I know what you’re thinking – what am I doing putting cream cheese in cookies!? Well, I recently got the Food52 Baking cookbook and knew I had to try this recipe as soon as I saw it. C’mon, only five ingredients and one of them is cream cheese…yes please! Somehow both chewy and crunchy at the same time, they’re delicious – just trust me on this one. Scroll down for more pictures, hope you enjoy!
Cream Cheese Cookies
- ½ cup unsalted butter
- ⅜ cup (3 oz./85g) cream cheese, room temperature
- 2 cup sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
Preheat oven to 350oF and line two baking sheets with parchment paper.
Cream butter, cream cheese and sugar in a large bowl with an electric mixer; beat until light and fluffy, 3-5 minutes. Add flour and salt and mix until just incorporated.
Drop tablespoons of batter onto baking sheets, approx. 1¼ inches apart to allow for spreading. Bake for 12 to 14 minutes, until edges are golden brown – do not overbake! Allow to cool on baking sheet for a few minutes then transfer to wire rack to cool completely. Enjoy!