Chocolate Drizzled Vanilla Cookies

Oh this are good cookies!

I found this recipe at the back of a condensed milk label, about 15 years ago. The truth is that the batter never turned out what it should be, hard enough to roll it and cut it out with cookie cutters. However, this is one of my favorite recipes because the results taste really good. This cookies are a bit fluffy inside, like little cakes, with a cookie-like texture crust and a tiny, very tiny, slightly, sour flavor from the cream cheese.

I tried to modify this recipe so the cookies could be cutted into shapes, but the flavor changed too much. So what I used to do, when I was a teenager, was to cut the cookies once they were cooked. Too much waste from the corners…

This time I left them just as they like to be, irregular shaped but yummy white cookies. My husband, as always meddling in my “cookie” bussiness, suggested to add some nuts like those pressed cookies. I did it, they tasted good, but some of the nuts felt down beacause of the batter consistency.

Do as you wish…add nuts if you please or cut out the cookies after baking them so they look as the traditional mexican drizzled cookies. This are one of the best recipes I have in my old teenager recipe notebook.

Chocolate Drizzled Vanilla Cookies
Yields 48
Chocolate drizzled cookies, full of flavor
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  1. 1 cup butter (7.7 oz/220 g)
  2. 6.7 oz cream cheese (190 g)
  3. 1 can condensed milk (14 oz/397 g)
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 2 1/2 cups flour
  7. 5 oz (140g) semi-sweet chocolate
  1. In a stand mixer beat the butter until creamy. Add cream cheese and continue beating until well combined.
  2. Beat in condensed milk, egg and vanilla extract until smooth. Scrape down the sides and continue to beat.
  3. Preheat the oven to 390ºF (200ºC)
  4. Beat in flour until fully combined. The dough should be slightly sticky.
  5. Using a spoon scoop a tablespoon of the dough and drop it onto the greased baking sheets. You can also shape each scoop with your hands into a neat ball.
  6. Bake for no more than 20 minutes, otherwise the cookies may be dry.
  7. Cut chocolate into chunks and melt in the microwave, stirring often. Drizzle over cooled cookies.

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