Ingredients:
For the Cookies:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup finely chopped walnuts
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Garnish (Optional):
- Melted dark or milk chocolate for drizzling
- Extra chopped walnuts for garnish
Instructions:
Step 1: Prepare the Cookie Dough
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 2: Chill the Dough
Cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 4: Shape the Cookies
Once the dough is chilled, roll it into 1-inch balls. Roll each ball in the chopped walnuts to coat them. Place the cookie dough balls on the prepared baking sheet, about 2 inches apart.
Step 5: Make the Thumbprint Indentation
Using your thumb or the back of a small spoon, gently press into the center of each cookie to create a well for the cheesecake filling.
Step 6: Bake the Cookies
Bake the cookies for about 10-12 minutes or until they are just set. The centers may puff up slightly, but don’t worry—you’ll fill them with the cheesecake mixture after baking. Let the cookies cool completely on the baking sheet.
Step 7: Prepare the Cheesecake Filling
While the cookies are cooling, beat the cream cheese, powdered sugar, and vanilla extract together in a small bowl until smooth and creamy.
Step 8: Fill the Cookies
Once the cookies have cooled, spoon or pipe the cheesecake filling into the thumbprint wells of each cookie.
Step 9: Optional Garnish
For an extra touch, drizzle melted chocolate over the filled cookies and sprinkle with extra chopped walnuts.
Step 10: Chill Before Serving
Allow the cookies to chill in the refrigerator for about 20-30 minutes to set the cheesecake filling before serving.
Cooking Notes:
- Chilling the Dough: Don’t skip the step of chilling the dough before rolling it into balls. It makes the dough easier to work with and prevents the cookies from spreading too much while baking.
- Rolling in Walnuts: Make sure the walnuts are finely chopped so they adhere well to the dough. You can press the walnuts into the dough gently to make sure they stick.
- Filling Tip: Use a piping bag or ziplock bag with a corner snipped off to easily pipe the cheesecake filling into the thumbprints for a neater look.
Variations:
1. Chocolate Hazelnut Thumbprint Cookies:
Swap the chopped walnuts with chopped hazelnuts and add a spoonful of Nutella to the cheesecake filling for a hazelnut-chocolate combination.
2. Double Chocolate Thumbprint Cookies:
For extra decadence, fold mini chocolate chips into the cookie dough before rolling it in walnuts.
3. Berry Cheesecake Thumbprint Cookies:
Add a small dollop of berry jam (like raspberry or strawberry) on top of the cheesecake filling before serving for a fruity contrast to the rich chocolate.
4. Gluten-Free Thumbprint Cookies:
Make these cookies gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Be sure to check that the other ingredients are gluten-free as well.
Keto Version and Low-Carb Adjustments:
For a keto-friendly version of these cookies, make the following substitutions:
Keto Cheesecake Filled Chocolate Walnut Thumbprint Cookies:
- Use almond flour or coconut flour in place of all-purpose flour. Almond flour will give a more traditional texture.
- Replace the sugar with erythritol or monk fruit sweetener.
- Use sugar-free dark chocolate for drizzling and sweeten the cream cheese filling with a keto-friendly sweetener.
- Make sure to use unsweetened cocoa powder and check that the cream cheese is full-fat for keto compliance.
These swaps will ensure that the cookies remain low in carbs while still delivering a rich, indulgent treat.
Frequently Asked Questions (FAQs):
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to let the dough sit at room temperature for a few minutes if it becomes too firm.
Q: How do I store these cookies?
A: Store the cookies in an airtight container in the fridge for up to 5 days. The cheesecake filling needs to be refrigerated to stay fresh.
Q: Can I freeze the cookies?
A: Yes, you can freeze the baked cookies (without filling) for up to 3 months. Freeze the filled cookies for up to 2 months, but note that the cheesecake filling may slightly change texture after thawing. Thaw in the fridge before serving.
Q: Can I make these without nuts?
A: Absolutely! If you prefer, you can skip the walnut coating and roll the cookies in sugar or leave them plain.
Q: How do I get a perfect thumbprint?
A: If the cookies puff up while baking and the thumbprint disappears, gently press the center again with a spoon right after they come out of the oven to recreate the indentation.
These Cheesecake Filled Chocolate Walnut Thumbprint Cookies are the perfect blend of crunchy, creamy, and chocolatey goodness. With their elegant appearance and delightful flavor, they’re sure to be a hit at holiday gatherings, tea parties, or whenever you want to treat yourself to something special. Plus, with easy customizations and keto-friendly adjustments, this recipe is versatile enough to fit various preferences.
Enjoy these thumbprint cookies with a cup of coffee or as a standout dessert—everyone will be asking for the recipe
