Mr. Awesome has gotten hooked on the cream cheese cookies from a certain sandwich chain. We tried a ‘copy-cat’ recipe, but it had so many crazy and hard-to-find ingredients that I decided to try tweaking our favorite chocolate chip cookie recipe to make something close to what he was craving. After a few tries, we definitely have a winner!

I call them ‘Eema’s Vanishing Cream Cheese Cookies’ for a couple of reasons. First, I became a grandma last year and we decided that I will be called ‘Eema’ by the littles… so cute and precious to hear that! Secondly, these cookies tend to vanish before your eyes, so you’ve got to be quick to grab one when they have cooled down enough to eat. They are so GOOD! I’m so excited to share this recipe with everyone I know!

You could probably use any dried or freeze-dried fruit as long as it wasn’t hard, like dried bananas. I don’t think fresh fruit would work unless you ‘dry’ it in the oven for a bit before using it… You can probably research how to dehydrate fruit in the oven for some ideas on how to do this.

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Eema’s Vanishing Cream Cheese Cookies

This recipe makes about 48 good-size cookies

Ingredients:

• 2 1/4 c. all-purpose flour
• 1 t. baking soda
• 1 t. salt
• 1 c. butter, softened
• 3/4 c. brown sugar
• 1/4 c. sugar
• 1/2 c. cream cheese, softened
• 1 t. vanilla or cream cheese flavoring
• 2 eggs
• 1-2 c. packages of white chocolate chips or cream cheese flavored chips
• 1/2 – 1 c. dried or freeze-dried fruit (we have used strawberries, blueberries, and raspberries)
• 1-2 c. chopped nuts, optional

Directions:

Preheat the oven to 350.

Combine the flour, baking soda, and salt. Mix well.

Cream together the butter, sugars, cream cheese, and vanilla.

Add the eggs, one at a time, and beat well.

Gradually add the flour mixture, a little at a time.

Stir in the chocolate chips, fruit, and nuts.

Drop by Tablespoons on an ungreased cookie sheet. I love these pans! We also like to use these silicon liners.

Bake for 9-11 minutes or until golden brown. We usually swap the pans from the top to the bottom racks about halfway through the baking.

Let cool 2 minutes and remove from the pan.

Enjoy with a tall glass of cold milk!

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