Recipe by Muffin Goddess
Adapted from Betty Crocker's New Cookbook. Wonderful chewy chocolatey cookies. You can also substitute Kahlua for some or all of the extracts, for a slightly different taste.
Top Review by andeliriv68
My son made these cookies in Home Economics a couple of weeks ago and they are really amazing! If a 17 year old who has never cooked before can make these anyone can! They are DELICIOUS and not just because my son made them! Be sure and make these as one of your Christmas cookie gift plate choices! YUM! Andrea
- 1 (3 ounce) package cream cheese, softened (Neufchatel cheese is okay)
- 3⁄4 cup margarine or 3⁄4 cup butter, softened (make sure type of margarine is recommended for baking)
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1⁄8 teaspoon almond extract
- 2 large eggs
- 2⁄3 cup chocolate fudge topping (low-fat is okay)
- 2 cups all-purpose flour
- 1⁄2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vanilla chips or 1 cup peanut butter chips
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chunk
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Line cookie sheet with foil or parchment paper (if using foil, grease with shortening).
- In a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes.
- Add sugars, extracts, eggs, and ice cream topping.
- Beat about 3 minutes, or until fluffy.
- Mix flour, cocoa, baking soda, and salt in a separate bowl.
- Stir flour mixture into margarine mixture until evenly mixed.
- Stir in chips.
- Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet.
- Bake 13-15 minutes, or until edges are set (cookies will appear underbaked).
- Cool for 5 minutes, then remove to wire rack to fully cool.