Cheesecake Cookies

First, let's make the filling: mix the cream cheese with powdered sugar and cornstarch. Using a piping bag or spoon, form 6 small mounds on parchment paper and freeze for 2 hours.

For the dough: mix the softened butter with sugar and a pinch of salt using a spatula.

Add the egg and whisk until smooth and creamy.

Fold in the sifted flour with cocoa powder and baking powder, knead into a soft dough, and fold in the white chocolate chunks.

Divide the dough into 6 portions, flatten each, place a frozen cheesecake core in the center, pinch the edges tightly to seal, and roll into a ball.

Chill the cookies in the freezer for 15 minutes, then bake at 350°F (180°C) for 20 minutes. Halfway through baking, I add a few more pieces of white chocolate on top.