't taste as good. Sounds bizarre but it's true. This makes a ton way more than 12 servings unless each person has four or five cookies. 375 for ten minutes was just right. This would be GREAT with white chocolate chips and craisins. NOTE: I did use fat free cream cheese but I think that was kind of like putting the cart before the horse if you really think about it. Read More
(23)
Rating: 5 stars
11/02/2008
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 baking, and yes they do hold their exact shape! Thanks for a great recipe! Read More
(20)
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Rating: 5 stars
03/08/2008
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 the mood for traditional cookies, don't make these. They bake up high and are lighter in color. That said, these are wonderful and I will definitely make them often! Thanks for a keeper! Read More
(11)
Rating: 3 stars
02/07/2004
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 spread either so I ended up with many little mountains! I think these might be better off called "cream cheese chocolate chip bars"! Thanks for the recipe though! Read More
(11)
Rating: 3 stars
07/13/2003
The dough was really delicious but once baked these cookies weren't that good. In fact I would almost say they were gross. Read More
(10)
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Rating: 5 stars
07/30/2003
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 cookies! they melt in your mouth! Read More
(10)
Rating: 4 stars
08/24/2009
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 great! One note: they bake in whatever shape they're placed on the sheet so if you want them rounder pre-shape them a little before baking. Read More
(7)
Rating: 5 stars
06/14/2008
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. Read More
(6)