I have a bunch of cream cheese in my fridge. I don’t know why. I think maybe I put it on my grocery list when I was getting ready for Christmas baking and forgot to check it off. So I kept buying it every time I went to the store? I don’t know. But anyway, I don’t really eat cream cheese regularly so I need to think of something to do with it. It expires mid-May so you’ll probably be seeing a bunch of cream cheese recipes coming up!
Super-thick Chocolate Chip Cookies
- 1 stick butter
- 1/2 cup cream cheese
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Preheat oven to 375 F. Soften the butter and cream cheese. I never think far enough ahead to do this, so I just beat them in the mixer until they’re soft. (This is one of those secrets to how I get stuff done after work. I got home this day around 8 PM and I’m an early to bed kind of girl these days)
Add the dry ingredients and mix.
If I had my druthers, I’d totally just bake up the dough looking like this.
But people seem to like chocolate, so add those chips in!
If you want ragged-looking cookies, then just drop by the spoonful onto your cookie sheet.
Bake about 10-12 minutes. Here’s what the cookies look like if you just drop the dough like I’ve shown above:
Because the cream cheese prevented the cookies from spreading, they just didn’t smooth out like they normally do. I didn’t think to take pictures of what the cookies looked like when I baked balls of dough, but those were pretty thick (my mom liked those a lot). Here’s a picture of the resulting cookies when I baked flattened discs of dough: