I’m calling these cookies deceptive. If you’re anything like me, you’ll start off with one or two before realizing you’ve polished off a half-dozen in one sitting. The secret? Swapping some of the butter with cream cheese.
For an incredibly soft and buttery rich cookie, cream cheese is unparalleled. A generous spoonful of cinnamon plus cinnamon chips add sweet warmth. Move over, snickerdoodles. I’ve found my new dream cinnamon cookie.
Cream Cheese Cinnamon Chip Cookies
2 cups flour
2 tsp cinnamon
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
4 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1/4 cup light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/4 cups cinnamon chips, divided
Whisk together flour, cinnamon, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until light and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in 1 cup cinnamon chips. Cover dough and chill in the refrigerator for at least 4 hours or up to overnight.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining cinnamon chips (5 to 6 per cookie), pressing gently to adhere. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield – 30 cookies
Calories – 130 (per cookie)
Carbs – 16