Recipes
Cheesecake Stuffed Cookies
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- Yield:
- 12 Cookies
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- Ingredients:
Cookie
- 1 cup Arrowhead Mills All-Purpose Flour
- 2⁄3 cup Arrowhead Mills Spelt Flour
- ¼ cup Cocoa Powder
- 1 ¼ cup Granulated Sugar
- 4 tablespoons Butter
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 2 teaspoons Milk
- Powdered Sugar for coating
Filling
- 8 oz Cream Cheese
- ¹⁄3 cup Granulated Sugar
- 2 tablespoons Sour Cream
- 1 teaspoon Vanilla Extract
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- Directions:
- 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 1/2 – 2 inches.
- Bake cookies in a preheated 350-degree oven for 1-12 minutes or until slightly golden on the sides. Allow to cool on baking sheet for 15 minutes before moving to a cooling rack.
- Sit back and enjoy!
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