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Dairy
Medium
12 Servings
Allergens 
40 Minutes
Diets
Here’s a description of the mouthful you’re about to experience: softbite cookie, rich and supple cheesecake, and chewy chocolate chunks. Hooked? Wait till you and your family taste them. Prepare the refills. See all of Mehadrin’s beautiful Shavuot 2023 recipes here.
4 ounces J&J Whipped Cream Cheese
1/3 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 sticks Mehadrin Butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups oats
1 cup shredded coconut
1 cup chopped pecans, toasted and roughly chopped
1 (3.5-ounce) bar brown chocolate, roughly chopped
1 (3.5-ounce) bar white chocolate, roughly chopped
Beat filling ingredients until smooth and place in the freezer until ready to use.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Using a standing or hand mixer, cream the butter and sugars for two to three minutes. Add eggs and continue mixing. Add the vanilla, flour, baking powder, baking soda, cinnamon, and salt, and mix until smooth. Add the oats, coconut, and pecans, and mix until combined.
Scoop out a half cup of dough, roll it into a ball and flatten the center. Add a tablespoon of cheese filling to the center. Form the dough into a ball around the cream cheese, making sure it’s sealed inside.
Place the cookie dough balls onto the baking sheet, three inches apart. Flatten slightly and bake for 15 minutes. Remove from the oven, and while it’s hot, top with some brown and white chocolate chunks.
Allow the cookies to cool completely. Store airtight in the refrigerator, or freeze until ready to use.
All Mehadrin products are proudly made in the USA.
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