IreceivedSweet Creations by Good Cook Kitchen supply samples for review purposes to aid in the creation of our Chocolate Shortbread Cookies Recipe with cheesecake filling. All opinions are 100% my own.
Christmas is a time when we always bake up some delicious cookies to take to events, social gatherings and hand out to friends and neighbors. One of my traditional cookies that I usually make is a delicious Shortbread cookies with jam filling. They are also known as thumb print cookies. Now these are one of my favorites! But after making up a batch of Black Bottom Cupcakes; some wheels in my head started turning and I wanted to try altering my shortbread cookies recipe to go along with the filling from the black bottom cupcakes. Thus these amazing chocolate shortbread cookies were made!
I was really excited to try out my new cookie making supplies from Sweet Creations. I have been needing a new cookie dropper and cookie sheets. And I am completely in love with the Cookie cutters since they have a brilliant handle to help lift the cookie cutter out of the cookie dough. Love them! They really helped our Chocolate shortbread cookies recipe turn out great. I now need to make some sugar cookies so the kids can play with the cookie cutters.
Table of Contentshide
1 Chocolate Shortbread Cookies Recipe with Cheesecake filling
2 Chocolate Shortbread Cookies Recipe w/ cheesecake filling
2.1 Ingredients
2.2 Instructions
2.3 What would you pair with our Chocolate Shortbread cookies recipe?
2.4 When you make cookies, do you keep them all or share them with neighbors?
Chocolate Shortbread Cookies Recipe with Cheesecake filling
Yield:
Chocolate Shortbread Cookies Recipe w/ cheesecake filling
An amazing chocolate shortbread cookie with a coconut & chocolate chip cream cheese filling.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
Shortbread cookies
3/4 cup butter, softened
3/4 cup Sugar
1 Eggs
2 tsp vanilla
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp Salt
1/4 cup Cocoa Powder
Filling
1 package cream cheese softened
1 egg
¼ tsp salt
⅓ cup sugar
2 Tablespoons sour cream (room temperature)
1 cup coconut
1 cup chocolate chips
Instructions
Shortbread Cookies
Combine butter and sugar in large mixing bowl until light and fluffy
Beat in eggs and vanilla
Combine flour, cocoa powder, baking powder, and salt
Gently add dry ingredients to the butter mixture and mix well.
Using the Sweet Creations Cookie dropper, portion out cookie balls
Place on parchment paper lined cookie sheet
Using clean hands, make an indention in the center of each cookie with your thumb; creating a well.
Fill the center of each cookie with the cheesecake filling
For a more decorative look, sprinkle with Coconut and place one Chocolate Chip in the center.
Bake at 350 degrees 15-20 minutes.
Make sure to check the cookies at 15 minutes first. If they still need more time; continue to cook until 20 minutes.
Remove from oven and allow to cool on the cookie sheet for Approximately 12 minutes.
Using the Flex cookie turner; transfer the cookies from the baking sheet to a cooling rack to finish cooling.
Filling
Combine cream cheese, egg, sour cream, salt and sugar until well blended.
Stir in coconut and chocolate chips.
Spoon into center of Cupcake mix.
A special note to be aware of. You may want to double the cookie recipe as I did happen to have a lot of the filling left over with just one batch of the cookies. Or you can do one batch of cookies and one batch of the Black Bottom Cupcakes and end up just right.
I have to say I absolutely love the Flex cookie turner! I have been making cookies with regular kitchen spatulas and it’s often been a nightmare since I couldn’t get them easily under the cookie. I was able to transfer all the cookies without any problem. And not one of them fell apart on me; because I was able to offer full support of the cookie with the Flex Cookie turner. My new favorite cookie making utensil. Well; one of them. I absolutely loved everything I used to make these cookies!
So I never post a recipe on JadeLouise Designs that I don’t first test and have reviewed by our family. So the feedback on these cookies? TWO Thumbs up from both boys. Miss Jade wouldn’t stop trying to sneak them and kept saying “hmm..yummy cookies!” And the husband quite liked them too!
I personally found that they are quite delicious dipped in milk. It can be regular milk, coconut milk, Almond milk or Lactaid. It’s all good! Oh yum!
If you have a friend of family member who loves to bake; get them these Sweet Creations cookie making kits for Christmas! They will love it! And don’t forget to share this recipe with them so they have something delicious to try out with their new kitchen toys!
If you want to try any of these super fun Kitchen supplies to make your own amazing Chocolate Shortbread cookies recipe; be sure to use the5% off coupon to goodcook.com for any Sweet Creations products. Use CODE: COOKIES
Also be sure to visit theGood Cook Facebook page to LIKE your cookies that they will be posting! By doing such you will be entered to win one of 10 Cookie Kits from Good Cook! Also check out Good Cook on Twitter!
Get the Sweet Creations by Good Cook Supplies:
Sweet Mixing bowls
High-tem spatula
Flex cookie turner
Cookie dropper
Cookie Cutters
What would you pair with our Chocolate Shortbread cookies recipe?
Shortbread should always have a tender, melting texture, but be slightly crisp when you bite into it. It should not generally be damp or wet underneath. A classic shortbread recipe will also only have flour, butter and sugar as the ingredients (in a 3:2:1 ratio) and not egg, which could lead to excess moisture.
Compared to butter cookies, shortbread uses a higher ratio of butter to flour, and is baked at a lower temperature. This gives it its signature delicate consistency that crumbles in the mouth when bitten. It's also often baked in a pan and cut up after baking, rather than being cut into shapes before baking.
The main difference between these two cookies is the ingredients and the ratios of the ingredients. Sugar cookies typically contain eggs, while shortbread cookies do not. Shortbread also has a higher ratio of butter to flour and are usually more crumbly and tender as a result.
Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.
The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.
Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.
Use unsalted butter for balanced flavour. Unsalted butter was traditionally used in baking because it was a superior product to salted - salt is used as a preservative so unsalted butter was thought to be fresher.
Normally when I make Cookies, I always use unsalted butter so I can control the salt content, but I found with shortbread that when you add salt yourself, the salt never really dissolves or disperses as well. Using salted butter ensures even seasoning, and in my experience, a better cookie.
If it's too warm, the butter and sugar cannot properly cream and the cookies will taste dense. Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent.
Trefoils were also the first Girl Scout Cookie back in 1935, when the Girl Scout Federation of Greater New York raised enough money through the sale of commercially baked cookies to buy it's own die in the shape of a trefoil.
Should I chill my shortbread dough? My recipe doesn't require chilling but I can tell you that it will make a difference in the texture of the cookie. The cookies bake up softer and lighter in color if the dough has been refrigerated for at least 30 minutes to 1 hour before baking.
The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.
The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.
It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking.
Why are my shortbread cookies too soft? Shortbread contains a high amount of butter, so if you find your shortbread too soft, try chilling the cookies before baking. This will allow the butter to harden.
Sprinkle with a little bit of sugar. Place in the oven to bake for 15-18 minutes, until edges become golden brown. The may seem a bit soft when you first remove the from the oven but they will harden up once cooled.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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