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Makes 12 cookies

Cheesecake Stuffed Cookies have a surprise filling that makes a tasty treat.


1 cup ARROWHEAD MILLS Organic All-Purpose Flour
2/3 cup ARROWHEAD MILLS Organic Spelt Flour
1/4 cup cocoa powder
1 1/4 cup sugar
4 tablespoon butter room temperature
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
2 teaspoons milk
1/8 cup powdered sugar coating
8 ounces cream cheese
1/3 cup sugar
2 tablespoons sour cream
1 teaspoon vanilla extract


1.Beat together cream cheese, sugar, sour cream, and vanilla extract. Using a tablespoon, scoop out 12 individual dollops onto a parchment-lined baking sheet. Freeze for 1 to 2 hours.

2.In a large bowl, mix together butter, sugar, vanilla extract, and milk until well combined. Sift in flours, cocoa powder, baking powder, and baking soda. Mix until well combined but not over-mixed. Place in fridge for 30 to 60 minutes.

3.Once cooled, scoop heaping tablespoons of cookie batter into hands covered in powdered sugar. Add 1 dollop of the frozen cheesecake mixture and add another tablespoon of batter on top. Roll into a ball so the cheesecake mixture is completely encased. Roll in powdered sugar
and place on a parchment-lined baking sheet. Repeat until all the batter is gone. Separate each cookie by 1 1/2 to 2 inches.

4.Bake cookies in a preheated 350 degrees oven for 11 to 12 minutes or until slightly golden on the sides. Allow cooling on baking sheet for 15 minutes before moving to a cooling rack. 


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