Chocolate Chip Cheesecake “Burger” Cookies

Chocolate Chip Cheesecake “Burger” Cookies

Prep Time: 20 minutes

Chilling Time: 20 minutes

Total Time: Approx. 40 minutes

INGREDIENTS

• 1 tub (8 oz) whipped cream cheese
• ½ cup fine granulated sugar
• 1 tsp. vanilla
• 1 cup semi-sweet chocolate chips (minis preferable)
• 1 box round vanilla wafer cookies (full size or minis)
• 1 cup semi-sweet chocolate chips for melting

PREP. DIRECTIONS

• Mix cream cheese, sugar, vanilla and chocolate chips (minis) in small bowl.
• Place a small dollop of cream cheese mixture on flat side of vanilla wafer cookie and press another vanilla wafer cookie on top; lightly press together to hold in place, like a little burger. Set aside on a plate or tray.
• Continue filling wafers with cream cheese mixture, as indicated in previous step, until all of mixture is gone. No doubt you’ll be eating a little of mixture as you go along and that’s perfectly okay. : )
• Melt chocolate chips in microwave safe bowl approximately 2 minutes (check after 1 minute) or until chocolate is glossy and fully melted when stirred.
• Dip one end of each cookie burger into melted chocolate and place dipped cookie on chilled nonstick cookie sheet or parchment paper lined cookie sheet.

CHILLING DIRECTIONS

• Place cookie filled cookie sheet in freezer to harden chocolate for approximately 20 minutes.
• Remove from freezer and store refrigerated.

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Chocolate Chip Cheesecake Crescent Cookies

Chocolate Chip Cheesecake Crescent Cookies

Prep Time: 15 minutes

Baking Time: 10 – 15 minutes

Total Time: Approx. 30 minutes

 

INGREDIENTS

• 2 tubes (8 oz each) refrigerated crescent dough
• 1 tub (8 oz) whipped cream cheese
• ½ cup fine granulated sugar
• 1 tsp. vanilla
• 1 cup semi-sweet chocolate chips (full size or minis)

PREP. DIRECTIONS

• Heat oven to 350°F.
• Lightly spray nonstick cookie sheet with baking spray.
• Mix cream cheese, sugar, vanilla and chocolate chips in small bowl.
• Unroll dough and separate each into 2 long rectangles. Press each into 12×4-inch rectangles and firmly press perforations to seal.

Spiral cookies:

• Spread a light layer of the cream cheese mixture over each rectangle fully to one edge and ¼ in. from other end.
• Starting with fully layered edge of short end, roll up each rectangle; press edge lightly to seal.
• Use a serrated knife to cut each roll into ¼ in. sliced spirals.
• Place cut side down on sprayed cookie sheet about a half-inch apart.

Loaf cookies:

• Cut each rectangle into ½ in. strips and cut each strip into thirds.
• Spread a light layer of the cream cheese mixture over each strip and lightly roll into small loaf shape; press edge lightly to seal.
• Sprinkle with granulated sugar, colored sugar, or sprinkles and lightly press into dough.
• Place each on sprayed cookie sheet about a half-inch apart.

Creative cookies:

• Cut each rectangle into ½ in. strips and cut each strip into thirds.
• Spread a light layer of the cream cheese mixture over each strip and fold or twist into any variation you choose for a variety of little treat packages.  Just have fun with it and see what you come up with; press edges lightly to seal.
• Place each on sprayed cookie sheet about a half-inch apart.

BAKING DIRECTIONS

• Bake 10 to 15 minutes or until lightly golden brown.
• Let cool for 10 minutes and gently remove from cookie sheet.
• Refrigerate for at least 1 hour before serving.

 

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