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Chocolate Chip Cheesecake Recipe

Chocolate Chip Cheesecake Recipe

Chocolate Chip Cheesecake Recipe

It wasn’t that long ago that I was my oldest son’s age. I used to live with my mom and my grandparents in Florida. I had a sweet tooth even back then. I do feel like it is hereditary. I used to come home from school and do my homework while my grandmother cooked. I remember this recipe well since it soon became my favorite. I would ask for this Chocolate Chip Cheesecake Recipe any holiday that could have a dessert option and I never was without it on my birthday. I had the opportunity to make it the other day just for fun. I thought it would be a nice was to talk about my grandparents with my children. You see every recipe has a story and I enjoy sharing mine with a bite of this or that.

Chocolate Chip Cheesecake Recipe

You will need these ingredients

  • 4 pkg. (8 oz. each) Cream Cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 4 eggs
  • chopped caramel

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

I made my own chocolate chip cookie dough and added 1/2 cup of chopped caramel… but you could just buy the large one from the store in the roll. If you want to add something special make these cookies they are my favorite

Cook for 50 minutes at 325 degrees.

Chocolate Chip Cheesecake

This is how this works you take a grease baking dish. I like the glass ones. You split the cookie dough in half. The first half will be the crust and the second half will be the top.

You place the dough in the bottom of the glass dish. It will spread so give it a little room to do so.

Chocolate Chip Cheesecake

I cook the bottom for about 6-8 minutes it should look a little cooked but not all the way.

Then you will remove it from the oven and pour in the cheesecake mixture. You will cook that for 40 minutes.

Chocolate Chip Cheesecake

When it is golden brown. You will remove it from the oven and make cookie balls with the dough to cover the cheesecake. Then you will cook the cheesecake until the cookies on the top are done.

Also check out these cookies recipes:

No Bake Chocolate Cookies Recipe
Billion Dollar Fudge Stuffed Shortbread Cookies
Oatmeal Chocolate Chunk Cookies

Billion Dollar Fudge Stuffed Shortbread Cookies

Have you ever had something that was so rich yet so delicious you just wanted to keep eating them? That’s pretty much what these billion dollar cookies are, hence the name.

cookie crumbs

An out of this world fudge cream filling stuffed between 2 delicate shortbread cookies make this irresistible dessert. Either element would make for an incredible indulgence, but together they create a rich, beyond intense confection. Trying to eat just one is hard, but more than that can be too much. You’ve been warned!

cookie crumbs 2

I should say that I loathe making shortbread cookies. I hate the fact that it’s a crumbly dough that falls apart at the slightest wrong touch. With that said, the pain and suffering that goes into making them are totally worth it once they’re done baking.

cookie crumbs 3

Billion Dollar Fudge Stuffed Shortbread Cookies
Recipe Type: Dessert
Cuisine: American
Author: Amber
Ingredients
  • [b]For the Fudge Filling:[/b]
  • 6 blocks of unsweetened chocolate
  • 1 can of Eagle Brand condensed milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • [b]For the Shortbread cookies:[/b]
  • 3 sticks of unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3½ cups flour
  • 1 pinch of salt
Instructions
  1. Line a pie plate or cake pan with parchment or wax paper. Lightly butter or spray using a non stick cooking spray. Set it aside.
  2. Combine the chocolate, cream and salt in a medium, heavy sauce pan.
  3. Set the heat to medium and stir constantly until all chocolate is melted.
  4. Once the chocolate has completely melted remove the pan from the heat. Mix in the vanilla and butter until uniform.
  5. Pour the fudge mixture into the lined pie dish or cake pan and refrigerate for 40 minutes or until dough like.
  6. While your fudge is cooling begin making the shortbread cookies:
  7. Add the butter and sugar to a large bowl. Mix on medium speed until combined.
  8. Add in the vanilla and salt, and blend together. Slowly add in the flour and mix on low until the mixture is crumbly.
  9. Knead the crumbly mixture together to form a “dough” (it will still crumble, but should look like dough.)
  10. Wrap with plastic wrap and chill the “dough” in the fridge for 30 minutes. Preheat your oven to 350 degrees.
  11. Roll the dough out on a floured surface to ? inch thickness. Cut using whatever cookie cutter or glass you wish. I don’t have luck with a rolling pin for these so I use my hands to push down to the desired thickness.
  12. Put the cookies on a cookie sheet and bake for 22 minutes or until the edges turn golden.
  13. Flip the fudge mixture onto a clean surface and pull off pieces to fill the cookies. Roll the fudgy dough into little balls, place on top of one shortbread cookie and use another cookie to push it down.

That’s it – now you can enjoy your insanely delicious billion dollar cookies and share them with your friends. Be careful though – they’re very addictive!

Oatmeal Chocolate Chunk Cookies

How many times have you walked into a grocery store, found a great deal and stocked up only to find once you got home it wasn’t what you thought? I do it all the time; most recently with Oats. I thought I was getting the regular oats, but instead it was the quick oats. Talk about disappointing!

I had big plans to make lots of Oatmeal inspired goodies so I grabbed 5 containers of these. I donated 4 of the containers to our local food bank and kept one to “play with”. There was a recipe on the label for Oatmeal Chocolate Chip cookies – it had my attention. I did a little modification to the recipe to make it more of an Oatmeal Chocolate Chunk Cookies that suited my tastes. cookies
The end result was a yummy combination of chocolate and oatmeal with a hint of cinnamon and cardamom. Cardamom in oatmeal cookies? Yes! Maybe it’s just me, but I love chai tea. Cardamom, even the slightest bit, reminds me of a tall, hot mug of perfectly creamy chai tea. choc
So, the moral of this story is that you can turn those mistaken purchases into something positive if you just believe (sorry – that’s my Peter Pan reference for the day.) John wasn’t crazy about these cookies since they were “more oatmeal than cookie” in his words. He’s use to the “Oatmeal Cookies” you buy from the store. You know, the ones that are more cake-like with an icing filling. Crazy man!

choc cluster I know, I know – you want the recipe already – I’m just babbling on. Let me tell you how to make these delicious Oatmeal Chocolate Chunk cookies so you can make them for yourself. Find the recipe below and be sure to tell me what you think when you make them!

*Lesson: I think I’ve made it very clear that I’m a kitchen novice. I’m constantly learning as I go. Tonight the lesson I learned is that wax paper and parchment paper are not interchangeable. Baking cookies with wax paper at higher temperatures leads to a smoky, stinky mess in the kitchen. You’ve been warned!

5.0 from 1 reviews
Oatmeal Chocolate Chunk Cookies
Author: Amber
Recipe type: Dessert
Ingredients
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1½ cups flour
  • 4 cups quick oats
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. cardamom
  • 2 eggs
  • 3 Tbsp. milk
  • 1½ tsp. vanilla
  • 2 sticks butter, melted
  • 7 squares of baking chocolate, chopped
Directions
  1. Beat together the sugars and butter on medium speed until thoroughly combined.
  2. Reduce the speed of the mixer and add remaining ingredients (except the oats & chocolate.)
  3. Stir in (by hand, not with a mixer – it gets thick) the oats and chocolate chunks.
  4. Drop spoonfuls of the mixture onto a parchment lined cookie sheet (not wax paper) and bake at 375 for 9 minutes.