Description
Enjoy these soft and creamy cream cheese cookies, perfect for any occasion. Rich in flavor, they can be customized with chocolate chips or nuts for added texture. Ideal for sharing or indulging yourself!
Ingredients
Scale
- 1 cup (8 oz) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (optional)
- 1 cup chopped nuts (optional)
Instructions
- In a large mixing bowl, combine the softened cream cheese and softened butter. Using an electric mixer, beat them together on medium speed until the mixture is smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and brown sugar to the cream cheese and butter mixture. Continue to beat on medium speed until the sugars are fully incorporated and the mixture is light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined after each addition. Avoid overmixing to maintain a soft dough.
- If using, fold in the chocolate chips or nuts until evenly distributed.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 1 hour (overnight is recommended for enhanced flavor).
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.
- To thaw, leave at room temperature for about 30 minutes before enjoying.
Notes
- Feel free to customize these cookies by adding your favorite mix-ins like dried fruits or different types of chocolate.
- For a fun twist, try adding a sprinkle of sea salt on top before baking for a sweet and salty flavor.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes