Cream Cheese Stuffed Cookie Recipe

Stuffed Cream Cheese Cookies (The BEST!) Averie Cooks

WEBOct 25, 2014 · Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not …

Rating: 4.7/5(20)
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, graham cracker crumbs, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Using a large cookie scoop, 1/4-cup measure, or your hands, form 9 equal-sized mounds of dough, roll into balls, and using your fingers, hollow out the center of each ball as if you were making thumbprint cookies. In doing so, the cookies will naturally flatten. Make sure not to go too deeply and punch through the bottom but go deep enough that each cookie will be able to hold 2 to 3 tablespoons of filling.
4. Place mounds on a large plate or tray and place in the freezer while you wash the mixing bowl and make the cream cheese filling.

Preview

See Also:

Show details

Cream Cheese Stuffed Red Velvet Cookies Sally's …

WEBNov 28, 2017 · Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated …

1. Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients (flour mixture) into the wet ingredients until combined. Finally, beat in the food coloring. Add 1-2 teaspoons more for a brighter red, if desired. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 and 1/2 hours and up to 2-3 days.
4. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract together on medium-high speed until completely smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze for at least 1 and 1/2 hours and up to 2-3 days.

Preview

See Also:

Show details