Description
Enjoy these soft and chewy cheesecake cookies, featuring a creamy blend of cream cheese and butter, topped with a delightful graham cracker crunch. Perfect for any occasion, they are irresistibly delicious and easy to make!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
- 1/2 cup crushed graham crackers (for topping)
Instructions
- In a large mixing bowl, combine the softened butter and cream cheese. Using a hand mixer or a stand mixer, beat them together on medium speed until the mixture is smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and brown sugar to the bowl. Continue to mix on medium speed until the sugars are fully incorporated and the mixture is light and fluffy (another 2-3 minutes).
- Crack in the eggs one at a time, mixing well after each addition to ensure they are fully blended.
- Pour in the vanilla extract and mix until combined, resulting in a creamy and smooth batter.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture in three parts, mixing on low speed until just combined after each addition. Avoid overmixing.
- If using, fold in the white chocolate chips with a spatula until evenly distributed.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes (up to 2 hours for enhanced flavor).
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle crushed graham cracker on top of each cookie for added flavor and crunch.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, place the cookies in an airtight container, layering them with parchment paper to prevent sticking.
- Store at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the dry ingredients.
- These cookies can be frozen for longer storage; just ensure they are well-wrapped.
- Prep Time: 30 minutes
- Cook Time: 12 minutes