It takes a lot for me to try a new cookie recipe. When I want a cookie, it’s usually because I’m craving one of my old standbys: white chocolate craisin oatmeal, or chocolate chip, or let’s be real – just craving some dough. Plus, aside from Christmastime, I don’t really make cookies a whole lot. They seem to be a dime a dozen at the office, and I’m not opposed to buying the packaged cookies from Kroger and calling it good.
All this is to say, the fact that I found a cookie recipe that piqued my interest enough for me to devote some baking time on Sunday to try it out? It’s a big deal you guys. And it was so worth it.
First of all, you know the drill: the fewer ingredients, prep time and cleanup the better when it comes to recipes. I saw this recipe for Cream Cheese Brownie Cookies on Cookies and Cups and (after I wiped the drool from my chin) was pleased to see that it fit the bill! Not to mention it combines cookies with brownie mix…aka best idea ever.
- 1 (19.5 oz) Brownie Mix
- 4 oz. cream cheese, room temperature
- 1/2 cup butter (1 stick) room temperature
- 1 egg
- 2 cups white chocolate chips
I definitely recommend using that brownie mix for these cookies, and I got lucky – Ghiradelli white chocolate chips were on sale the week I got these! Score. You can get 8 oz. of cream cheese, so if/when I make these again, I will have just the right amount left for the next round. It all works out!
- Preheat the oven to 350 degrees.
- Mix cream cheese and butter until smooth before adding egg. Mix until incorporated.
- Turn mixer to LOW and slowly add in brownie mix. Let it incorporate a little bit at a time. It gets pretty thick by the end!
- Then stir in the white chocolate chips. She said 2 cups but I eyeballed it 😉
- Dollop it onto baking sheets lined with parchment paper. You’ll see that I used aluminum foil because we didn’t have parchment paper on hand…that didn’t work out so well for some of the cookies, so next time I make these I will definitely be heeding her instructions on this point!
- Bake for 10-12 minutes. Mine went in for 11 and came out perfectly! These definitely need some time to cool before they’re ready to eat (I know, that’s the hardest part!). It gives them a chance to set up, but still keeps the gooeyness going on inside.
Final verdict: YUM. Nathan taste-tested and he agrees 🙂 These worked out well, and they made 22 cookies, so I was even able to share the love. I took some to church for a friend who’s starting a new job this week and am planning to make them for our Life Group the next time it’s our turn to bring dinner.
This also marks the first time ever for me to use our KitchenAid mixer from the wedding! How perfect is that on our counter now? I feel so legit – and love the color!
If you don’t have an electric mixer, that would be the one drawback to this recipe…I didn’t realize it required one so I had to set mine up before I could start baking. If I hadn’t had the setup time, these cookies could’ve been done in under 20 minutes total. It’s nice to have a quick, fun cookie recipe in my back pocket whenever traditional chocolate chip or oatmeal raisin just won’t cut it!
What’s your favorite type of cookie? What will you be baking up this holiday season? These may have made it into my rotation of standbys!