On weekends, do you enjoy making pancakes? These fluffy pancakes are topped and garnished with chopped walnuts, making them ideal for brunch or a late breakfast. If you’d prefer, the sauce might be prepared the previous evening. Just cover and chill, then reheat while the pancakes cook. This yields 4 or 6 pancakes, depending on the size of the griddle.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 ⅓ cups white sugar
- 1 egg
- 1 cup chocolate chips, melted
- 1 cup white chocolate chips
- ⅓ cup chopped nuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour and baking soda together in a bowl.
- Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
- Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 73 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made half of the recipe and got 26 cookies using a medium size cookie scoop. My first batch did not spread at all. The 2nd batch I flattened them down using the bottom of a glass. The baking time was spot on, 10 minutes. They were good but I think adding vanilla and some salt would elevate the taste of these cookies.