Cream Cheese Chocolate Cookies Food

CHOCOLATE CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking soda together in a bowl.
• Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
• Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

CREAM CHEESE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.
• Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
• Bake 15-18 minutes or until edges are slightly browned. Enjoy!

CREAM CHEESE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 °F (180 °C).
• In large bowl, beat together sugar, butter, egg, melted chocolate and vanilla until smooth. Gradually add flour while stirring. Beat until smooth. Shape dough into 48 1-inch (2.5 cm) balls.
• Place balls on cookie sheet about 2-inch (5 cm) apart. Flatten with glass bottom to form 2-inch (5 cm) circles. Dip glass bottom in sugar, to prevent sticking.
• Bake for 15 minutes or until cookies are slightly shiny and golden. Remove from oven let cool for 5 minutes before removing cookies from sheet. Repeat process until all dough is used up.
• Spread half the cookies with Cream Cheese Icing and top with remaining ones, pressing lightly. Dust with sugar.
• Cream Cheese Icing:.
• In bowl, whip all ingredients with cream cheese until creamy. Cover and set aside.

CREAM CHEESE COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
• Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
• Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
• When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

SOFTBATCH CREAM CHEESE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, cream cheese, sugars, egg, and vanilla for at least 7 mins, if using a hand-held mixer.
• Add the flour, cornstarch, baking soda, salt, and mix until just combined, approx 1 minute.
• Stir in chocolate chips and chunks.
• Using a cookie scoop, form mounds, then flatten with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days.
• Preheat oven to 350. Bake 8-9 minutes.