Cheesecake stuffed cookies are a really yummy treat, with a deliciously indulgent centre. They can be made in so many flavour combinations using our Natural Flavoured Icing Sugar and Flavour Shots!

Some of my favourite Cheesecake stuffed cookie flavours are Lemon and blueberry, lemon and raspberry, Banana and Salted caramel, white chocolate and raspberry, chocolate and honeycomb, and Black Forest.

Store these cookies in an airtight container in the fridge for up to 4 days, or bake ahead to freeze and thaw in the fridge.

Ingredients

Filling

170g Full fat cream cheese

30g Natural Flavoured icing Sugar

Cookie mix

210g Butter

150g Caster sugar

Flavour shot of choice

1 Whole egg plus 1 yolk

1tsp Bicarbonate of soda

Pinch of salt

345g plain flour

Inclusions of your choice eg. chocolate chips or fresh/freezedried fruit pieces

Glaze

150g Natural Flavoured Icing Sugar

15ml Melted butter

30ml Hot water

Colour Pop Water Activated (optional)

Method

1. Whip the cream cheese with the 30g of icing sugar, and use a piping bag to pipe small blobs of the mixture onto a lined baking sheet.
2. Place the baking sheet into the freezer for around 30 mins.
3. While the cream cheese mixture chills we can make the cookie dough.
4. Beat the butter, sugar and Flavour Shot until light and fluffy.
5. Add in the egg and extra yolk and beat again.
6. Sift in the flour, salt and bicarb and mix until combined.
7. Add in any inclusions (choc chips/fruit) carefully folding.

Assembly

1. Prepare two baking sheets with greaseproof paper.
2. Use a small ice cream scoop to portion the cookie dough onto the baking sheets.
3. Make a small hollow in the centre of half of the cookie balls and add the frozen cream cheese blobs.
4. Place the remaining cookie balls on top and pinch around the centre to seal. Try not to squash the cookies, they should be quite tall.
5. Chill the cookies in the fridge while your oven preheats to 170c (Gas mark 3).
6. Bake the cookies for roughly 15mins until the edges are golden.
7. Cool on the baking sheet.
8. To make the glaze, mix the Icing sugar and water together to make a thick liquid.
9. Add the butter and mix well.
10. Spoon onto the cooled cookies, and allow to set before enjoying!