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. It doesn’t require any special equipment like a stand mixer or even a rolling pin!
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. This time I decided to mix it up and try a creamy cheesecake filling with smashed Oreos for a double whammy ‘cookies and cream’ stuffed cookie, but you could use whatever flavour strikes your fancy.
Since making these cookies the first time, they have become one of my signature treats that I love to bake, and they have raving fans on three continents! My boyfriend and sister constantly request them! They are truly a crowd pleaser.
Anything that goes well with chocolate will work here – passionfruit, coconut, peanut butter, or even your favourite chocolate bar or cookie smashed up will make great fillings for your cookie too!
I’ve also made a Christmas version of these cheesecake stuffed cookies, adding crushed up candy canes and ginger cookies too. They were soooo tasty and great to give as homemade edible Christmas gifts!
Related Post: Funfetti Cheesecake Brownies
Cookies & Cream Cheesecake Stuffed Cookies
These Cookies and Cream Cheesecake Stuffed Cookies are my #1 most requested recipe and a total crowd pleaser. Everyone I know loves them and begs me to make them often!
Ingredients
Cheesecake Filling
- 125 g cream cheese, at room temperature
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 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
Instructions
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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.
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Line two baking tray with non-stick baking paper. Preheat your oven to 180°C (350°F).
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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.
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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.
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Sprinkle the tops with fleur de sel and bake for 8-10 minutes.