Name: Cheesecake Stuffed Cookies
Prep time: 120 min
Cook time: 30 min
Ingredients: 1 cup Arrowhead Mills Organic All-Purpose Flour; ⅔ cup Arrowhead Mills Organic Spelt Flour; ¼ cup cocoa powder; 1 ¼ cup sugar; 4 tablespoon butter (room temperature); 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 teaspoon vanilla extract; 2 teaspoons milk; ⅛ cup powdered sugar (coating); 8 ounces cream cheese; ⅓ cup sugar; 2 tablespoons sour cream; 1 teaspoon vanilla extract

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Cheesecake Stuffed Cookies

Servings cookies

Prep Time2

Bake Time10

Ingredients

Cookie

1 cup Arrowhead Mills Organic All-Purpose Flour
⅔ cup Arrowhead Mills Organic Spelt Flour
¼ cup cocoa powder
1 ¼ cup sugar
4 tablespoon butter room temperature
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon vanilla extract
2 teaspoons milk
⅛ cup powdered sugar coating

Filling

8 ounces cream cheese
⅓ cup sugar
2 tablespoons sour cream
1 teaspoon vanilla extract

Instructions

Beat together cream cheese, sugar, sour cream, and vanilla extract. Using a tablespoon, scoop out 12 individual dollops onto a parchment-lined baking sheet. Freeze for 1-2 hours.⁠
In a large bowl, mix together butter, sugar, vanilla extract, and milk until well combined. Sift in flours, cocoa powder, baking powder, and baking soda. Mix until well combined but not over-mixed. Place in fridge for 30-60 minutes.⁠
Once cooled, scoop heaping tablespoons of cookie batter into hands covered in powdered sugar. Add 1 dollop of the frozen cheesecake mixture and add another tablespoon of batter on top. Roll into a ball so the cheesecake mixture is completely encased. Roll in powdered sugar and place on a parchment-lined baking sheet. Repeat until all the batter is gone. Separate each cookie by 1 ½ – 2 inches.⁠
Bake cookies in a preheated 350°F oven for 1-12 minutes or until slightly golden on the sides. Allow cooling on baking sheet for 15 minutes before moving to a cooling rack.
Sit back and enjoy!⁠