I’ve been a bit addicted to the new strawberry cheesecake Lindt chocolate bar for the last 2 months. Whenever I get my hands on one of those chocolate bars, it just disappears within minutes. My hubby doesn’t really like those bars, so I don’t really have to share. Nom nom nom. I wanted to make a cookie version of it. I was testing the recipe yesterday with a friend of mine, who was also my hand model. I baked the rest of the cookies today and had them for breakfast with my hubby. It was a nice way to start a very chilly Saturday morning. This recipe makes about 11 cookies.
For the cookies:
57gr butter, softened
50gr brown sugar
1 small egg
1/2 teaspoon of vanilla extract
½ cup of all-purpose flour
30gr of cacao powder
½ teaspoon of baking soda
Pinch of salt
1 tablespoon of milk
For the filling:
50gr cream cheese, softened
1/4 cup plus 1 tablespoon of icing sugar
1 tablespoons of strawberry jam
2 drops of vanilla extract
To make the filling, just mix all of the ingredients in a bowl until combined. I mixed it with a fork and then blended it to make it smooth. Cover with plastic wrap and leave it in the freezer until ready to use. It is better if you leave it there overnight. The next day it will have an ice cream like consistency and will be easier to fill the cookies.
To make the cookies, first cream the butter and then add the white and brown sugar. Mix until it is light and fluffy. Then add the egg and the vanilla. Mix well and add the rest of the dry ingredients. Finally add the milk. Wrap the dough in plastic wrap and leave it in the fridge for at least 2 hours. This dough is quite sticky so the longer it is in the fridge the better. You can also just leave it in the fridge overnight and the next day assemble the cookies and bake them.
Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
Take the dough out of the fridge and grab a bit more than a teaspoon of the dough and start making a ball. Repeat for all of the dough. You will need 2 balls to make one cookie.
Take the filling out of the freezer.
To assemble the cookie, flatten 1 ball with the palm of your hand (this will be the base of the cookie). Then flatten another ball. Grab the first flattened ball, place a bit of the filling in the middle. Then cover the cookie with the other flattened ball. Finally seal the edges using your fingers and place the stuffed cookie in the prepared baking tray. Repeat for all of the dough.
Bake the cookies for 10 minutes.