Peanut Butter Cup Bars

June 010

I will keep this post simple and sweet, much like these bars. I had some Peanut Butter to use up and was craving a Peanut Butter/Chocolate combo sweet treat. With the summer heat teetering on being ‘oppresive’ I knew I did not want to use my oven. After a quick search on Allrecipes.com I found this recipe and it fit the bill: Peanut Butter (check), Chocolate (check), No Bake (check). I found the Trifecta!

These came together in less than 10 minutes and after a quick chill in the freezer (I was impatient to try one) they set up nicely. I did change up the recipe a bit based on some of the reviews and have noted those changes in parenthesis.

Overall these were quick, simple and delicious. I am not sure they would make these if I needed to impress guests with presentation, but they sure did satisfy my craving in a pinch. I would give these a try if you are a fan of Reese’s PB cups as these taste very similar. I can’t decide if I like them soft at room temperature or a little more firm right from the fridge. Either way, I ate way too many.

I am crumbling the remaining bars over chocolate ice cream for a cool summer treat!

I rate this recipe an 8

Peanut Butter Cup Bars
adapted from Allrecipes

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
1 cup butter or margarine, melted (I used 3/4 cup)
2 cups graham cracker crumbs
2 cups confectioners’ sugar (I sifted after measuring)
1 cup peanut butter (I used 1 1/4 cups)
1 1/2 cups semisweet chocolate chips (I used 1 cup Milk Chocolate and 1/2 cup Semi-Sweet chips)
4 tablespoons peanut butter (I used 1/3 cup)
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust.June 007
Refrigerate for at least one hour before cutting into squares.
*Allow to rest at room temperature for 5 minutes before cutting so the chocolate does not crack.

Cinnamon Buttermilk Muffins with Struesel Topping

May 016

I rarely bake breakfast treats, but after tasting these muffins I think I may be doing it more often. I adapted a recipe from Annie’s Eats (a great food blog for everything from appetizers to dessert) and found a recipe that caught my eye. These muffins were great for not only breakfast but they also made for a satisfying dessert with a scoop of icecream. While I found the recipe on Annie’s Eats, the muffin recipe originally comes from Williams Sonoma and was exactly what I was looking for in a muffin.

The recipe made about 10 muffins and the batter came together very quickly. After baking, the end result yeilded golden muffins with a crisp topping gently covering their  light and fluffy texture. The light and tender crumb is thanks to the use of buttermilk in the batter. As noted, I opted to use a basic crumb topping instead of dipping the muffins into melted butter and then into a  cinnamon sugar topping as called for in the original muffin recipe and I am more than pleased with the results. Besides, who needs a muffin dipped in melted butter? 

The muffin itself has a slightly sweet and subtle cinnamon flavor and bakes up with a moist, tender and fluffy crumb. I felt it was a nice contrast to the sweet brown sugar and cinnamon crumb streusel that gives the muffins a crisp top and gorgeous appearance, sure to impress company if needed. 

Next time I may add some chopped toasted walnuts to the batter or the topping for a little extra flavor punch. I would highly recommend these the next time you have some buttermilk to use up or are just looking for an easy and flavorful muffin recipe. 

I rate this recipe an 8

Cinnamon Buttermilk Muffins
Ingredients:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
For the topping:
2/3 cup sugar
1 Tbs. ground cinnamon
6 Tbs. (3/4 stick) unsalted butter, melted
Directions:
Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffin
For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Cinnamon Buttermilk Muffins
Williams Sonoma 
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg (I used 3/4 teaspoon ground Cinnamon)
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
 
For the Struesel
2 TBS flour 
1/3 cup brown sugar 
1/2 tsp  ground cinnamon
1 TBS  butter, softened
Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. May 018
To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly. 
Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

Alton Brown’s Chocolate Chip Cookie

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Oh yes, the Chocolate Chip Cookie. I may have found my new Go-To recipe!!
Many bakers seem to be searching for the perfect chocolate chip cookie. I too, have been searching for the ‘perfect chocolate chip cookie’ I do have a tried and true recipe that I fall back on that I know will not fail me but like many bakers, continue to seek out and try new versions of this classic. I have received almost a dozen emails from my blog readers requesting I try another chocolate chip cookie recipe and several have requested this recipe in particular. It comes from my beloved Alton Brown.

Several bloggers have already tried other versions of his chocolate chip cookie recipe so I decided to go with a recipe that I have had saved for over a months now. I was emailed the recipe by a friend and I do not own the book from which it originates, if my citing is wrong, please drop me a line and let me know.

I chose this recipe for a few reasons. It calls for no special ingredients,  it calls for an unusual method of mixing the ingredients and it implements the use of unconventional baking temperatures. Like my last cookie recipe, no mixer is needed to whip up this recipe, however, a little arm power is essential for adequatley mixing the chips into the dough. The dough came together in less than 15 minutes and after a short chilling in the fridge (the recipe does not require this but I feel it enhances the flavor of the baked cookie) these were ready to bake.  As stated before, unlike usual cookie recipes that call for one constant baking temperature, this one starts the cookies out at a higher temperature and then has you lower the temperature right after placing them into the oven to bake. I am asuming the higher initial temperature helps set the edges and the lowering of the temperature ensures consistent baking (no burnt bottoms and underbaked centers) producing a cookie with crisp edges and soft, chewy centers. What better combination in a cookie??

The texture of these cookies is great, everything I would look for in a cookie, phenomenal actually. They are slighlty crisp around the edges and soft and chewy in the middles.  They taste great out of the oven (after cooling for 10 minutes). I can’t wait to try them after they cool completly.
The depth of the flavor is also phenomenal, the perfect combination of brown sugar and butter. I was surprised that the cookies came out as chewy as they were and that thebrown sugar flavor was as pronounced as it was, given I used equal proportions of white and brown sugar. Once again I used a combination of milk and semi-sweet chocolate chips and found that proportion was just perfect in my opinion, sweet but not overly so.

I do have two complaints about this cookie. First, the finished cookies were too greasy in my opinion.  After realizing this with the first pan, I allowed the cookies to cool for 5 minutes on the sheet and then transferred to paper-towel lined cooling racks to cool completly. This seemed to help soak up a bit of the grease. Second, you really need to monitor the cookies closely while baking as you need to constantly increase and decrease the temperature of the oven. This was fine today as I was in the kitchen cleaning, however, these may not be ideal for those who are multi-tasking and want to bake up a batch of cookies quickly (it took my oven 5 minutes to reheat to 375 between baking the batches).

Overall I loved these cookies. So much so that I am going to make another batch tomorrow for a party. I will decrease the butter by a 1/2 stick to see if that helps with the greasiness of the baked cookies. If I can make these less greasy while maintaining the flavor these may be my new favorite cookie. If you try adapting this recipe with great results PLEASE leave me a comment and let me know!

One last thing, Alton also gives directions on how to bake the dough as one large pan cookie which would be perfect for birthdays, anniversaries and parties. I would love to try baking it this way and then decorating with a little buttercream frosting!

I rate these cookies an 8
Only because I thought they were too greasy in my opinion, these would be at least a 9 for flavor and texture alone

Chocolate Chip Cookie #10 
Alton Brown’s I’m Just Here for More Food Cookbook

2 1/4 cups flour
1 tsp baking soda
1 tsp salt (I only used 1/2 tsp and felt that was enough)
3/4 cup granulated sugar
3/4 cup brown sugar
2 egg yolks, slightly beaten
1 tsp vanilla
1 cup un salted butter, melted and slightly cooled (I used salted butter, like always) **
2 cups chocolate chips (1 used 1 cup semi-sweet and 1/2 cup milk chocolate chips)

Preheat oven to 375 degrees*.

In a large mixing bowl whisk together the flour, baking soda and salt. Set aside.
In a medium mixing bowl whisk together the melted and cooled butter, sugars, egg yolks and vanilla until may-128combined. 

Make a well in the center of the flour mixture, pour in the butter mixture and  fold the ingredients together just until combined. Add the chocolate chips and fold to combine. Do not overmix.
I chilled my dough for 2 hours because I always do, but Alton does not call for this step.

For individual cookies, use a spoon or a disher and dish out your cookies, 2 inches apart, on a baking sheet lined with parchment paper. *

Bake for 12-15 minutes (Mine were done in 12).
Let cool on the baking sheet for 2 minutes, then transfer to a wire rack or paper towel-lined counter top.

*As soon as you put the cookies or cookie cake into the oven, turn the temperature down to 350 degrees. Alton Brown swears by this initial temperature boost.

Alternate Option:
For a cookie cake, dump the dough into an ungreased pizza pan or whatever kind of pan you have and gently press down until the dough is evenly distributed around the pan. Bake for 20-25 minutes, or light golden brown.

**UPDATE: 5/4/09:
I made these again, only this time I used only 1 1/2 sticks butter (12 TBS) and found the baked cookies to be less greasy without sacrificing the flavor. I did chill the dough overnight so that may help keep and enhance the flavor of these cookies. I highly recommend chilling the dough at least a few hours before baking.
I also allowed the cookies to cool on paper-towel lined cooling racks for about 5 minutes and then transferred them to a regular cooling rack to cool completley. I found the paper towels to help absorb any grease from the warm cookies while the regular cooling rack allowed the bottoms of the cookies to firm up alowing the edges to become crisp upon cooling achieving the texture I  desire.
All in all I would recommend this recipe and suggest you play around with butter amounts and cooking/cooling methods that suit your tastes and preferences. I can’t wait to make them again!

Butterscotch Rice Krispies Cookies

night-out-107

One of my favorite treats is the Scotcharoo.. You know, those addicting Rice Krispies treats that pack a mouthwatering butterscoth flavor that keeps you coming back. I didn’t have Peanut Butter or enough Rice Krispies on hand to make a batch of Scotcharoos so I decided to make some cookies that called for Rice Krispies and incorporated that same great butterscotch flavor.  I used this recipe but adapted it a bit. 

The end result is a flavorful cookie with a crisp exterior and a chewy yet crispy interior. The flavor enhanced as they cooled and the Rice Krispies made sure the texture of the cookies was light and crisp.. The texture of these cookies is chewy with crisp little pops of the Rice Krispies in each bite. The combination of butterscotch chips and Rice Krispies is a winner in my book.

If you are looking for a cookie that is a little different from your usualy chocolate chip cookie, give these a try.  Next time I will substitute Peanut Butter for some of the butter and add some chocolate chips in addition to the butterscotch chips. I can’t wait to make these again and feel that these changes will push these babies over the edge into greatness. 

 I rate these cookies an 8

Buterscotch Rice Krispies Cookies
AKA Scotcharoo Cookies

1 1/4  cups all-purpose flour
1 teaspoons baking powder
1/2  teaspoon salt
1/2  teaspoon baking soda
1 stick unslated butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons hot water
1 1/2 teaspoons vanilla
1 1/2 cups Rice Krispies
1  cups Butterscotch chips
 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in butterscotch chips and Rice Krispies. Cover and refrigerate for 30 min. or night-out-105longer. 

Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden – about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.

 While these cookies took a bit to make (with all the chilling time), they were well worth the work. Their small size means you get a lot of cookies with one batch of dough. The Butterscotch Chip and Rice Krispie combo is a winner!

Tall and Creamy Cheesecake

april-09-121

Let me start by saying how much I missed you guys while taking the month of March off from blogging. I received so many emails with recipes while I was gone that it was hard to decide. So many people suggested I make another cheesecake and offered up several recipes. Being the lover of cheesecake that I am, I decided to take them up on their suggestion. After careful consideration and looking at several recipes sent to me, I decided to make Dorie’s Tall and Creamy Cheesecake. I have had my eye on this cheesecake for months, ever since the Tuesdays with Dorie bloggers made it.

I  already have a tried and true cheesecake recipe that I love but wanting to step out of my comfort zone, I was excited to try Dorie’s recipe.  The batter comes together in less than 10 minutes but it does require over two hours bake and cooling time, in addition to that, it is best to allow the cheesecake to chill overnight before serving. I feel the taste and texture of a cheesecake only improves over time.  I baked it in the afternoon and allowed to chill for a day and a half before trying a slice.

Wow, the name describes this cheesecake perfectly. With 2lbs of cream cheese, heavy cream, sour cream and sugar, this dessert is not for the calorie-conscious, but let me tell you, it is so worth the time on the treadmill and a little slice is more than satisfying. The texture is creamy, smooth and rich. It is just what you would want in a cheesecake. The flavor, oh my that flavor!  I love the addition of sour cream (which my stand-by recipe does not have) to add a suble tang that excites your tastebuds and pairs beautifully with the sweetness of the crust (and any toppings you may add).

I used a water bath and had no problems with cracks except for a few minor ones around the edges. The edges also got a little more brown than what I would have liked for a clean presentation of the plain cheesecake. I was serving this by the slice so I added the toppings before serving which eliminated the presentation problem.

I would make this again, however I don’t know if this will be my go-to recipe. I really do love my old stand-by  and have never had problems with overbrowning or cracking of the edges with that one. Overall, I enjoyed this recipe and encourage you to try it, or at the very least check out the Tuesdays with Dorie bloggers who made it and drool over their pictures and descriptions.

I rate this recipe an 8

Tall and Creamy Cheesecake
 Dorie Greenspan

For the crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 tsp salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two*
               *I used 1 cup heavy cream and 1/3 cup sour cream

Preheat the oven to 350 degrees.
Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job. Put the pan in the freezer while you preheat the oven.

Place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

Reduce the oven temperature to 325°F.

To make the cheesecake:
Put a kettle of water on to boil.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in the roaster pan.

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the spapril-09-116ringform pan.

Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Serving:
Remove the sides of the springform pan— I use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan’s base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing:
Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

Honey Sugar Cookies

jan-25-040

I have had a jar of honey in my pantry for about three months now. I picked a couple of jars up at a little market along with some fresh herbs. I love honey and usually eat it on toast or a bagel along with some peanut butter or drizzled on top of my oatmeal. After three months I was itching to try something new with the last jar in my pantry. I came across this recipe (looks like a great blog, glad I found it) and decided to adapt it a bit because I wanted a cookie similar to drop sugar cookies with a mild honey flavor. I did this by excluding the chocolate, increasing the flour and rolling the dough balls in sugar before baking.  I am very happy with the  way these cookies turned out!!

The dough came together incredibly quick and easy. I warmed my honey for a few seconds in the microwave to make it easier to pour and measure (be sure to spray your measuring cup with PAM before measuring so the honey slides right out). I did allow it to cool a bit before adding to the mixing bowl though. Let me tell ya, this dough tastes phenomenal.

The cookies baked up nice and golden with a slighlty crisp exterior that gives way to a chewy interior. You can smell mild notes of honey which tempt your senses.   The flavor of the honey is noticeable yet not overpowering. It compliments the overal flavor and texture of the cookie nicely. If you want a chewy cookie, these are best eaten a bit warm as they do firm up a bit after cooling (but still remain chewy if stored in a sealed container because of the honey). Either way they are a great cookie for those looking for something a little different than your usual cookies when your sweet tooth calls.

Next time I will add toasted nuts to the dough, maybe pecans or almonds. I think they will compliment the flavors of the dough nicely and create a phenomenal cookie!  I also want to make them with some Honey Buttercream or Peanut Butter Cream Cheese Frosting sandwiched between two of these cookies!

I rate this cookie an 8

Honey Sugar Cookies
1/2 cup butter, softened
1/2 cup honey
1/4 cup sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1 cup sugar (for rolling)

Preheat oven to 300. Line baking sheets with parchment paper. jan-25-037
In a mixing bowl combine flour, soda, and salt. 
Cream together the butter and sugar. Add the honey and cream well.
Slowly add the flour mixture and mix until just encorporated. Finish by hand if needed. Do not over mix the dough.

Chill dough for 10 minutes.

Drop dough by rounded spoonfulls into bowl of sugar and roll to coat. Place on prepared baking sheet and bake for 15-18 minutes until edged are golden and set. 
Allow to cool on baking sheet for 5 minutes before transfering to rack to cool completely.  

*I chilled the dough a bit before baking so the cookies did not spread too much. If you chill too long though the honey will harden and make the dough hard to scoop out.

Cream Cheese Chocolate Chip Cookies

december-045

Lucky me, I have no food allergies that I know of making cooking and baking (and consuming all of that food) a breeze.
I got the idea for these cookies after a friend of mine asked me to bake some cookies for her son Jake’s  birthday party.  The only request she made was that they be egg free (I guess one of his cousin’s is allergic to them). Knowing that Jake loves my chocoalte chip cookies I really wanted to make them for his birthday. The only problem is that they contain eggs. Well, after reading some cookbooks at the library I discovered several cookie recipes that do not call for eggs but instead use cream cheese (not necassarily as a substitute).

I decided to give it a whirl and use cream cheese in place of the eggs in my chocolate chip cookie recipe. Eggs are usually used in a recipe to provide moisture (the yolk) and structure (the whites). The cream cheese adds the moisture and helps create the structure needed in the cookie without drying them out (as egg whites do).

The result? Wonderful! They came out much better than I ever could have expected. Just like the original, their texture is spot-on.  A slightly crisp outside gives way to a chewy interior that is far from cake-like.  They sport a paler color than their egg-using-counterparts making it very easy to overbake them. I removed mine from the oven when the bottoms began to tan and the edges were pale yet set. I noticed that the cookies had a somewhat shiny gloss to them after they had baked making them hard to resist! You could not taste the cream cheese at all but they did have a slightly different flavor than the original (not in a bad way).
These also stayed soft (with a slight crisp exterior) for two days in a covered container. They did not last after that but I am sure with the cream cheese in them, they would stay soft for several days.

I can’t wait to try substituting cream cheese for the eggs in a few more cookie recipes!

I rate this recipe an 8

Cream Cheese Chocolate Chip Cookies
adapted from America’s Test Kitchen

2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

*I chilled the dough overnight before baking, which I recommend.

Adjust oven racks to upper & lower -middle positions & heat oven to 325. (Don’t do if chillindecember-0442g overnight)
Line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.With electric mixer, or by hand.
Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in chips. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

 

*Update: 12/26/08:
After a bit of searching on the internet, I found that someone else has tried this as well!