Cream Cheese Cookies

I’ve made cream cheese cookies, twice. But not like these.

If you like tangy cream cheese frosting and soft buttery cookies, you’re going to be in heaven.

My previous cream cheese cookies use cream cheese in the dough as a partial butter replacement.

It adds a richness and creaminess to the dough that’s amazing, but I wanted to see if I could make a thumbprint-style cookie with cream cheese. Mission accomplished.

The cream cheese stays slightly soft, gooey, and tastes much more like cream cheese frosting than it does like cheesecake because there’s no egg. There’s also no slightly dry, crumbly texture that cheesecake can have.

The dough base is a new favorite. As a happy accident I used a combo of light and dark brown sugar. I was scraping the bottom of my light brown sugar canister for the last one-quarter cup (I didn’t realize I went through 6 pounds of brown sugar in 10 days) and so I used some dark brown, too.

INGREDIENTS:
Cookies

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1 teaspoon cornstach
• 1/2 teaspoon baking soda
• pinch salt, optional and to taste
• Cream Cheese Filling
• 6 ounces brick-style cream cheese, softened (lite is okay)
• 1/4 cup granulated sugar

DIRECTIONS:

1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, graham cracker crumbs, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. ....................................

for full recipes please see : www.averiecooks.com

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