Saturday, September 22, 2012

Reese's Cheesecake Cookies

I normally shy away from desserts that are super decadent, but every once and a while it's fun to bake a giant, rich, delicious cookie. These cookies are made with crushed chocolate graham crackers and stuffed with a little potion of reese's peanut butter cup cheesecake. These are more time consuming than your average cookie, but they are definitely worth it! I was very happy with how these turned out and will definitely try my hand at some other stuffed cookies in the future!

Adapted from this recipe
1.5c Flour
1c Ground Chocolate Graham Crackers
1/2tsp Salt
1/2tsp Baking Soda
1c Brown Sugar
1/2c Butter (softened)
1 Egg

For the filling
2oz Cream Cheese (softened)
1tbsp Sugar
1/4tsp Vanilla
2-3 Chopped Reese's Cups

Optional: Drizzle melted chocolate on top (I melted one reese's cup with some wilton dark chocolate candy melts)

OVEN: 350F
BAKE: 13-15min
YIELD: ~1 Dozen 

1. In a small bowl, stir together the cream cheese, sugar and vanilla until well combined. Stir in finely chopped reese's cups and then refrigerate for at least twenty minutes.  

This picture is kind of deceiving, I kept chopping after it was taken!

2.  In a standing mixer, cream together the butter and brown sugar. 

3. Add in the egg, salt, and baking soda. Mix to combine. 

4. Add in the ground graham crackers (I used my food processor, it takes about 7 crackers to make one cup)

5. Mix in flour slowly by quarter-cup fulls. Refrigerate the dough for ten minutes. 

6. To stuff the cookies, take out about one tablespoon worth of dough and smoosh it into a small disc. I made twelve of these before I put in the filling.

7. Take the cream cheese mixture out of the fridge and take out about one teaspoon (you can use more if you want) and spoon it onto one of the cookie discs. Flatten it slightly with your finger (it helps if your finger is slightly wet with water). 

8. Place a second disc over this and flatten the edges with your finger, pinching off any excess dough, and then gently shape it back into kind of an oval shape. Make sure the edges are definitely closed or you'll have a cheesecake disaster!

9. Once you've done this for all of the cookies, place them in the freezer for five minutes before baking. Then bake and cool on a cooling rack like normal. 

10. If you want, drizzle on some chocolate when the cookies have cooled!

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