Soft and Chewy Cream Cheese White Chocolate Chip Cookies
These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!
Prep Time10 minutesmins
Cook Time11 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs21 minutesmins
Course: Dessert
Cuisine: American
Keyword: cream cheese cookies, white chocolate chip cookie recipe, white chocolate chip cookies, white chocolate cookies
Servings: 13cookies
Calories: 359kcal
Author: Averie Sunshine
Ingredients
½cupunsalted butter, softened
2ouncesabout 1/4 cup cream cheese, softened*
¾cuplight brown sugarpacked
¼cupgranulated sugar
1large egg
2teaspoonsvanilla extract
2cupsall-purpose flour
one 3.5-ounce packet instant vanilla or cheesecake-flavored pudding mix
1teaspoonbaking soda
pinchsaltoptional and to taste
10ounceswhite 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.
Notes
*Use cream cheese in a block, lite is okay; don’t use fat-free, ‘spreadable’, or cream cheese in a tub.
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.