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.
My first post! I’m Cassie, a twenty something girl who loves to bake. I’ll probably expand on that later.
So I’m not really sure what I’m doing here yet.. Basically I just wanted to start this blog to keep track of everything I bake. Because I love to bake. This recipe I got from the blog Something Swanky. It is an awesome blog with tons of amazing things to bake. Since the first time I’ve made this recipe, I’ve changed it up many times. Those will show up here soon! The main change I made with this batch was switching things up and using half butter, half cream cheese in the batter. That’s a trick I use sometimes when I want to change things up a little bit.
The original recipe called for sea salt, which I substituted with regular salt and old fashioned oats, which I used regular quick oats. The cookies were fabulously chocolatey and chewy this way, so either works. I almost always bake in a convection oven.. And I bake cookies just about 8 minutes, regardless. In a regular oven, they might need more time, which is why I left the baking time as stated in the recipe.
Chocolate Chocolate Chip Oatmeal Cookies
Slightly Adapted from Something Swanky
1/2 cup butter, softened
1/2 cup (4oz) cream cheese
1 cup brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
1/4 cup cocoa powder
1 1/2 cups all purpose flour
1 cup oats
2 cups semi-sweet chocolate chips
In a stand mixer, beat together the butter and the shortening. Add the brown sugar and granulated sugar, beat until creamy.
Add the eggs, one at a time and mixing in between each addition.
Add the sea salt and the vanilla. Mix well.
Mix in the cocoa powder, flour, oats, and baking soda until dough forms, but don’t over mix.
Add the chocolate chips and mix.
Scoop onto a parchment or silicon lined baking sheet by rounded tablespoons. Bake at 375 degrees for 10-14 minutes, until edges are set and a toothpick inserted comes out clean.