CHOCOLATE CHIP CHEESECAKE COOKIES
IMG_7716.JPGCHOCOLATE CHIP CHEESECAKE COOKIES
If you love cookies, you’re sure to love these! They’re so good, you’ll be tempted to eat them all. They’re tender, and sweet, and the cream cheese gives them a little tangy flavor that just melts in your mouth! Trust me, put this one in your favorites, because everyone will love these!
HERE’S WHAT YOU NEED:1 1/4 cups of Flour1/4 cup of Cornstarch1/2 teaspoon of Baking Powder1/4 cup of Butter – softened4 ounces of Cream Cheese – softened1 egg1 Tablespoon of Milk1/2 teaspoon of Vanilla1 1/4 cup of Powdered Sugar6 Tablespoons of mini Chocolate Chips
HERE’S WHAT YOU DO:In a medium bowl, combine the Flour, Cornstarch, and Baking Powder, and set aside. In the mixing bowl of an electric mixer, blend the Butter and Cream Cheese until smooth and creamy. Add the Egg, Milk, and Vanilla until well blended. Add the Powdered Sugar, and mix until fluffy. Add the flour mixture to the mixing bowl and blend on low until combined. Remove the bowl from the mixer, and add the chocolate chips, folding in gently until well mixed. Place the mixing bowl in the refrigerator for one hour to chill the dough.
Turn the oven on to 375 degrees, and line two cookie sheets with Parchment paper. Remove the dough from the refrigerator, and shape into small balls (about 24 to 26 balls). Place cookie balls on the Parchment paper, about 2 inches apart. Flatten the balls using the flat bottom of drinking glass. Sprinkle with a few more mini chocolate chips. Bake for 10 minutes, or until the edges begin to turn golden brown. Remove from the oven, and leave on cookie sheets for 2 minutes. Remove from cookie sheets to a wire rack to completely cool. Serve, and Enjoy!
The cookies should be stored in a sealed container, and can be kept for 3 days, at room temperature, or 5 days in the refrigerator. You can make these with butterscotch chips, Toffee, or Vanilla Chips if preferred.Makes approximately 2 dozen cookies