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Bittersweet Chocolate Cream Cheese Cookies
1 C. sugar
1/2 C. margarine or butter - softened
1-1/2 t. vanilla
1 (3 oz.) package cream cheese - softened
3 oz. bittersweet or semisweet chocolate -melted and cooled
2-1/2 C. all-purpose flour
1/2 t. baking powder
1/2 t. salt
6 oz. vanilla-flavored candy coating - melted
3/4 C. finely crushed peppermint candies OR 3/4 C. finely chopped pistachio nuts
Heat oven to 375 degrees F. Mix sugar, margarine, vanilla, egg, cream cheese and
chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir
into margarine mixture.
Divide dough in half. Roll each half 1/8 inch thick on lightly floured
cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes
with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on
Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in
candies or nuts. Place on waxed paper. Let stand about 10 minutes or until
coating is set.
Yield: about 6 dozen 2 1/2-inch cookies (1 per serving).