Cream cheese soft cookies with just a touch of chocolate. Cover in Valentine’s day sprinkles for a sweet treat to give to your loved one(s).
Valentine’s Day is all about chocolate, heart-shaped anything, roses and more chocolate. One could say it’s my favorite time of the year. A chocolate celebration is I may say so.
It’s no surprise I love chocolate. Just take a look at all the chocolate recipes I’ve already shared on my blog. And not to worry. There are lots more coming your way.
I’m so excited about today’s recipe. Chocolate cheesecake is my favorite dessert in whole wide world and coming up with a cookie that is soft and creamy to satisfy my cravings was a major win in my book.
I have started this recipe while baking cookies for the Christmas cookie swap but they just did not turn out the way I wanted them. I’ve used melted chocolate, just cocoa powder, a combination of melted chocolate and cocoa powder. More or less cream cheese. I’m pretty sure I’ve tried these cookies at least 8-9 times. But I’m born stubborn. I kept writing down notes, trying to figure out what was making the cookies spread.
I was almost ready to give up, almost, and one evening, while eating some Hershey’s chocolate spread straight from the jar it hit me. I could add some chocolate spread to the cookie dough just like I did in the chocolate meltaway cookies I shared before Christmas. The spread is soft and creamy just like cream cheese and adds the chocolate flavor I’ve been dreaming about. 
It was the perfect ingredient. It was right in front of me this entire time. And guess what? It only took me one time to get the cookies right!
When making these cookies you have to make sure the butter, cream cheese and chocolate spread are at room temperature and you have to blend them until creamy. You don’t want lumps in your cookie dough, do you?
Once the cookie dough is made and scooped on the cookie sheets it’s very important to let them chill for at least 30 minutes before dipping in sprinkles, if using. This way, the cookie dough hardens a little allowing you to be able to shape them into a ball, dip in sprinkles and place back on the cookie sheets without breaking into pieces. If you’re not using sprinkles, than you can bake the cookies as soon as you scoop the cookie dough.
Yields 3 dozen of cookies
Soft cream cheese cookies with just a touch of chocolate. Cover in Valentine's day sprinkles for a sweet treat to give to your loved one(s).
10 minPrep Time
9 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1/2 cup butter, room temperature
- 1/3 cup cream cheese, room temperature (about 2.6 oz)
- 1/3 cup Hershey's chocolate spread
- 1/4 cup brown sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoons baking powder
- pinch of salt
- 1/4 to 1/3 cup sprinkles
Instructions
- In a mixing bowl add the butter, cream cheese, chocolate spread and brown sugar. With the paddle attachment on, beat on low speed until creamy and well blended.
- Sift together the flour, baking powder and salt. Add them to the creamed mixture.
- With a small ice-cream scoop, drop cookie dough on two cookie sheets lined with parchment paper.
- With your hands, shape each cookie dough into a ball.
- Refrigerate for 30 minutes.
- In the meantime heat the oven to 350F.
- Once the cookie dough balls are harden dip the top into sprinkles and place them back on the cookie sheets.
- Bake in preheated oven for 8-9 minutes.
- Leave for few more minutes on the cookie sheets before moving to cool completely on wire racks.
If you enjoyed these chocolate and cream cheese cookies, you may also like
Triple chocolate meltaway cookies
Sending love your way,
Roxana
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