Cheesecake Sandwich Cookies

I got invited to participate in a recipe contest.  I was really excited.  I planned on sharing the Hazelnut-Cocoa & Nougat Cookies I came up with, and then, I read the rules: any recipe entered into the contest must never have been posted on the internet and must never be posted on the internet anytime in the future.  Hmmm…I could never share my recipe submission with my readers?  That was a deal breaker for me.

 

Cheesecake Sandwich Cookies 2

 

I had the best idea I could think of.  It sounded so delicious and exquisite in my brain.  I’d never be able to refrain from sharing it on the blog.  So screw that contest!!  Here’s my recipe submission idea.  :D

 
But these girls rock and their recipe contest is fun.  I’m playing with them instead.
 
 
Cheesecake Sandwich Cookies 3.5
 
Cheesecake Sandwich Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 36 sandwich cookies
Ingredients
Cookies:
  • 2 cups unsalted butter, at room temperature
  • 3 cups cups sugar
  • 4 eggs
  • ½ cup milk
  • 2 tablespoons vanilla extract
  • 2 small packages cook & server Jell-O butterscotch pudding
  • 6 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
Cheesecake Filling:
  • 2 – 8 ounce packages cream cheese, at room temp
  • ¼ cup light corn syrup
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 – 5.3 ounce cups plain Greek yogurt
Instructions
Cookies:
  1. In a medium mixing bowl, combine flour, cocoa mix, baking soda, baking powder, and salt; set aside.
  2. In a large mixing bowl beat together butter and sugar on medium speed. Add eggs, milk, and vanilla; beat until fully incorporated. Mix in dry ingredients, in two additions, until just moistened.
  3. Preheat oven to 350 degrees F. While oven heats, place cookie dough in the refrigerator. Th dough will be tacky when it’s finished, chilled the dough makes it easier to roll. Keep the dough in the fridge in between baking to help keep it easy to roll.
  4. Scoop out cookie dough by the tablespoon and roll into a ball. Bake for 10 to 12 minutes, until edges just being to brown. Leave cookies on pan for one minute then transfer to a wire rack to cool completely.
Filling:
  1. In a large mixing bowl, beat cream cheese until smooth on medium-high speed.
  2. Add corn syrup, sugar, and vanilla. Beat until combined. Add Greek yogurt and beat until smooth.
Assembly:
  1. Pair up your cookies so they are about the same size as their partner. Using an offset spatula (or regular spatula) place about 2 tablespoons of filling on the bottom of one cookie. Spread the filling over the cookie, all the way to the edges. Top with second cookie (bottom side touching the filling) and squeeze a little to secure everything.
  2. Place finished sandwich cookies on a baking sheet. Refrigerate cookies for at least 1 hour before serving so the filling can fully set.

 

 
I am the biggest cheesecake freak and these sandwich cookies rock!!  The cookies themselves are soft and chewy and the filling is creamy and rich.  Perfection!

Comments

  1. says

    Too funny, I went to enter one for Jello and had the same thought, then shared my recipe on my blog instead!
    These look delish, found you from The Sweet Spot!!
    Aimee @ ShugarySweets

  2. says

    Thanks so much for coming by Aimee! Seriously, all my best ideas that I make myself branch out for a contest of something end up being too fun to never be published on the internet.

  3. says

    Oh WOWZERS! I'm standing right beside being a cheesecake freak too – AND a cookie lover. What a divine creation. MMMM! So glad you shared at Weekend Potluck – please come again soon.

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