Cheasecake Stuffed Double Chocolate Cookies

Ingredients: (makes 12 cookies)

(1)  For the cookies:

115 g. unsalted butter (melted)

70 g. light brown sugar

20 g. caster sugar

1 large egg

125 g. plain flour (sifted)

1 tsp. cornflour (sifted)

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

50 g. cocoa powder (sifted)

12 Beryl's White Chocolate Coins/Buttons (topping)

Methods:

1. In a bowl, combine flour, cornflour, baking powder, salt and cocoa powder; set aside.
2. In another bowl, with a hand whisk, whisk together melted butter and sugar until combined.  Add egg, whisk to combine.  Add the dry ingredients in (1) and mix using a spatula until just combined.
3. Roll the dough into 12 balls.  Form each balls into flat round circle/disk and place a piece of the frozen cheese mixture into the center and form the dough back into ball, sealing the cheesecake. 
4. Place the dough balls on prepared lined baking sheet, flatten the top slightly (they won't spread much in the oven), and top with a piece of white chocolate button.
5. Bake in a preheated oven of 180 degree Celsius for 10-12 minutes.  
6. Allow to cool on tray for 5 minutes before transferring the cookies to a wire rack to cool completely, and store in airtight container or jar.
7. Let's enjoy this yummylicious cookies with a cup of tea/coffee....

(2)  For the Cheesecake Centre:

170 g. cream cheese (softened)

3 tbsp. caster sugar

Methods:

1. Beat together cream cheese and sugar until smooth and combined.  Divide the mixture into 12 portions on a lined baking tray.  Freeze until solid for about 1 to 2 hours.

Notes:

• Cookies stay fresh in an airtight container, at room temperature for up to 1 week.

I adapted this recipe from 'marshabakingaddiction.com' with slight adjustments to suit my baking preference.