To be fair, I must warn you that this cookie was a complete experiment. It probably could use some tweaking, but it isn’t half bad how it is. In fact, most of the people I’ve had taste it really have enjoyed it, so I’ve decided to share with the class, so to speak. If you make these, please let me know what you thought along with any alterations.
Now, where did this creation spring from? Well, I was wandering around the farmer’s market as usual, and I happened upon a vendor selling all sorts of peppers. Not only did he have the standard stuff, but he had five different habanero peppers (red, orange, white, fatali and chocolate) and even ghost chiles. I ended up getting a few different peppers and began to wonder what to do with them. I instantly thought that I should do a chocolate chip cookie with the chocolate habanero and continued walking around. As I continued my shopping I mentioned my idea to a couple people who suggested that some sort of fruit would also compliment both the chocolate and the pepper. Throughout the day the idea percolated for awhile and finally I came up with what I would do. I would make Raspberry Cheesecake stuffed Honey Oat Habanero Chocolate Chip cookies. That name doesn’t exactly roll off the tongue so I asked people who tried it to help name it and this is a combination of a few ideas. I think it fits!
Okay, I have to warn you, these cookies are a bit of work, but I think they are completely worth it. Before we can start with the cookies we need to make the filling. I used Quark that I got from a local vendor, but cream cheese will do nicely.
- 6 oz Quark (or Cream Cheese), room temperature
- 1/3 c Raspberry Jelly, seedless
- 3 Tbs Granulated Sugar
- 1 tsp Vanilla Extract
- Whisk together all ingredients until smooth.
- Set aside in the refrigerator until ready to use.
Okay, now we’re ready for the cookies!!
- 2 Sticks Unsalted Butter, melted (not just softened)
- 3 c Bread Flour (reserve 1/2 c)
- 3/4 c Rolled Oats
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/4 c White Sugar
- 1 c Light Brown Sugar
- 1/4 c Honey
- 1 tsp Lemon Juice
- 1 Egg
- 1 Egg Yolk
- 1 Tbs Milk
- 1 tsp Vanilla
- 1 tsp Honey Liqueur
- 1 Habanero Pepper (more or less, depending on how you like your heat)
- 2 c Semi-Sweet Chocolate Chips
- Raspberry Cheesecake Filling (from above)
- Place oven rack in the middle of your oven and preheat to 375°F.
- Finely mince up the habanero pepper and mix with the chocolate chips (wear gloves).
- Whisk together the flour, oats, salt, and baking powder in a medium bowl and set aside.
- Put the butter in the large bowl, then add the honey, sugar, brown sugar and lemon juice. Cream the mixture for five minutes on medium speed (it won’t really cream as much as it resembles an oil slick, that’s okay).
- Add the egg, yolk, milk, honey liqueur and vanilla extract and mix on low until well combined.
- Slowly incorporate the flour mixture, one third at a time, until thoroughly combined. Add reserved flour to thicken batter if needed (it needs to be thick enough to be rolled into balls without sticking to your hands too badly, use your best judgment here).
- Fold in the chocolate chip/habanero mixture.
- Chill for at least two hours.
Once the batter is good and solid, it is time to stuff the cookies.
- Scoop out 1 Tbs scoops of dough and roll into a ball. Split the balls into two even halves and flatten into rounds.
- Place 1/2 tsp of the filling into the center of one of the halves, then take the other side and gently pinch together the seams (sorta like a ravioli) so that the filling doesn’t come out (check the photos below).
- Once the filling is sealed in, gently roll the cookie back into a ball shape and place onto a parchment-lined baking sheet, placing just 6 cookies per sheet
- Bake for 14 – 16 minutes or until golden, but make sure the filling hasn’t erupted out of the cookie. When done, you might note some cracks on the top with filling showing through (photo below), this is okay as it will fix itself as it cools.
- Cool 2 – 3 minutes on the pan before transferring to a cooling rack.
- Eat and enjoy. Refrigerate cookies for storage as the filling is cheese and it isn’t a fan of long-term room temperatures.
That’s it! You’ve reached the end. As I promised, here are some shots of while I was making these to help you along. This is my pepper and what I mean when I say “minced,” so you know:
Next up we have some shots of the construction and what the cookie looks like when taken from the oven (note the cracks and the slight leakage):
Hopefully you try these or at least some variation and I would love to hear your reactions!