Corn cream cheese cookies recipe l thick cookies recipe l Baking asmr

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hi!
Not long ago, I saw a picture of a corn cream cheese cookie on Instagram, but it looked so delicious, so I made it myself
It is a corn cookie with plenty of corn to the dough, cream cheese filling, and topping
The warm cookie that comes straight out of the oven has a crispy edge while the cream cheese filling is soft and moist.
If you put the cookies in the refrigerator and eat them the next day, you can enjoy them with a thick texture while being moist as a whole.
If you like thick cookies, please make it!
Today, I prepared the asmr version, so please wear earphones and turn up the volume to watch !
[Corn Cream Cheese Crumble Cookies]
6 servings, 356℉ for 13-14 minutes
Cookie Dough
130 g of all purpose flour
50 g cake flour
20g corn powder
4 g baking powder
1g baking soda
120g unsalted butter
60 g light brown sugar
40 g white sugar
2 g salt
1 egg
Corn cream cheese peeling
Cream cheese 205g
25g sugar powder
60g drained canned corn
Corn crumble
45g cake flour
15g corn flour
40g unsalted butter
25g sugar
a Pinch of salt
◼ Please prepare ◼
-Prepare all ingredients at room temperature
-Prepare canned corn by weighing 60g after discarding the water in the can and completely draining it with a kitchen towel.
■ How to store ■
-In winter, store at room temperature for 1 day, refrigerated for 3 days, and frozen for 2 weeks.
-We do not recommend storing at room temperature when the weather gets hot. After refrigerated or frozen storage, thaw at room temperature and eat.
-If you put it in the refrigerator, you can eat it with a thick texture overall.
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