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Strawberry and White Chocolate Cream Cheese Cookies CLINTON KELLY

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Strawberry and White Chocolate Cream Cheese Cookies? Yes, please!

8 tablespoons unsalted butter (softened)
3 ounces cream cheese (softened)
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon Kosher salt
1/2 cup dried strawberries (roughly chopped)
1/2 cup white chocolate chips
1/2 cup confectioners’ sugar
1 tablespoon milk
1/2 cup dried strawberries (finely chopped)

For the Cookie: Preheat the oven to 325ºF. Line two baking sheets with parchment paper and set aside.
In the bowl of a standing mixer fitted with a paddle attachment, mix together the butter, cream cheese and sugar. Blend until light and fluffy, about 3-4 minutes. Add the flour and salt, mixing on low until just combined. Using a rubber spatula, scrape down the sides of the bowl to ensure mixture is combined thoroughly.
Fold in the strawberries and the white chocolate chips. Form the batter into tablespoon-sized balls and place on the parchment lined baking sheet, leaving 1-2 inches of room between each cookie. Using your fingers gently press down the cookie dough to from a flat disk. Place in the oven and bake until edges are golden brown, about 10-12 minutes. Remove from the oven and allow to cool completely.
To Assemble: In a medium bowl combine the confectioners’ sugar and the milk, whisk to form a glaze. Dip the top of each cookie into the glaze and then dust with the dried strawberries. Let set and serve.
Tip: For a chewier cookie, remove from the baking sheet while they are warm and place them on a rack to cool!

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