Description
These cream cheese cookies are soft, chewy, and flavorful, featuring a rich cream cheese base. Optional chocolate chips or nuts add extra delight, making them a perfect treat for any occasion!
Ingredients
Scale
- 1 cup (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, combine the softened cream cheese and unsalted butter. Using an electric mixer, beat them together on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and brown sugar to the mixture. Beat until the sugars are fully incorporated and the mixture is light and fluffy, about another 2-3 minutes.
- Crack in the egg and pour in the vanilla extract. Mix on low speed until just combined, being careful not to overmix.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed after each addition until just combined.
- If using, fold in chocolate chips or nuts gently with a spatula until evenly distributed.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 1 hour, or overnight for enhanced flavor.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, scoop out portions of the chilled dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely. Repeat with the second baking sheet.
- Dust the cooled cookies with powdered sugar for a lovely presentation, if desired.
Notes
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes