I have a hard time making them because when I think about them I want them right now and they are refrigerator cookies, so you have to make the dough and put it in the fridge for at least four hours, but overnight is best. So you can't have them right away and that is frustrating, but it is worth the wait! A good idea too is to make a couple of batches of the dough at once and freeze the extras so that way you can just whip them out and let them sit for an hour or so and you'll be set.
You will need...
For the cookies:
1/3 c. butter, softened
1/3 c. shortening
3/4 c. sugar
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
For the topping:
6 oz. cream cheese, softened (30 seconds - 1 minute in the microwave will do the trick p in a bowl though, not the aluminum wrap)
1 1/2 c. powdered sugar
2 Tbsp. flour
1 tsp. vanilla
For the drizzle:
3/4 c. semisweet chocolate chips
1 Tbsp. butter
I use my KitchenAid stand mixer for this recipe as well. Sometimes the mixer makes the dough too mushy, but since these are refrigerator cookies, they will be firm by the time you're ready to form and bake the cookies.
In a small mixing bowl, combine the flour, baking powder, and salt. Set aside. In a large mixing bowl mix together the butter, sugar, and shortening until combined. Then add the egg and vanilla. Once that is mixed, add in the flour mixture. The dough will be a little thick, at this point you will roll into two logs about 1-2 inches thick. Wrap and refrigerate for at least four hours, no more than 24. You can freeze, too.
Unwrap dough and cut into one inch slices. Place at least 1 inch apart on cookie sheet and put in 375* oven for 10-13 minutes. With my oven and my Pampered Chef stoneware, it takes 12 minutes. When they come out of the oven, immediately make a dent in the top for the topping. To do this, I use my Pampered Chef Mini-Tart Shaper. It's just the right size. Cool on the baking sheet for a few minutes and then transfer the cookies to a cooling rack.
Combine all the topping ingredients in a mixing bowl. Drop some of the mix into the dent you've made in the cookies. Let cookies sit until the topping flattens out. Meanwhile, melt the butter and chocolate chips together, I nuke them for a minute or so in my Pampered Chef Small Micro-Cooker and then stir it until it is very smooth. You can either use something to pipe out the drizzle, or you can use a spoon and drizzle it on top of the cream cheese topping. If I'm in the mood for perfection (like tonight!), I use my Wilton Decorator Tips to do the drizzle.
These cookies need to be stored in the refrigerator, so if any make it to leftover status, stick them in the fridge!