Cheese Cake Cookies

Cheese cake + cookies = the best thang EVAR!

But seriously these were so delicious. I brought them to family dinner on Saturday night and served them with coffee. They are a perfect combination because the cookie part is rather dry and the filling is really moist. I ate way to0 many, but we're not here to talk about that. lol.

The only thing is the recipe said it made 30 cookies but mine only made 21... I wonder if it had anything to do with the amount of dough we ate, though this time it wasn't just me.

4 oz. cream cheese, room temperature

½ cup granulated sugar

¼ tsp. salt, plus a pinch

2 large egg yolks

1½ tsp. sour cream

1/8 tsp. vanilla extract

t2 sticks unsalted butter, room temperature

2 cups all purpose flour

In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add ¼ cup sugar and a pinch of salt, and beat until smooth, about 3 minutes. Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl, and refrigerate for about 30 minutes.

Preheat the oven to 350 degrees F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and remaining ¼ cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add remaining ¼ teaspoon salt and egg yolk; beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined.

Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using the lightly floured end of a thick wooden spoon handle (or your thumb), make an indentation in the center of each ball.

Bake 10 minutes; remove from oven and make indentations again. Rotate sheets, return to oven, and bake until edges of cookies begin to turn golden, 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely.

Using a small teaspoon, fill the center of each cookie with about 1 teaspoon cream cheese filling, mounding it slightly. Return cookies to the oven, and bake until the filling is firm, 7 to 8 minutes. Transfer cookies to a wire rack to cool completely. Refrigerate in an airtight container, layered between waxed or parchment paper, at least 4 hours before serving (cookies can be refrigerated overnight).
Note: This recipe makes about 30 cookies. These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

I forgot to take them out early so I just served them extra cold and it was a little challenging to taste the cheese cake filling rather than just cold goop. lol.

Enjoy!