#Cream cheese in cookies how to#

One day after her great aunt passed away a family member was to go through her things and happened upon her recipe box, where she found the original recipe for the cookies, and written on the recipe was 'Secret Cream Cheese Cookies' and on the back was written, 'DO NOT GIVE OUT UNTIL I AM DEAD'. She sweet talked her great aunt into giving her a copy but could never duplicate them just the same way her aunt had made. The story goes that someone's great aunt made the very best cream cheese cookies and fiercely guarded her recipe. The cookies will be slightly thicker when you bake them cold, but just as gooey and delicious once baked.This recipe was once a closely guarded secret. Press down on each cookie dough ball gently to slightly flatten the tops. To bake, I recommend forming 1.5 tablespoon cookie dough balls and placing them on your prepared baking sheet. While this cookie recipe doesn’t require you to chill the dough before baking, you certainly can. Can I chill my cookie dough before baking? To thaw either frozen cookie dough or cookies, place in the refrigerator overnight. Keep in an airtight, freezer-safe container or double wrap in plastic wrap. Yes, both the cookie dough and baked cookies can be kept frozen for up to the 2 months. Don’t overbake the cookies: Watch the cookies closely, taking them out of the oven just as they begin to brown at the edges.Once you add the dry ingredients, simply incorporate everything just until the dough comes together. To ensure the cookies are soft and tender, don’t overmix your dough. Add 2 teaspoons of cornstarch for extra soft cookies: This is a completely optional ingredient, but helps create SUPER soft cookies.Let the butter and cream cheese sit on the counter for 1-2 hours before starting the recipe. Use room temperature cream cheese and butter: This is important for the creaming process and helps avoids lumps.Use full-fat, brick-style cream cheese: Low-fat, spreadable or whipped cream cheese don’t work as well for these chocolate chip cookies.While this cream cheese chocolate chip cookie is mostly foolproof, there are a few things I do to help ensure the texture is soft and tender. Tips for the best cream cheese chocolate chip cookies Transfer to a cooling rack after 10 minutes and enjoy once they firm up slightly. They may look slightly underdone in the center but the cookies will continue baking as they cool. Bake for 9-12 minutes, until the cookies just begin to brown at the edges. Place cookie dough balls on baking sheets 2-inches apart lined with parchment paper. Mix in the chocolate chips, being careful not to overmix the cookie dough. On low speed, mix in the dry ingredients, mixing just until combined. Incorporate the dry ingredients and chocolate chips.Use a rubber spatula to scrape down the sides of the bowl to make sure all the ingredients are combined. This will take several minutes and is an important step to get thick and tender cookies. Then, add the sugars and beat until light and fluffy. In the bowl of an electric mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese and butter together until combined.

Cream butter, cream cheese, and sugars together.Unlike my chewy chocolate chip cookies which uses melted butter, this cream cheese chocolate chip cookie recipe starts the way many other cookie recipes do: by creaming the butter and sugar in a mixer.

#Cream cheese in cookies how to#

How to make cream cheese chocolate chip cookies