Chocolate Chip Cookies and Cream Cookies
Try this Chocolate Chip Cookies and Cream Cookies recipe, or contribute your own.
Try this Chocolate Chip Cookies and Cream Cookies recipe, or contribute your own.
- Carbohydrate 5.19031260022984 g
- Cholesterol 16.345120906027 mg
- Fat 8.00127820410591 g
- Fiber 0.215833336984836 g
- Protein 0.741424036779838 g
- Saturated Fat 4.86797083430895 g
- Serving Size 1 1 cookie (18g)
- Sodium 47.0077448705071 mg
- Sugar 4.974479263245 g
- Trans Fat 0.665650945957649 g
- Calories 92 calories
Step-by-step
- Combine the cake mix, butter, egg, vanilla, and cream cheese.
- Beat until a soft dough forms.
- Stir in the cookie chunks and chips by hand.
- Refrigerate the dough for 30 minutes to an hour.
- Roll into 24 balls.
- Place on a baking sheet and bake at 350 degrees for 10 minutes.
- Do not over bake.
- The cookies will seem under done, but will continue to set up as they cool.
- Let the cookies cool on the baking sheet for 2-3 minutes.
- Tap the tops of the cookies with a flat spatula to even them out.
- Move the cookies to a wire rack to cool completely.
- Store in a sealed container.
- Makes 24 cookies.
Drafting a dessert when pantry temperatures run high requires respecting chilling windows. Butter melted in the microwave must cool slightly before it meets the egg, or the heat will prematurely coagulate the proteins. Incorporating softened cream cheese introduces moisture that protects the crumb from drying out during heat exposure. Mixing vanilla cake mix with dairy creates a dense base that absorbs heavy mix-ins without crumbling. Stirring in two cups of cookie chunks and chocolate chips by hand prevents the paddle attachment from pulverizing the sandwich cookies into dust. Rest the formed dough in the refrigerator for thirty to sixty minutes to solidify the butter fats; skipping this step causes the rounds to spread too thinly across the pan. Set the oven to 350 degrees Fahrenheit and monitor the timer closely. Pull the sheets from the oven at exactly ten minutes while the centers still look pale and underdone. Residual heat finishes the cooking process on the aluminum surface during the mandatory two-to-three-minute resting window. Pressing the tops gently with a flat spatula flattens rounded domes for even stacking. Transfer the batch to a wire rack to stop residual bottom-browning before sealing them inside an airtight container. Serve these sweet rounds alongside tart beverages like lemonade or unsweetened iced tea to balance the concentrated sugar profile.
