Last month, when it was time to make cookies to leave out for Santa on Christmas Eve, my insistent soon-to-be 8 year old decided we needed a chocolate cookie instead of the butter cookies we had made the day before. I searched my recipes, but nothing jumped out at me as the perfect chocolate cookie for Santa, so I did the logical next step by going to Mel’s Kitchen Cafe. There I found her White Chipper Chocolate Cookies. Perfect! We made a batch on Christmas Eve and we all loved them, as I’m sure Santa did as well, based on the empty plate we found the next morning.
One thing about this recipe: It makes a lot of cookies. At least 4 dozen. Which got us wondering what we could do in addition to regular cookies because even though we’re cookie lovers, even the most delicious cookie can seem boring when you have over 4 dozen of them to eat. My soon-to-be college freshman daughter immediately thinks of cheesecake when we’re brainstorming things to bake. I remembered the other mini cheesecakes she made, the ones with an Oreo as the base. I thought, why not use one of these delicious white chipper chocolate cookies as the base? We were drooling just imagining how yummy it would taste!
So that’s what we did last week. We made the cookies as per Mel’s recipe, and made two dozen as regular cookies.
The remaining cookie dough was put into muffin tins lined with paper liners. We put in one rounded tablespoon of dough into each paper liner. These in the muffin tins we took out of the oven on the lower end of the baking time — just before the 9 minutes were up. (We used 2 pans, for a total of 24 mini cheesecakes.)
After they were baked and cooled, my daughter made the cheese cake using the basic Philadelphia cream cheese recipe, but halved the ingredients, which ends up being:
- 2 8-ounce packages of cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
Once those ingredients were blended together, she put a large scoop of this cream cheese mixture onto each of the cookies in the paper liners in the muffin tins, filling them about 1/2 – 2/3 full.
These little goodies were baked at 325F for 20 minutes. Once cooled, they needed to be refrigerated for a couple hours before serving.
Good news: They were as delicious as I expected they would be! And I think next Christmas Eve we may surprise Santa with one of these mini cheesecakes instead of just cookies. We’ll be the favorite house on his route!