These cookies taste just like the stuffed ones at Tim Hortons. They're thick, sweet, puffy, and fudgy.
Cream cheese stuffed chocolate cookies
Recipe adapted from: Sally's Baking Addiction
Ingredients for the cookies:
1 cup and 3 tbsp of all-purpose flour
2/3 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup of white sugar, divided
1/2 cup brown sugar
1 egg
1 Tablespoon of milk
2 teaspoons pure vanilla extract
Cream cheese filling
4 ounces of block cream cheese
1 and 3/4 cups of icing sugar
1 Tablespoon flour
1/2 teaspoon vanilla.
For the cream cheese filling:
Mix together the softened cream cheese, icing sugar, flour, and vanilla. Drop teaspoons onto a lined baking sheet and freeze for at least 1 1/2 hours.
For the cookies:
Mix together the butter, 1/2 cup of white sugar, the brown sugar, the egg, the milk, and the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Mix the butter mixture with the dry ingredients, chill the dough for at least 1 1/2 hours or until firm enough to handle( I like to freeze it so that it takes less time).
Remove the cream cheese spoonfuls from the freezer, roll them into balls, then put them back into the freezer, so that they stay cold until you're ready to use them.
Roll the cookie dough into tablespoon sized balls, and make indents in the balls using your thumb. Place a cream cheese ball in each indentation and cover the cream cheese ball with another cookie dough ball. Mold the cookie dough around the cream cheese ball so that it is completely covered. The dough gets a bit sticky, but I find that wetting your hands helps keep the dough from sticking to them. Do this with the remaining dough and roll the balls in white sugar. Bake for 12-13 minutes until the edges are done with the centers are still soft. Allow them to cool for 5 minutes before removing them from the pan.
Cream cheese stuffed chocolate cookies
Recipe adapted from: Sally's Baking Addiction
Ingredients for the cookies:
1 cup and 3 tbsp of all-purpose flour
2/3 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup of white sugar, divided
1/2 cup brown sugar
1 egg
1 Tablespoon of milk
2 teaspoons pure vanilla extract
Cream cheese filling
4 ounces of block cream cheese
1 and 3/4 cups of icing sugar
1 Tablespoon flour
1/2 teaspoon vanilla.
For the cream cheese filling:
Mix together the softened cream cheese, icing sugar, flour, and vanilla. Drop teaspoons onto a lined baking sheet and freeze for at least 1 1/2 hours.
For the cookies:
Mix together the butter, 1/2 cup of white sugar, the brown sugar, the egg, the milk, and the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Mix the butter mixture with the dry ingredients, chill the dough for at least 1 1/2 hours or until firm enough to handle( I like to freeze it so that it takes less time).
Remove the cream cheese spoonfuls from the freezer, roll them into balls, then put them back into the freezer, so that they stay cold until you're ready to use them.
Roll the cookie dough into tablespoon sized balls, and make indents in the balls using your thumb. Place a cream cheese ball in each indentation and cover the cream cheese ball with another cookie dough ball. Mold the cookie dough around the cream cheese ball so that it is completely covered. The dough gets a bit sticky, but I find that wetting your hands helps keep the dough from sticking to them. Do this with the remaining dough and roll the balls in white sugar. Bake for 12-13 minutes until the edges are done with the centers are still soft. Allow them to cool for 5 minutes before removing them from the pan.
No comments:
Post a Comment