Cookies and Cream Cookies with Cream Cheese
Soft vanilla cookies with chocolate sandwich-cookie pieces, white chocolate and a little tang from cream cheese.
Servings: 24 cookies
Equipment
- two baking sheets
- parchment paper
- electric mixer
- Medium cookie scoop or kitchen scale
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter 113 g; softened, not melted
- 4 oz full-fat block cream cheese 113 g; softened
- 3/4 cup granulated sugar 150 g
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour 210 g; spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 12 regular chocolate sandwich cookies about 135 g; filling included; chopped into small pieces
- 1/2 cup white chocolate chips 85 g
Instructions
- Beat the softened butter, cream cheese and sugar at medium speed for about 2 minutes, stopping to scrape the bowl, until smooth and a little lighter.1/2 cup unsalted butter, 4 oz full-fat block cream cheese, 3/4 cup granulated sugar
- Beat in the egg and vanilla just until combined. Scrape the bottom of the bowl.1 large egg, 2 tsp vanilla extract
- Whisk the flour, baking powder and salt separately. Mix into the wet ingredients on low speed only until the last flour streaks disappear.1 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp fine salt
- Fold in the chopped sandwich cookies and white chocolate chips with a spatula. Cover and refrigerate for 60 minutes.12 regular chocolate sandwich cookies, 1/2 cup white chocolate chips
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Divide the cold dough into 24 portions, about 35 g each. Roll loosely and flatten slightly into thick disks. Space about 2 inches apart.
- Bake one tray at a time on the center rack for 11–13 minutes per tray, about 24 minutes total. The edges should feel set and the tops should lose their wet shine; the centers will still be soft. Do not wait for deep browning. Keep the second tray chilled.
- Leave each tray undisturbed for 10 minutes, then move the cookies to a rack. Allow another 10 minutes to cool before serving. The total time budgets 20 minutes of cooling after the last tray.
Notes
Chill 60 minutes. Two trays baked sequentially account for 24 minutes of oven time. Proposed recipe; not kitchen-tested.
Refrigerate airtight up to 4 days. Freeze cooled cookies up to 2 months for best quality; thaw covered in the refrigerator.
Refrigerate airtight up to 4 days. Freeze cooled cookies up to 2 months for best quality; thaw covered in the refrigerator.