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Recipe by Sima Kazarnovsky

Jumbo Stuffed Cookies – Two Ways

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Jumbo Stuffed Cookies – Two Ways
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg
2 Hours, 10 Minutes
Diets
- Vegetarian - Pescatarian

When thinking about Purim and the fact that the Hand of Hashem was hidden during the entire event, I immediately thought of cookies. Okay, that’s not true. But I did really think about kreplach and the symbolism behind something delicious hiding inside the dough. From there, it was a natural step to think of stuffed cookies. And they must be of the jumbo variety to substantially support the filling. And that’s why eating this cookie is a satisfying experience, both physically and spiritually. You’re welcome.

Ingredients

Jumbo Stuffed Cookies

  • 1 and 1/2 cups canola oil

  • 1 cup dark brown sugar

  • 1 cup sugar

  • 2 eggs

  • 2 teaspoons Gefen Vanilla

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3 cups Glicks Flour

Cheesecake-Filled Cookies (Option 1)

  • 1 cup cream cheese

  • 1/4 cup sugar, mixed with 2 teaspoons cinnamon

Chocolate-Peanut Butter Cookies (Option 2)

  • heaping 1/4 cup peanut butter, for filling

  • 1/2 cup chocolate chips

Directions

For the Cheesecake-Filled Cookies

1.

Beat sugar, vanilla, salt, and cream cheese until smooth and place it in the freezer while prepping the dough. Freeze for at least an hour or two.

2.

Using an electric mixer, beat the oil together with sugars for one minute until well incorporated. Add the eggs and vanilla and beat for another minute on high until light and creamy. Add the baking soda, salt, and flour, and beat again until combined

3.

Put the cookie dough in the fridge until the cheesecake filling is ready. (Or, if opting for the chocolate-peanut butter cookies, continue with the next step.)

4.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

To Fill

1.

Using a quarter-cup measuring cup, measure out cookie dough. Divide the ball of dough in half. Flatten one half on the baking sheet. Place the heaping teaspoon of cheesecake filling inside. Flatten the second piece of dough on top and pinch the seams shut.

2.

Roll it into a ball, then roll it in the sugar-cinnamon mixture and place it back on the baking sheet. Repeat until all the cookies are filled.

For the Chocolate-Peanut Butter Cookies

1.

Repeat as above, filling the cookies with a heaping teaspoon of peanut butter.

2.

Press chocolate chips into the cookies once they’re filled and rolled into a ball again.

3.

Bake the cookies for 15 minutes.

4.

Remove the pan from the oven and let it rest for 20 minutes before removing the cookies from the pan.

Tips:

For another variation, use Lotus cookie butter as the filling and roll the dough balls into crushed Lotus cookie crumbs instead of adding chocolate chips.

Notes:

You’ll have extra cheesecake filling. Bake into mini cheesecake muffins for an extra treat!

Credits

Styling and photography by Sina Mizrahi

Recipe tags

dairy delicious jumbo jumbo cookies mishloach manos mishloach manot shalach manos shalach manot Sima Kazarnovsky stuffed
Jumbo Stuffed Cookies – Two Ways

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