Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside. Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix. Bake 15-18 minutes or until edges are slightly browned. Enjoy!
Time 1h35m Yield 24 Number Of Ingredients 4 Steps:
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.
Time 35m Yield 48 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking soda together in a bowl. Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Number Of Ingredients 11 Steps:
Preheat oven to 350°F/180°C. Line 2 pans with parchment paper. In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside. In a mixer bowl fitted with the paddle attachment, beat together butter, cream cheese, brown sugar, and granulated sugar on low-medium speed for 3 minutes. Add egg and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Mix in chocolate chips. Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 2-inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature. Store cookies at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or freeze for up to 2 months. To thaw, place them in the fridge overnight.
More about “cream cheese chocolate chip cookies recipes”
Time 20m Yield 18-24 cookies Number Of Ingredients 6 Steps:
combine all ingredients. drop by T on ungreased cookie sheets. bake at 350 for 10-12 minute. Color should only change slightly golden, easy to over bake.
