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4.5 from 90 votes

Soft and Chewy Cream Cheese White Chocolate Chip Cookies

These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 21 mins
Servings: 13 cookies
Calories: 359 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup unsalted butter, softened
  • 2 ounces about 1/4 cup cream cheese, softened*
  • ¾ cup light brown sugar packed
  • ¼ 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

Instructions

    Cup of Yum
  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.
  7. 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 cream cheese in a block, lite is okay; don’t use fat-free, ‘spreadable’, or cream cheese in a tub.
  • 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.

Nutrition Information

Serving 1 Calories 359kcal (18%) Carbohydrates 52g (17%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Cholesterol 30mg (10%) Sodium 345mg (14%) Fiber 1g (4%) Sugar 36g (72%)

Nutrition Facts

Serving: 13cookies

Amount Per Serving

Calories 359

% 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.