Chocolate Chip Cookie Dough Bites
Has anyone been using Spotify? I kind of love it.
So these treats were the ones I took to my sister’s birthday party. I think I wanted an excuse to buy graham crackers. I’ve been eating between 2-4 sheets of them a day since I bought the box. I feel like a kid eating them, but I don’t even care. I’ll embrace my inner 8 year old.
I de-cheesed these with the use of Tofutti Better than Cream Cheese. It’s a perfectly acceptable substitute when I’m cooking/baking with cream cheese. I can’t stand it by itself on a bagel or the like. It’s got a funky flavor by itself. I did notice I needed to bake them an extra five minutes. Maybe it was the substitution? I’m not too sure. These end up being super gooey and rich (shocking, right?) and oh-go-good. If you’re taking them somewhere, do try to make them early enough so they can camp out in the fridge. I didn’t have that luxury, so when I had a leftover the next day I figured out the key to their success. They also get gross really quick. I had to toss the remaining two within two days of making them. That’s cheesecake for you, I guess.
Inspiration: My Baking Addiction
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 5 tablespoons butter, softened
- 1/3 cup brown sugar
- 3 tablespoons sucanat
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup spelt flour
- 1 cup dark chocolate chips
- 8oz Tofutti Better than Cream Cheese
- 1/3 cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
Preparation
- Preheat oven to 325°.
- Line an 8×8 baking pan with parchment so there is an overhang and spray with cooking spray.
- Mix the melted butter and graham cracker crumbs together until moist.
- Press into the bottom of the pan to make the crust.
- Bake for 6 minutes, then remove to cool.
- In the bowl of a stand mixer, combine the butter, both sugars, salt, and vanilla until smooth.
- Add in the flour. Mix to combine.
- Add the chocolate chips by hand. Set aside.
- In another bowl, mix the cream cheese, sugar, and vanilla until smooth.
- Add in the egg. Mix until just combined.
- Pour the cheesecake over the graham cracker crust.
- Drop the cookie dough in teaspoon sized chunks all over the top. It’ll be full.
- Bake for 35 minutes, until the top is drying out and the cheesecake is set.
- Allow to cool completely before slicing into desired pieces.
- Serve room temperature or store in the fridge. Do the fridge. Trust me.
I want to eat these, de-egged. Yum.
Do it!
Yes! Do it and shareee! 🙂
I’m seriously getting obsessed with spotify, I’ve spread the spot amongst all my friends and coworkers.