Cookies and Cream Cheese Sandwiches

Want to talk about a party in your mouth that everyone is invited too.... Cause that about sums up these bad boys! 

After Gimmi spent a few days working on her Simple Chocolate Chip Cookie recipe, we had all these cookies laying around, along with left over cream cheese icing from my Carrot Cake adventure. So we decided what better thing to do then combine the two together and make yet another mouth watering dessert. 

Here you go... these babies are easy to throw together and are bound to be the talk of the town. 

CREAM CHEESE FROSTING INGREDIENTS:
2 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. vanilla extract
1/2 tsp. salt
8 cups powdered sugar

CHOCOLATE CHIP COOKIE INGREDIENTS:
2 cups all purpose flour
2 sticks softened butter
1 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tbsp good vanilla
2 cups mini semisweet chocolate chips (We prefer enjoy life vegan chocolate chips)

HOW TO MAKE THE CREAM CHEESE FROSTING:
Using an electric mixer, mix together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

HOW TO MAKE THE COOKIES
Cream (mix) butter, vanilla and sugar together, and add eggs one at a time. Then slow add dry ingredients. Once mixture is smooth stir in chocolate chips.
Refrigerate for a minimum of 2 hours, over nigth works best - but I can never wait this long.
Preheat oven to 375
Taking heaping table spoons of dough and roll into balls
Place on an un-greased baking sheet and bake for 9 minutes
Cool and then ... make into delicious little sammies!!!

Xoxo,
G

Simple Chocolate Chip Cookies

Baking is a much different art form than simply cooking. It involves precise measurements and there is really no improvising. I love to do both but think that baking is much harder and there for I am constantly trying recipes over and over again. This is the current recipe for these chocolate chip cookies but it will definitely change and evolve over time in my quest for making the perfect chocolate chip cookie.

I like my cookies kind of chewy and a little under done. How do you like your cookies??

Chocolate Chip Cookies:
~2 cups all purpose flour
~2 sticks softened butter
~1 cup granulated sugar
~1/2 cup dark brown sugar
~2 eggs
~1 tsp salt
~1 tsp baking soda
~1 tbsp good vanilla
~2 cups mini semisweet chocolate chips
(I prefer enjoy life vegan chocolate chips)

Cream (mix) the butter, vanilla and sugar together, and add eggs one at a time. Then slowly add dry ingredients. Once mixture is smooth stir in chocolate chips. Refrigerate for a minimum of 2 hours, over night works best (but Gigi can never wait this long).
Preheat oven to 375
Take heaping tablespoons of dough and roll into balls
Place on an un-greased baking sheet and bake for 9 minutes
Cool and then devour!

Kisses,
Gim