Introduction
These cream cheese cookies are incredibly soft, rich, and flavorful with a subtle tang from the cream cheese and sour cream. You’ll love how easy they are to make using a convenient sugar cookie mix as the base, and the result is a bakery-style cookie with a beautifully tender crumb. They are perfect for satisfying your sweet tooth with minimal effort.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Ingredients
- 17.5 ounce package sugar cookie mix
- 8 ounce package cream cheese (softened)
- 1 large egg
- ⅓ cup mini chocolate chips
- 1 tbsp sour cream
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the entire package of sugar cookie mix, the softened cream cheese, the egg, and the sour cream.
- Use an electric mixer on medium speed to beat the ingredients until a smooth, thick dough forms, scraping down the sides of the bowl as needed.
- Using a spatula, gently fold the mini chocolate chips into the dough until they are evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are just set and lightly golden. The centers will still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chocolate-Dipped: Once cooled, dip half of each cookie in melted white or dark chocolate for an elegant finish.
- Thumbprint Style: Before baking, press the center of each dough ball gently with your thumb and fill the indentation with a small dollop of jam after baking.
- Sugar-Coated: Roll the dough balls in coarse or colored sanding sugar before baking for a sparkly, crunchy exterior.
- Cookie Sandwiches: Once cooled, spread a thin layer of frosting or extra softened cream cheese between two cookies to make a sandwich.
Tips for Success
- Ensure your cream cheese is truly softened to room temperature for easy mixing and a lump-free dough.
- Use a cookie scoop for uniformly sized cookies, which ensures even baking.
- If the dough feels too sticky to handle, chill it in the refrigerator for 15-20 minutes before portioning.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For a warm, freshly-baked taste, reheat a cookie in the microwave for 8-10 seconds.
FAQ
Can I use full-fat or reduced-fat cream cheese?
For the best texture and flavor, full-fat brick-style cream cheese is recommended. Low-fat varieties may alter the richness and consistency of the dough.
My dough is very sticky. What should I do?
This is normal due to the cream cheese. Simply chill the dough in the refrigerator for 15-20 minutes to make it easier to handle and scoop.
Can I make the dough ahead of time?
Yes, you can cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for about 15 minutes before scooping and baking.
Can I freeze these cookies?
Absolutely. Freeze the baked, cooled cookies in a single layer on a tray before transferring to a freezer bag for up to 3 months. Thaw at room temperature.
Why are my cookies flat?
Flat cookies often result from overly softened butter or cream cheese. Make sure your cream cheese is softened but still cool, and ensure your oven is fully preheated.
Can I use regular chocolate chips instead of mini?
Yes, but the mini chips distribute more evenly and provide a better chocolate-to-dough ratio in each bite. Regular chips will work but may sink more.