Easter Cheesecake Cookies
These easter cheesecake cookies are soft, chewy, with a chocolatey crunch from mini eggs and pockets of cream cheese ganache.
Ingredients
Cream cheese ganache
- 140 g white chocolate
- 60 g cream cheese room temperature
Cookies
- 190 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113 g unsalted butter softened
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract or paste
- 200 g mini eggs Some roughly chopped, some whole
Instructions
Cream cheese ganache
- Chop the white chocolate into small pieces and place it in a heatproof bowl. Gently melt it using a double boiler or in the microwave in 15-second bursts, stirring between each until smooth.
- Let it cool to room temperature. Whisk the cream cheese until smooth in a bowl, then whisk in the white chocolate. It might look a bit greasy. If it stiffens too much to whisk, gently warm it to loosen it up.
- Line a tray or plate with parchment paper and spread the ganache into a thin, even layer (about ¼ inch thick). Place in the freezer for at least 1 hour, or until firm. Once fully set, remove from the freezer and slice the ganache into small squares or chunks. They will soften quite quickly out of the freezer so once cut, place them back in the freezer until needed.
Cookies
- Combine flour, baking soda, baking powder, and salt in a small bowl and whisk. Set this flour mixture aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Next, beat the egg and vanilla into the sugar mixture until combined.
- Add the dry ingredients into the wet ingredients and stir them using a rubber spatula or wooden spoon until mainly combined, leaving a few streaks of flour. Mix in the mini eggs and cream cheese pieces.
- Use a cookie scoop or tablespoon to make around one and a half tablespoons of dough per cookie and roll into a ball. Chill the cookie dough balls for 1-2 hours, or cover them and chill overnight.
- Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper.
- When ready to bake, place the cookie balls on the prepared baking sheet, spaced at least two inches/5 cm apart.
- Bake for 11-13 minutes until lightly golden brown but still soft. For extra round cookies, use a round cookie cutter or glass slightly larger than the cookies to swirl around the hot cookie right out of the oven, pushing them into a round shape.
- Let them cool on the cookie sheet before removing as they will be soft out of the oven.
- Store at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
Serving: 1gCalories: 249kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 149mgPotassium: 57mgFiber: 0.3gSugar: 21gVitamin A: 274IUVitamin C: 0.4mgCalcium: 57mgIron: 1mg
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