Soft and Chewy Cream Cheese White Chocolate Chip Cookies
User Reviews
4.5
Soft and Chewy Cream Cheese White Chocolate Chip Cookies
Description
Soft and Chewy Cream Cheese White Chocolate Chip Cookies blend cream cheese and butter with sugars and egg to produce a creamy cookie base. The dry pudding mix in the flour contributes to a moist, tender crumb. White chocolate chips folded into the dough provide sweet bursts that complement the rich, smooth dough. Chilling the dough before baking prevents spreading, resulting in thicker cookies with a pleasantly chewy bite.
The recipe calls for careful creaming and mixing to incorporate the ingredients fully without overworking the dough. Baking chilled dough helps keep the cookie shape and texture consistent. Serving these cookies fresh emphasizes the softness and melty chocolate pockets; they can also be stored airtight at room temperature to maintain freshness over several days.
Use only block cream cheese (lite versions are acceptable), avoiding fat-free or spreadable types for best texture. Dough can be refrigerated or frozen before baking, allowing for baking small batches as desired without sacrificing quality. This makes the recipe convenient for planning ahead and enjoying fresh cookies over time.
Ingredients
- ½ cup butter unsalted, softened
- 2 ounces cream cheese about 1/4 cup, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- Instant pudding mix vanilla or cheesecake-flavored, 3.5-ounce packet
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 10 ounces white chocolate chips
Instructions
- 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
- 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.
- Stop, scrape down the sides of the bowl, and add the white chocolate, and beat on low speed until just combined, about 30 seconds.
- 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.
- 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.
- 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.
Notes
- Use block cream cheese for proper texture; avoid fat-free or spreadable varieties.
- Chill dough for at least 3 hours to control spreading and develop flavor.
- Cookies keep well airtight at room temperature for up to one week.
- Dough can be refrigerated up to 5 days or frozen up to 4 months for baking later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 359kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 30mg | 10% |
| Sodium | 345mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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