Servings 36 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, at room temp
- 1/2 cup cream cheese, at room temp (See Kelly's Notes)
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 1/4 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating just until combined, then stir in the white chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
- When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
- Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 10 to 14 minutes until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Notes
- Measure 1/2 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off. Do not use low-fat cream cheese, or the texture of the batter will be affected.
- The cookie dough will be very soft as a result of the cream cheese, so it must be refrigerated for at least 2 hours to firm up slightly and make it easier for scooping.
- You can store the cheesecake cookies in an air-tight container at room temp. They’ll stay fresh for about 5 days.
- I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed.
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