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How To make Mini Chip Cheesecake Cookies

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1 1/3 c Graham Cracker Crumbs
1/3 c Sugar
1/4 c Unsweetened Cocoa Powder
1/3 c Butter
2 c Semisweet chocolate mini
Chips 3 pk Cream Cheese, softened (8 oz
Each) 1 cn Sweetened condensed milk
(14 oz can) 3 Eggs
2 ts Vanilla Extract
Combine the graham cracker crumbs, sugar, cocoa powder and butter until well blended. Press even amounts of the mixture onto the bottoms of lightly buttered mini muffin tins. Melt one cup of the chips and set aside to cool. In a mixer, beat the cheese until fluffy. Gradually beat in the condensed milk and melted chocolate and stir until smooth. Add the eggs and vanilla and mix in thoroughly. Spoon the batter into the prepared cups. Top with remaining chips. Bake in preheated 300 degree oven for about 15 to 20 minutes or until set. Let cool and refrigerate. Recipe from Rita Bellantoni of Norwalk, CT. -----

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Chocolate Chip Cookie Cheesecake Bars ????

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Chocolate Chip Cheesecake Cookie Bites

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My hubby introduced me to these tiny little cookies and now I'm hooked! I love anything cheesecake so these babies have quickly become my favorite cookie, imagine that. They taste great hot and fluffy right out of the oven but to really experience these chocolate chip cheesecake cookies you'll need to refrigerate them. The texture become dense, almost like a frozen cheesecake. So freakin good!

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Soft and Chewy Cream Cheese Chocolate Chip Cookies | NO Chill

Cream Cheese Chocolate Chip Cookies | Chocolate Chip Cheesecake Cookies
:: Cook Me Food ::

These melt-in-your-mouth chocolate chip cookies have the perfect balanced of softness, chewiness and smoothness, thanks to one added ingredient – cream cheese. You’ll get a rich yet a subtle creamy flavor and loads of chocolate chips with every bite!

You’ll need:
• 2 ¼ cup all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ cup salted butter (softened)
• ¼ cup cream cheese (softened)
• 1 large egg (room temperature)
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 tsp vanilla extract
• 1 ½ cup chocolate chips

Makes 20 cookies
* Using a 2” ccokie scoop

:: HELPFUL HINTS::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly cookies when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

* Let the cookie rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling.

Happy baking!
Thank you for watching!

Strawberry Shortcake Cookies - Crumbl Cookie style

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