Chocolate Cream Cheese Cookies
A little over a year ago I went to a party celebrating the launch of the Food 52 Cookbook, and at that time had some of the most amazing cookies ever. These cookies were simple and delicious, and could easily be converted to a vegan version making them perfect for family gatherings. Since then I’ve been messing around with the recipe, adding this and that to get the perfect flavor and consistency for my family. Currently I have three versions of this cookie: vanilla, chocolate, caramel and working on a nutella variation. These cookies are easy to put together, and feature ingredients that most people probably have on hand at all times making it even quicker and easier to have fresh cookies.
1 stick of butter (soy or milk), at room temperature
3 oz cream cheese (soy or milk or other), at room temperature
3/4 cup white sugar
1 cup 2 tbsp flour
1/2 tbsp 70% (or higher) baking cocoa
1/4 tsp salt
- Preheat oven to 350
- Cream together the butter, cream cheese, and sugar. Blend for about 4minutes, or until mixture is fluffy.
- Meanwhile sift together the flour, cocoa, and salt. Slowly mix into the cream cheese mixture until everything is blended.
- Spoon onto cookie sheets and bake for 11 minutes. Allow cookies to sit on the sheet for at least 3 minutes before removing to a cooling rack. Enjoy!
Cookies will flatten some while cooling, this is okay!
I’m submitting these chocolate goodies to this week’s r/52Weeks cooking challenge, which is all about chocolate. Nothing like some chocolate indulgances right before the next round of holidays, will have to do my best to avoid recreating some of the recipes I’m seeing!
To make the vanilla, caramel, or peppermint versions leave out the cocoa powder and add 1 tsp of the desired extract. I’m sure other variations are out there and I’m looking forward to trying them all!!!!