Well. We’ve been at this thing for 2 years now, and neither of us have diabetuhs. So…major accomplishment, I believe.
But no really! 2 years! When I was 2 years old, the internet wasn’t even a THING, and now look. We can come on here and let the whole wide world of web know all the super important, sophisticated, grown-up things that go on in our brains. I don’t even know what the internet would be like without us.
Probs better, less whiny, and full of better taste in music. But also less delicious. And we’re just not willing to sacrifice that.
In short, we’ve had so much fun! SO much fun in fact that I think…we’ll do it again for another year. Assuming the internet can put up with us.
Now, time to start your Valentine’s Day prep! Get it going with these melt-in-your-mouth cheesecake topped cookies featuring the prettiest, possibly tastiest Hershey’s Kiss (Hug?) variation to date…the Raspberry KissHug.
These were supposed to be thumbprints. And then…they got a little large. And flat. And uh, I considered re-doing everything, but then the Weatherman and I tried them, and I completely forgot about thumbprints.
Raspberry Cheesecake Nutella Cookies
Makes 15-18 cookies
3/4 cup Nutella
4 oz. (= 1 stick) unsalted butter, room temperature
1/3 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 tsp hazelnut extract (or sub 1 tsp vanilla extract)
1 large egg
1/2 tsp baking soda
1/2 tsp baking powder1/2 tsp salt
1 1/4 cups unbleached all-purpose flour
For cheesecake filling
4 oz. cream cheese, room temperature (I used neuchatel and they were great)
3 TBS granulated sugar
1 large egg yolk
1/8 tsp salt
1 1/2 tsp sour cream
1 bag Hershey’s Raspberry Hugs (you won’t use the whole bag…but…you will probs EAT the whole bag)
1. Make cookies – In a large bowl or the bowl of a stand mixer, beat the butter and Nutella together on medium-high speed until fluffy, about 3 minutes. Add both sugars and beat until combined, about 1 minute. Beat in the egg and hazelnut (or vanilla) extract.
2. On medium speed, beat in the baking powder, baking soda, and salt. Add the flour and mix on low speed just until combined. Cover the bowl and refrigerate the dough for 1 hour.
3. Cover 2 baking sheets with parchment paper. Preheat the oven to 350F with a rack in the middle position.
4. Make filling – While the cookie dough is chilling, make the cheesecake filling (rhyme!). In a medium bowl, beat the cream cheese on medium-high speed for 2 minutes. Beat in the sugar, egg yolk, vanilla, and salt. Stir in the sour cream. Cover the mixture and refrigerate for 30 minutes.
5. Scoop the chilled cookie dough by generous tablespoons (or use a medium cookie scoop) onto the lined baking sheets, spacing them about 2 inches apart. Bake the cookies at 350F for 7 minutes (they’re not done yet!). Spoon about a teaspoon of cheesecake filling onto each cookie, spreading it out a little very gently. Bake the cookies for another 6-8 minutes, until the cheesecake filling is just set and the cookies look dry on top.
6. As soon as the cookies come out of the oven, place a Hershey’s Hug in the center of each cookie. Let cookies cool on the sheets for 4 minutes, then transfer to wire racks to cool completely. If you store the cookies in a tightly covered container, they’ll get pretty soft (which I’m a fan of)…if you want them to keep a little bit of crunch, leave them in a loosely covered container.
Recipes adapted from Martha Stewart
Thanks for reading, and happy baking!