Desserts— recipes

Updated at: Thu, 17 Aug 2023 05:07:47 GMT

Step 1

Preheat oven to convection 350 degrees Fahrenheit.

Step 2

Mix cream cheese with powdered sugar and vanilla. Once well combined, scoop cream cheese in 1 tbsp balls (14-16 grams) onto a parchment paper lined tray/plate. Place this in the freezer for 30 minutes to an hour. (Should come out to about 12 cream cheese balls.)

Step 3

To start cookie dough, beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

Step 4

Add in brown sugar and white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Step 5

Add your large egg and stir into mixture.

Step 6

Mix in vanilla extract, corn syrup (optional), and molasses (optional).

Step 7

Add flour, baking soda, baking powder, cocoa powder, espresso powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

Step 8

Lastly, slightly crush up 6 whole Oreos and add to cookie dough. (this is optional but gives it more of an Oreo flavor!)

Step 9

Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

Step 10

If your test cookie came out flat, add a couple more tablespoons of flour to allow cream cheese to stay in the center of the cookie when baking. If it did not spread much at all, flatten out your cookie dough with your palm before putting in the oven.

Step 11

When your cream cheese balls are frozen well, flatten out your cookie dough in your palm and place 1 cream cheese ball in the center. Fold the cookie dough around until it is well secured in the center.

Step 12

Pour sugar into a separate bowl and roll cookie dough in.

Step 13

Bake cookies for 9-10 minutes (for 1/3 cup scoop).

Step 14

For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

Step 15

You can eat these fresh and/or put these in the fridge to store up to 10 days!

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