- I got so revved up to test a new recipe…only to discover the lack of said key ingredient. #fail.
- I was a little deflated, but… some googling led me to a few substitute ideas. And missing one egg was not going to mess up my determination make cookies.
In addition to this egg substitution business, I wanted to plug in a new ingredient I hadn’t tried before. Averie frequently makes use of it in her cookies. And when Joy posted these suckers the other day, I was like, “Woa…”
- Thus, the contemplation of cream cheese in cookies commenced.
- This moment also marked the initiation of”thus” in my vocabulary. How’s that for a transition word?
- Anyway, in my limited research about cream cheese in cookies, I found that cream cheese..
– makes cookies softer
– helps the cookies stay “thicker” and keeps them from spreading too much.
– can make cookies taste buttery .
– is used in proportion with the butter at 1:2 (i.e. 4 oz cc: 8oz butter).
- In conclusion, cream cheese has magical baking powers and ought to be used pronto.
- 4 oz. cream cheese, softened [I used Neufchatel, fingers crossed!]
- 8 oz. unsalted butter, softened
- 1/4 cup vegetable oil [I was eggless at the time; subbing an egg here would be fine]
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 2 tsp. clear imitation vanilla extract
- 1/2 tbsp. baking soda
- 1 1/4 cup yellow cake mix
- >1 1/2 cup flour
- 1/4 cup rainbow sprinkles
- 1/2 c chocolate chips
- Cream the butter and cream cheese until mixed evenly.
- Add the oil, sugars, and vanilla extract. Beat until incorporated.
- Add in the dry ingredients (baking soda, cake mix, and flour). Beat until just combined.
- Fold in rainbow sprinkles and chocolate chips.
- Refrigerate the dough for 2 hours or more. I like to shape my cookies and then refrigerate them; others throw the bowl in the fridge and scoop once the fridge time is up. In either case, my spheres of cookie dough were about the diameter of a quarter and 1.5 inches tall. Ish.
- After 2+ hours, remove the cookies from the fridge. Preheat that oven to 350 degrees, and get ready to bake. Space the dough out on greased cookie sheets and bake for approximately 8-10 minutes, rotating the pans at the halfway point. When it comes to cookies, slightly underdone > overdone.
- If you can handle it, allow the cookies to cool on the cookie sheet. Ms. Impatient over here removed them immediately at the risk of defacing some cookies.
- Enjoy the cookies :D! If you don’t eat them all immediately, store in an airtight container for up to 5-7 days.
- Inspiration drawn from