Description
These Chocolate Cream Cheese Cookies combine rich chocolate cookie dough with a creamy cheesecake filling, topped with a drizzle of melted chocolate. Soft and decadent, they offer a unique texture and flavor that’s perfect for dessert or special occasions.
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 170g, softened
- 1 cup powdered sugar 130g
- 1 teaspoon vanilla bean paste or extract
Topping
- ½ cup chocolate melting wafers milk, dark, or white
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use two baking sheets if yours is 9×13 inches to accommodate 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 fitted with a paddle attachment, cream the granulated sugar, softened salted butter, and salt together for 1 minute until light and fluffy.
- Add Eggs and Flavors: Beat in the large egg until combined. Then add the additional egg yolk, whole milk, and pure vanilla extract and mix just until combined.
- Combine Wet and Dry Ingredients: Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Add the remaining dry ingredients and mix until the dough is thoroughly combined.
- Prepare Cheesecake Filling: In a separate medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla bean paste until smooth and creamy.
- Shape Cookie Dough: Using a #24 cookie scoop, portion the dough into 16 portions of about 1.8 ounces each. Gently press each dough portion flat and shape into a bowl shape, creating a well for the filling.
- Add Filling and Seal: Place about a heaping teaspoon of cheesecake filling into each dough well. Use your hands to fold and gently work the dough up and around the filling, sealing it fully. Pat and pinch the dough to seal and roll into a smooth ball.
- Arrange on Baking Sheet: Place the cookies on the prepared baking sheet with the sealed side down. Space cookies at least 2 inches apart for regular size to allow room for baking.
- Bake Cookies: Bake for 11 minutes until the edges are just set and the tops have a matte look with slight cracking. The cookies may look slightly underdone; this is normal as they firm up while cooling.
- Cool Cookies: Allow cookies to cool on the baking sheet for 15 minutes to firm up, then transfer to a wire rack to cool completely.
- Melt Chocolate and Drizzle: Melt the chocolate melting wafers in the microwave at 30-second intervals, stirring between each until smooth. Transfer to a piping bag and drizzle over cooled cookies. Let chocolate set and harden before serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you don’t have black cocoa powder, you can omit it or replace with more Dutch cocoa powder, but black cocoa adds deeper color and flavor.
- Make sure to seal the dough well around the filling to prevent leakage during baking.
- Cookies will be very soft right after baking; cooling is necessary for them to firm up properly.
- Chocolate drizzle is optional but adds a nice finishing touch and extra flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
