Gluten Free Cream Cheese Hershey's Cinnamon Chip Cookies
- 1/2 cup soft butter
- 4 ounces (half a package) cream cheese
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 1 1/2 cups brown rice flour
- 1/4 cup potato flour
- 1/4 cup corn starch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup Hershey's cinnamon chips
In mixer combine cream cheese and butter and mix till combined, add both brown sugar and cane sugar. Add egg and vanilla extract and beat till thoroughly mixed. Now add all dry ingredients and beat till combined. Add chips and fold in with a spoon.
Roll dough into balls, if the dough is too sticky you can chill in fridge before handling. After you have rolled the cookie balls you should press them down just a little so they are like little cookie discs, not too flat, these cookies don't spread much so if you leave them as a ball they will be too round. Chill balls in fridge till completely cold, 30 minutes to an hour.
Preheat oven to 350 and bake cookies spread out evenly on baking sheet lined with parchment paper. Remove from oven after approximately 9 or 10 minutes, the tops and edges should just slightly be turning gold. This baking time will vary depending on how large you want your cookies but if you like a cookie that remains soft in the center take them from the oven just as soon as they are getting golden on the edges.
LEAVE on baking sheet to cool for at least 5 minutes and then remove to finish cooling on a platter or cooling rack.
Enjoy! xoxo - Iris
