This here is a recipe I found deep in the pages of one of Mother Lovett’s recipe books. You know, those crazy-beautiful books from the 1950’s that have yellow pages? I wrote about them a few weeks ago. They certainly are a treasure to me.
Since I know no restraint when it comes to cream cheese, I figured I would LOVE this recipe. Anything to make my inner thighs jiggle more and begin stretching the seam of my pants.
Oh wait. That already happens.
This time I don’t just have butter. I have cream cheese.
Ingredients in the morning sunshine.
Creamed butter and cream cheese.
This went into my mouth. Suprised?
This is obviously your first time visiting.
And I also licked this clean.
It was delicious.
I used milk chocolate chips. Not dark.
Because I hate anything that is deemed ‘good’ for me just really love milk chocolate.
Ready to go in the oven.
The finished product.
Can I tell you a secret?
Thanks. Don’t tell anyone.
I didn’t like these cookies. They were not sweet enough for me. Which, luckily for you, means that you would most likely love them. I have the sweetest teeth known to man.
My husband and brother LOVED them.
They are also the kind of people that sometimes find certain desserts ‘too rich.’
Yeah. Those people.
Ugh. They are luckily they are family.
I just don’t get the concept. There has never been anything too sweet or too rich for me.
I wanted to throw these cookies out. That led to a giant fight, because my husband suggested I was wasting food.
He obviously has not looked at my thights, butt, hips, stomach, and arms.
So, in my honest opinion, these did turn out perfectly. I think most of you would absolutely love them, so I urge you to give them a try. They do have a slight sweetness to them just not enough for my whacked out tastebuds.
Cream Cheese Chocolate Cookies
1 cup butter
3 oz of cream cheese
1 cup sugar
2 teaspoons vanilla
2 cups flour
1 tsp salt
1 cup chocolate chips
Preheat oven to 350.
Cream butter, sugar, eggs, and cream cheese together. Add vanilla and mix. Stir in flour and salt, just until blended. Fold in chocolate chips.
Bake for 8-10 minutes or until edges are golden brown. The cookies will remain light in color.