These cookies were a surprise hit. I had some cream cheese that needed to be used up in my fridge, but I didn’t have quite enough to make a cake or cupcakes or anything like that (not to mention I didn’t feel like frosting anything). I also had been eyeing the butterscotch chips in my cupboard for weeks, but they are a tricky ingredient that not everybody always responds well to, so I kept pushing them aside for the good ol’ chocolate chips. I had seen a few people making cream cheese cookies online before, but I thought they sounded kind of weird and boring. However, I was on a mission to bake something, so I went for it and decided to go for cookies. I can’t tell you how wrong I was about cream cheese cookies. They have a wonderfully light flavor, with just a touch of sweetness, so you can add butterscotch to the batter and not be completely overwhelmed – I also added semisweet chocolate alongside the butterscotch to cut through some of the sweetness. The cookies themselves are light and delicate, with perfectly crisp edges and soft interiors. I couldn’t believe how good these cookies were, but I wanted to make them pretty, too, hence the light drizzle of chocolate and sprinkles. I sent them into work with Kramer, unsure how well they would be received, but later on in the day, he informed me that they were a huge hit. Not only did people love them, but they were actually asking him for the recipe! What a surprise, especially considering how hesitant I was about making them in the first place. If you’re skeptical, as I was, you really have to give these cookies a try – you can really add in any kind of chocolate or chip (although I really think that the butterscotch is a fun choice for these) and you’ll be blown away at how different and delicious everyone says they are.
Your ingredients. I was going to use white chocolate chips at first, too, but then it seemed like overkill.
I chopped up my butterscotch chips a bit because I liked how they got a bit melty, but it’s up to you!
Beat together your butter and cream cheese.
Then add in your sugar and beat until fluffy.
Add in your eggs.
Then slowly mix in your flour mixture.
Fold in your chopped butterscotch and chocolate.
Line and/or spray your pan with nonstick spray, then place balls about the size of 2 tablespoons on a baking sheet and bake at 350 degrees F for 10-12 minutes, until set. I do recommend lining your sheet with parchment paper, if you can (I wish I had).
Allow to cool completely before removing from the pan.
Drizzle with some more melted chocolate, if you like, and sprinkle with some decorations.
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 eggs, room temperature
- 1 cup butterscotch chips, roughly chopped
- 1 cup semi-sweet or bittersweet chocolate, roughly chopped
- ½ cup semi-sweet or bittersweet chocolate, melted (for drizzling, optional)
- sprinkles, for decoration (optional)
- Line a baking sheet with parchment paper and spray with nonstick spray (I really recommend doing this, as the cookies are delicate and a bit difficult to get off the sheet without the parchment).
- Whisk together the flour, baking powder, and salt in a medium sized bowl and set aside. In the bowl of your mixer, beat the cream cheese and butter together until smooth, then beat in the granulated sugar for 3 minutes or so, until fluffy. Beat in the eggs, one at a time, until fully combined, then beat in the flour mixture until just moistened (do not over beat). Fold in the chopped butterscotch and chocolate, then cover the bowl with plastic wrap and let sit in the fridge for 15-30 minutes (this will make the dough easier to handle).
- When the dough is ready, preheat your oven to 350 degrees F and drop rounded balls about 2 tablespoons big onto your baking sheet about 2 inches apart. Do not press down on them. Bake for 10-12 minutes, until golden around the edges and set in the middle. Remove from the oven and place on a cooling rack, then, when mostly cool, remove from the sheet and place on another surface to cool completely.
- In a small sauce pot or in the microwave, carefully melt your remaining ½ cup of chocolate until smooth, stirring frequently so it doesn't burn. Place the melted chocolate in a small Ziploc bag, cut a small portion of a corner off, and drizzle over the cookies. Sprinkle immediately with sprinkles, if you desire, and place the cookies in the fridge so that the chocolate hardens. These cookies keep well for 2 days in an airtight container in the fridge or in a cool area.