Cheesecake-Stuffed Snickerdoodles

What to do with leftovers? This is my recurring dilemma. When no one wants an extra slice of cake, or you have day-old cookies sitting on your counter, what can you do? Eat them? Throw them away? Either choice, to me, seems like a waste. So I recycle.

These cookies are an example of recycled dessert. Leftover chocolate cheesecake that remained in my house was stuffed into snickerdoodles, to be eaten fresh! A new twist that could easily be given away all over again.

I asked Twitter and Facebook for a cookie recipe that cheesecake could be stuffed into, but neither social network could produce an answer. Apparently no one has heard of cheesecake-stuffed cookies. Well, why not? I asked. There’s no reason not to put a bite of cheesecake into a snickerdoodle. So I was left to investigate.

The cookie I wanted would be soft, and its flavor would need to go well with the chocolate cheesecake. I came across this recipe for vegan snickerdoodles from Chocolate Covered Katie. Skinny, soft, easy, perfect.

The method is easy. Prepare the cookie dough, break off a few tablespoons of dough, mold it around a tablespoon of cheesecake…

and roll the ball in a mixture of cinnamon, sugar, and chocolate.

And there you have it! The solution to the Leftover Problem. A very fine solution, indeed.

Cheesecake-Stuffed Snickerdoodles adapted from Chocolate Covered Katie

Yield: 12 cookies

Ingredients

• 3/4 whole wheat pastry or all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cream of tartar (optional)
• 1/4 tsp + 1/8 tsp baking soda
• 1/4 cup sugar
• 1/4 cup coconut oil
• 1/2 tsp vanilla
• 1 1/2 tbs milk (dairy, almond, or soy)
• 1 tbs each cinnamon, sugar, and cocoa powder
• 12 tbs leftover chocolate cheesecake, or 1-2 slices

1. Line a baking sheet with parchment or foil.
2. Mix the dry ingredients very well in a bowl.
3. Melt the coconut oil in a glass measuring cup by microwaving it at ten second intervals. Stir in the vanilla and milk.
4. Pour the wet ingredients into the dry and mix until just combined.
5. In the measuring cup, combine the cinnamon, sugar, and cocoa powder.
6. Form twelve balls, a few tablespoons each. Take a ball of dough, make an indentation in the center, and press a tablespoon of cheesecake into the indentation. Mold the dough around the cheesecake until it is no longer visible. Roll the dough around in the mixture of cinnamon, sugar, and cocoa powder so that it is completely covered, and place the ball on the baking sheet. Repeat for the rest of the cookies.
7. Place the baking sheet in the refrigerator for twenty minutes to chill the dough. Preheat the oven to 330 degrees.
8. Cook for 9-10 minutes. The cookies will look underdone, so just trust me and take them out of the oven.
9. Cool completely.

Conclusions:

These cookies are extremely soft. Like, be really gentle or they’ll fall apart. But if you handle them coorectly, you’re in for a treat. The coating of the snickerdoodles flavors the blander cookie, and the cheesecake in the middle makes the whole thing good. I like how small the yield is so 1. I don’t feel bad about eating the whole batch or 2. I can easily give them all away. Depending on my mood. Leftover cheesecake is very happy in the center of these cookies.

On a side note, I ran over six miles this morning and had banana cream pie for dinner. It was a good day.

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