Don't look! These are dangerous--double dangerous.
Hey, I warned you.
And now that you've looked, don't you want one?
Think. . .dark chocolate.
Think. . .cream cheese.
Think. . .Almond Joy.
Good, now let's get cookin'!
1 2/3 c. flour
1/2 c. unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
8 T butter, softened
1 cup brown sugar, loosely packed
1/4 cup sugar
6 ou cream cheese, cut into cubes
1 large egg (yup, the whole thing)
2 tsp vanilla
1 cup semi-sweet chocolate chips
One serving size International Delights creamer, any flavor (I used Almond Joy)
1/4-1/2 cup 10x (confectioners sugar)
splash or two of milk
Preheat oven to 350.
In bowl, mix dry ingredients together: flour, cocoa, baking soda, salt
In bowl of mixer, combine butter, brown sugar and regular sugar and beat until smooth and fluffy. Beat in cream cheese, egg and vanilla until combined. Fold in chocolate chips and refrigerate dough for 15 minutes.
Meanwhile, mix glaze in ziploc baggie (snack size is perfect) by combining 1/4 cup 10X sugar with creamer and mix until smooth. If mixture is stiff, add splash of milk. Taste. If it is not sweet enough, add more sugar. You shouldn't need more than 1/2 a cup (I never measure this stuff, just eyeball it, LaTisha style).
Spoon dough out onto cookie sheet and bake for 12-15 minutes. Let cool completely. Trim corner off glaze and pipe onto cooled cookies.
Because I use a scoop, these were smaller cookies and I got about 30 out of this batch.
This recipe is based off of How Sweet Eats. Changes were made according to ingredients on hand and my brilliant mind: http://www.howsweeteats.com/2013/08/double-chocolate-cheesecake-cookies/