Stuffed Cheesecake Cookies (Print Version)
# Ingredients:
→ Filling Mixture
01 -
3/4 cup powdered sugar
02 -
12 ounces cream cheese, diced
→ Cookie Base
03 -
2 1/2 cups all purpose flour
04 -
1 teaspoon kosher salt
05 -
2 teaspoons vanilla extract
06 -
1 cup butter, softened
07 -
1 egg and 1 extra yolk
08 -
1 teaspoon baking soda
09 -
1 cup granulated sugar, light brown
10 -
1/4 cup white sugar
11 -
2 cups chocolate chips, semi-sweet
# Instructions:
01 -
Set oven to 375°F and cover a baking tray with parchment.
02 -
Whip powdered sugar and cream cheese for a couple of minutes. Keep it chilled while working on dough.
03 -
Cream butter with both sugars for a bit over a minute. Toss in the whole egg, extra yolk, vanilla, salt, and baking soda, and mix again briefly.
04 -
Lower mixer speed and fold in the flour until just combined. Stir chocolate chips gently.
05 -
Take about 2 tablespoons of dough, flatten it out, pop 2 teaspoons of the cold filling in the middle, and wrap the dough around it.
06 -
Arrange cookies 2 inches apart and bake roughly 9 minutes, until edges are golden and tops are firm.
07 -
Let cookies rest on the tray for 2-3 minutes before moving them to a cooling rack.
# Notes:
01 -
Keep refrigerated in a sealed container for 5 days max
02 -
Microwave for 10 seconds to soften up before eating
03 -
Safe to leave at room temp for one night