CHOCOLATE CHIP CHEESECAKE COOKIES
These cookies with cream cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe.
Provided by Draganas Sweet Spicy Kitchen
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
- In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
- Add an egg, milk and vanilla extract and continue mixing.
- Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
- Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
- Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
- Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
- Take them out of the oven and leave to cool in the baking sheets for a few minutes.
- Transfer them to a wire rack to cool down completely.
Nutrition Facts : Calories 97 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 28 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
KITCHEN SINK COOKIES
Everything but the kitchen sink!
Provided by Cara
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 18.2 g, Cholesterol 14.3 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 96.5 mg, Sugar 9.7 g
KITCHEN SINK CHEESECAKE COOKIES
The ingredients list may seem unorthodox but trust me, these cookies are delicious. The marshmallows melt, creating a delightfully gooey texture and caramelized melty goodness oozing from the cookies. Perfect to customize to suit kids' (or adults') preferences! This recipe is quite resilient to substitutions and omissions.
Provided by Gwyn Chilcoat
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie pan with parchment paper.
- Whisk egg in a bowl. Discard half of the mixture or reserve for another use.
- Beat cream cheese in a stand mixer until smooth, about 3 minutes. Add butter and beat until combined, about 1 minute. Add white and brown sugars; beat until creamy, about 3 minutes, scraping down the sides as needed. Mix in pudding mix. Add the remaining beaten egg and vanilla extract; mix until combined.
- Whisk 1 cup plus 1 tablespoon flour, 1 cup plus 1 tablespoon cake flour, cornstarch, baking soda, and salt together in a medium bowl. Gradually add dry ingredients to wet ingredients, mixing on low speed and scraping down the sides as needed, until just combined. Add chocolate chips, white chocolate chips, marshmallows, and crushed cookies; fold in with a spatula or mix on low speed with the stand mixer.
- Roughly shape heaping tablespoonfuls of batter into balls and evenly space them on the prepared pan.
- Bake in the preheated oven until the bottoms are golden brown, about 15 minutes.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 34.7 g, Cholesterol 36.4 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 153.7 mg, Sugar 14.6 g
NEW YORK CHEESECAKE COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
- In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
- Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
- Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
"KITCHEN SINK" CHOCOLATE CHUNK COOKIES
Provided by Food Network
Categories dessert
Time 42m
Yield approximately 36 cookies.
Number Of Ingredients 12
Steps:
- Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
- Add eggs, l at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
- Add vanilla extract and mix at low speed (to avoid splashing) to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.
- Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold.
- Preheat oven to 350 degrees F (300 degrees F if using convection oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes (depending on type of oven), turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.
- Serving Suggestions: Fill 2 cookies with your favorite ice cream or gelato and freeze for the "perfect" ice cream sandwich or fill with chocolate butter for an utterly divine sandwich cookie. Serve with a cold glass of milk.
QUICK KITCHEN SINK COOKIES
I was looking for a quick treat for my hubby on a cold winter day and started throwing ingredients into the bowl. Hence the name 'kitchen sink.'
Provided by Shasty MacKenzie
Categories Dessert Recipes Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat sugar, butter, eggs, and vanilla extract together in a bowl until fluffy. Combine flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture. Stir in pecans, butterscotch chips, chocolate chips, and cranberries.
- Drop cookie dough by rounded teaspoons onto an ungreased baking sheet.
- Bake in the preheated oven until lightly golden brown and set, 8 to 10 minutes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 28.6 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 143.9 mg, Sugar 18.6 g
KITCHEN SINK COOKIES
Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
- Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.
KITCHEN SINK COOKIES
These cookies are loaded with lots of tasty ingredients - everything but the kitchen sink! Everyone in our family knows you have to be quick on the draw to get your share. Even though the recipe makes a big batch, folks are left asking, "Where did all the cookies go?"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
CRISPY KITCHEN SINK COOKIES
Crispy rice cereal, oats, chocolate chips, and raisins abound in these peanut butter-flavored cookies which can be customized with just about everything but the kitchen sink!
Provided by Joy in Cooking
Time 40m
Yield 96
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
- Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 14.6 g, Cholesterol 17.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 96.7 mg, Sugar 8.4 g
KITCHEN SINK COOKIES
These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like - but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)
Provided by Julia Moskin
Categories easy, snack, cookies and bars, dessert
Time 1h
Yield About 18 large cookies
Number Of Ingredients 14
Steps:
- Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
- In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
- Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
- Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
- In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
- Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
- Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
- Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don't worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
- Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 202 milligrams, Sugar 29 grams, TransFat 0 grams
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