Soft and Chewy White Chocolate Cream Cheese Cookies

I have been making the chocolate chip recipe for quite some time now, and it literally makes the softest, chewy cookies ever!  Since they have been Joe's go to request for desert, I decided it was about time to switch it up just a bit.  It is the same recipe, just white chocolate based instead of milk chocolate!  Enjoy!

Soft and Chewy White Chocolate Cream Cheese Cookies

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
2 ounces (about 1/4 cup ) cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant white chocolate or cheesecake-flavored pudding mix
1 teaspoon baking soda
2 cups white chocolate chips

Directions:

1. In the bowl of a stand mixer combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes
2. Stop, scrape down the sides of the bowl, and add the flour, dry pudding mix, baking soda, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the white chocolate, and beat on low speed until just combined, about 30 seconds.
4. Using a  1/4-cup measure, or your hands, form approximately 13 to 14 equal-sized mounds of dough, roll into balls, and flatten slightly.
5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

 Original recipe from here