Dessert
Halloween Cheesecake Crinkle Cookies
1 h 30Pour 16Nutri-Score E€€
E
1 h 30
1 h 30Halloween Cheesecake Crinkle Cookies
ce qu’il vous faut
Ingrédients
cream cheese (softened)Produits laitiers115 g
granulated sugar (for the filling)Épicerie25 g- powdered sugarÉpicerie15 g
- black cocoa powder (for the filling)Épicerie18 g
- vanilla extract (for the filling)Épicerie2 ml
butter (softened)Produits laitiers115 g- brown sugarÉpicerie165 g
- granulated sugar (for the dough)Épicerie50 g
eggAutres1 morceau- vanilla extract (for the dough)Épicerie15 ml
red food coloringAutres5 ml
flourCéréales180 g- baking sodaÉpicerie3 g
saltÉpices1,5 g- mini chocolate chipsÉpicerie170 g
- black cocoa powder (for rolling)Épicerie40 g
par portion
Nutrition
164kcal
- Glucides
- 19 g
- Protéines
- 2 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 1
Make the cheesecake filling
- Mix the cream cheese, granulated sugar, powdered sugar, black cocoa powder and vanilla until smooth.
- Scoop into small balls and freeze overnight.
- Étape 2
Cream the butter and sugars
- Cream the butter, brown sugar and granulated sugar together.
- Mix in the egg, vanilla and red food coloring.
- Étape 3
Finish the cookie dough
- Add the flour, baking soda and salt and mix until combined.
- Fold in the mini chocolate chips.
- Étape 4
Assemble the cookies
- Flatten a portion of cookie dough, place a frozen cheesecake ball in the center and wrap the dough around it, sealing completely.
- Roll each cookie in black cocoa powder.
- Étape 5
Freeze the assembled cookies
- Place the cookies on a tray and freeze for 15 minutes.
- Étape 6
Bake
- Bake at 180 °C (350 °F) for 10–12 minutes.
- Étape 7
Cool and serve
- Let cool for a few minutes and enjoy.
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