Cream cheese cookies

One of the little bit unusual recipes for cookies. Main ingredients are cream cheese and butter. Thanks to this heavenly combination which makes them extra rich and delicious, this recipe will become your favourite cookie recipe. When you take them out of the oven you might get a feeling that they are not done/baked. That is not the case. Cream cheese will add on the fluffiness and it will keep the white colour – that’s why you will think that cookies are not done.

You can use dark/milk chocolate or white chocolate chips, but I think dark chocolate is the best and it gives you a nice contrast. If you want to make these cream cheese cookies extra eye catching, you can replace chocolate chips with smarties or M&M.

When preparing the dough put it into the fridge for at least two hours. If you are preparing cookies in the morning, prepare the dough the night before and put it into the fridge. 

Ingredients

Dry ingredients

190g all purpose flour

60g corn starch

½ teaspoon baking powder

Wet ingredients

60g soft butter – room temperature

115g Cream cheese Philadelphia – room temperature  

1 egg – room temperature

1 tablespoon milk

1 teaspoon vanilla extract  

155g icing sugar 

60g chocolate chips + 60g for sprinkling on the top of cookies   

Directions

1. In a bowl, mix together dry ingredients - flour, baking powder and corn starch.   

2. In electric mixer, beat butter and Philadelphia until creamy.

4. Add an egg, milk and vanilla extract. Mix well.

4. Add icing sugar. Scrap the sides and beat well.

5. Combine wet and dry ingredients. Fold in 60g chocolate chips and mix well with spatula. Wrap bowl in a kitchen foil and put into the fridge for 2 hours.

6. Pre heat oven to 190 degrees. Make balls and sprinkle some extra chocolate chips on the top of each cookie. Bake for 9 minutes. You should make around 16 cookies. Don’t put cookie dough balls close to each other – they will melt (spread) that’s why they need some extra room.