Ingredients: 3/4 cup (170g) butter, room temperature 1 cup (200g) sugar - I reduced this by 50% 1 egg 1 teaspoon (5ml) vanilla extract 1 1/4 cups (156g) plain flour 1/2 cup (59g) cocoa - I used Valrhona 1 teaspoon baking soda 2 teaspoons cornstarch
For filling you need: 10 oz (280g) cream cheese, room temperature 2 cups (250g) icing sugar, sifted 1 teaspoon (5ml) vanilla extract 3/4 cup (50g) Nutella raspberries, for garnish, optional
How to make??? 1. In a mixing bowl, beat together butter and sugar until the mixture turns light and fluffy. 2. In a bowl, whisk together flour, baking soda, cocoa and corn starch. Set this aside. 3. Add the egg and vanilla extract into the butter mixture. Beat until well combined. 4. Add the flour mixture. Beat until the dough is smooth. The dough will be thick. 5. Using a medium ice cream scoop, dish the dough into the holes of a well-greased muffin pan. 6. Use your thumb to gently press down on the middle of the dough, pushing it towards the sides, making an indentation in the process. 7. Bake at 175°C for 10-12 minutes. 8. Once baked, immediately use the back of a small spoon to gently press the middle to form an indentation. Allow the cookies to cool completely in the pan. 9. To make the filling, beat the cream cheese until smooth. 10.Add icing sugar and continue beating until the sugar has been incorporated. 11. Add vanilla extract, and beat to combine. 12. Finally, add the Nutella and beat until the mixture is uniform. 13. Pipe the filling into the cookie cups (you can also use a spoon to scoop the filling). 14. Top with a raspberry, if desired.(source:thedomesticgoddesswannabe)
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Turn your food scrap into organic fertilizer: Zera