Description
Delicious chocolate cream cheese cookies featuring a rich chocolate dough filled with a smooth cream cheese cheesecake filling and topped with a drizzle of melted chocolate. These soft and tender cookies are perfect for dessert or a special treat.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour 260g
- ½ cup Dutch cocoa powder 50g
- 2 tablespoons black cocoa powder 14g
- 2 tablespoons cornstarch 16g
- 2 tablespoons powdered milk 10g
- ¼ teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup salted butter softened 113g
- ½ teaspoon salt
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 2 ounces whole milk room temperature
- 1½ teaspoons pure vanilla extract
Cheesecake Filling
- 6 ounces cream cheese softened 170g
- 1 cup powdered sugar 130g
- 1 teaspoon vanilla bean paste or extract
Topping
- ½ cup chocolate melting wafers (milk, dark, or white)
Instructions
- Preheat the oven: Preheat your oven to 350°F and line a large baking sheet with parchment paper. If using a 9×13-inch baking sheet, prepare two for two batches.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, black cocoa powder, cornstarch, powdered milk, and baking soda. Set aside.
- Cream butter and sugar: In a large bowl or stand mixer with a paddle attachment, combine granulated sugar, softened salted butter, and salt. Cream together for 1 minute until light and fluffy.
- Add eggs and milk: Beat in the large egg until combined, then add the additional egg yolk, whole milk, and vanilla extract. Mix just until combined.
- Combine dry and wet ingredients: Add half of the dry ingredients to the wet mixture and beat until just incorporated. Then add the remaining dry ingredients and mix until fully combined into a smooth chocolate cookie dough.
- Prepare cheesecake filling: In a separate medium bowl, beat the softened cream cheese, powdered sugar, and vanilla bean paste or extract until smooth and creamy.
- Portion dough: Scoop the dough into sixteen 1.8-ounce portions using a #24 cookie scoop. Gently press each dough portion flat and shape into a bowl shape.
- Fill with cheesecake: Place a heaping teaspoon (about 0.3 ounces) of the cream cheese mixture into the well of each dough bowl.
- Wrap dough around filling: Carefully fold and work the dough up and around the sides and top of the cheesecake filling, patting and pinching to seal completely. Roll into smooth balls.
- Arrange cookies on baking sheet: Place the cookies on the prepared baking sheet with the sealed side down, spacing about 2 inches apart for regular size cookies.
- Bake: Bake for 11 minutes until the edges are just set and the tops have a matte look with slight cracking. The centers may look slightly underdone, which is normal.
- Cool cookies: Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack using a spatula to cool completely. Cookies will firm up as they cool.
- Melt chocolate topping: Melt the chocolate melting wafers in the microwave at 30-second intervals, stirring between each until fully melted.
- Drizzle and set: Transfer melted chocolate to a piping bag and drizzle over the cooled cookies. Allow chocolate to harden before serving.
Notes
- Room temperature eggs and milk ensure a smooth dough.
- If you don't have black cocoa powder, increase Dutch cocoa by 2 tablespoons as a substitute.
- The cookies are very soft when fresh from the oven; cooling is essential to achieve the perfect texture.
- You can use any type of chocolate melting wafers for the topping based on your preference: milk, dark, or white chocolate.
- For easier handling, chill dough balls briefly before baking if dough becomes too soft.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
