Nutella Cheesecake Cookies

• All-purpose flour1 and ¼ cup (156 g)
• Baking soda¼ teaspoon
• Salt1 teaspoon (6 g)
• Butter½ cup (113 g)
• Light brown sugar½ cup (100 g)
• Large egg1 (50 g)
• Vanilla extract1 teaspoon (4 g)

• Cream cheese4 ounces (114 g)
• Heavy whipping cream⅛ cup (30 g)
• Light brown sugar2 tablespoons (30 g)
• Nutella2 tablespoons (40 g)

Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Leave the butter and cream cheese out until soft and room temperature. In a bowl, add in the softened butter, sugar, egg, and vanilla extract. Whisk this together for 2-3 minutes until the batter is light and soft. Add in the flour, baking soda, and salt. Fold in the dry ingredients until it’s just incorporated into the batter.

Chill the cookie dough in the freezer for 20 minutes. In a small bowl, add in the softened cream cheese, heavy whipping cream, and sugar. Whisk this together for 3-4 minutes until it’s light with soft peaks. Then fold in the nutella. On the parchment lined baking sheets, portion each cookie by about 3 ounces

Bake for 10 to 12 minutes, or until the cookies are golden brown.

Once baked, let the cookies fully cool for about 30 minutes. Then scoop about a tablespoon of the cheesecake topping on top of each cookie. Smooth the topping evenly over the cookie and garnish with a drizzle of nutella.