Ingredients:

  • 8 oz Philadelphia Cream Cheese, softened
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 cup graham cracker crumbs

Instructions:

  1. In a stand mixer with a paddle attachment, cream the softened Philadelphia cream cheese and unsalted butter until the mixture is completely smooth and no lumps remain.
  2. Add the granulated sugar and beat on medium-high until light and fluffy.
  3. Incorporate the whole egg, the extra egg yolk, and the vanilla extract, mixing until fully emulsified.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
  5. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
  6. Chill the bulk dough in the refrigerator for at least 2 hours to ensure structural integrity.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop 1.5 - 2 tablespoon portions of dough, roll into balls, and roll in graham cracker crumbs if desired.
  9. Place on baking sheets and bake for 10 minutes. The edges should be set but the centers should still appear soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.