Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment
lined baking sheet. If you do not have an ice cream scoop, measure out the dough into scoops of
about 2 tablespoons. Flatten slightly, pressing your thumb in the center of the ball to create a
small bowl shape. Repeat with the remaining dough. Spoon the cream cheese mixture into the
indents you've made into the cookies.
Bake until the filling is barely set and the cookies are lightly golden, about 12 minutes. All to cool
5 minutes on the banking sheets before removing them and cooling completely on a wire rack.
Sometimes I blend some pie filling (blueberry, cherry, strawberry) in the processor until it's nearly
smooth and using a turkey baster (yes, that's what I use....but you could use an eye dropper or
something of the sort) and fill the cheese cake center with some fruity goodness. The recipe
doesn't call for that, but it's a great little addition for something a little more exciting.
Enjoy!
lined baking sheet. If you do not have an ice cream scoop, measure out the dough into scoops of
about 2 tablespoons. Flatten slightly, pressing your thumb in the center of the ball to create a
small bowl shape. Repeat with the remaining dough. Spoon the cream cheese mixture into the
indents you've made into the cookies.
Bake until the filling is barely set and the cookies are lightly golden, about 12 minutes. All to cool
5 minutes on the banking sheets before removing them and cooling completely on a wire rack.
Sometimes I blend some pie filling (blueberry, cherry, strawberry) in the processor until it's nearly
smooth and using a turkey baster (yes, that's what I use....but you could use an eye dropper or
something of the sort) and fill the cheese cake center with some fruity goodness. The recipe
doesn't call for that, but it's a great little addition for something a little more exciting.
Enjoy!