Softbatch Cream Cheese Chocolate Chip Cookies

In preparation for a Christmas Cookie Party tonight, I started out testing some new cookie recipes! These Softbatch Cream Cheese Chocolate Chip Cookies were a big hit at my house, and they are oh so chewy! I am throwing away any other Chocolate Chip Cookie recipe I ever made, sorry grandma. The soft and chewy aspect makes them perfect little Chocolate Chip explosions!

More Christmas Cookie Recipes to come next week, and more on the Christmas Cookie Party this weekend! Get in the Holiday Spirit, and bake up some sweets for your loved ones!

chocolate chip cookies-Darcy Oliver Design


1/2 cup (1 stick) unsalted butter, softened
2 oz cream cheese, softened (use cream cheese in a block, not fat free, light, or whipped), softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips (I used minis)
1/2 cup dry roasted peanuts (optional)


Preheat the oven to 350°.  Line a baking sheet with parchment paper or use a Silpat.

Cream together butter and cream cheese until light and fluffy.  Add sugar and beat until well combined.  Add egg, and vanilla, and mix well.

Add the flour, cornstarch, baking soda, and salt, and mix until just combined.  Stir in chocolate chips and peanuts.

Drop by rounded spoonful onto your cookie sheet.  These do not spread much, so you can fit at least a dozen and a half on a sheet. Bake for 6-8 minutes until just starting to brown on top.

Remove from oven and enjoy with a glass of milk.

Makes 24+ cookies.

Softbatch Chocolate Chip Cookie-Darcy Oliver Design


Spicy Date Night Hand Pies

Many of us know that a way to a man’s heart is through his stomach, so do your man a favor and make him these Spicy Date Night Hand Pies! Pack up your picnic basket with these flavorful pies, a side salad, and a nice Pinot Noir or Malbec (or both), and plan out a nice little spot to take your date. Last night I picked up my husband from work and took him to Fiesta Island for a sunset picnic, and he gave these little hand pies two thumbs up!




For the Puff Pastry: Do yourself a favor and pick up two to three boxes of Pepperridge Farm Puff Pastry Sheets in the Frozen Foods Section.  You could make your own, but ain’t nobody got time for that! Before making the meaty filling, unwrap the puff pastry and place the frozen and folded (do not unfold until they are thawed out) on the counter to thaw.

For the Meaty Filling:

  • 1 lb ground chicken
  • 2 cups chunky salsa (I used one glass jar of chunky salsa from Trader Joe’s)
  • 3 tbsp of chopped black olives
  • Salt
  • Pepper
  • Cholula hot sauce
  • 1 egg
  • 1 tsp water
  • 1 cup shredded jack cheese


1. Preheat oven to 375 degrees F
2. In a pan, brown chicken until cooked, about 5 minutes
3. Pour in black olives, mix and then add the salsa, stir, cook about 5 minutes more
4. Season with salt, pepper, and hot sauce to taste, set aside
5. Unfold the thawed pastry dough on parchment paper
6. Using a biscuit cutter, cut out rounds (I got four rounds out of one sheet)
7. Place a pinchful of shredded cheese on the round, and  a heaping tablespoon in the center of each round
8. Fold dough over filling to make a half circle
9. Crimp ends with a fork or hands
10. Place pies on a greased baking sheet, or ungreased Silpat
11. In a small bowl, whisk together egg and water
12. Brush each pie with egg wash
13. Bake for about 20-25 minutes, until golden
14. Remove from oven and allow to cool slightly on a wire rack
15. Enjoy!