Cream cheese cookies are the most heavenly little bites of sweetness! They’re addicting; you’ve been warned!

If you have never tried cream cheese cookies, you’re in for a TREAT! Something magical happens when you add cream cheese to a cookie! You get this soft, moist, chewy cookie that feels like you’re eating a cloud. They puff right up, and they’re addicting!

THE 3 SECRETS TO CREAM CHEESE COOKIES

• The cream cheese. Naturally. It’s the “key” ingredient that makes these cookies so good! Don’t leave it out! Well, except out on your counter to come to room temperature before baking, of course. ;)
• Cake Flour. You can find in the regular flour section. I tend to buy Swans Down brand (red box). This is the key to making a soft cookie that feels like a cloud!
• Baking time! This will vary by a lot of factors for your oven from altitude to what type of pan you use but this trick will help you! Watch for the very edges of these cookies to begin turning a golden brown, then pull them!

INGREDIENTS

1/2 cup butter, softened (1 stick)
4 ounces cream cheese, room temperature
1 cup granulated white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
1 3/4 cup cake flour

GET FULL INSTRUCTIONS ====> pizzazzerie

Rich and decadent with layers of flavor, these Chocolate Peppermint Brownie Bars are a fantastic holiday dessert. If you love the combo of rich chocolate and refreshing mint, then these brownies are for you!

On a holiday cookie tray with other treats these Peppermint Brownie Bars will pretty much steal the show.  They are all kinds of minty amazingness.

Ingredients

• 1 package family-size fudge brownie mix
• 2 1/2 cups confectioners’ sugar
• 1/2 cup 1 stick plus 7 tablespoons butter, divided
• 1 1/2 tablespoons heavy cream
• 1 teaspoon McCormick® Pure Peppermint Extract
• 12 ounces semi-sweet baking chocolate coarsely chopped
• Crushed peppermint candies optional

Get Full Instructions ===> lovefromtheoven

This English Toffee is typically made in an 11×7 pan, but a few years ago I found a silicone brownie bite pan. And it’s all I use now. No more slicing toffee, just pop the toffee bites out and you’re good to go.

Oh, and breaking English Toffee into pieces will leave you some shards on your cutting board. SAVE THESE. They are delicious on ice cream. Just sayin!

INGREDIENTS

•  1/2 cup unsalted butter
•  1/2 cup margarine
•  1 cup granulated sugar
•  1/4 tsp kosher salt
•  1/2 tsp vanilla extract
•  12oz milk chocolate, melted
•  1 cup unblanched whole almonds
•  1 cup finely ground walnuts

GET FULL INSTRUCTIONS ===> shugarysweets