Gooey Cream Cheese Butter Cookies

When I heard these cookies described as being somewhat like baked cream cheese frosting I was sold. A cookie dough lover's cookie at its finest? Yes please, now please. Since I also happened to have a block of cream cheese sitting in the back of my fridge, just begging me to do something with it, I knew it was meant to be. It's funny how there are some recipes you come across that you just cannot pass up. They must be made and they must be made soon, today if possible. This was one of those recipes.

These cookies lived up to their name and description. They were pillows of buttery, cream cheesy goodness, super soft and full of vanilla goodness. They were as light as air, almost seeming under baked in the center, reminiscent of cream cheese frosting. The cream cheese flavor really came through, so if you aren't a big fan these probably aren't for you, but since that isn't a problem for me I thought they were fantastic. I like pretty much everything under baked; cookies, cinnamon rolls, brownies, hey, I even like my steak as rare as possible, so this recipe was perfect for me, it's meant to at least seem like it is under baked.

The recipe was a simple one, all you need are the basics along with cream cheese. It calls for a vanilla bean but if you don't have one I'm sure they will still turn out amazing. The next time I make these I think I will try the addition of some mini chocolate chips, chocolate makes everything better, right?

Butter, sugar, cream cheese and vanilla bean

Beat until nice and fluffy

Add the egg


After adding the flour mixture

Shaped, covered in powdered sugar and ready to bake

The finished product

Try to let them cool at least a little before eating, if you can handle it that is

Gooey Cream Cheese Butter Cookies
From  See You In The Morning

  • 2 1/4 cups flour
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 8-ounce package cream cheese, softened
  • 1 stick butter
  • 1/4 - 1/2 vanilla bean, seeds scraped (optional but wonderful!)
  • 1 1/4 cups sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • powdered sugar for rolling and dusting

Stir together the flour, baking powder, and salt, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, vanilla bean seeds, and sugar together until fluffy. Add the eggs and vanilla extract, beating until combined. Add in the flour mixture, stirring until just combined. Chill the dough for at least 30 minutes.

Preheat the oven to 325. Shape the dough into roughly 1 ounce balls and toss in the confectioner's sugar, rolling around to coat. Place on a baking sheet lined with parchment paper, and bake until they spread and puff slightly, about 12-16 minutes. They will be really soft in the center. If they start to brown, they've gone too far. Cool to room temperature.

*refrigerate and serve cookies cold out of the refrigerator...these cookies are said to taste much better cold than warm.