When I was a little girl, my brother’s mom (yeah, my family is hard to explain…she’s not my mom, or my step mom…) always kept the creamsicle ice cream in the house. You know, the swirl between the orange sorbet, and vanilla ice cream? The one that is 100x superior to just the bar with the ice cream on the inside? She always had it, and I always finished it. She probably never got more than a bowl full, and I didn’t even live there.
There is something so refreshing about the bright, citrusy, orange flavor against the smooth and creamy vanilla that is just about perfect in every way. Great on their own, better together.
I’m a little obsessed with stuffing cookies. I mean, I love a good chocolate chip cookie, but it is almost always better if all of the chocolate (or white chocolate as the case may be) is contained to the center, so that when you bite into the cookies you have the same experience as, say, a jelly-filled donut. And if you don’ know it’s in there, you get an AWESOME SURPRISE!!
These creamsicle cookies are dangerously addictive. The cookie is soft and chewy, and the white chocolate filling stays perfectly creamy, even after the cookies have cooled. In fact, these are a rare cookie case when they taste BETTER after cooling completely. They come out slightly underdone, and need about a full hour after that to set, and cool completely. I mean, I was impatient, and I still loved them right out of the oven, but it wasn’t until I had one the next day that I fell deeply, deeply in love. In fact, the second batch didn’t even make it past the filming day. They were that good.
Cookie stuffing can be one of those things that no matter how well you try to describe it, it’s better just to see it in action, so Nicole and I are bringing you an awesome summer episode of drink and dish! Be sure to check out her recipe for her delicious rum punch!
Ingredients
- 1 1/4 cups white whole wheat flour
- 1/2 tsp baking powder
- dash salt
- 1/2 cup sugar
- Zest of one orange
- 1/2 cup reduced fat cream cheese, softened
- 1 tbsp fresh orange juice
- 1 large egg white
- 4 oz good quality white chocolate squares or chopped into large chunks
Instructions
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl mix together sugar and orange zest. Then beat in cream cheese, egg white, and orange juice until combined. Slowly, beat in dry ingredients until combined, scraping down sides of the bowl as necessary. Refrigerate dough for 30-60 minutes.
- Preheat oven to 350. Roll cookies into 1? balls, then stuff with a white chocolate square. Re-roll into 1? ball, making sure all the white chocolate is covered. Repeat with remaining dough.
- Bake for 9-11 minutes until golden. Cool completely on baking sheet. Store in a loosely covered container for 5-7 days.
