Cream cheese in chocolate chip cookies? What?! This definitely falls under the “why didn’t I think of that?” category. When I first saw cream cheese chocolate chip cookies on Foodgawker I was immediately taken with the idea. I promptly filed the recipe under “to try….soon!” Of course, you know I can’t leave well enough alone so I came up with my own version that utilizes another recent cookie trend – brown butter! Cream cheese and brown butter. Oh yes, I totally went there. These cookies are a surprising combination of cakey and chewy. I would normally never go for a cakey cookie but these are strangely addicting! I will definitely make them again.
In other news. Notice any changes around here? Like a Becky Cooks tab?! Woohoo! I love bringing you tons of sweet treats. It is Becky Bakes after all. But I’m looking forward to sharing a few savory dishes from time to time, you know, just to break up the sugar rush.
Also, check out the handy new format for recipes below. You can now easily print recipes. Um…yay! Oh, and if you scope out waaay below you’ll notice some handy little share tabs that you can use for pinning and other such nonsense. Not that you’re as obsessed with pinning as I am right now! Over the weekend, Pinterest and I became official. Check it out: http://pinterest.com/beckybakesalot/ I am pumped to pin!
Back to the cookies…enjoy these my friends! I would, however, suggest setting aside a couple of cups of dough in the fridge or freezer. You’ll be glad you did (hint, hint)!
| Brown Butter Cream Cheese Chocolate Chip Cookies |
|
- 1 cup (2 sticks) butter
- 4 oz cream cheese, softened
- 3/4 cups brown sugar
- 3/4 cups white sugar
- 2 eggs
- 3 1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips
- Melt the butter in a saucepan until brown and set it aside to cool.
- Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
- Add the eggs and beat until combined.
- Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
- Add the chocolate chips and mix until just incorporated.
- Cover the dough and refrigerate until chilled, several hours or overnight.
- When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
- Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly.
- Bake for 9-12 minutes, until the edges are golden.
Measuring out the dough by a 1/4 cup makes a large cookie but I found that this method worked the best. I initially used my cookie scoop but the cookies didn’t turn out as pretty. Large scoops, rolling, and slightly flattening before baking produces a big, bakery-like cookie that’s pretty much impossible to resist!
recipe inspired by Butter
{ 19 comments… read them below or add one }
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It’s a dangerous addiction!
Cream cheese in cookies? Sounds crazy, looks amazing! And I’m looking forward to seeing what recipes you share with the cooking section
Dangerous indeed…but good dangerous:-) Kind of like cream cheese in cookies;-)
Those are the fattest cookies I’ve ever seen! They look incredible! I’m going to have to try these, thanks!
These are the best looking cookies I have ever seen, hands down. If they taste HALF as good as they look, I’m sold! And Pinterest…oh my. The fun just never wears off.
These look absolutely heavenly! A must make for me.
Awww, Anna. That’s very sweet…you made my day!
Thanks Megan:-)
these look SO fluffy! putting on the to-make list right now.
YES, cream cheese and chocolate chips – I’m in! Your photos are so clean and pretty – love looking at them. Happy Saturday!
Mmmmm I made these yesterday / this morning
Sooo delicious! They look just like yours ^_^ I used some mini Hershey kisses (which … turned out to be larger than chocolate chips o.O) but they compliment the massive cookies.
I admit I was a bit discouraged when my cookie dough turned fairly hard coming out of the fridge from an overnight chill. But after letting them sit out a bit, the dough softened up enough to get out of the bowl and into the 1/4 cup.
These were a big hit, definitely going to make them again. Thanks! <3
I am in the process of making your brown butter cream cheese chocolate chip cookies…..i had to resist just sitting down with a spoon and eating the raw cookie dough! the nuttiness of the browned butter and the richness of the cream cheese just brings chocolate chip cookies to a whole new level of addiction!!
Absolutely love!!
So glad you liked them Maya! Yes, it helps to let the dough soften back up a bit after chilling. LOVE the idea of the mini Hershey’s kisses! Big chunks of chopped chocolate would be good too…I may be making these again very soon!
Yes, this cookie dough is soooo good Jessica! I found resistance to be quite futile;-) Darn, I am really craving these again!
O man, brown butter is the best and worst thing ever! Can’t wait to try these.
I definitely vote for best thing ever!
Hi, I’m making these this weekend and have a question. Did you use salted or unsalted butter? If I use salted should I not use the full tsp. of salt as well?
Thank you!
Hi Kristen! I used unsalted butter. Salt content in salted butter can vary. You can use salted butter (I do all the time!), maybe just decrease the additional salt to 1/2 tsp.? You’ll love these:-)
Is the brown sugar packed? These look amazing. I make a similar recipe but this adds in the cream cheese. I love anything with cream cheese so how can I not try this!? Loving your recipes, thanks so much!
Yes, the brown sugar is packed Brian:-) I’m so glad you’re liking the recipes!