My friend Rachael told me about this intriguing recipe and sent it over with this description. It’s really distinctive in flavor and so glad she is sharing with us! Rachael: “This is a recipe that my husband brought home from a work potluck years ago and said, “You have to make these!” I love them because they are sweet and savory. This recipe is for lovers of all things cream cheese! It is a soft cookie that bakes white on the top and is golden on the bottom. Using real butter is a must (I use to be cheap during college years and would bake with margarine all the time and have seen the error of my ways). Make up a batch of these and see if you like them as much as our family does.”
Cream Cheese Chocolate Chip Cookies
Note from Janet, a friend here at A Mother’s Shadow, who sent in these tips you might want to consider. She wrote: I added equal amount of baking powder and baking soda because I like the edges crispy 😋. I would recommend putting the dough in the fridge for an hour or so it. makes them easier to manage. Thanks Janet!
8 oz cream cheese, softened
1 cup butter, softened (2 sticks)
3/4 Cup sugar
3/4 Cup brown sugar
1 tsp Vanilla
2 1/2 C flour
1 tsp. baking powder
1/2 tsp salt
Bag of semi sweet chocolate chips
Preheat oven to 375 degrees.
Combine softened cream cheese, butter, and sugars.Mix until well blended, light and fluffy.Blend in egg and vanilla.Cream well.In a separate bowl combine dry ingredients.
Add the dry ingredients to the creamed mixture and mix. Stir in chocolate chips.
Drop rounded spoons of dough on greased cookie sheet, lined with parchment or silpat sheet.Bake for 11-12 minutes.
Do not over bake (tops will be white and bottoms will be golden).Touch the tops lightly, if they spring back they are done, but they should be white/light when cooked through.
Make 5 delicious dozens!
If you don’t want to make all 5 dozen at a time, I have put it in the fridge for up to 3 days. 🙂
Recipe from Rachael Coon, Copyright Carrie Groneman, A Mother’s Shadow, 2015
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