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Cheesecake Filled Chocolate Walnut Thumbprint Cookies

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Tender chocolate cookies rolled in crunchy walnuts, baked, and filled with a smooth cheesecake center, optionally drizzled with melted chocolate for a bakery-worthy finish.

Ingredients

Cookies: 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1/2 cup granulated sugar, 1 large egg yolk, 1 tsp vanilla extract, 1 cup finely chopped walnuts

Cheesecake Filling: 4 oz cream cheese (softened), 1/4 cup powdered sugar, 1 tsp vanilla extract

Optional Garnish: Melted chocolate (dark or milk), extra chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk flour, cocoa powder, baking powder, and salt.
  3. Cream butter and granulated sugar in a large bowl until light and fluffy. Beat in egg yolk and vanilla.
  4. Gradually mix dry ingredients into the wet until a soft dough forms.
  5. Shape into 1-inch balls, roll in chopped walnuts, pressing lightly so they stick.
  6. Place on baking sheet 2 inches apart and press a small indentation into each ball with your thumb or the back of a teaspoon.
  7. Bake 10–12 minutes until set. If needed, re-press indentations while warm. Cool completely on a wire rack.
  8. Make the filling: beat cream cheese, powdered sugar, and vanilla until smooth.
  9. Spoon or pipe filling into cooled cookies. Drizzle with melted chocolate and sprinkle extra walnuts if desired.

Notes

For extra flavor, add citrus zest or cinnamon to the filling.

To prevent spreading, chill shaped dough for 15 minutes before baking.

Freeze unfilled cookies for up to 2 months; fill after thawing.

Nutrition

Find it online: https://justsosavory.com/cheesecake-filled-chocolate-walnut-thumbprint-cookies/