Cream Cheese Cookies
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
12 mins
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Chill Time
2 hrs
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Total Time
2 hrs 32 mins
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Servings
9
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Calories
332 kcal
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Course
Baked Goods
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Cuisine
American
Cream Cheese Cookies
Description
The Cream Cheese Cookies recipe begins with softened butter and a combination of brown and granulated sugars creamed together with an egg and vanilla extract. Flour, graham cracker crumbs, corn starch, baking soda, and a pinch of salt are folded in to create a soft dough. The dough is portioned into balls with a hollowed center to hold the cream cheese filling, which is made by beating softened cream cheese with granulated sugar. Chilling the shaped dough before baking helps maintain the cookie shape. Baking results in cookies with a tender texture and a rich, creamy filling that complements the lightly sweetened, slightly crumbly cookie exterior.
These cookies serve well as a dessert or snack, pairing nicely with tea or coffee. Their moderate sweetness and creamy filling can also make them a festive addition to gatherings. The inclusion of graham cracker crumbs gives the cookie base a unique texture and flavor note compared to standard cookies.
Cookies can be stored in an airtight container at room temperature for up to five days or frozen for longer storage. The dough can also be refrigerated or frozen before baking, allowing flexible preparation timing. This recipe yields nine filled cookies, providing a small batch suitable for sharing or limited servings.
Ingredients
Cookies
- ½ cup butter softened (1 stick, unsalted
- ½ cup brown sugar packed (I used 1/4 cup of light and 1/4 cup dark)
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup graham cracker crumbs
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- pinch salt optional and to taste
Cream Cheese Filling
- 6 ounces cream cheese softened (lite is okay, brick-style
- ¼ cup granulated sugar
Instructions
Cookies:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, graham cracker crumbs, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form 9 equal-sized mounds of dough, roll into balls, and using your fingers, hollow out the center of each ball as if you were making thumbprint cookies. In doing so, the cookies will naturally flatten. Make sure not to go too deeply and punch through the bottom but go deep enough that each cookie will be able to hold 2 to 3 tablespoons of filling.
- Place mounds on a large plate or tray and place in the freezer while you wash the mixing bowl and make the cream cheese filling.
- Cream Cheese Filling:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the cream cheese, sugar, and beat on medium-high speed until fluffy and creamed, about 4 minutes.
- Using a small spoon, equally distribute filling among dough mounds, smoothing the tops lightly with the back of the spoon or a spatula.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- 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 6 cookies per sheet).
- Bake for about 12 minutes, or until edges have set and cream cheese is just set; don’t overbake for soft cookies (bake a few minutes longer for firmer cookies). Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 15 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to five days or freeze up to four months.
- Unbaked cookie dough can be refrigerated for up to three days or frozen for up to three months to bake fresh cookies later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 332kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 67mg | 22% |
| Sodium | 178mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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