"Welcome to New York" Cheesecake-topped Dark Chocolate Cookies
Author: 
Recipe type: Cookies, Snack, Baked Goods
Serves: 10
 
Ingredients
  • CHEESECAKE "CHIPS"
  • 2 oz (1/4 block) light or original cream cheese, at room temperature
  • 1 tbsp honey
  • ⅛ tsp pure vanilla extract
  • A pinch of pink Himalayan salt
  • COOKIES
  • ½ cup Nutella
  • 1 egg
  • ½ tsp pure vanilla extract
  • ⅓ cup cocoa powder
  • ¼ tsp pink Himalayan salt
  • ½ tsp espresso powder
  • ⅔ cup oats, ground into flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
Instructions
  1. DO AHEAD: Cream together all the ingredients for the cheesecake "chips" until smooth. Spread onto a plastic wrapped baking tray, about ⅛ inch (3mm) thick. Freeze until firm.
  2. Preheat oven to 350⁰F and line a cookie sheet with a non-stick mat or parchment paper.
  3. In a large mixing bowl, combine Nutella, egg, and vanilla until smooth.
  4. Add the cocoa powder, salt, and espresso and mix until completely incorporated.
  5. Mix in the oat flour, baking soda, and baking powder until evenly combined.
  6. Take the frozen cheesecake out of the freezer and snap into rough thumbnail-sized chunks. Fold in ½ cup of the cheesecake "chips" into the cookie dough.
  7. Using a cookie scoop (about 2 tbsp), place dollops of dough about 2 inches apart on prepared cookie sheet. With slightly moistened fingers, press each mound of dough down into a flat ½ inch thick disk. Cover tops of each mound with cheesecake chips.
  8. Bake in preheated oven for 10 minutes and broil for an additional 2 minutes. Cool for at least 10 minutes before transferring cookies off cookie sheet.
Recipe by Radiant Rachels at https://radiantrachels.com/new-york-cheesecake-topped-dark-chocolate-cookies/