1/2 cup butter, softened
1/2 cup milk
1 cup packed brown sugar
1 (14 ounce) can crushed pineapple, drained
1 (4 ounce) package cream cheese
1/2 cup brown sugar
3 eggs
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1 cup confectioners' sugar for decoration
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch for baking pan.
In a large blender, combine butter, milk, brown sugar, pineapple, cream cheese, brown sugar, eggs and vanilla. Blend until smooth. Blend cream cheese mixture with brown sugar mixture. Stir filling into blender container until completely blended. Place filling in prepared pan.
Bake in preheated oven for 25 minutes, or until toothpick inserted in center comes out clean. Cool completely before icing. Cut into squares to serve.
I have made these for various parties and they always please. I made these into cupcakes rather than cookies, and they still rave! They are definitely worth the time and effort, and are pretty easy to make. I did finely chop the walnuts since I had some on hand, and yes, the chopped walnuts were indeed used. I also used a little baking powder instead of baking powder, and yes, the cookies were indeed harder. Well worth the effort, and pretty soon you will too.
These are wonderful little treat bites, perfect for breakfast or dinner, and they are great for snacking on the go! I usually put a very fine powder or berry into the chocolate chips, but this morning I was like a cuppy with the cocoa powder. I put a whole box of choc chips, because that's what I had. I didn't have to mix them all, I just put everything into a measuring cup and did the math. I didn't get a chance to try to original choc chip recipes, but this was the one I used. I had no trouble making the buttercream icing, because I put the butter in the bowl first, then the powdered sugar, then the powdered choc chips, then the icing. I got the idea from another recipe I've seen make rounds, so that's what I did. I doubled the recipe, I even added two crushed wafers
I've made these twice - first in a large pan (a bit larger than a 9x13) and then in a small bowl. The former made it more cake-like and the latter thicker and cake-like. Mine did turn out well - but as another reviewer noted, frosting is like candy - you can't taste it. Perhaps making the cake thicker (and hence, fluffier) would have resulted in more purchasing power. In any event, yummy! I will make these again, however, because of the above mentioned notes.
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