Thursday, December 10, 2009


I ran across this fantastic looking recipe over at shortly after realizing I was in need of some way to use up some cream cheese. It was just sitting there in my fridge begging to be used, and there were no bagels in sight!

Cream Cheese-Stuffed Chocolate Chip Cookies

2 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract
2 cups chocolate chips

Cream Cheese Filling

6-oz cream cheese, room temperature
2-oz white chocolate, melted and cooled
2 tbsp sugar
1 tsp vanilla extract

(Make the cookie dough:)

1. In a medium bowl, whisk together flour, baking powder and salt.

2. 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.

3. 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.

(Make the cream cheese filling:)

1. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.

(Assemble the cookies:)
1. Preheat oven to 350F. Spray baking sheet with canola oil.

2. Remove dough logs from the fridge. (I suggest working with one at a time! If it's your first batch, I would even cut the logs in half so as to be able to work at your own speed - the dough is so much easier to shape and seal when cool.) Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).

3. Working with one piece of cookie dough at a time, flatten the dough into a 3-4-inch wide oval-ish shape 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 (they'll look like tiny calzones!) Work carefully so all the filling is sealed inside. Place on the baking sheet. Repeat with remaining dough.

4. Bake for 18-20 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.

Makes 16 big cookies.

About halfway through the process, I came to realize I didn't have enough cream cheese to make the suggested amount of filling! Peanut butter to the rescue!

Fluffy Peanut Butter Filling

1/4 cup butter, softened
1/2 cup creamy peanut butter
1-2 tablespoons milk, or as needed
3/4 cups powdered sugar


1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.

2. Gradually mix in the sugar, and when it starts to get thick, incorporate milk bit by bit until all of the sugar is mixed in and the frosting is light, fluffy, and a light tan color. (The best frosting is made by just tasting as you go)

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