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Jenny the Baker

Home ❭ Cookies ❭ Cake Batter Cream Cheese Chocolate Chip Cookies

July 20, 2015 By Jenny Barrett Leave a Comment

Cake Batter Cream Cheese Chocolate Chip Cookies

 

IMG_4504Please tell me I’m not the only one:
Screen-Shot-2015-07-10-at-1.44.39-PM

    I got so revved up to test a new recipe…only to discover the lack of said key ingredient. #fail.
    I was a little deflated, but… some googling led me to a few substitute ideas. And missing one egg was not going to mess up my determination make cookies.

In addition to this egg substitution business, I wanted to plug in a new ingredient I hadn’t tried before. Averie frequently makes use of it in her cookies. And when Joy posted these suckers the other day, I was like, “Woa…”

    Thus, the contemplation of cream cheese in cookies commenced.
    This moment also marked the initiation of”thus” in my vocabulary. How’s that for a transition word?
    Anyway, in my limited research about cream cheese in cookies, I found that cream cheese..

– makes cookies softer
– helps the cookies stay “thicker” and keeps them from spreading too much.
– can make cookies taste buttery .
– is used in proportion with the butter at 1:2 (i.e. 4 oz cc: 8oz butter).

    In conclusion, cream cheese has magical baking powers and ought to be used pronto.

IMG_4484

Cake Batter Cream Cheese Chocolate Chip Cookies
Author: Jenny Barrett
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 2.5 dozen cookies
A sweet, festive cookie made for celebrations!
Ingredients
  • 4 oz. cream cheese, softened [I used Neufchatel, fingers crossed!]
  • 8 oz. unsalted butter, softened
  • 1/4 cup vegetable oil [I was eggless at the time; subbing an egg here would be fine]
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 tsp. clear imitation vanilla extract
  • 1/2 tbsp. baking soda
  • 1 1/4 cup yellow cake mix
  • >1 1/2 cup flour
  • 1/4 cup rainbow sprinkles
  • 1/2 c chocolate chips
Instructions
  1. Cream the butter and cream cheese until mixed evenly.
  2. Add the oil, sugars, and vanilla extract. Beat until incorporated.
  3. Add in the dry ingredients (baking soda, cake mix, and flour). Beat until just combined.
  4. Fold in rainbow sprinkles and chocolate chips.
  5. Refrigerate the dough for 2 hours or more. I like to shape my cookies and then refrigerate them; others throw the bowl in the fridge and scoop once the fridge time is up. In either case, my spheres of cookie dough were about the diameter of a quarter and 1.5 inches tall. Ish.
  6. After 2+ hours, remove the cookies from the fridge. Preheat that oven to 350 degrees, and get ready to bake. Space the dough out on greased cookie sheets and bake for approximately 8-10 minutes, rotating the pans at the halfway point. When it comes to cookies, slightly underdone > overdone.
  7. If you can handle it, allow the cookies to cool on the cookie sheet. Ms. Impatient over here removed them immediately at the risk of defacing some cookies.
  8. Enjoy the cookies :D! If you don’t eat them all immediately, store in an airtight container for up to 5-7 days.
3.3.3077

 

IMG_4492

    yummmmmmm

 

IMG_4495

      Inspiration drawn from

Sally.

Filed Under: Cookies Tagged With: chocolate, cookies, dessert, sprinkles, sweets

About Jenny Barrett

I’m Jenny, the heartbeat of jennythebaker.com. I’ve been baking since middle school when my Mom allowed me to assume the baking responsibilities for our family of seven. She watched me curdle cake fillings, bake flat, crunchy chocolate chip cookies, and forget critical ingredients; however, she somehow had a little faith in me. Who could have known that baking would become my lifelong hobby and destressor?

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