Sorry guys, but I have to throw you a curve ball on this one. I know we’re trying to do the whole “clean eating in the new year!” thing, but I love baking (and eating) sweets too much to give them up. And I just couldn’t keep this recipe a secret: The chocolate chip cream cheese cookies – try saying that five times fast!
I don’t know about you, but I never seem to be able to use the whole bar of cream cheese when I buy it. I use half, and then find it in the back of my fridge way later than its expiration date. (Yikes!) So, this time I decided to attempt to use what I had left over in a classic chocolate chip cookie recipe. It really brought out the best in the cookie – chewy middle and crunchy edges. Mind you, I made them small so I didn’t feel completely guilty for popping one after eating a wholesome salad or smoothie!
- 2 cups brown sugar
- 1 cup granulated sugar
- 3/4 cup unsalted, melted butter
- 4 oz cream cheese (you can use less if you don’t have the 4 oz)
- Dash of vanilla extract
- 2 dashes of salt and baking powder
- 2 cups of flour
- 1 cup chocolate chip cookies
Heat your oven to 325. Begin mixing the sugars, butter, cream cheese and vanilla until combined. In a separate bowl, mix together the flour, salt and baking soda, then slowly add to the sugary mix. When it starts to look like dough, mix in the chocolate chip cookies. Lightly grease your cookie sheets and move on to the fun part – playing with the dough!
Scoop about a tablespoon full of dough, roll it, and lightly flatten on the cookie sheet. Bake for about 18-20 minutes. Mine were pretty thick so I left them in a little longer. And don’t forget, you should definitely “taste test” them while they’re hot!
Happy Eating, XO