|Softbatch Cream Cheese Chocolate Chip Cookies|
Oh. My. Goodness.
These are so good.
|Obviously, we don’t worry about raw cookie dough around here. 🙂|
Throw out every other chocolate chip cookie recipe I have ever given you, because these were the best ever. I don’t know why 2 teeny tiny little ounces of cream cheese worked such incredible cookie magic, but they did.
These were the softest, most buttery, perfect chocolate chip cookies I have ever made.
Recipe adapted from Averie Cooks
1/2 cup (1 stick) unsalted butter, softened
2 oz cream cheese, softened (use cream cheese in a block, not fat free, light, or whipped), softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips (I used minis)
1/2 cup dry roasted peanuts (optional)
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Cream together butter and cream cheese until light and fluffy. Add sugar and beat until well combined. Add egg, and vanilla, and mix well.
Add the flour, cornstarch, baking soda, and salt, and mix until just combined. Stir in chocolate chips and peanuts.
Drop by rounded spoonful onto your cookie sheet. These do not spread much, so you can fit at least a dozen on a sheet. Bake for 6-8 minutes until just starting to brown on top.
Remove from oven and enjoy with a glass of milk.
Makes 24 cookies.