Still trying to decide if my heart is stuffed with love, hence the stuffed cookies… or whether I am more of the type who thinks Valentine’s Day (and even love) is something people can stuff up their asses, still making stuffed cookies appropriate. Now I just hope I have time to do it all. Time is not on my side right now.

Pumpkin cheesecake stuffed snickerdoodle cookies
1 cup butter, softened
1 cup vegetable oil
3/4 cup sugar
1 cup powdered sugar
2 large eggs
4 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup sugar + 1 tablespoon cinnamon (for rolling)

Pumpkin cheesecake filling:
2 cups white chocolate chips (about 10 ounces)
1 cup pumpkin puree
1 1/2 cups finely ground gingersnap cookies
1 1/2 cups graham cracker crumbs
4 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1 (8-ounce) package cream cheese, softened

Directions:
Make the pumpkin cheesecake filling. Melt the white chocolate chips in the microwave or in a double boiler. Set this aside to cool. Make crumbs from the gingersnaps and graham crackers. Mix the pumpkin, gingersnap and graham cracker crumbs, powdered sugar, cinnamon, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Put the mixture to the refrigerator to chill. Make the snickerdoodle dough.

Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the dry ingredients. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll pumpkin cheesecake into balls and place on a wax-paper or parchment-lined baking sheet. Cover, and freeze (1 hour or so).

In a small bowl, mix 1/2 cup granulated sugar and cinnamon. Preheat oven to 375F/190C. Take a few pumpkin balls out of the freezer at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen pumpkin cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll in cinnamon-sugar and place on a lined baking sheet. Repeat the process, placing cookies 3-4 inches apart. If cookie dough gets too soft, re-chill it.

Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool.

Oreo-stuffed chocolate chip cookies
1 cup softened butter
3/4 cup packed brown sugar
1 cup sugar
2 large eggs
1 tablespoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 package Oreo cookies (I have two small packages of 12 each)

Preheat oven to 350F/180C.
Cream butter and sugars until well combined. Add in eggs and vanilla until well combined. In a separate bowl mix the dry ingredients. Slowly add to wet ingredients and then chocolate chips.

Take a scoop of cookie dough and place on top of an Oreo. Use another scoop of dough for the bottom of the Oreo. Work the dough around the edges of the Oreo and press together, enclosing the Oreo with dough. Place on a parchment-lined baking sheet and bake cookies 9-13 minutes. Let cool for 5 minutes before transferring to cooling rack.

Oatmeal cookies with cheesecake filling
Filling
8 ounces room-temperature cream cheese
4 tablespoons sugar
2 teaspoons vanilla

Cookies
1 cup butter
1 1/2 cups brown sugar
1/2 cup sugar
1 tablespoon cinnamon
3 eggs
2 teaspoons vanilla
2 cups finely ground graham crackers
1 1/2 cups flour
2 1/2 cups oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon

Add the filling ingredients to a medium bowl and mix well. Let the mixture solidify in the fridge.
Preheat oven to 350F/175C.
Cream butter and sugars. Mix in other wet ingredients. Whisk dry ingredients in separate bowl. Add dry ingredients to wet. Fold together until evenly combined.
Shape dough into balls. Remove filling from the fridge and make balls to stuff into the cookie dough balls. Once stuffed, place the balls in the freezer for several minutes to make firm. Place balls on a parchment-lined cookie sheet.
Bake for 10 to 12 minutes until golden brown.

Peanut butter Nutella stuffed cookies
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup peanut butter
1 1/2 cup flour
1/2 tsp baking soda
1 tsp salt
Cream the butter and sugars together, and then add the egg and mix. Stir in vanilla and peanut butter, when incorporated, add flour and salt. Refrigerate for an hour or so while you make the filling and topping.

Filling:
1/4 cup peanut butter
1/4 cup Nutella
1/2 tsp salt
1 Tbsp cocoa
3 Tbsp sugar
3 Tbsp powdered sugar
Mix all ingredients until creamy. You should be able to roll little balls of the filling in your hands. If it’s too sticky, add some more powdered sugar.

Topping:
1/4 cup peanuts (run through the food processor)
1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp salt
Grind the topping ingredients together and place in a shallow bowl.

Preheat oven to 375F. When the cookie dough is chilled, take 1 tablespoon of dough and roll into a flat disc. If the dough is too sticky, add a bit of flour. Place a ball of filling in the middle, and another 1 Tbsp disc of dough on top. Roll between hands to form one big ball. Roll this in the topping, then place onto a parchment-lined cookie sheet. Press with your fingers to flatten slightly. Bake at 375 for 8-12 minutes.

There are a few other kinds of cookies and cupcakes I will probably make, but no sense writing them here. For now.