I actually wasn't planning on making these this week. I planned to make oatmeal butterscotch cookies. I had printed this out as a consideration but ended up deciding on the oatmeal. So I had the following in my mixer: butter, sugar, brown sugar. I had the following in a bowl: flour, baking soda, salt. And then I went to add the oats and discovered I have no oats. None. In the entire house. Why did I think I could make oatmeal cookies? Panic set in.
So I grabbed this one as my backup, trying to figure out what I could salvage. Then I realized that the amounts of butter and sugars were exactly the same in the two recipes. I tossed in a brick of cream cheese and suddenly my mixer was making this recipe. I added an extra cup of flour and an extra 1/2 teaspoon of salt and suddenly my dry ingredients were the correct amounts as well. WHAT IS THE LIKELIHOOD OF THIS?!
These cookies don't have a cheesecake consistency but they are very soft and springy. They have a little tang like a cheesecake. I used dark chocolate chips but you could definitely use pretty much any kind of baking chip. These were really good!
Chocolate Chip Cheesecake Cookies
Something Swanky via Pinterest
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 cups dark chocolate chips
1. Beat together the butter, sugar, brown sugar, and Philadelphia cream cheese in the bowl of a stand mixer.
2. Add the egg and vanilla, mix well.
3. Mix together the flour, baking soda, and salt in a separate bowl. Add gradually to the stand mixer, scraping down the sides of the bowl as it mixed.
4. Mix in the Hershey's baking melts with a wooden spoon.
5. Scoop by rounded tablespoons onto parchment or silicon lined baking sheets. Bake at 350 for 9-10 minutes, until the edges look set.
6. Let cool on baking sheet for a few minutes before moving to wire rack.
Yield: 3-4 dozen