- Prep
- 20 min
- Cook
- 40 min
- Total time
- 60 min
- Yield
- 48 cookies
- Difficulty
- Medium
- Calories
- 145 kcal
Quick summary
“These cookies combine the softness of cream cheese in the buttery dough with milk chocolate chips and a brushed finish of melted dark chocolate. The festive flavor evokes year-end celebrations in a practical format.”
What you need to know
- The cream cheese incorporated into the butter gives prolonged internal softness to the cookies after baked.
- The mixture of brown and refined sugar balances moisture retention with golden, crispy edges.
- Melted dark chocolate brushed over cold cookies ensures an aesthetic and tasty crust.
Ingredients
Main
- cups All-purpose flour
- tablespoon Baking powder
- teaspoon Baking soda
- teaspoon Table salt
- cup Brown sugar
- cup Refined sugar
- cup Unsalted butter
- Eggs
- tablespoon Vanilla extract
- cup Milk chocolate chips
- g Creamy cream cheese
- cup Melted semi-sweet chocolate
- Spiced cookies
- Vegan alternative
Instructions
Principal
- Preheat the oven to 180°C and line two baking sheets with parchment paper.
- In a bowl, sift the flour, baking powder, baking soda, and salt.
- In another bowl, beat butter, brown and refined sugar until you get a light cream.
- Add the eggs, one at a time, and the vanilla, mixing well.
- Gradually incorporate the dry ingredients, stirring until the batter is homogeneous.
- Mix the chocolate chips into the dough.
- Stuff each cookie with 1 teaspoon of cream cheese and cover with another spoonful of dough.
- Bake for 12‑14 minutes, until the edges are golden.
- Let cool 5 minutes in the pan before transferring to the rack.
- Unmold and, when cold, cover with melted semi-sweet chocolate.
- Follow the steps in the Ingredients section to prepare the dough and bake the cookies.
- When they are cool, simply brush each cookie with the melted chocolate.
- Use butter at room temperature to make it easier to incorporate.
- Sift the dry ingredients again before adding them to prevent lumps.
- For a more authentic flavor, add 1 teaspoon of brandy to the dough.
- If you prefer crispy cookies, increase the oven time by 2 minutes.
- Not measuring the butter correctly results in greasy cookies.
- Adding the chocolate too early can make the batter runny.
- Baking face down, at a lower temperature, prevents proper expansion.
- Replace butter with vegetable oil and use plant-based milk for the eggs.
- Use vegan chocolate and soy-based cream cheese.
- Serve with coffee or hot chocolate, ideal for holiday parties.
- Store in an airtight container for up to 1 week or freeze for 3 months.
Chef's tips
- Use the butter and cream cheese at room temperature to make blending easier without lumps.
- Sift the flour together with the baking powder and baking soda to distribute the leavening agents evenly in the dough.
- Let the cookies cool for 10 minutes on the baking sheet before brushing with melted semi-sweet chocolate.
Variations
- Add 1/2 cup of chopped candied fruits and orange zest to reinforce the classic panettone profile.
- Add crushed walnuts or chopped almonds to the dough to give a crunchy texture to the cookies.
- Sprinkle powdered sugar mixed with cinnamon over the chocolate topping before it dries.
Substitutions
- Milk chocolate chips can be replaced by semi-sweet chocolate or white chocolate chips.
- Traditional cream cheese can be swapped for pressed creamy ricotta or mascarpone.
- Unsalted butter can be replaced by culinary margarine with a lipid content greater than 80%.
How to store
Store in an airtight tin or a tightly closed glass jar in a cool place for up to 7 consecutive days. To protect the chocolate topping, separate the cookie layers with sheets of parchment paper.
Can it be frozen?
Freeze the portions of raw shaped dough on a baking sheet for 2 hours and pack in plastic bags for up to 3 months. Bake the balls straight from the freezer at 180°C adding 2 to 3 minutes to the standard time.
What to serve with
Accompanies with elegance espresso, a cup of creamy hot chocolate, or sweet port wine.
Frequently asked questions
Can I brush the melted chocolate with the cookies still warm?
No, wait for the cookies to cool completely; otherwise, the heat of the dough will prevent the chocolate from crystallizing and drying properly on the surface.
How to give cookies the characteristic aroma of traditional panettone?
Add 1 teaspoon of panettone essence or combine fine orange and lemon zest with the vanilla extract when beating the butter with the eggs.
Why did the cookies spread too much and become thin on the baking sheet?
This happens if the butter is melted instead of soft, or if the dough goes into a very hot oven. Take the dough balls to the refrigerator for 15 minutes before baking.
How many cookies does this recipe yield in total?
Using dessert spoons to dose medium balls of about 25 grams, the recipe yields approximately 48 units well distributed on several baking sheets.
