Soft and Chewy White Chocolate Cream Cheese Cookies

There’s something so comforting about baking cookies, and when it comes to the perfect treat, Soft and Chewy White Chocolate Cream Cheese Cookies always steal the show. I remember the first time I baked these cookies; the aroma of melting white chocolate and the rich cream cheese filled my kitchen, creating an atmosphere of warmth and anticipation. Friends and family gathered around, drawn in by the sweet scent, and I could barely contain my excitement as I served them warm from the oven. Each bite was a delightful mix of chewy texture and creamy sweetness, perfectly balanced with a hint of vanilla. Whether it’s a special occasion or just a cozy night at home, these cookies have a magical way of bringing people together. It’s the simple joys, like sharing a batch of these cookies, that make the sweetest memories.

Everything You Need for Soft and Chewy White Chocolate Cream Cheese Cookies

Gathering the right ingredients is crucial for making those irresistibly soft cookies. Each ingredient plays a role in creating the perfect texture and flavor. The combination of unsalted butter and cream cheese provides a rich base, while the white chocolate chips add just the right amount of sweetness. Here’s what you’ll need to bring these delicious cookies to life:

• ½ cup unsalted butter, softened: This is the base of your cookie dough, giving it a rich, buttery flavor.
• 2 ounces about 1/4 cup cream cheese, softened: Adds creaminess and depth of flavor to the cookies.
• ¾ cup light brown sugar, packed: This sugar brings moisture and a deeper sweetness.
• ¼ cup granulated sugar: Balances the flavors with a touch of sweetness.
• 1 large egg: Binds all the ingredients together.
• 2 teaspoons vanilla extract: Adds a lovely aromatic flavor.
• 2 cups all-purpose flour: The foundation of your cookie dough.
• 1 packet (3.5 ounces) instant vanilla or cheesecake-flavored pudding mix: Helps keep the cookies soft and adds flavor.
• 1 teaspoon baking soda: A leavening agent that helps the cookies rise.
• pinch of salt, optional and to taste: Enhances the flavors of the other ingredients.
• 10 ounces white chocolate chips: The star ingredient that makes these cookies irresistibly sweet.

Step by Step Instructions for Soft and Chewy White Chocolate Cream Cheese Cookies

Now that you have all your ingredients, it’s time to get baking! The process is straightforward, and I’m here to guide you through each step to ensure your cookies turn out perfect every time. Follow along, and let’s create some delicious memories with these Soft and Chewy White Chocolate Cream Cheese Cookies.

1. In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and an electric mixer, combine the unsalted butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is creamed and well combined, which should take about 4 minutes. You’ll know it’s ready when it’s light and fluffy.
2. Stop the mixer and scrape down the sides of the bowl to ensure everything is mixed well. Now, add in the all-purpose flour, instant pudding mix, baking soda, and the pinch of salt. Beat on low speed until just combined. This should only take about 1 minute. You don’t want to overmix at this stage.
3. Next, stop the mixer again and scrape down the sides of the bowl. Add the white chocolate chips and beat on low speed until they are just incorporated, which should take around 30 seconds.
4. Using a large cookie scoop, which measures about 1/4 cup, or your hands, form approximately 13 to 14 equal-sized mounds of dough. Roll them into balls and flatten them slightly. For an extra touch, take a few chips from the underside and place them on top of each mound for a pretty presentation.
5. Place the mounds of dough on a large plate or tray. Cover them with plastic wrap and refrigerate for at least 3 hours, or up to 5 days. Chilling the dough is crucial as it prevents the cookies from spreading too much while baking.
6. When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray it with cooking spray to prevent sticking.
7. Remove the dough from the refrigerator and place the mounds on the prepared baking sheet, spacing them at least 2 inches apart. I usually bake 8 cookies per sheet to give them room to expand.
8. Bake the cookies for about 11 minutes, or until the edges have set and the tops are just set, even if they appear slightly undercooked in the center. They will firm up as they cool, so don’t overbake them!
9. Once baked, allow the cookies to cool on the baking sheet for about 10 minutes before serving. I recommend leaving them on the sheet as they cool rather than transferring them to a rack for the best texture.

Ways to Customize

If you’re looking to switch things up with your Soft and Chewy White Chocolate Cream Cheese Cookies, here are some creative ideas:

• Add Nuts: Consider adding a handful of chopped nuts, like pecans or walnuts, for some crunch.
• Substitute Chocolates: Replace the white chocolate chips with dark chocolate or milk chocolate for a different flavor profile.
• Incorporate Fruit: Dried fruits such as cranberries or cherries can add a delicious tartness that complements the sweetness.
• Spice it Up: Add a pinch of cinnamon or nutmeg for a warm, spicy flavor that’s perfect for cozy evenings.
• Experiment with Flours: For a gluten-free option, try substituting regular flour with a gluten-free blend.
• Flavor Variations: Try adding a little almond extract instead of vanilla for a nuanced flavor change.
• Decorate: Top the cookies with a drizzle of melted chocolate or a sprinkle of sea salt for an elevated look and taste.

Pairing Suggestions for Soft and Chewy White Chocolate Cream Cheese Cookies

When it comes to serving the Soft and Chewy White Chocolate Cream Cheese Cookies, the possibilities are endless! Here are some ideas that complement these delightful cookies:

• With Milk: Pair these cookies with a cold glass of milk for a classic combination that everyone loves.
• Coffee Companion: Enjoy them with your morning coffee or afternoon latte for a delightful pick-me-up.
• Seasonal Treats: These cookies make a wonderful addition to holiday celebrations or special occasions, adding sweetness to any gathering.
• Picnic Perfect: Pack them into a picnic basket for a sweet treat in the park or during a day out.
• Kids’ Parties: They’re a hit at children’s birthday parties, making them a favorite among all ages!
• Storage Tips: If you have leftovers, store them in an airtight container at room temperature for up to a week or freeze for longer storage.
• For Gatherings: Bring these cookies to a potluck or family gathering to share the joy of your baking!

FAQ

Conclusion

The Soft and Chewy White Chocolate Cream Cheese Cookies are a perfect treat for any occasion, bursting with flavor and warmth. Their delightful chewiness paired with creamy sweetness makes them a must-bake for cookie lovers. I hope you give these cookies a try and share them with your loved ones; they’re sure to bring smiles all around!

Soft and Chewy White Chocolate Cream Cheese Cookies

The ultimate comfort food, Soft and Chewy White Chocolate Cream Cheese Cookies will satisfy your sweet tooth with their creamy, chewy texture. Packed with sweet white chocolate chips and a hint of cream cheese, these cookies are perfect for any occasion. Bake a batch tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 21 minutes mins

Servings: 13 cookies

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup unsalted butter softened
• 2 ounces cream cheese softened
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 packet instant vanilla or cheesecake-flavored pudding mix
• 1 teaspoon baking soda
• pinch salt optional and to taste
• 10 ounces white chocolate chips

Equipment

• Baking Sheet
• Oven
• Mixing Bowl

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and an electric mixer, combine the unsalted butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is creamed and well combined, which should take about 4 minutes. You’ll know it’s ready when it’s light and fluffy.
2. Stop the mixer and scrape down the sides of the bowl to ensure everything is mixed well. Now, add in the all-purpose flour, instant pudding mix, baking soda, and the pinch of salt. Beat on low speed until just combined. This should only take about 1 minute. You don’t want to overmix at this stage.
3. Next, stop the mixer again and scrape down the sides of the bowl. Add the white chocolate chips and beat on low speed until they are just incorporated, which should take around 30 seconds.
4. Using a large cookie scoop, which measures about 1/4 cup, or your hands, form approximately 13 to 14 equal-sized mounds of dough. Roll them into balls and flatten them slightly. For an extra touch, take a few chips from the underside and place them on top of each mound for a pretty presentation.
5. Place the mounds of dough on a large plate or tray. Cover them with plastic wrap and refrigerate for at least 3 hours, or up to 5 days. Chilling the dough is crucial as it prevents the cookies from spreading too much while baking.
6. When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray it with cooking spray to prevent sticking.
7. Remove the dough from the refrigerator and place the mounds on the prepared baking sheet, spacing them at least 2 inches apart. I usually bake 8 cookies per sheet to give them room to expand.
8. Bake the cookies for about 11 minutes, or until the edges have set and the tops are just set, even if they appear slightly undercooked in the center. They will firm up as they cool, so don’t overbake them!
9. Once baked, allow the cookies to cool on the baking sheet for about 10 minutes before serving. I recommend leaving them on the sheet as they cool rather than transferring them to a rack for the best texture.

Notes

• Use cream cheese in a block: Lite is okay; don’t use fat-free, ‘spreadable’, or cream cheese in a tub.
• Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
• Unbaked dough storage: 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.
• Consider baking only as many cookies as desired: Save the remaining dough to be baked in the future when desired.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.