bakekrazy

If you like a nice crunchy cookie filled with a cream cheese vanilla mousse filling then this is the recipe for you. These are easy to make and hold up very well as a simple dessert for your next party

Cookie
1/2 cup of unsalted butter (softened)
3/4 cup sugar
1 cup all purpose flour
2 tablespoons corn syrup
1 teaspoon cinnamon
1/2 cup milk chocolate chips (for dipping the cookie)

Filling
1 package cream cheese (8oz) softened
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup thawed cool whip topping

Preheat the oven to 350 and grease a 3/4″ dowel rod
COOKIE; Beat the butter, corn syrup and sugar until light and fluffy. Add in the cinnamon and flour, mix well. Refrigerate the mixture for 5 to 10 minutes. Place a teaspoon of the batter onto a cookie sheet and flatten to 1 1/4″ circles, approximately 3 inches apart to allow the spread of the cookie. Bake 7 – 10 minutes until completely spread and brown in color. Remove from the oven and allow to cool slightly but not too much. Remove the cookies carefully and wrap around the greased 3/4″ dowel rod forming a shell. Remove from the rod when the cookie holds its form, place on a cooling rack. (if the cookies cool to quickly you can place them back into the oven to heat them back up)
FILLING:  Beat the cream cheese in a medium bowl in a stand mixer until creamy. Add in the condensed milk gradually until well incorporated. Stir in the vanilla and whipped topping completely. Refrigerate until firm then place into a pastry bag with an open star tip.
Assemble: In a microwave melt the milk chocolate. Dip each end of the cookie snap shell into the chocolate and allow the chocolate to cool completely. Fill each end of the cookie shell with the Cream Cheese Mousse. Refrigerate until ready to serve.

Enjoy
Chef Brian Klauss