So… I started a sugar cleanse today. As in, I’m trying to cut back on the amount of sugary stuff I eat. I’ve seriously noticed lately that the more sugar I eat, the more sugar I want. And then I eat more… and want more… and, well, you get the point. It’s a vicious cycle. I honestly did really well for my first day, until I made these. Annnddd then I had to eat one. Ooops. Was it worth it? Totally.
These cookies are so fast and easy to make, and they taste delicious! One-bowl and all that jazz. They have no eggs, so you know what that means… cookie dough galore! Mmmm. I decided to stuff my little cookies with chocolate chips, but the sky is the limit. Mini Reese’s Cups, Rolos, maybe even a wee bit of jam or pie filling. You seriously need to make these though, and soon! They are like warm little scoops of delicious cheesecake-y cookie dough. Perfection!
Chocolate-Stuffed Cheesecake Cookies
Barely adapted from Abby Sweets
Yields: about 2.5 dozen cookies
3/4 cup unsalted butter, softened
3 oz Neufatchel cheese
2/3 cup white granulated sugar
1/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
about 1 cup graham cracker crumbs
about 1 cup large chocolate chips
Preheat the oven to 375F, and line two baking sheets with silicone liners or parchment paper. Set aside.
In the bowl of a stand mixer, beat the butter, Neufatchel cheese, sugar, vanilla, and salt until light and fluffy. Add in the flour, and mix until dough comes together. Using a small cookie scoop, scoop out the cookie dough and place a chocolate chip or two in the center. Roll between your hands so the chocolate goes to the middle, then roll the ball in the graham cracker crumbs. Place on your prepared cookie sheet, and repeat with remaining dough. Bake cookies in preheated oven for 14-17 minutes, until cookies are mostly firm to the touch and are golden brown. Let cool slightly then enjoy!