Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies are the perfect make-ahead for summer vacation. Full of chocolate chips and sprinkles, simply mix, slice, and bake.
Servings: 36 cookies
Calories: 154kcal
Ingredients
- ¾ cup butter room temperature
- 3 oz cream cheese, softened
- ½ cup powdered sugar
- ¾ cup granulated sugar
- 2 large egg yolks
- 2 ¼ cups flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 teaspoons vanilla extract
- 1 ½ cups mini chocolate chips
- 1 cup colored sprinkles, divided
Instructions
- In a large mixing bowl, beat butter and cream cheese until smooth.
- Add both sugars and continue beating until well mixed and creamy.
- Beat in egg yolks.
- Combine flour with baking soda and salt.
- Slowly add to creamed sugar mixture, beating until well incorporated.
- Add vanilla extract and beat well.
- Stir in mini chocolate chips and ⅓ cup colored sprinkles.
- Form into 2 logs with a 2-½" diameter.
- Spread half the remaining sprinkles on a flat surface and roll log over them to cover outside surface. Repeat with remaining log.
- Wrap in waxed paper, twisting ends to seal, and either freeze for 20-30 minutes or chill in the refrigerator for 3-4 hours. (If not baking immediately you can store in freezer for up to 3 months)
- When ready to bake, preheat oven to 350 degrees. Line cookie sheet with silicone mat or parchment paper.
- Unwrap one log at a time and using a sharp knife, slice into ⅓" thick slices.
- Lay on the prepared cookie sheet, keeping about 1" apart, and bake for 12-14 minutes for softer cookies and 16 minutes for crisper cookies.
- Allow to cool on wire rack then store in airtight container.
Notes
STORE/FREEZE
To store baked cream cheese cookies: Place the cookies in an airtight container or plastic storage bag. Store them at room temperature for up to 5 days.
To freeze the unbaked dough logs: Place the wrapped dough logs in an airtight container or sealable plastic freezer bag. Label the container or bag and store the dough logs in the coldest part of your freezer, away from the door, to maintain a consistent temperature. The dough can be frozen for up to three months.
When ready to bake, simply slice the frozen dough and bake as directed in the recipe.
Nutrition
Calories: 154kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 83mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 181IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.5mg
