Chocolate cheesecake cookies

This is a revisions of a recent post. When I went to make these cookies I found the original frosting recipe was COMPLETELY screwy!! [I have fixed it on the original recipe I have posted on this site].  Called for 3/4 cup powdered sugar, and 3/4 cup milk. What the?!?!?
Anyone who has EVER made butter frosting before [which is essentially what this is just using cream cheese in place of the butter]  knows that adding that much milk makes milk soup and there is NO fixing such a sloppy mess without adding another 2 BAGS of powdered sugar--at which point, you have frosting enough for every birthday cake for the next 2 years. So on second try, I used 2 TB of milk and 2 cups of powdered sugar, maybe 3- and THAT was a LOT more like it. Plus I added some cocoa to the frosting and the cookie mix. So there! YUM!
** The batter tasted just like chocolate cheesecake. Hence the title of this post. **
Before sprinkles:

 After sprinkles.


~Cookie Ingredients~
1 cup [2 sticks] butter, softened
1/2 package cream cheese, softened [ 4 oz. total]
1 cup sugar
1 egg yolk
1/8 tsp salt
1 teaspoon vanilla
2 1/4 cups flour
1/4 cup cocoa

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolk, cocoa, and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.

~Cream Cheese Frosting~
**This frosting stays very soft and gooey, perfect for sprinkling with tiny candied goodness.**

1/2  package cream cheese, softened to room temperature [4 oz. total]
2 or 3  cups powdered sugar
dash of  salt
1 teaspoon vanilla
2 or 3 TB heavy whipping cream , (or I just used milk)
1/4 cup cocoa

In a large bowl combine cream cheese, sugar, salt, milk and vanilla. Beat until light and fluffy. Add powdered sugar a little at a time  until desired consistency.

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.