COOKIES WITH CREAM CHEESE RECIPE RECIPES

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CREAM CHEESE COOKIES RECIPE - FOOD NETWORK



Cream Cheese Cookies Recipe - Food Network image

A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 25 minutes

Cook Time 50 minutes

Yield 3 dozen cookies

Number Of Ingredients 9

2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
  • Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
  • Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
  • Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough. 
  • Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms. 
  • When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

CHOCOLATE COOKIES AND CREAM CUPCAKES | BAKED BY RACHEL



Chocolate Cookies and Cream Cupcakes | Baked by Rachel image

Moist homemade double chocolate cookies and cream cupcakes with cream cheese frosting! A fun dessert for any celebration or just because!

Provided by Rachel

Categories     Dessert

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 17

1/4 C unsalted butter (softened)
1/2 C granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1/4 C unsweetened cocoa powder
1/4 C milk
1 oz semi-sweet or bittersweet chocolate
1/4 C sour cream
3/4 C all purpose flour
8 oz cream cheese (softened)
1/4 C unsalted butter (softened)
1/2 tsp vanilla extract
4 C powdered sugar
1/3 C chocolate cookie crumbs
8 whole cookies (for topping)

Steps:

  • Preheat oven to 350°F. Line a regular cupcake pan with 8 paper liners. 
  • In a glass measuring cup, heat milk until steaming. Add 1oz chocolate to warm milk, stirring until melted. Set aside. 
  • In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in egg and vanilla, scraping bowl as needed. Mix in salt, baking soda and cocoa powder, followed by flour. Mix in sour cream, followed by warm milk mixture. Mix until just combined and no streaks remain. Divide mixture between prepared liners using a large cookie scoop. Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool in pan for several minutes, then transfer to a wire rack to cool completely. 
  • When cupcakes are cool, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Add vanilla. Mix in powdered sugar 1 cup at a time. Finally, stir in cookie crumbs by hand, mixing until just combined. Transfer to a large piping bag fit with desired tip. Frost cupcakes and immediately top off with a cookie. 
  • Cupcakes can be stored in the refrigerator. Bring to room temperature prior to serving. 

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