Ingredients
Wet Ingredients
- ½ cup salted butter (113g, room temperature, 1 stick; European style recommended)
- 8 oz. cream cheese (227g, room temperature, 1 brick)
- 1 large egg (50g, room temperature)
- 1 tsp vanilla bean paste (4g)
Dry Ingredients
- 1½ cups granulated sugar (300g)
- 2¼ cups all-purpose flour (270g)
- 1 tbsp baking powder (12g)
- ½ cup powdered sugar (57g, divided: ¼ cup for mixing, ¼ cup for rolling)
Instructions
- Preheat: Preheat your oven to 350°F (175°C) to get it ready for baking.
- Beat Butter, Cream Cheese, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, cream cheese, and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Egg and Vanilla: With the mixer on low, slowly add the large egg, followed by the vanilla bean paste, mixing until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and ¼ cup of powdered sugar until evenly combined.
- Combine Wet and Dry: With the mixer running on low, gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Chill Dough: Remove the dough from the mixer bowl, cover with plastic wrap or a lid, and refrigerate for 30 minutes to firm up the dough and make it easier to handle.
- Prepare Baking Sheet: Line a large sheet pan with nonstick parchment paper for easy removal and cleanup. Place the remaining ¼ cup powdered sugar in a shallow bowl for rolling the dough balls.
- Form and Roll Dough Balls: Use a 2-tablespoon cookie scoop to portion out the dough, then immediately roll each dough ball in powdered sugar until fully coated.
- Bake: Arrange the powdered sugar-coated dough balls about 2 inches apart on the prepared baking sheet, baking 6 at a time. Bake for 10-11 minutes, or until the cookies are no longer wet on top and are firm around the edges but still soft and gooey inside. For extra gooey cookies, bake closer to 10 minutes.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use European-style butter if possible for a richer flavor and better texture.
- Room temperature ingredients help achieve a smooth, uniform dough.
- Do not overbake the cookies; they should be just set on the edges for that signature gooey center.
- Chilling the dough makes it easier to handle and helps maintain the cookie shape during baking.
- Powdered sugar coating adds a sweet crust and texture contrast to the gooey interior.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
