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Chocolate Chip Cheesecake Cookies Recipe

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This recipe for Chocolate Chip Cheesecake Cookies is from The Sgalla Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 medium size chocolate chip cookies or 40 mini size; can be homemade, refrigerated dough (baked according to package directions) or even use Chip Ahoy!
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. sugar
1cup thawed COOL WHIP Whipped Topping
7 oz. Milk Chocolate Dipping Chocolate, melted
Directions:
Directions:
BEAT cream cheese and sugar with mixer until well blended. Stir in COOL WHIP.
COVER bottom (flat) side of each of 10 medium or 20 mini cookies with about 2 Tbsp. cream cheese mixture (1 Tbsp for minis); top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.
FREEZE 3 hours or until firm.
STORE in a cool area and ENJOY
Number Of Servings:
Number Of Servings:
10 - 20 cookies
Personal Notes:
Personal Notes:
I made these yesterday using Toll House refrigerated dough - 40 minis and the size is perfect! I also used the Ghirardelli Milk Chocolate Baking Chips...yum!!! The Cool Whip lightens the taste of the cream cheese, so the next time I may try doubling the cream cheese and decreasing the Cool Whip. Also, I used the low fat cream cheese and lite Cool Whip to reduce calories...hahaha! But how cute would these be with some red, white and green jimmies for Christmas??? You can also roll the cookies in mini chocolate chips, sprinkles, nuts, etc. after assembled into the sandwiches but BEFORE dipping in chocolate.

 

 

 

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