Description
Soft and chocolaty thumbprint cookies filled with creamy cheesecake and topped with crunchy walnuts—a delightful treat for any occasion!
Ingredients
Scale
- cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/4 cup finely chopped walnuts
Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix flour and cocoa powder in a bowl. Set aside.
- Cream butter and sugar until fluffy. Add egg yolk and vanilla; mix well.
- Gradually add dry ingredients, forming a soft dough.
- Roll dough into 1-inch balls, coat in walnuts, and place on the baking sheet.
- Press the center of each ball to create a thumbprint.
- Beat cream cheese, sugar, and vanilla until smooth. Fill thumbprints with the mixture.
- Bake for 10-12 minutes until set. Cool completely before serving.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Substitute walnuts with pecans or omit for nut-free cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g