Cream Cheese Filled Chocolate Chip Cookies Recipes

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 CHIP COOKIES

Steps:

• Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
• In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat together butter, cream cheese, brown sugar, and granulated sugar on low-medium speed for 3 minutes. Add egg and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Mix in chocolate chips.
• Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 2-inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.
• Store cookies at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or freeze for up to 2 months. To thaw, place them in the fridge overnight.

MARY'S AMAZING CREAM CHEESE CHOCOLATE CHIP COOKIES

Steps:

• combine all ingredients.
• drop by T on ungreased cookie sheets.
• bake at 350 for 10-12 minute.
• Color should only change slightly golden, easy to over bake.

CREAM CHEESE-FILLED COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.

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-FILLED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

CREAM CHEESE FILLED COOKIES

Steps:

• n a large mixing bowl, cream butter, shortening and sugar.
• Beat in egg and vanilla.
• Combine flour, baking powder and salt; gradually add to the creamed mixture.
• Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
• Unwrap and cut into 1-in. slices.
• Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
• Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
• Combine filling ingredients in a mixing bowl; mix well.
• Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
• In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
• Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.