PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES RECIPE - (4.4/5)
Provided by á-5050
Number Of Ingredients 5
Steps:
- Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. Sprinkle your chips on top of cream cheese. Press them in lightly to aid in rolling. Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours it won't get really solid as the cream cheese mix won't freeze hard. When chilled. preheat oven to 350°F. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup). Slice the crescent roll into 1/4" slices. They won't keep the precise round shape, but that is fine! Bake on prepared cookie sheet for 12 to 14 minutes until crescent roll appears golden brown. Cool on the parchment paper or wire rack. Enjoy! They are soft and oh so yummy!! HINT: From an old school baker, try this for perfect sliced cookies. Cut a piece of sewing thread, slide it under the dough and cut by pulling the thread together. You can flour the thread a little. This method cuts perfect cookies over and over.
PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES
Make and share this Peanut Butter & Chocolate Chip Cream Cheese Cookies recipe from Food.com.
Provided by CutiePi69
Categories Dessert
Time 2h27m
Yield 20 Cookies, 5-10 serving(s)
Number Of Ingredients 5
Steps:
- Beat sugar, cream cheese and vanilla together until smooth and creamy.
- Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
- Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
- Sprinkle your chips on top of cream cheese - press them in lightly to aid in rolling.
- Roll the crescent sheet up tightly and wrap in cling wrap.
- Place in freezer for at least 2 hours it won't get really solid as the cream cheese mix won't freeze hard.
- When chilled preheat oven to 350°.
- Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
- Slice the crescent roll into 1/4" slices. They won't keep the precise round shape, but that is fine!
- Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
- Cool on the parchment paper or wire rack.
Nutrition Facts : Calories 554.4, Fat 27.4, SaturatedFat 13.2, Cholesterol 84.3, Sodium 522, Carbohydrate 62.6, Fiber 3.8, Sugar 27.6, Protein 13.8
SOFT & CHEWY CHOCOLATE PEANUT BUTTER COOKIES
Lift your dessert skills to new heights with these Soft & Chewy Chocolate Peanut Butter Cookies. The rich cream cheese makes them extra soft and chewy.
Provided by My Food and Family
Categories Baking Ingredients
Time 23m
Yield 22 servings, 2 cookies each
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
- Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
- Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE CHIP BLONDIES
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS
Prize-Winning Recipe 2006! Surprise! Baked and crumbled cookies top a fluffy, light cream cheese layer in favorite-flavored cookie bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
- Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
- In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
- In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
- Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 12 g, TransFat 0 g
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
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PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES
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