Cheesecake cookies are soft and rich and taste just like a bite sized chocolate cheesecake!
A few friends of mine have declared this day Cheesecake Day. I was asked to join in the fun, but here’s the rub; I don’t care for cheesecake. Weird, I know. I think it has a lot to do with the cheesecake my mom made when I was a kid. It was the kind with chunks of pineapple and large curd cottage cheese. Just what you want in a dessert right? After those first few experiences with cheesecake I decided cheesecake just wasn’t worth my time.
I have tasted good cheesecake. I’ve decided I still don’t care for it. Let me put it another way. It’s not as though I don’t like cheesecake, I just prefer desserts with frosting like cupcakes or cake, but I’ll certainly settle for anything with crumbs like brownies or cookies. You see where this is headed right? Why not take something I am wild about like cookies and add a cheesecake twist! These cheesecake cookies are truly the best of both worlds. The cream cheese in these cookies makes them soft, rich, cake-like bites of heaven that melt in your mouth like a good cheesecake should. They are so incredible right out of the oven but they are just as good an hour later, 3 hours later, the next morning and so on. I confess, I could not stop eating these cheesecake cookies!
I hope salad day is the next week. After devouring all these sinful cheesecake cookies, a huge green salad would probably do me some good!
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- 1 cup butter, softened
- 1 8 oz package cream cheese, softened
- 2 eggs
- 2 teaspoon vanilla
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 cups flour
- ⅔ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup coarsley crushed Brownie Brittle or chocolate wafer cookies
- In a bowl, cream together butter and cream cheese. Add eggs one at a time. Beat in vanilla.
- In a small bowl, combine flour, cocoa powder, baking soda and salt. Carefully mix dry ingredients into butter mixture. Beat until combined. Stir in chocolate chips and brownie pieces. Chill dough for at least 1 hour or until easy to handle.
- Preheat oven to 350. Line baking sheets with parchment paper. Using a large cookie scoop, scoop up cookie dough and roll into a ball. Lightly flatten each cookie.
- Bake for 10 minutes. Remove and let cookies rest on baking sheets for 2 minutes. Remove to a cooling rack.
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