These cookies, made with cream cheese and butter, simply melt in the mouth. Cheesecake cookie bites are delectable, light, and delicious.
Yocheved is the type of friend and neighbor who always delivers something yummy at your door just at the right moment. Lucky for us, 3 out of 5 of us live in her vicinity. (But, hey, don’t fret, she delivers and ships as well). So, when Yocheved showed up bearing gifts that weren’t her usual cheeseminis, we knew we better make ourselves a large cup of coffee and sit down… because a cookie made in Yocheved’s kitchen isn’t “just a cookie.”
Yes… this cookie is just what we expected it to be: incredibly delicious, soft, and delicate, and of course, dairy. Very.
- 8 oz whipped cream cheese
- 1 stick butter, at room temperature
- 1 egg
- 1 ¼ cups sugar
- 1 ¼ cups flour
- ½ teaspoon baking powder
- 1 Tablespoon milk
- Dairy chocolate, to decorate
- Desired topping, to garnish
- In the bowl of an electric mixer, whip cream cheese, butter, egg, and sugar for 2-3 minutes. Add flour, baking powder, and milk and mix until combined. Dough may be sticky. Refrigerate for 30-45 minutes.
- Meanwhile, preheat oven to 350F.
- Shape dough into 1 ½ inch round balls. Pat down the center and place on a lined baking sheet. Bake for 10 minutes. The cookie should still be soft when you remove it from the oven. Let cool. Transfer to freezer.
- Melt good quality milk chocolate. Dip one side of cookies in chocolate and sprinkle with desired toppings. Return to freezer to store and allow to come to room temp before serving.
For more Shavuos delectables, see this post
Suri says
Is there cream cheese in the recipe?
Leah Schapira says
Thanks for catching that. Corrected it!
Lea says
How much cream cheese? What type? Can you please update the post?
Leah Schapira says
updated! Thanks for pointing it out.
Dinah says
These look dangerously good!! Can I use a hand mixer? My mixer is parve and I’m not comfortable with the idea to use it for milchigs…
SB says
Any tricks to melting dairy chocolate and it shouldn’t seize?
Leah Schapira says
Yes we have a post for that ????
https://betweencarpools.com/melt-white-chocolate-successfully-every-time/
Chaya says
I made this cookie and placed a chunk of Rosemarie chocolate in the centers. Was quicker that dipping.
Guest says
Rosemaie chocolate is delicious but doesn’t melt well…
Chana Springer says
Just made these, taste delicious but they’re not cookies! They’re like flippy floppy blintzes. Will have to dip into sour cream instead. Not sure where it went wrong!
Miriam Schiff says
These came out amazing !!!!!!
Chaya says
What size stick of butter?
Leah Schapira says
4 oz is a standard American stick.
Suri W. says
Heaven! I did add some vanilla to the batter because cream cheese and vanilla duh! When you share a recipe for cookies etc. it would be very helpful if you could include the amount the recipe yields.
Leah Schapira says
Thanks for pointing it out. How many cookies did you get? We think it’s abour 3-4 dozen depending on the size.
Bina says
I got around 3 dozen but beware when I baked 2 sheets side by side the cookies along the oven sides burned very easily on bottom.
B green says
Whats the texture of the dough supposed to be like? I made the mixture and it seams to be a bit runny, not so solid. Am i supposed to add more flour?
Chaya Suri says
Made these for shavuos ‘19 – delish! Thank you!
lily says
anyone know what whipped cream cheese can be replaced with in israel?
Ruchie says
These are soooo good!! Definitely recommend
Esti says
for some reason I don’t see the recipe at all in the post….
hindy says
Hi can’t find the recipe n the post…
Lea says
Hi,
The recipe doesn’t seem to include cream cheese.
Leah Schapira says
updated it!
Chana Springer says
Just made these, taste delicious but they’re not cookies! They’re like flippy floppy blintzes. Will have to dip into sour cream instead. Not sure where it went wrong!