Cheesecake Stuffed Double Chocolate Cookies

Cheesecake Stuffed Double Chocolate Cookies

PREP TIME: 20 MINS COOK TIME: 10 MINS TOTAL TIME: 30 MINS

YIELDS: 9 - 12 COOKIES CALORIES: 262 KCAL

These deliciously thick and chewy chocolate cookies are stuffed with creamy cheesecake, and studded with chocolate chips!

INGREDIENTS

FOR THE COOKIES

  • 1/2 cup unsalted butter 115g
  • 1/2 cup light brown sugar sugar 100g
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup plain/all-purpose flour 125g
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder 50g
  • 1/4 cup chocolate chips 45g, for topping

FOR THE CHEESECAKE CENTRE

  • 3/4 cup cream cheese 170g, softened
  • 3 tablespoons caster/granulated sugar
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS

FOR THE CHEESECAKE CENTRE

  1. Beat together the cream cheese, sugar and vanilla extract until smooth and combined.
  2. Place 9 - 12 teaspoons of the mixture on a baking tray lined with parchment paper.
  3. Freeze until solid - about 1 - 2 hours.

FOR THE COOKIES

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cornflour, baking soda, salt, and cocoa powder. Set aside.
  3. Microwave the butter for 1 minute, until mostly melted. Whisk in the sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. If the mixture is too sticky to handle, add 1 - 2 tablespoons of flour.
  4. Roll the dough into 2oz balls, about 9 big balls. You could also make about 12 smaller balls. Form the balls into flat, round circles, and place 1 teaspoon of the cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake centre. Roll each ball in granulated sugar, and press some chocolate chips on top.
  5. Place the dough balls on the prepared baking tray, flatten them slightly (them won't spread much in the oven) and bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

NOTES
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
The calories are an estimate only.

Source : https://marshasbakingaddiction.com/cheesecake-stuffed-double-chocolate-cookies/

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