Food recipes
Cream Cheese and Chocolate Chip Wheels
Cream Cheese and Chocolate Chip Wheels
Ingredients:
8 ounces cream cheese, very cold and firm, divided
7 tablespoons confectioners’ sugar, divided
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened to room temperature
1/2 cup chunky peanut butter, at room temperature
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum flavoring
2 jumbo eggs, beaten
3/4 cup black walnuts, finely chopped
12 ounces (2 cups) semisweet chocolate chips, divided
2 tablespoons unsweetened cocoa
Directions:
1. Set aside 4 ounces of the cream cheese to soften to room temperature.
2. On an 18-inch strip of waxed paper, sprinkle 4 tablespoons of the confectioners’ sugar down the center in a line about 3 inches wide by 12 inches long. Cut the cold cream cheese into four 1-ounce strips. Place the pieces end to end along the line of sugar. Reaching underneath the waxed paper, roll the pieces of cheese over the sugar to coat them completely and form a long roll of sugared cheese. Continue rolling inside the waxed paper until the cheese is about 1/2 to 3/4 inch in diameter. Place the roll of cheese in the refrigerator to keep cold and firm. Mix together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, combine the butter, peanut butter, sugars, and remaining 4 ounces of softened cream cheese, and cream well.
4. Mix the vanilla and the rum flavoring with the beaten eggs, then beat into the creamed mixture until well blended. Stir in the dry ingredients. Stir in the nuts and all but 1/4 cup of the chocolate chips. Refrigerate the dough at least 30 minutes.
5. Mix together the cocoa and the remaining confectioners’ sugar. Drop heaping tablespoonfuls of the chilled dough into the cocoa mixture and roll to coat; be careful not to allow the cocoa to become mixed with the dough. Place the coated cookie balls onto ungreased baking sheets and flatten to about 1/2-inch thick with the bottom of a glass.
6. Slice off 1/4-inch-thick pieces of the chilled cream cheese roll and press one slice flat into the center of each cookie. Allow the cookies to set for about 15 minutes.
7. Preheat the oven to 350°F.
8. Press a chocolate chip, pointed end down, into each cream cheese center so that the flat bottom of the chip extends slightly above the cheese. (Small pieces of black walnut can be substituted for chocolate chips.)
9. Bake for 12 minutes. Cool on baking sheets for about 4 minutes before removing to cooling racks.
Note:
Inspired by a love for truffles, this is the cookie to bake when you have time on your hands and feel like being creative in the kitchen.
Ingredients:
8 ounces cream cheese, very cold and firm, divided
7 tablespoons confectioners’ sugar, divided
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened to room temperature
1/2 cup chunky peanut butter, at room temperature
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum flavoring
2 jumbo eggs, beaten
3/4 cup black walnuts, finely chopped
12 ounces (2 cups) semisweet chocolate chips, divided
2 tablespoons unsweetened cocoa
Directions:
1. Set aside 4 ounces of the cream cheese to soften to room temperature.
2. On an 18-inch strip of waxed paper, sprinkle 4 tablespoons of the confectioners’ sugar down the center in a line about 3 inches wide by 12 inches long. Cut the cold cream cheese into four 1-ounce strips. Place the pieces end to end along the line of sugar. Reaching underneath the waxed paper, roll the pieces of cheese over the sugar to coat them completely and form a long roll of sugared cheese. Continue rolling inside the waxed paper until the cheese is about 1/2 to 3/4 inch in diameter. Place the roll of cheese in the refrigerator to keep cold and firm. Mix together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, combine the butter, peanut butter, sugars, and remaining 4 ounces of softened cream cheese, and cream well.
4. Mix the vanilla and the rum flavoring with the beaten eggs, then beat into the creamed mixture until well blended. Stir in the dry ingredients. Stir in the nuts and all but 1/4 cup of the chocolate chips. Refrigerate the dough at least 30 minutes.
5. Mix together the cocoa and the remaining confectioners’ sugar. Drop heaping tablespoonfuls of the chilled dough into the cocoa mixture and roll to coat; be careful not to allow the cocoa to become mixed with the dough. Place the coated cookie balls onto ungreased baking sheets and flatten to about 1/2-inch thick with the bottom of a glass.
6. Slice off 1/4-inch-thick pieces of the chilled cream cheese roll and press one slice flat into the center of each cookie. Allow the cookies to set for about 15 minutes.
7. Preheat the oven to 350°F.
8. Press a chocolate chip, pointed end down, into each cream cheese center so that the flat bottom of the chip extends slightly above the cheese. (Small pieces of black walnut can be substituted for chocolate chips.)
9. Bake for 12 minutes. Cool on baking sheets for about 4 minutes before removing to cooling racks.
Note:
Inspired by a love for truffles, this is the cookie to bake when you have time on your hands and feel like being creative in the kitchen.
Printed from https://recipe.bluelayer.org/recipe/76626/cream-cheese-and-chocolate-chip-wheels