First Step: Gather all your ingredients on the counter so everything is ready to go. Measure out ½ cup (113 g) unsalted butter, 8 oz (226 g) brick-style cream cheese, 2 large eggs, 1 ½ tablespoons vanilla extract, 3 cups (375 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Don’t forget powdered sugar for rolling! You’ll need a large bowl, an electric mixer, a separate bowl for dry ingredients, plastic wrap, a baking sheet, parchment paper, and a cookie scoop.

Second Step: Make sure your butter, cream cheese, and eggs are at room temperature. This helps them blend smoothly and avoids lumps in your dough trust me, it’s a game-changer for that perfect gooey texture.

Third Step: In a large bowl, cream the softened unsalted butter and softened cream cheese together using an electric mixer on medium speed until smooth and fully combined. This should take about 2-3 minutes, and you’ll see a creamy mixture forming keep going until it’s lump-free!

Fourth Step: Stir in the 2 large eggs and 1 ½ tablespoons vanilla extract with the mixer on low speed. Mix just until everything is incorporated, about 1 minute, to keep the dough from getting overworked.

Fifth Step: In a separate bowl, whisk together the 3 cups (375 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt. This dry mix ensures even distribution of leavening agents.

Sixth Step: With the electric mixer on low speed, gradually add the dry ingredients to the butter and cream cheese mixture. Mix until completely combined, which might take 2-3 minutes stop once it’s all blended to avoid tough cookies.

Seventh Step: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This chilling time helps the dough firm up, making it easier to handle and giving you those signature gooey centers.

Eighth Step: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Also, pour some powdered sugar into a shallow bowl for rolling aim for about 1 cup to start.

Ninth Step: After chilling, scoop the dough into 1 ½ tablespoon-sized balls using a cookie scoop. Roll each ball between your palms until it’s smooth, which helps create an even shape. If the dough is too firm, let it sit for a few minutes.

Tenth Step: Roll each dough ball completely in the powdered sugar, making sure it’s fully coated for that pretty crackly top. Place them on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.

Eleventh Step: Bake the cookies on the center rack at 350°F (175°C) for 10-12 minutes. Keep an eye on them they’re done when the edges are lightly golden and the centers look soft. Here’s a fun tip: Don’t peek too early, as that lets heat escape and could make them uneven!

Final Step: Let the cookies cool completely on the baking sheet before moving them to a wire rack or serving plate. This resting time, about 10 minutes, helps them set up perfectly so you get that gooey inside without any mess. For more fall-inspired treats, check out our pumpkin spice latte recipe to pair with your cookies you won’t regret it!