Today, I have you all cover for your Christmas Cookie exchange. I have team up with the #celebratingfood2015 to give you a great collection of 30 total recipes including chocolate chip cheesecake triangles. I am sure you can find one cookie recipe in here that you will be dying to try out!
Plus, it’s #nationalcookieday today so even if you don’t need a cookie for a cookie exchange, you really do need a cookie today to celebration National Cookie Day!
The recipe I made takes the chocolate chip cookie to a whole new level. If a chocolate chip cookie and a cheesecake had a baby, this recipe would be the result and it’s absolutely amazing! I mean, how can you loose with that kind of combination.
Below this indulgent recipe is even more cool cookie creations to wow your friends and loved ones with. So be sure to check them out!
- 3/4 cup butter, melted
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2¼ cups all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips, divided, plus more if desired
- CHEESECAKE LAYER:
- 8 oz cream cheese, softened
- ¼ cup sour cream
- 1 egg
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 325 degrees F. Line an 8 x 8 pan with greased parchment paper. Set aside.
- In a large bowl cream together butter and sugars. Stir in eggs and vanilla extract.
- Add in the flour, baking soda and salt. Combine just until a soft dough forms and flour mixture is incorporated.
- Press half of dough into the prepared pan in an even layer. Cover with 3/4 cup chocolate chips.
- Prepare the cheesecake batter by beating together the cheesecake ingredients into a large bowl until creamy.
- Pour cheesecake batter over chocolate chips and spread evenly.
- Mix 1/2 cup chocolate chips into remaining cookie dough.
- Drop remaining cookie dough over cheesecake layer until completely covered. Sprinkle on the remaining 1/4 chocolate chips.
- Bake at 325 degrees for 35-40 minutes or until center of cookie is set and golden.
- Allow bars to cool in pan and then refrigerate for at least 3 hours (Overnight is best)
- Slice into bars and then cut bars in half at an angle creating a triangle. Store in the refrigerator.
- Serve cold or room temperature. Makes 18 triangles.
Recipe adapted from Divas Can Cook.
Recipes from #CelebratingFood2015 Bloggers (pictured above)
Chocolate Mint Cookies from Butter with a Side of Bread
Soft Frosted Ginger Spice Cookies from Jamie Cooks It Up
Dipped Brown Sugar Shortbread Cookies from Creations By Kara
Vanilla Bean Butter Cookies From Ashlee Marie
Classic French Macarons with Homemade Nutella Filling from Tried and Tasty
Christmas Tree Sugar Cookie Bars from Cupcake Diaries
No-Bake Dark Chocolate & Orange Protein Cookies from Happy Food Healthy Life
Rolo Stuffed Chocolate Chip Cookies from Like Mother, Like Daughter
Dipped Chocolate Chip Pizzelle Cookies from Summer Scraps
More Recipes from Real Mom Kitchen
- Peppermint Bark Sugar Cookies
- Holiday Oatmeal Peanut Butter Bars
- Amish Sugar Cookies
- Vanishing Oatmeal Chocolate Chip Cookies
- Melt In Your Mouth Pumpkin Cookies
- Swig Sugar Cookies
- Candy Cane Sugar Cookie Bars
- No Roll Frosted Sugar Cookies
- Maple Glazed Pumpkin Cookies
- Caramel Turtle Pecan Cookies
More Recipes from the #celebratingfood2015 Bloggers
- Cake Batter Cookies from Tried and Tasty
- Candy Cane Blossoms from Cupcake Diaries
- Flourless Triple Chocolate Cookies from Happy Food Healthy Life
- Banana Cream Cookies from Butter with a Side of Bread
- Cinnamon Roll Cookies from Creations By Kara
- Pine Tree Sugar Cookies from Ashlee Marie
- Snickers Pretzel Bites from Summer Scraps
- Hot Chocolate Cookies Like Mother, Like Daughter
- Almond Butter Sugar Cookies from Jamie Cooks It Up