Description
Delicious Chocolate Cream Cheese Cookies featuring a soft, rich chocolate dough filled with a smooth cream cheese cheesecake filling and topped with a decadent chocolate drizzle. Perfectly baked to have a delicate crackled top and a creamy center, these cookies make an irresistible treat for any chocolate lover.
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 Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. If using a 9×13-inch pan, prepare two baking sheets 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 until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream together granulated sugar, softened salted butter, and salt for about 1 minute until light and fluffy.
- Add Wet Ingredients: 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. Add the remaining dry ingredients and mix until thoroughly combined forming the cookie dough.
- Prepare Cheesecake Filling: In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla bean paste or extract until smooth and creamy.
- Portion Cookie Dough: Using a #24 cookie scoop, divide the dough into 16 portions (about 1.8 ounces each). Gently flatten each portion and shape into a bowl shape with your hands.
- Fill Cookies: Place about 1 heaping teaspoon (approximately 0.3 ounces) of the cheesecake filling into the indentation of each dough portion. There may be leftover filling.
- Seal Cookies: Carefully fold the dough over the filling, wrapping it up and around to cover completely. Pat and pinch the edges to seal and roll gently between your palms to form smooth balls.
- Arrange on Baking Sheet: Place sealed cookie dough balls on the prepared baking sheet with the seam side down. Space them at least 2 inches apart for regular-sized cookies.
- Bake Cookies: Bake in the preheated oven for 11 minutes until the edges are just set and tops have a matte look with slight cracking. The cookies may look slightly underbaked but will firm up while cooling.
- Cool Cookies: Allow cookies to cool on the baking sheet for 15 minutes, then transfer with a spatula to a wire rack to cool completely. The cookies will be soft initially and will firm up as they cool.
- Melt Chocolate Topping: Melt the chocolate melting wafers in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and fully melted.
- Drizzle Topping: Transfer melted chocolate to a piping bag or spoon, drizzle over the cooled cookies, and let the chocolate set until hardened.
Notes
- Ensure all wet ingredients like eggs, butter, and milk are at room temperature for better dough consistency.
- The cookies should be spaced well on the baking sheet to allow for even baking and spreading.
- Use a cookie scoop for uniform size to ensure even baking.
- If you don't have vanilla bean paste, vanilla extract is an excellent substitute.
- Let chocolates set at room temperature or refrigerate briefly to speed up hardening.
- Store cookies in an airtight container to keep them soft and fresh.
- You can experiment with different types of chocolate wafers for the topping to vary the flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
