Sunday, September 12, 2010

Cheesecake-Filled Chocolate Chip Cookies

I saw these on Sadies Kitchen and knew I wanted to make them. I love cheesecake and chocolate chips. The were HUGE, but didn't disappoint! Just know you're going to share one with like 4 other people! Delicious!
2 1/4 cups flour
3/4 tsp baking powder
3/4 t salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 T milk
1 t vanilla
2 cups chocolate chips

Cream Cheese Filling
8-oz cream cheese, room temperature
1/2 cup white chocolate chips or 2-oz white chocolate, melted and cooled
3 T powdered sugar
1 T granulated sugar
1 t vanilla

First, make the cookie dough. In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture, stirring only until no streaks of flour remain. Stir in chocolate chips.

Make the cream cheese filling. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.

Preheat oven to 350F. Line a baking sheet with parchment paper (I didn't do this...I actually forgot...but they were fine and came off the pan perfectly.)

Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm. (I just stuck the whole bowl of dough in the fridge without making the logs and just removed globs that I shaped into balls and then flattened and it was fine.)

Remove dough logs from the fridge. Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).

Working with one piece of cookie dough at a time, flatten the dough into a 3-4-inch wide dish between your palms. Place about 1 tbsp cream cheese filling in the center of the dough, then pinch the sides of the dough together to seal. Work carefully so all the filling is sealed inside. Place on the baking sheet. Repeat with remaining dough.

Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

*From Sadies Kitchen, originally from Baking Bites

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