Cream Cheese Chocolate Chip Cookies (2023)

FAQs

Cream Cheese Chocolate Chip Cookies? ›

Can you use cream cheese instead of butter in cookies? Cream cheese will work instead of butter in most cookie recipes! You can even sub in some cream cheese in pie crusts. I would recommend a subbing in half of the butter for cream cheese but in a pinch you can do a full swap out.

Can you use cream cheese instead of butter in cookies? Cream cheese will work instead of butter in most cookie recipes! You can even sub in some cream cheese in pie crusts. I would recommend a subbing in half of the butter for cream cheese but in a pinch you can do a full swap out.

They said rolling the dough in spices or a fun garnish can elevate your cookies. The chefs also recommended adding salty mix-ins like pretzels, chips, or nuts to your dough. Topping your baked cookies with citrus zest or drizzling them with chocolate can make them seem extra fancy.

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

How to use it: Substitute 1:1 cream cheese for butter but check the fat content on the packaging to get a more accurate swap.

Its smooth texture adds richness to frosting and makes wonderfully light and flaky pastry crusts. Cream cheese is the signature frosting for carrot cake and red velvet cake. It can also be used in simple no-bake cheesecake recipes that are especially popular with those looking for low-sugar desserts.

Although Jenner herself is no longer the primary shareholder of Kylie Cosmetics—she sold her 51 percent stake to major beauty brand Coty for a cool $600 million in 2019—she continues to serve as the face of the brand.

Holiday Sugar Cookies

This holiday cookie classic is from singer Trisha Yearwood's collection of home-cooking recipes.

Add extracts

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

What is the secret to soft cookies? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

If you are worried about wasting your fresh buttermilk, you can use it to make ice cream, biscuits and casseroles, among many other tasty dishes. While homemade butter is cheaper than store bought, buttermilk from the store is cheaper than homemade. What a surprise!

Ghee. Ghee is a type of clarified butter with an aromatic and nutty taste. It contains virtually no casein or lactose and is thus a safer choice for people with milk allergy or lactose intolerance. In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio.

Trust me when I say, once you learn how to make cream cheese, you may never go back to store-bought cream cheese again, Homemade Cream Cheese is super cheap to make, and the flavour is rich and delicious.

Regular cream cheese has a fair amount of fat, especially the artery-clogging kind, for a pretty moderate serving. Cream cheese also doesn't provide a significant amount of any good-for-you nutrients.

Philadelphia Cream Cheese in brick form is our product that is used primarily in cooking and baking. Although the brick form can also be used for spreading, Philadelphia Cream Cheese Spread in the soft tub is a more easily spreadable product.

In 2020, Coty acquired 51% of Kylie's beauty brands with a focus on jointly building and further developing the beauty business into a global powerhouse brand.

Kris Jenner - $230 Million

Of course, Kris Jenner is the reason why we are constantly surrounded by the famous family. Not only did she initially pitch Keeping Up with the Kardashians in 2007, but she was also an executive producer on the show.

What brand does Kylie own? ›

Kylie Cosmetics, LLC is an American cosmetics company founded by Kylie Jenner.

Chocolate Chip Oatmeal Cookies

There was a lot of butter and chocolate in the King's favorite cookies, but there were also oats and walnuts. His County Fair Cookies would appeal to cookie lovers everywhere.

America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie. Chocolate chip cookie is simply tantalizing both in flavor and in texture. The chips of both milk and dark chocolate provide you with a rich and strong flavor while the butter makes the cookies velvety.

The Thousand Dollar Cookie

Otherwise known as the “world's most expensive cookie,” going for $1,000 when it was released in 2019 by Sofia Demetriou, the owner of Duchess Cookies in New York City.

Decorate your Grinch cookies by first outlining the border and face features of Grinch face using green icing. Then fill in the middle with the green icing, leaving the eyes. Use a toothpick to fill in any gaps by spreading the icing around. Tap the cookie a few times to help the icing settle.

In a microwave-safe bowl melt more white candy melts according to package directions. Dip each Oreo cookie 1/2 way into the melted white chocolate and lay on a piece of parchment paper or wax paper. Use some of the white chocolate to glue candy eyes and nose into cookies for Santa's face.

Because egg yolks contain lecithin and fat, they enrich the flavor and texture of chocolate chip cookies. If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish.

If you mix (or roll out) cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies.

A little extra liquid in the cookie dough from water, egg, or milk makes the dough more elastic and adds steam as the cookies bake, making them puff more.

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

Which homemade cookies last longest? ›

Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture. Dry cookies become stale when they suck up moisture from the air - causing them to become soft and lose their snap.

Add more complex proteins, like malted milk powder and brown butter. Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.

What happens if you increase the amount of sugar called for in cookies? Conversely, when you increase the sugar in cookies, you'll get cookies that spread more and have an ultra moist and chewy texture in addition to a sweeter flavor.

The powdered sugar in the recipe helps absorb moisture from other ingredients, giving the cookies a unique bumpy looking appearance and an extra tender and chewy texture.

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Chopped Dark Chocolate Bar

If you want to experience the extra softness and chewiness of your favorite chocolate chip cookies, chop up a bar of dark chocolate and mix the chunks in the dough. Dark chocolate, which contains from 50% to 90% cocoa solids, is often referred to as the best chocolate for cookies.

All-purpose flour is best used for: cookies, muffins, bread, pie crusts, pancakes, biscuits, pizza dough, and pasta.

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Chilling cookie dough controls spread.

Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

What is better for cookies baking soda or baking powder? ›

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

A good rule of thumb for this substitution: Replace about ¾ of the butter in a recipe with olive, canola, or vegetable oil (if the recipe calls for 1 cup butter, use ¾ cup oil). If the recipe calls for melted butter, though, you can swap the ingredients in equal amounts — there's no need to adjust your ratios.

Canola, vegetable, and olive oils are pure fats and can be wondrous substitutes for butter in baking. What they may lack in flavor, they make up for in moisture. If you can, use a 50/50 combination of butter and oil in recipes calling for butter — this way you get a some butter flavor and the moisture from the oil.

In cookies, softened butter will result in a cakier and airier cookie than using melted butter. This is due to the fact that softened butter will create air bubbles that expand in the oven during baking. Melted butter will make your cookies delightfully dense on the inside and crisp on the edges.

Swapping olive oil for butter cuts saturated fat. Plus, good olive oil adds a wonderful, nuanced flavor to baked goods and keeps them moist. Olive oil also contributes to a special, textured "crumb." To help you with your holiday baking, we've assembled a Q&A on baking with olive oil.

One stick of butter is 1/2 (half) cup. Two sticks of butter is 1 cup. Four sticks is one pound, and you'll see a lot of pound cake recipes call for four sticks, or a whole box of butter.

Can I use Crisco instead of butter in cookies? ›

The answer is yes, butter or shortening can be used interchangeably in baked goods and can be used as a one-to-one swap.

Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.

Applesauce. Applesauce is another great butter alternative when baking. Applesauce can be a healthy substitute for butter, touting 166 calories per cup and packed full of vitamins and nutrients. If sugar is a concern, there are options for unsweetened applesauce that will serve as a viable butter substitute as well.

Your cookie would be hugely lacking in flavor, be completely dry and crumbly, and likely would be tough as lots of gluten would have formed. The tender richness would be gone, and instead you'd be left with a bit of a hockey puck of flour and egg and it wouldn't resemble what you think of as cookies.

Olive oil is a healthy substitute for butter when cooking vegetables or meat over the stove. The main type of fat in olive oil is monounsaturated fat, a healthier than saturated fat found in butter. There are many studies which have shown that consuming olive oil regularly can reduce the risk of cardiovascular disease.

Higher butterfat makes better cookies.

An average conventional American butter has an 80% butterfat content. Miller's butter is more of a European-style butter with 82-86% butterfat. 2% may seem small, but it makes a BIG difference in quality, flavor, and texture.