Soft and Chewy White Chocolate Cream Cheese Cookies

When the weather gets warmer I seem to crave white chocolate.

I’ll never say no to regular chocolate chip cookies but white chocolate has been calling my name lately.

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

The cookies are extremely soft, moist, and creamy. To create them I combined two favorite recipes, Softbatch Cream Cheese Chocolate Chip Cookies and The Best Soft and Chewy Chocolate Chip Cookies. Both are reader and personal favorites.

Some of the butter is replaced with cream cheese and the cookies have unparalleled richness. Interestingly, the cream cheese intensifies the buttery flavor so the cookies taste extra buttery, with a mild cheesecake flavor, and zero cakiness.

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

You must use old-fashioned brick-style cream cheese. Cream cheese in a tub or that’s ‘spreadable’ isn’t thick enough, has too much water content, and the cookies will spread. You can use lite, but not fat-free because some fat is necessary to properly bind the ingredients.

One of the secrets to The Best Soft and Chewy Chocolate Chip Cookies is pudding mix and my favorite cookies all contain pudding mix because of the wonderful Softbatch-style results achieved. There’s no true substitutions for it although 2 teaspoons of cornstarch will likely work, but I haven’t tested it.

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

The cookies are sweet, rich, decadent, dense, and wonderfully thick. For cookies this thick, you must plan ahead and chill the dough. Soft, warm dough straight from the mixing bowl that contains softened butter and softened cream cheese will never bake up into thick, puffy cookies.

If you use a cookie scoop and bake on a Silpat, even better. All these little cookie baking tricks do add up to help you achieve bakery-style cookies at home.

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

I found myself going back for nibble after nibble. Good thing the recipe only makes 11 cookies.

I had no willpower against the creamy, melty, sweet white chocolate and soft, buttery, rich dough.

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

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Soft and Chewy White Chocolate Cream Cheese Cookies

The cookies are extremely soft, moist, and creamy. I had no willpower against the sweet, creamy white chocolate and the buttery, rich dough. Some of the butter is replaced with cream cheese and the cookies have unparalleled richness. Interestingly, the cream cheese intensifies the buttery flavor so the cookies taste extra buttery, with a mild cheesecake flavor, and zero cakiness. Use old-fashioned brick-style cream cheese. Cream cheese in a tub or that’s ‘spreadable’ isn’t suitable. Lite is okay, but fat-free is not. They're irresistibly good.

Yield: about 13 to 14 med/large cookies

Prep Time: 10 minutes

Cook Time: about 11 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
2 ounces (about 1/4 cup ) cream cheese, softened (use cream cheese in a block, lite is okay; don't use fat-free, 'spreadable', or cream cheese in a tub)
3/4 cup light brown sugar, packed
1/4 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

Directions:

  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. 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.
  7. 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.

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Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter! Cream cheese keeps these cookies super thick and soft

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93 Responses to “Soft and Chewy White Chocolate Cream Cheese Cookies”

  1. #
    51
    Bonnie — July 19, 2014 at 11:02 am

    Bought the stuff to make these but now I want to double the recipe and I only have one box of pudding. Think it will still work? Or have any ideas of something else to add? My son is asleep so I can’t run to the store

    Reply

  2. #
    52
    Jen — July 31, 2014 at 7:34 am

    I think you should also index these under “breakfast” recipes to eliminate all guilt I have for the 2 of these delightfully perfect luscious cookies I may or may not have eaten before my eggs and toast. Just consider it :D

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:31 pm

      I love the idea of cookies for breakfast :) So glad you loved these!

      Reply

  3. #
    53
    Camille — August 3, 2014 at 10:44 pm

    Personally, do you prefer using the vanilla or cheesecake pudding flavor? thanks!

    Reply

    • Averie Sunshine replied: — August 4th, 2014 at 1:34 am

      Either one, depends on my mood. Cheesecake flavor is harder for me to come across so I end up using vanilla more frequently.

      Reply

  4. #
    54
    pldowning — August 17, 2014 at 5:01 pm

    Can you use sugar free instant pudding?

    Reply

    • Averie Sunshine replied: — August 17th, 2014 at 9:15 pm

      I have heard mixed reviews about using SF pudding because of texture issues so I have never tried it personally so cannot speak to results. I always use regular because it’s guaranteed to work.

      Reply

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