Soft and Chewy White Chocolate Cream Cheese Cookie
Category
Desserts - Breads
Sub
Category
None
Servings
13-14 medium cookies
Preptime
3 - hours
Ingredients
1 stick unsalted butter, softened
1/4 cup cream cheese, don't use fat free
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
1 pack instant vanilla pudding
1 teaspoon baking soda
Pinch salt
10 oz 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.
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.
Originally Submitted
1/28/2015
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