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In a large bowl, cream together the softened unsalted butter, softened cream cheese, and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much during baking.

Preheat your oven to 375°F. Line baking sheets with parchment paper.

Scoop rounded tablespoons of dough and roll them into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake. The cookies will be pale.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once the cookies are completely cool, prepare the chocolate dip. In a microwave-safe bowl, combine the chopped semisweet or dark chocolate and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.

Dip one half of each cooled cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on a parchment-lined baking sheet.

Refrigerate the cookies for about 15-20 minutes, or until the chocolate has set.


In a large bowl, cream together the softened unsalted butter, softened cream cheese, and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much during baking.

Preheat your oven to 375°F. Line baking sheets with parchment paper.

Scoop rounded tablespoons of dough and roll them into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake. The cookies will be pale.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once the cookies are completely cool, prepare the chocolate dip. In a microwave-safe bowl, combine the chopped semisweet or dark chocolate and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.

Dip one half of each cooled cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on a parchment-lined baking sheet.

Refrigerate the cookies for about 15-20 minutes, or until the chocolate has set.
