Milk Chocolate Chip Cookies with Cream Cheese Glaze
Serves: 20 jumbo cookies
  • 2 sticks (1 cup) butter
  • 1 package (8 ounces) cream cheese (brick-style - unwhipped)
  • 1 cup granulated sugar
  • 2 eggs
  • ¾ cup brown sugar
  • 1 teaspoon baking soda
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2½ cups Wonder Mills All-Purpose Flour
  • 1½ bags (9 ounces each) Lieber's Milk Chocolate Chips, plus extra, for topping
  • flakey sea salt, optional, for topping
  • Melted Lieber's Milk Chocolate Chips, optional, for garnish
Cream Cheese Glaze
  • 4 ounces (1/2 package) cream cheese (unwhipped)
  • 1 cup powdered sugar
  • 3 Tablespoons milk
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350. Line or grease baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer, on medium speed, beat together butter, cream cheese, sugar and brown sugar until combined and creamy.
  3. Add eggs, one at a time, until combined and creamy. One at a time, add baking soda, vanilla extract and salt. Beat to combine.
  4. Turn mixer to low speed. Gradually add Wonder Mills flour; beat until just combined.
  5. Add Lieber's Milk Chocolate Chips, beat briefly to combine.
  6. Use a ⅓ cup measuring spoon to measure out portions of dough. Place on prepared baking sheets and press down slightly to flatten a bit. Top with additional chocolate chips and flakey sea salt, if using.
  7. Bake for about 15 minutes, until the tops are starting to turn brown and feel set. Set aside to cool before garnishing.
  8. Prepare cream cheese glaze:
  9. Combine all ingredients in a small bowl. Whisk well until combined and creamy. Add an additional teaspoon or so of milk, as needed, to reach desired consistency.
  10. Pipe or drizzle cream cheese glaze and melted milk chocolate chips over cooled cookies.
Plan Ahead:
  1. These cookies can be stored in an airtight container in the freezer. Store between layers of parchment so the glaze doesn't get messed up.
Recipe by Overtime Cook at