Sometimes you start to bake and all of sudden you are out of certain ingredients, sugar of all things. Even after I emptied the sugar bowl I was short one half a cup.
I decided to have some fun with baking, as they say nothing ventured nothing gained. Now, we all know this can be really good or really bad!
I am happy to report the outcome was beyond my expectation and passed the taste test of five young men. I love the ability to choose to add yummy pecans or leave them off. Hard to believe one son doesn’t like pecans, so I made half the batch without nuts and garnished the other half with pecan halves. You can please everyone and make it easy on yourself with these cream cheese chocolate cookies. Truly the best of both worlds.
- ½ cup butter
- 1 teaspoon vanilla extract
- ½ cup coconut oil
- 1 cup chocolate chips melted
- 6 oz. cream cheese
- 2 ¼ cups flour
- 1 cup sugar
- 1 ½ teaspoon baking powder
- ½ cup brown sugar
- 2 Tablespoons milk
- 1 egg
- 1 cup chopped pecans (optional)
- ½ teaspoon salt
Cream butter, coconut oil, cream cheese and sugar together. Add egg, vanilla, milk, and salt, to cream cheese mixture and mix. Add melted chocolate and continue mixing. Combine flour and baking powder and add to mixture. If you want the pecans add them at this point, but the cookies are wonderful without nuts too.
Drop by teaspoonful on a cookie sheet. Bake at 350 for 10 minutes.