Apparently cream cheese is a substitute for eggs in cookies. I was inspired to try this recipe, after a family member made cream cheese sugar cookies that were fantastic! In all honesty, this recipe isn't my favourite. Both Mike and I found the cookies lacked a certain sweetness that we are used to. If you have a serious sweet tooth you may want to skip this one; otherwise, they are tasty and are a good way to make cookies for those who have an egg intolerance.
Ingredients
2 cups 3 tbsp all-purpose flour
1/2 baking soda
2 sticks OR 1 cup unsalted butter, room temp.
6 oz (3/4 of a stick) cream cheese, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
2 tbsp Skor-bits (optional, I added it because I had them leftover)
Instructions
1. In a medium bowl, combine flour, baking soda and sugars; whisk thoroughly and set aside.
2. In a large bowl using an electric mixer, beat together butter and cream cheese.
3. Gradually add dry ingredients to butter and cream cheese mixture until combined. Beat in vanilla.
4. Stir in chips. Chill dough in refrigerator for at least 1 hour, but up to overnight. (I had time for 1 hour. Chilling the batter ensures that the cookie keeps its shape when it cooks rather than running, becoming thin and cooking unevenly.)
5. Once dough is chilled, preheat oven to 325 F. Drop tablespoon-sized portions onto parchment lined baking sheets and bake for 15-20 minutes, or until edges are set and bottoms are light brown.
6. Allow cookies to cool on baking sheets before moving.
* Recipe credit to: http://bakingblonde.wordpress.com/2008/12/26/cream-cheese-chocolate-chip-cookies/
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