Wednesday, October 8, 2014

chocolate swirled cream cheese chocolate chip cookies.

This is by far one of my new favorite cookie recipes.  You truly get the best of both worlds: a rich cream cheese chocolate chip cookie combined with a simple yet perfect chocolate cookie.  Since they are swirled, they look even prettier too!

These cookies take a bit of time to prepare since you have to make two different types of dough but it is still an easy, straightforward recipe. I had a blast making these and eating them too, of course! I hope you enjoy these gems as much as I did. 


chocolate swirled cream cheese chocolate chip cookies 

Cream Cheese Chocolate Chip Cookies:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup original block cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar (I used Stevia)
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/4 cups semi-sweet chocolate chips (I used part mini, part normal sized chips)
Chocolate Cookies:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark or light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cornstarch
3/4 teaspoon baking soda
pinch salt, optional and to taste

  1. First, make your cream cheese chocolate chip cookie dough. Put butter and cream cheese into mixer and beat until well combined. Add both sugars, egg, and vanilla. Beat until smooth.
  2. Gradually add flour, cornstarch, and baking soda until just combined. Scrap down mixer as needed.
  3. Gently fold or mix chocolate chips into batter.
  4. If you only have one mixing bowl, transfer cream cheese chocolate chip cookie batter to another large bowl and place in refrigerator.
  5. Begin making chocolate cookies in mixing bowl. I didn't wash mine out since the chocolate color will take over and you are using the same ingredients anyway.
  6. Put butter and sugar into your mixing bowl and beat until soft, creamy, and well combined.
  7. Add egg and vanilla extract and continue beating until well combined. Scrap down sides as needed.
  8. Gradually add flour, cocoa, cornstarch, and baking soda. Mixing on low, just until combined.
  9. Start with your cream cheese cookie dough. Using a small cookie scoop (or filling up a medium cookie scoop halfway), drop dough onto cookie sheet. I got 12 on a sheet.
  10. You will do the same with your chocolate dough (using a cookie scoop, a spoon, or clean fingers) except you will place the chocolate dough on top of each ball of cream cheese dough. 
  11. With clean hands, roll each mound of dough into a ball. Then, slightly flatten each dough ball.


  12. Bake at 350 degrees F for 8-9 minutes (or 12-13 minutes for bakery sized cookies), just until edges are set. My edges weren't even brown yet but they firmed up and were perfect.
  13. Repeat until your dough is gone. You will have slightly more cream cheese dough so you may have some plain cream cheese chocolate chip cookies (definitely nothing wrong with that!). I got 5 dozen cookies. The original recipe suggested making 15 bakery-sized swirl cookies and 1 dozen plain cream cheese chocolate chip.

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