Chocolate Cream Cheese Pastry Cookies

These are the cookies I made for my cookie exchange. The morning after the cookie exchange, I also made breakfast for Matt to take to school for the Science Department. So selfishly, I chose these because I could make them for both events! They taste like mini chocolate croissants. I love how the bittersweet chips balance the sweetness of the cream cheese filling.

Today I went to a Birthday Brunch for one of my girlfriends, and I made these again, using white chocolate chips and dried cranberries instead. They were more sweet than the dark chocolate version, but still very yummy!

Ingredients
1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese
1/4 cup granulated sugar
1 tsp vanilla
2 cups bittersweet chocolate chips, divided

Directions
Roll 1 puff pastry sheet into 14 x 10-inch rectangle on lightly floured surface.
Combine cream cheese sugar and vanilla in small bowl until smooth. (I used the cuisinart)
Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half the chocolate chips.
Roll up starting at long side covered with cream cheese. Seal end by moistening with water.
Wrap in saran and refrigerate 1 hour.

Repeat steps with remaining ingredients.
PREHEAT oven to 375 degrees F.
Lightly grease baking sheets or line with parchment paper.
Cut rolls crosswise into 1-inch-thick circles.
Place cut side down on prepared baking sheets.
BAKE for 20 to 25 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Once completely cool, drizzle with a glaze of 2 cups powdered sugar mixed with 2 TBSP milk.
ENJOY!

Allison's Peanut Butter Balls

Ingredients
6 TBSP butter, softened
2 cups peanut butter (entire small jar of PB)
1 teaspoon vanilla
2 cups powdered sugar (sift after measuring)
3 cups Rice Krispies
2-4 TBS paraffin wax, finely chopped (you can use shortening as well to thin chocolate and make shiny)
3 cups chocolate chips (I use 2C semi and 1C milk)

Directions

1. Line a large baking sheet with wax paper.
2. In a large mixing bowl stir together butter and peanut butter. Stir in vanilla.
3. In another large bowl sift the 2 cups powdered sugar and stir in Rice Krispies.
4. Slowly add the sugar/cereal mixture to the PB mixture. Fold in using a spoon until incorporated. You may need to use your hands to mix everything well. (If the mixture seems too sticky, add a little more powdered sugar. If it seems dry, add a little more Peanut Butter)
5. Take about 1 TBSP of dough and roll into balls using your hands. Work in with hands until it will form balls. Place balls onto wax paper lined sheet. When finished, place balls (still on the wax paper baking sheet) into the fridge to chill. (this makes dipping into chocolate easier)
6. Place chocolate chips and wax into a double boiler. Stir occasionally until all of the wax and chocolate is melted.
   
7. Remove the balls from the fridge. Carefully dip into melted chocolate using a toothpick or fork. Tap off excess chocolate and place back on a wax paper lined baking sheet.
8. When finished return balls to fridge to set and cool. Store in fridge.

ENJOY!

Aleece's Million Dollar Caramel Cookies

I am attending a Cookie Exchange next Tuesday with many of my girlfriends. Anyone who wants to share - I told them I would post their recipe here on Haute Plates - so that we can all make each other's cookies! Can't wait to see (and EAT) everyone's delights. This recipe is from ALEECE, and it sounds SO yummy! I'll have pictures after the exchange on Tuesday.

(Makes 4 dozen)

Ingredients

1 cup butter, softened

1 cup white sugar, plus 1 TBSP

1 cup packed light brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour, plus 1/4 cup

3/4 cup cocoa

1 tsp baking soda

2 Heath candy bars

1 bag Rolo chewy caramels

Directions
1. Preheat oven to 375 degrees. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1/2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces Place in a small bowl and toss with 1 TBSP sugar.

4. Once dough has chilled, wrap a piece around each Rolo caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7-10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in covered container.

ENJOY!