Chocolate Strawberry Cheesecake Thumbprint Cookies

Need a lacto ovo vegetarian hor d'oeuvre? Chocolate Strawberry Cheesecake Thumbprint Cookies could be an amazing recipe to try. This recipe makes 18 servings with 126 calories, 2g of protein, and 9g of fat each. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Stephs Bite by Bite has 15 fans. A mixture of marscapone cheese, brown sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 22 minutes. It can be enjoyed any time, but it is especially good for Mother's Day. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Similar recipes are Dark Chocolate Cheesecake Thumbprint Cookies, Chocolate & Strawberry Thumbprint Cookies, and Cheesecake Thumbprint Cookies.

Servings: 18

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.In the bowl of an electric mixer, cream the butter and sugars together for about 4 minutes. Scrape down the sides then add in the egg yolk and vanilla, beating again until combined. Add in the espresso powder, salt, flour, and cocoa powder and turn the mixer on low until everything is incorporated. Scrape the sides down again and beat once more, just for a second to make sure everything is mixed up.Scoop out the dough by the tablespoon and roll in to balls. Place evenly on the cookie sheet and bake for 5 minutes. Remove from oven, and using your thumb or the bottom of a wooden spoon, creating a little well in the center. Bake for another 5-6 minutes. Remove cookies from oven and let cool completely. In a bowl, using a spatula, mix together the marscapone, strawberry milk powder, powdered sugar, and milk. Spoon a little of the mixture in to the center of each cookie. Keep cookies refrigerated until ready to eat.

 

Step by step:

1. Preheat oven to 350 degrees F.In the bowl of an electric mixer, cream the butter and sugars together for about 4 minutes. Scrape down the sides then add in the egg yolk and vanilla, beating again until combined.

2. Add in the espresso powder, salt, flour, and cocoa powder and turn the mixer on low until everything is incorporated. Scrape the sides down again and beat once more, just for a second to make sure everything is mixed up.Scoop out the dough by the tablespoon and roll in to balls.

3. Place evenly on the cookie sheet and bake for 5 minutes.

4. Remove from oven, and using your thumb or the bottom of a wooden spoon, creating a little well in the center.

5. Bake for another 5-6 minutes.

6. Remove cookies from oven and let cool completely. In a bowl, using a spatula, mix together the marscapone, strawberry milk powder, powdered sugar, and milk. Spoon a little of the mixture in to the center of each cookie. Keep cookies refrigerated until ready to eat.

Nutrition Information:

covered percent of daily need