Giant Cheesecake Stuffed Chocolate Thumbprint Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY OATMEAL COOKIES



Blueberry Oatmeal Cookies image

These hearty and delicious cookies feature sweet and slightly tart dried blueberries. As a bonus, they just happen to be gluten- and dairy-free.

Provided by Zac Young

Categories     dessert

Time 2h

Yield Twelve 4-inch cookies

Number Of Ingredients 12

1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup plus 2 tablespoons melted coconut oil (5 ounces)
Zest of 1 lemon
1 large egg
1 teaspoon pure vanilla extract
1 cup gluten-free flour blend, such as Bob's Red Mill 1-to-1 Baking Flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons ground cinnamon
2 cups certified gluten-free old-fashioned rolled oats
1 cup dried blueberries

Steps:

  • In a medium bowl, whisk both sugars with the coconut oil and lemon zest until smooth. Whisk in the egg and vanilla extract until incorporated. With a rubber spatula, stir in the flour blend, baking soda, salt and cinnamon until smooth. Stir in the oats and blueberries until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper.
  • Portion the dough into twelve 2-ounce portions using a 1/4 cup measure or a 2-ounce cookie scoop. Using your hands, form the dough into pucks. Evenly space 6 of the pucks on each prepared baking sheet.
  • Bake on the upper and lower oven racks for 14 to 16 minutes, rotating the baking sheets halfway through and swapping the positions on the racks, until the edges of the cookies are golden brown. Let cool on the baking sheets.

GIANT CHEESECAKE STUFFED CHOCOLATE THUMBPRINT COOKIES



Giant Cheesecake Stuffed Chocolate Thumbprint Cookies image

If you are looking for a "wowza" reaction at your next gathering, look no further than these giant cheesecake-filled (yes, you heard right!) double-chocolate cookies, inspired by the famous New York City bakery, Levain. The key to keeping these beauties thick and soft is twofold: First, make sure the butter and sugar are sufficiently creamed. Second, chill the dough completely before baking.

Provided by Zac Young

Categories     dessert

Time 2h50m

Yield 8 cookies

Number Of Ingredients 16

1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon plus 1 pinch kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chunks (about 1 cup)
6 ounces white chocolate chips (about 1 cup)
1/2 cup white sanding sugar
6 ounces cream cheese, at room temperature
1/3 cup confectioners' sugar
1/2 teaspoon finely grated lemon zest

Steps:

  • Line 2 baking sheets with parchment. Whisk together the flour, cocoa powder, cornstarch, baking soda and 1/2 teaspoon salt in a medium bowl.
  • Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on high until light and fluffy, 3 to 4 minutes. Reduce the speed to low, add the whole egg and beat until just combined. Add the vanilla and beat until just combined.
  • Add half the flour mixture and mix on low until combined. Add the remaining flour mixture and mix until just combined. Fold in the chocolate chunks and white chocolate chips. Put the sanding sugar in a shallow bowl or plate.
  • Scoop eight 1/3 cup-size balls of dough. Working with one at a time, shape each ball into a 1 1/2-inch-tall cylinder, then use your thumb to make a sturdy 1-inch-deep well that is about 1 inch across. Roll the dough in the sanding sugar to completely coat and place on the prepared baking sheets. Repeat with the remaining dough and sanding sugar, spacing out 4 cookies per sheet. Put the baking sheets in the freezer until the cookies are thoroughly chilled, 30 minutes to 1 hour. (If you do not have space in your freezer to accommodate both baking sheets, line a plate with parchment and place the cookie dough onto the plate to chill. Transfer to the prepared sheets once chilled.)
  • Preheat the oven to 375 degrees F. Just before the cookie dough is completely chilled, add the cream cheese to a medium bowl and beat with an electric mixer on medium speed to soften. Add the confectioners' sugar and beat until smooth, then add the remaining egg yolk, the lemon zest and the remaining pinch of salt and beat on medium speed until completely smooth, light and fluffy, 1 to 2 minutes. Spoon the cheesecake into the well of each cookie so that it comes just up to the top. (Alternatively, you can use a pastry bag or resealable plastic bag to fill the cookies.)
  • Bake the cookies until the cheesecake is set and the cookies are crispy on top, chewy in the middle and turning darker on the bottom, rotating the pans halfway through, 20 to 24 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 1 hour.

SAUSAGE GRAVY STUFFED BISCUITS



Sausage Gravy Stuffed Biscuits image

The perfect breakfast comfort food, biscuits and gravy, becomes gravy IN biscuits. A savory sausage gravy is made and then baked into the center of fluffy buttermilk biscuits in this fun play on a Southern favorite.

Provided by Zac Young

Categories     main-dish

Time 4h

Yield 12 large biscuits

Number Of Ingredients 16

4 ounces ground breakfast sausage (sweet or hot)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 teaspoon mustard powder
1/2 teaspoon finely chopped rosemary leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup whole milk
1/4 teaspoon Worcestershire sauce
3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper, plus more to finish
14 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 1/4 cups buttermilk, plus 2 more tablespoons to finish

Steps:

  • For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
  • Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
  • For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
  • Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
  • Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
  • Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
  • Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.

CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES



Cheesecake-Stuffed Chocolate Chip Cookies image

This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.

Provided by Pam Lolley

Time 2h

Yield 24

Number Of Ingredients 12

1 (8 ounce) package cream cheese, at room temperature
½ cup powdered sugar
¾ cup salted butter, softened
¾ cup white sugar
¾ cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
  • Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
  • Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
  • Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
  • Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g

More about "giant cheesecake stuffed chocolate thumbprint cookies recipes"

CHEESECAKE THUMBPRINT COOKIES RECIPE - FLAVORITE
Web In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla - cover and place into the refrigerator for …
From flavorite.net


THIS GIANT CHEESECAKE STUFFED COOKIE IS THE MOST EXTRA DESSERT …
Web Jan 28, 2019 - Grab your cast-iron skillet to make this Cheesecake-Stuffed Cookie from Delish.com.
From pinterest.com


GIANT CHEESECAKE STUFFED COOKIE - 5* TRENDING RECIPES WITH VIDEOS
Web Instructions. Preheat oven to 350º and grease a 10" cast-iron skillet with cooking spray. Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a …
From food.theffeed.com


TOP 41 CHOCOLATE COOKIE CHEESECAKE STUFFED BRO RECIPES
Web 2 weeks ago recipes.net Show details Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.Combine the melted butter and 3 cups (600 g) of sugar …
From pagy.norushcharge.com


RECIPES > BAKED GOODS > HOW TO MAKE SEASON'S BEST THUMBPRINT …
Web Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; …
From mobirecipe.com


CHOCOLATE THUMBPRINT COOKIES RECIPE
Web Preheat oven to 350 degrees F (175 degrees C). Position racks in the upper and lower thirds of oven. Line 2 baking sheets with parchment paper. Beat butter and sugar at …
From allrecipes.com


GIANT CHEESECAKE-STUFFED CHOCOLATE THUMBPRINT COOKIES WITH ZAC …
Web Bake the cookies until the cheesecake is set and the cookies are crispy on top, chewy in the middle and turning darker on the bottom, rotating the pans halfway through, 20 to 24 …
From foodiebadge.com


GIANT CHEESECAKE STUFFED CHOCOLATE THUMBPRINT COOKIES …
Web Dec 1, 2020 - Get Giant Cheesecake Stuffed Chocolate Thumbprint Cookies Recipe from Food Network. ... Dec 1, 2020 - Get Giant Cheesecake Stuffed Chocolate …
From pinterest.com


GIANT CHEESECAKE-STUFFED CHOCOLATE THUMBPRINT COOKIES …
Web Dec 4, 2020 - These rich chocolate cookies with a creamy cheesecake filling are the #ExtraSweet dessert combo we've been dreaming of!Don't miss an all-new …
From pinterest.com


GIANT CHEESECAKE STUFFED CHOCOLATE THUMBPRINT COOKIES …
Web Mar 27, 2021 - Get Giant Cheesecake Stuffed Chocolate Thumbprint Cookies Recipe from Food Network. Mar 27, 2021 - Get Giant Cheesecake Stuffed Chocolate …
From pinterest.com


CHEESECAKE THUMBPRINT COOKIES - PUREWOW
Web 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. Make the Cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the …
From purewow.com


BEST CHEESECAKE-STUFFED COOKIE RECIPE - HOW TO MAKE …
Web Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs. In a separate bowl, mix flour, …
From delish.com


PUMPKIN CHEESECAKE THUMBPRINT COOKIES - MY INCREDIBLE RECIPES
Web Roll chilled dough into 1in. balls and roll in 1/4 cup of sugar. Move to prepared pan and bake until lightly golden; about 15 minutes. Remove from oven and press middle of cookie …
From myincrediblerecipes.com


20 BEST STUFFED COOKIE RECIPES - INSANELY GOOD
Web 9. Rolo-Stuffed Cookie Cups. Try these Rolo-stuffed chocolate chip cookies if you prefer a chocolate and caramel center to a chocolate and cream one. The outside cookie is …
From insanelygoodrecipes.com


RECIPES > CHOCOLATE > HOW TO MAKE CHOCOLATE CHIPS THUMBPRINT …
Web Giant Cheesecake-Stuffed Chocolate Thumbprint Cookies with Zac Young | Holiday Baking Championship These rich chocolate cookies with a creamy cheesecake filling …
From mobirecipe.com


GIANT CHEESECAKE-STUFFED CHOCOLATE THUMBPRINT COOKIES …
Web These rich chocolate cookies with a creamy cheesecake filling are the #ExtraSweet dessert combo we've been dreaming of!Don't miss an all-new #HolidayBakingCh...
From youtube.com


Related Search