Winner of the 2012 Organic Valley Employee Holiday Cookie Contest!
These tasty cookies disappeared so fast, Organic Valley staff member Amber M. had to make an extra batch to share! A delightful combination of crunchy cookie and creamy goodness makes for a cream cheese dessert that will wow the senses.
1 sleeve club crackers
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Pinch of sea salt
1/4 cup white sugar
6 tablespoon melted Organic Valley Salted Butter
1 cup white chocolate
8 oz Organic Valley Cream Cheese
4 tablespoon white sugar
1 cup Organic Valley Heavy Whipping Cream
3 tablespoons powdered sugar
1/4 Cup milk chocolate
1/4 Cup peanut butter
In a double boiler, melt white chocolate. Line cookie sheet with parchment paper and set aside. In a separate bowl, crush crackers. Add sugar, nutmeg, cinnamon and salt – mix well. Mix in butter. Fold melted white chocolate into cracker mixture and mix until everything is coated.
Working quickly, while mixture is still warm, spoon into ring mold on prepared cookie sheet and press to flatten. Place cookie sheet in refrigerator to set.
While cookies are setting, blend cream cheese and white sugar until smooth. In separate bowl, beat whip cream and powdered sugar until soft peaks will stand in the cream. Add whipped cream to cream cheese mixture & mix until smooth.
Top cooled cookies with approximately 1 tablespoon of cream cheese mixture and place back in refrigerator to cool.
In double boiler, combine equal parts milk chocolate and peanut butter and melt together. Drizzle chocolate mixture over cream cheese on each cookie. Refrigerate again to allow chocolate to cool.
Keep cool until ready to enjoy.