These cookies are a take off of a recipe from Something Swanky, again. Seriously, I love that blog. So many goodies to bake. Ashton’s post was just for regular cheesecake cookies. Which I also made, and they were amazingly good. Then I got this bright idea to switch out a little of the flour for cocoa powder. The result… super chocolately yummy-ness!
I have also made these cookies, adding peanut butter for part of the butter and cream cheese, also amazing. I have made them with m&ms, peanut butter chips.. You name it. I’ve probably done it. They are seriously delicious.
Tonight I helped at the Elks for a flag day ceremony and a free supper for veterans and their families. I made a Chocolate Peanut Butter Pie that was gone before I knew it! I’ve already had requests to make it again, because someone didn’t get a piece before it was gone! So that will be showing up here soon.
Brownie Cheesecake Cookies
Adapted from Something Swanky
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 8 ounces Philadelphia cream cheese, softened
- 1 teaspoon vanilla
- 1 egg
- 1 3/4 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (or whatever you like! Peanut butter, butterscotch, white…) 🙂
- Beat together the butter, sugar, brown sugar, and Philadelphia cream cheese in the bowl of a stand mixer.
- Add the egg and vanilla, mix well.
- 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.
- Mix in the chips of choice.
- Scoop by rounded tablespoons onto parchment or silicon lined baking sheets. Bake at 350 for 9-10 minutes, until the edges look set.
- Let cool on baking sheet for a few minutes before moving to wire rack.