If you are always searching for the perfect soft and chewy cookie, you must try this Cream Cheese Cookie Recipe. You probably already have everything you need to make them at home. After you try them, be sure to check out our Granola Cookies.
Why this Cream Cheese Cookie Recipe is awesome
- Great way to use extra cream cheese
- Cookies turn out soft with a chewy texture
- Perfect to bring to a cookie exchange
How this recipe came about
I wish I could say that I plan my recipes way ahead of time and often get inspired about what to cook and bake. The truth is, what I cook is usually born out of necessity. Recently, my husband noticed that we had a bunch of cream cheese (bought at a warehouse of course) that was going to be expiring soon. These were blocks of cream cheese that had never been opened and I set to work trying to think of ways to use them.
The first thing I thought was "I wonder if you could add cream cheese to a cookie?" Turns out you can and it makes the cookies soft and chewy which is my favorite type of cookie. One of my favorite cookies is this soft and chewy peanut butter cookie. Yum! But before I get too distracted though, let's learn how to make this cream cheese cookie recipe.
- unsalted butter
- cream cheese
- white sugar
- brown sugar
- egg yolks
- all purpose flour
- baking soda
- cream of tartar
How to make cream cheese cookies
Preheat oven to 350 degrees.
Add eggs and vanilla to the mixture and beat until combined.
Remove from mixer and stir in flour, baking soda and cream of tartar.
Using a tablespoon, scoop the cookie dough and drop onto a non greased cookie sheet about 2 inches apart.
I like to use a nonstick baking mat like this silicone one when I bake. I find the food cooks more evenly, plus it makes clean up a breeze. You can also line baking sheets with parchment paper.
Bake for 15 minutes at 350 degrees.
Cool on a wire rack.
This cream cheese cookie recipe makes 3 dozen cookies depending on the size of your cookies.
The soft cream cheese cookies will not flatten and become crunchy thanks to the cream cheese. My entire family LOVED these and we enjoyed how they tasted just as good even a few days after baking them. This certainly are perfect to make next time you are wanting some sweets.
These would be great Christmas cookies to bring to a cookie exchange.
Cream Cheese Cookie Recipe
- Preheat oven to 350 degrees.
- In a mixer, cream butter, cream cheese and white and brown sugars.
- Beat in egg yolks and vanilla.
- Remove from mixer and stir in flour, baking soda and cream of tartar.
- Using a tablespoon, scoop the cookie dough and drop onto a non greased cookie sheet about 2 inches apart.
- Bake for 15 minutes at 350 degrees.
- Cool on a wire rack.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can store these up to 4-5 days in an airtight container at room temperature. You can store them for up to a week in the refrigerator.
If you are not a fan of cream cheese (like my husband) and are thinking you will taste it in these cookies, fear not. The cream cheese does not have a taste in these cookies but does make them puffy and soft.
You sure can. Here is my favorite cream cheese frosting recipe from Five Heart Home. It is easy to make with powdered sugar, butter, vanilla extract and cream cheese.