Nana Margaret always whips up these 3 ingredient bites whenever we have a sudden sweet tooth. They are incredibly soft and I always have to hide a few before the cousins arrive.

To make these cookies a little more festive, you can sprinkle a few extra white chocolate chips on top of each scoop of dough before baking so they show on the surface, just like a bakery-style cookie. If you like a bit of crunch, fold in 1/4–1/3 cup chopped pecans or walnuts along with the white chocolate chips (this will technically add a fourth ingredient, but it’s a nice optional upgrade). For a slightly tangier flavor, use whipped cream cheese or add a tiny pinch of salt to the dough. If you prefer smaller, bite-size cookies like Nana Margaret used to make for the kids, use a teaspoon of dough per cookie and reduce the bake time by 1–2 minutes, watching closely so they don’t overbake. For storage, let cookies cool completely before placing them in an airtight container; because they’re very soft and made with cream cheese, store them in the refrigerator for up to 4–5 days and bring to room temperature before serving for the best texture. You can also freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 2 months; thaw in the fridge overnight. Food safety tip: always use pasteurized cream cheese, and don’t leave the dough or baked cookies with cream cheese at room temperature for more than 2 hours. If your cream cheese has been left out longer than 2 hours before mixing, discard it and start with a fresh block.