Cheesecake Stuffed Cookies

      • Yield:
      • 12 Cookies
      • Ingredients:
      • Cookie 


        • 8 oz Cream Cheese
        • ¹⁄3 cup Granulated Sugar⁠
        • 2 tablespoons Sour Cream⁠
        • 1 teaspoon Vanilla Extract
      • Directions:
        1. 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.⁠
        2. 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.⁠
        3. 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.⁠
        4. 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. ⁠
        5. Sit back and enjoy!⁠