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These cookies are best served slightly warm or at room temperature to enjoy the gooey center. Store in an airtight container in the fridge for up to 5 days. To reheat, microwave for 10–15 seconds for that fresh-baked taste.
Variations
Chocolate Chip Twist: Fold mini chocolate chips into the cookie dough for extra richness.
Festive Flair: Roll the cookie dough balls in colored sugar before baking for a holiday look.
Brownie Inspired: Substitute half the flour with finely ground almond meal for a denser, brownie-like texture.
Mini Versions: Make bite-sized cookies using smaller scoops for party platters or gift boxes.
FAQ
Q: Can I freeze these cookies?
A: Yes! You can freeze the baked cookies for up to 2 months. Let them thaw at room temperature or warm in the oven before serving.
Q: My dough is too sticky. What should I do?
A: Chill the dough for at least 30 minutes. If it's still sticky, lightly flour your hands or the dough surface when shaping.
Q: Can I use natural food coloring instead of artificial?
A: Absolutely! Beetroot powder or natural food colorings work well, though the hue may be less vibrant.
Q: Can I make the dough or filling ahead of time?
A: Yes. Both the dough and the cream cheese filling can be made a day ahead and kept refrigerated until ready to assemble.
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