Gooey Chocolate Cream Cheese Cookies

Now who could possibly resist a cookie with that title???

NOT ME! 

All 3 descriptions.....GOOEY...CHOCOLATE...CREAM CHEESE....grab me by the neck and throw me towards the cookie plate! 
*_*

AND...these yummy treats are made with a CAKE MIX!!

Hurrah!!

That means they can be made quicker, and I'm loving that. 

This is a combination of a cookie recipe from my daughter-in-love, Lyn, that's in my cookbook, and Paula Deen's famous gooey cookies.  The only difference is adding the egg & vanilla (in Paula's recipe), so just know you can make these cookies without an egg if you prefer....but adding the egg also adds the 'gooey' to the cookie.  (And you don't have to refrigerate the dough first either).  They don't HAVE to be rolled in powdered sugar either, but I think that 'crinkly' look dresses them up. 

I had mini M & M's on hand too, so we added them also. The recipe doesn't call for them though. 

GOOEY CHOCOLATE CREAM CHEESE COOKIES 

1 - 8 ozs. pkg. cream cheese, room temperature
1 stick butter or margarine, softened
1 egg (optional - but they won't be as 'gooey' without)
1 tsp. vanilla extract
1 - 18 ozs. moist devil's food cake mix 
powdered sugar, optional

Preheat oven to 350.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg; add vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar, (or not). Place 2" apart on an ungreased cookie sheet. Bake 11 - 12 minutes. The cookies will remain soft and "gooey." (MMM - MY favorite part!) Cool completely and sprinkle with more confectioners' sugar, if desired.

Linked to Weekend Potluck

Ingredient Spotlight - Chocolate

Captain Crunch Peanut Clusters

Well...we just can't go through the holiday season and not share some chocolate treats, now can we?! 

After comparing two recipes recommended by 2 dear friends...

(thanks Betty & Janean!), I decided to 'make my own' recipe according to what I had on hand...and needed to use up. 

Use what you have - how can you go wrong covering anything in chocolate??

This is an easy recipe and it made 2 cookie sheetsful. I used my medium Pampered Chef scoop to drop these - worked like a charm.

CAPTAIN CRUNCH PEANUT CLUSTERS 

2# chocolate almond bark

(I used partial white that I had on hand)

6 ozs. milk or semi sweet chocolate chips

3 Tb. peanut butter

5 c. Captain Crunch cereal

1 c. rice krispies 

(or use 6 c. Capt. Crunch)

2 c. peanuts

Melt chocolates along with peanut butter in the microwave. (follow directions for melting almond bark). Stir until melted and smooth.

Combine cereals and peanuts in a bowl. Pour chocolate over top; stir gently until combined; drop onto waxed paper lined cookie sheets. 

That's it!  Wait til they're cool (if you can) and share with friends

(before you eat them all!) That's what I had to do. 

Linked to Totally Tasty Tuesday Weekend Potluck Foodie Friends Friday Ingredient Spotlight - Chocolate GBP Roundup - Christmas Cookies/Candy   Meal Plan Monday

Salted Caramel Coffee Toffee Cookies

Before I head into a 'normal' week of posts and food, I must take time to recognize the folks of Sandy Hook, CT.  I know all of our hearts are agonizing over this senseless tragedy. Will you join me in praying fervently for the families who have lost their precious babes?

I am thrilled to have an address to send sympathy cards to. I think it helps to be able to do something tangible also. If you'd like to do the same...it's

Sandy Hook Elementary School

12 Dickenson Dr.
PO Box 3700

Sandy Hook, CT 06482

I'm sure the cards will be read by many. I pray that God wraps those families who have lost a loved one, in His strong arms and comforts them like no one else can. 

 Just so you know.... From now until Christmas eve, I will be sharing mostly Christmas goodies. I want to get them out of my drafts so I can concentrate more on healthier eating in the new year.....and I want YOU to enjoy them this favorite time of the year! ;-}

Man!  These are the BEST cookies!

It isn't often I repeat a recipe within several months, but these I make again and again.  They have truly become a favorite!

How awesome is it to have your coffee & cookie wrapped up in one tasty bite??? 

I adapted this just a tad, but found this lovely recipe at A 'lil Country Sugar. Angie named this creation of hers...CARAMEL CHOCOLATE CHIP COOKIES (WITH STABUCKS VIA) She's is one of the few bloggers I've ever met with face to face.  We only live about 25 minutes away from each other and have had lunch a few times, so that's fun. 

She was my 'helper' at one of my local cookbook signings also. I always love her tried & true recipes and always enjoy time with her. 

Angie loves using bread flour in cookies and I do think it makes them softer, longer. 

This is what Angie had to say about using bread flour...

"The bread flour makes for a softer cookie. The cookies remain moist and soft, where the all-purpose flour cookie seems to dry out after the first day." 

I have a friend who is stationed overseas....I sent her a batch of these cookies and she described them as...TO.DIE.FOR!

They have caramel syrup in them and Starbucks VIA caramel coffee. 

The first time I was making them, I was sure I had chocolate chunks, but only had toffee, so that's what I used, and that's what I'm stickin' with.  

They are amazing for sure!

A great addition to your holiday cookie trays.  I just LOVE the sea salt sprinkles on top of the cookie.  Makes a very interesting and attractive treat. 

SALTED CARAMEL COFFEE TOFFEE COOKIES 

1 c. butter (2 sticks)

3/4 c. sugar

1 c. packed light brown sugar

2 large eggs

1-1/2 TBS vanilla extract

1/4 c. caramel syrup (Hershey's original caramel sauce)

3 3/4 c. bread flour

1/2 tsp. salt

1 pkg. Starbucks VIA ready-to-brew caramel flavor coffee

(about 1 tsp)

1-1/2 tsp. baking soda

1- 8 ozs. bag Heath Bits 'O Brickle Toffee Bits or 

1 1/2 c. chocolate chunks - Ghirardelli premium baking chips - 60% cacao

Sea Salt

Preheat oven to 350. In large bowl, beat butter and sugars until well combined. Add eggs, vanilla, and caramel sauce & beat until well combined.

Place all dry ingredients in a bowl (flour, salt, Starbucks VIA, baking soda) and whisk together. Add slowly to wet ingredients mixing until everything is combined. Mix in toffee (or chocolate chunks).

Using a large cookie scoop (ice cream scoop will work) place on baking sheets. Press cookies down with your fingers after placing on cookie sheet, or using a fork, press cookie down in a crisscross fashion. Lightly sprinkle with salt before baking (yes, salt). Bake 10 - 12 minutes. Don't overbake.

 Leave the cookies sit on the cookie sheets for a couple minutes after taking them out of the oven. Move to cooling racks.

Don't burn your tongue tasting them right from the oven...I might, or might not have done that myself.  ;-}

Linked to Scrumptious Sunday           Weekend Potluck Ingredient Spotlight - Coffee Meal Plan Monday

Sour Cream Banana Bread & Weekend Potluck #46

SOOO GLAD YOU CAME BY TO JOIN US FOR WEEKEND POTLUCK TODAY! 

AND....

Where I share something worth sharing...again....

This wonderfully moist banana bread quickly becomes a favorite to everyone who tastes it.  It makes several loaves and freezes great too.  Makes an awesome gift to give for the holidays too. 

(click on link below) 

Sour Cream Banana Bread

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Colorful Swirl Cookies by Walking On Sunshine

Recipes that caught our attention ~

Candy Christmas Lights by Kelli’s Retro Kitchen Arts

Basil Garlic Goat Cheese Schmear by Sumptuous Spoonfuls

And, a personal favorite ~

Chicken Bacon Crescents by Julie's Eats and Treats 

Your hostesses ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

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Brown Sugar Vanilla/Almond Scrub (Gift Giving)

Have you ever tried making a homemade scrub?  They are great...and terrific to give as gifts.

This one is very tasty too (don't be afraid to taste it as everything in it is edible as well). 

I love the recipes at Kitty's Kozy Kitchen. Just like many of Kitty's other recipes...I HAD to make this soon after printing it! *-*

It works awesome to soften hands, elbows, feet and whatever other rough parts of your body need some 'attention'. 

This recipe makes a couple of small jarsfull.  They are great to keep on hand for the holidays to give as hostess or last minute gifts. 

I included a small shell as a 'scooper'...just for fun.  Any spoon will do as well too. 

BROWN SUGAR VANILLA ALMOND SCRUB 

2 c. brown sugar

1 c. white sugar

1 c. oil*

(I used, as Kitty did, 1/2 c. olive oil and 1/2 c. coconut oil) 
*(I have revised this recipe since making others....I think it's
better using only 3/4 c. oil total) 

1 TB. vanilla extract

1 tsp. almond extract

Mix the sugars together until there are no lumps.  After I measured

the oil, I added the extracts to it, then mixed into the sugars. (A pastry blender worked nicely). Blend until smooth. Place into jars or plastic containers (if you want to be sure of no breakage in the bathroom). 

MMMMM - this smells oh-so good! 

Linked to Weekend Potluck