The addition of cream cheese to these cookies makes them wonderfully thick, chewy, and soft.
- 1/2 cup unsalted butter ((1 stick), softened to room temperature)
- 8 oz cream cheese (room temperature. brick style, not soft in the tub)
- 1 cup light brown sugar (packed)
- 1/2 cup white granulated sugar
- 1 tablespoon vanilla extract
- 2 whole eggs (room temperature)
- 1/2 teaspoon salt
- 1.5 teaspoons baking soda
- 3 cups all purpose flour (spooned and leveled)
- 1 cup white chocolate chips
- 1 cup macadamia nuts (roughly chopped)
- Using a hand mixer or stand mixer, blend the softened butter and cream cheese together. Add the sugars and salt and cream well, 2-3 minutes
- Mix in the eggs and vanilla extract, scraping down the sides of the bowl occasionally so everything gets incorporated.
- Fold in the flour and baking soda using a wooden spoon or rubber spatula. Finally, fold in the chips and nuts. Place the dough in the fridge for at least an hour to chill.
- When ready to bake, preheat the oven to 375° F. Scoop spoonfuls of the chilled dough onto baking sheets that have either parchment paper or a silicone baking mat. Bake for 7-9 minutes, until slightly golden around the edges and on the bottom. The cookies will be set but slightly puffed.
The cream cheese makes the dough soft so chilling the dough prior to baking is essential to keeping the cookies puffy and soft. Otherwise the dough will spread too much when baking.
These cookies puff up and do not spread much (especially when the dough is chilled). If you prefer flatter cookies, go ahead and give the dough balls a little smoosh before baking.
- Category: Dessert
- Cuisine: American