Tobblerone Cheesecake Cookies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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Chocolate lovers dream!

Ingredients

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 2 Tbsp Packed Brown Sugar
• 2 Tbsp Granulated Sugar
• 1 Large Egg (Room Temp)
• 1 Tsp Vanilla
• 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/2 Cup Semisweet Chocolate Chips
• 1/2 Cup Chopped Tobblerones
• 2 Tbsp Chopped Almonds
• 6 Tobblerer Pieces

Cheesecake Filling

3oz Cream Cheese

1 Tbsp Granulated Sugar

1/2 Tsp Vanilla

Instructions

Makes 6 Cookies

1. Prepare a cookie sheet with parchment paper.
2. This cookie requires a little bit of patience as you will need to let it set for 1-2 hours to make sure that the cheesecake sets and your cookie doesnt fall apart.
3. Begin by making your cheesecake filling. The cream cheese must be room temp. Using a spatula gently mix the cream cheese,sugar and vanilla until combined and smooth. Do not over mix.
4. On parchment paper drop 1 Tbsp dallops of cheesecake filling and freeze for 30 minutes to 1 hour.
5. Next cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
6. While your butter cools sift your dry ingredients.
7. Once the butter has cooled preheat oven to 350F
8. In a large bowl combine your brown butter and sugars and whisk until combined.
9. Add eggs and vanilla and whisk until combined.
10. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
11. Add chocolate chips and chopped tobblerone and mix until combined. Do not over mix.
12. Cookies need to be baked right away this dough does not refrigerate well.
13. Drop the dough by 1/4 cup balls or use a standard size ice cream scoop. Flatten the cookie dough with the palm of your hand and place a dallop of cheesecake filling in the center. Wrap the cookie dough around the cheesecake filling closing it out.Next flatten the cookie 3/4 way down and add more chocolate chips on top. Do not add more tobblerone that part will be done when they come out of the oven. Bake 6 at a time in a large cookie sheet.
14. Bake for 10 minutes or until golden brown on the bottom.
15. This is optional but once cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
16. Once you fix the shape of the cookies add more chocolate chips and cut the tobblerone pieces in half from the top so you have the beautiful triangle and add two pieces to each cookie.
17. Sprinkle with chopped almonds.
18. Allow cookies to set for 1-2 hours.

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Store your left over cookies in the fridge due to the cheesecake center. Take out the desired amount and allow to room temp for about 1 hour so the texture can be better.
3. Share your pics with me on social media! #sweetmelibakery