Cookies & Cream Cheesecake Stuffed Cookies

cheesecake stuffed cookies

Just a quick post from me today, sneaking in with an Easter inspired recipe before it’s too late. This is the time of year for OTT chocolate creations, speckled eggs and hot cross buns doughnuts, all of which I have in the archives. So this year I decided to keep it a little more simple – but no less decadent! This recipe is perfect for beginner bakers or to make with the kidlets because it doesn’t require any special equipment and comes together really quickly and easily.

cheesecake stuffed cookies

These cookies are inspired by and based on these ones, which I’ve made so many times since the original post that I’ve almost memorised the recipe. My friends request them all the time. They are truly a crowd pleaser, filled with everyone’s favourites – nutella and salted caramel. This time I decided to mix it up and try a creamy cheesecake filling baked right into the cookie. 
cheesecake stuffed cookies

I flavoured mine with smashed Oreos for a double whammy ‘cookies and cream’ stuffed cookie, but you could use whatever flavour strikes your fancy. Anything that goes well with chocolate will work here – passionfruit, coconut, peanut butter, or even your favourite chocolate bar smashed up will make great fillings for your cookie too!

cheesecake stuffed cookies

Cookies & Cream Cheesecake Stuffed Cookies

Makes 12
Cheesecake Filling
  • 125g cream cheese, at room temperature
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • About 8 Oreo cookies, smashed
Cookies
  • 1/2 cup (110g) butter
  • 1 1/2 cups (350g) light brown sugar
  • 2 eggs
  • 1/2 cup (55g) cocoa powder
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 2 cups (260g) all-purpose flour
  • Fleur de sel, to sprinkle
To make the cheesecake filling, mix the ingredients together until well combined. Place in the fridge for  at least 30 minutes. Take tablespoons of the chilled filling and shape into 12 x 3cm round patties. Place back into the fridge until ready to use.

Line two baking tray with non-stick baking paper. Preheat your oven to 180°C (350°F). In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.

Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray. They should be just larger than your cheesecake pattie. Place the cheesecake disc on top. Top with a flattened tablespoon of dough, and seal the edges. Repeat until you have twelve cookies. Sprinkle the tops with fleur de sel and bake for 8-10 minutes.

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