📖 Instructions

1. Get Ready: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze. Trust me, you'll thank me later.
2. Cream Together: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's key to getting that perfect texture.
3. Add Cream Cheese and Vanilla: Beat in the cream cheese and vanilla extract until well combined. Make sure there aren't any lumps of cream cheese. Nobody wants a lumpy slider!
4. Mix in Egg: Beat in the egg until fully incorporated. The mixture should be smooth and creamy. If it looks a bit curdled, don't worry; it'll come together in the next steps.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed.
6. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough sliders. The dough will be slightly sticky.
7. Stir in White Chocolate Chips: Gently fold in the white chocolate chips until they are evenly distributed throughout the dough. This is where the magic happens!
8. Chill the Dough (Optional): For easier handling, wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is optional but highly recommended, especially if your kitchen is warm.
9. Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out slider shapes. I like to use a 2-inch round cutter, but feel free to get creative with shapes!
10. Place on Baking Sheets: Place the cut-out sliders onto the prepared baking sheets, leaving about 1 inch of space between each slider. This will give them room to spread slightly as they bake.
11. Bake: Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Keep a close eye on them; they can go from perfect to overbaked in a matter of minutes.
12. Cool: Let the sliders cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and fragile.
13. Enjoy: Once the sliders are cooled, they are ready to be devoured. Share them with friends and family, or keep them all to yourself – I won't judge!