In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese and melted butter until smooth and creamy. Add brown sugar and granulated sugar; beating until light and fluffy. Mix in the vanilla.
Scoop and roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand, just barely pressing (you don't need to flatten the ball of dough all the way).
Enjoy immediately or store in an air tight container on the counter for up to one week.*
*Cookies are excellent reheated in the microwave for 10-12 seconds.
Recipe adapted from Mel's Kitchen Cafe