The first time I made these, I tasted one, thought it was OK, and walked away to do other things. Within 10 minutes I was back, just to try one more, and later one more, and just one more. I couldn’t stop nibbling on them.
They are made from a brown sugar cream cheese dough and filled with chocolate and walnuts. You can skip the walnuts if you don’t like them. It’s still worth making these.
The dough is rolled out, filled with the chocolate, then rolled up into a log and baked. They are cut into cookies only after they are cooled.
Technically, they are supposed to be covered with a blanket of powdered sugar after cutting, but I always skip that part.
- 1/2 c. butter
- 3 oz. cream cheese
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 egg
- 1 tsp. vanilla
- 2 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 recipe chocolate filling (below)
- Cream the butter, cream cheese and sugars until light and fluffy.
- Beat in the egg, vanilla, baking powder, and salt.
- Stir in the flour until just blended.
- Divide dough into 4ths, wrap each piece in plastic, and refrigerate at least 2 hours.
- Preheat oven to 350.
- Roll each dough packet into a 10×6 inch rectangle.
- Spread 1/4 of the filling lengthwise down the middle of each rectangle.
- Fold the dough in thirds over the filling and place the logs on a parchment lined baking sheet, with the seam side down.
- Bake 20 minutes.
- When cool, trim the ends off each log, and slice it into 12 pieces.
- 2/3 c. condensed milk
- 4 oz. bittersweet chocolate
- 1/2 c. chopped walnuts
- Combine the condensed milk with the chocolate in a saucepan, and heat, stirring constantly, until the chocolate is melted.
- Stir in the walnuts.
- Cool to room temperature.