Cream cheese in the batter makes these cookies extra chewy and delicious!
Ingredients
½ cup (1 stick) unsalted butter, softened
2 ounces cream cheese, softened
¾ cup brown sugar, packed
¼ cup sugar
1 large egg
2 teaspoons vanilla extract
2 cups flour
1 3.5-ounce packet instant vanilla pudding
1 teaspoon baking soda
⅛ teaspoon salt
10 ounces white chocolate chips
Instructions
In a large bowl, cream butter and cream cheese on medium speed until smooth. Add the sugars and mix until creamy, about 2 minutes. Add the egg and vanilla and mix again until just combined.
In a separate, small bowl, mix the flour, vanilla pudding, baking soda and salt. Whisk to combine. Add to the wet mixture in 2-3 installments, mixing well after each addition.
Add in the chocolate chips and mix by hand or with a sturdy spatula until well incorporated.
Using a one ounce cookie scoop, portion dough onto plates or baking sheets lined with parchment paper. Place dough balls close together to save room. Once all the dough has been portioned, cover with plastic wrap, move to the fridge and chill for at least three hours, or up to 5 days.
When ready to bake, preheat oven to 350° F. Remove dough from the fridge and place 2” apart on parchment or silpat-lined baking sheets. Bake for 9-11 minutes, just until the edges of the cookies begin to brown.
Remove from oven and allow cookies to cool on baking sheets for 10 minutes. Then, move the entire silpat or parchment sheet to a wire rack to cool. Do not attempt to move cookies from the sheets for at least 30 minutes, as they will be too warm and may fall apart.
Once cooled, cookies can be kept in an airtight container for up to 1 week. Place a layer of parchment paper between cookie layers to keep them from sticking to each other.
Notes
Allow 3+ hours for chilling time!
Recipe by hOhm Cooking at http://hohmcooking.com/2016/10/25/white-chocolate-cream-cheese-cookies/