“Adapted from Betty Crocker's New Cookbook. Wonderful chewy chocolatey cookies. You can also substitute Kahlua for some or all of the extracts, for a slightly different taste.”
READY IN:
1hr 45mins
YIELD:
50-60 cookies
UNITS:
US

Ingredients Nutrition

  • 1 (3 ounce) package cream cheese, softened (Neufchatel cheese is okay)
  • 34 cup margarine or 34 cup butter, softened (make sure type of margarine is recommended for baking)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 18 teaspoon almond extract
  • 2 large eggs
  • 23 cup chocolate fudge topping (low-fat is okay)
  • 2 cups all-purpose flour
  • 12 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vanilla chips or 1 cup peanut butter chips
  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chunk

Directions

  1. Preheat oven to 350 degrees F.
  2. Line cookie sheet with foil or parchment paper (if using foil, grease with shortening).
  3. In a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes.
  4. Add sugars, extracts, eggs, and ice cream topping.
  5. Beat about 3 minutes, or until fluffy.
  6. Mix flour, cocoa, baking soda, and salt in a separate bowl.
  7. Stir flour mixture into margarine mixture until evenly mixed.
  8. Stir in chips.
  9. Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet.
  10. Bake 13-15 minutes, or until edges are set (cookies will appear underbaked).
  11. Cool for 5 minutes, then remove to wire rack to fully cool.

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