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Soft and Chewy White Chocolate Cream Cheese Cookies
- Prep Time: 10 minutes
- Cooking Time: 11 minutes
- Serves: 13 to 14 med/large cookies
Soft and Chewy White Chocolate Cream Cheese Cookies
- Recipe Submitted by Cool Whip on 09/07/2014
Category: Gifts, Kids, Cheese, Chocolate
Ingredients List
- 1/2 cup (1 stick) unsalted butter, softened
- 2 ounces (about 1/4 cup ) cream cheese, softened (use cream cheese in a block, lite is okay; don't use fat-free, 'spreadable', or cream cheese in a tub)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- one 3.5-ounce packet instant vanilla or cheesecake-flavored pudding mix
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 10 ounces white chocolate chips
Directions
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes
2. Stop, scrape down the sides of the bowl, and add the flour, dry pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the white chocolate, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 to 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few white chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
2. Stop, scrape down the sides of the bowl, and add the flour, dry pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the white chocolate, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 to 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few white chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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