INGREDIENTS

2 1/2 cups all-purpose flour
1 1/4 cups sugar
1 (8 oz.) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup graham cracker crumbs
1 cup semi-sweet chocolate chips
1/2 tablespoon unsalted butter
Powdered sugar, as needed

PREPARATION

Preheat oven to 350º F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt until combined, then set aside.
In a separate bowl or mixer, cream together cream cheese and butter until combined and fluffy. 1-2 minutes.
Add sugar to cream cheese mixture and beat for another 2 minutes, then mix in eggs (one at a time) and vanilla extract.
Slowly mix dry ingredients into the wet ingredients, beating until just incorporated.
Using a tablespoon or small ice cream scoop, drop even scoopfuls of batter onto lined baking sheets. It’s okay if batter is sticky.
Place baking sheets in oven and bake for 11-14 minutes, or until bottoms just start to brown. (Bake time depends on size of cookies.)
Remove from oven and let cool.
In a small, microwaveable bowl, heat chocolate chips and butter together in 20-second increments, stirring in between, until smooth. Place graham cracker crumbs in a shallow bowl.
Once cookies have cooled slightly, dip bottoms in chocolate, then immediately dip them into graham cracker crumbs.
Let cookies set upside down until chocolate is firm, then dust tops with powdered sugar, if desired. Enjoy!
Recipe adapted from Yellow Bliss Road