Description
Delicious chocolate cream cheese cookies featuring a rich chocolate dough wrapped around a creamy cheesecake filling, topped with a drizzle of melted chocolate for the perfect sweet 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 and prepare: Preheat the oven to 350°F and line a large baking sheet with parchment paper. If using a smaller 9×13-inch baking sheet, have two baking sheets ready for two batches.
- Mix dry ingredients: In a medium bowl, whisk together the flour, Dutch cocoa powder, black cocoa powder, cornstarch, powdered milk, and baking soda until well combined.
- Cream butter and sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream together the granulated sugar, salted butter, and salt for 1 minute until light and fluffy.
- Add eggs and flavorings: Beat in the large egg until combined, then add the egg yolk, whole milk, and vanilla extract, mixing just until incorporated.
- Combine wet and dry: Add half of the dry ingredients to the wet mixture and beat just until incorporated. Add the remaining dry ingredients and mix until thoroughly combined forming the cookie dough.
- Prepare cheesecake filling: In a separate medium bowl, beat the cream cheese, powdered sugar, and vanilla bean paste until smooth and creamy.
- Assemble cookies: Using a #24 cookie scoop, portion the dough into 16 balls of about 1.8 ounces each. Gently press each dough ball flat and create a bowl shape. Place a heaping teaspoon (about 0.3 ounces) of cheesecake filling into the well.
- Wrap dough around filling: Carefully fold and work the dough up and around the cheesecake filling, sealing it completely. Pat and pinch the dough to seal, then roll into a smooth ball.
- Arrange on baking sheet: Place the cookies on the prepared baking sheet with the seal side down. Leave at least 2 inches between cookies for regular size.
- Bake: Bake for 11 minutes until edges are just set and tops appear matte with slight cracks. Cookies may appear slightly underdone but will firm as they cool.
- Cool: Allow cookies to cool on the baking sheet for 15 minutes, then transfer with a spatula to a wire rack to cool completely over about 15 more minutes.
- Melt and drizzle chocolate: Melt the chocolate melting wafers in the microwave in 30-second intervals, stirring between each until smooth. Transfer to a piping bag and drizzle over cooled cookies.
- Set topping: Allow the chocolate drizzle to harden before serving or storing the cookies.
Notes
- If you don’t have black cocoa powder, you can increase Dutch cocoa slightly but expect a milder color and flavor.
- Room temperature ingredients help the dough combine smoothly and evenly.
- Be careful not to overbake; the cookies should be soft when removed from the oven and firm up during cooling.
- Chocolate melting wafers can be substituted with chopped chocolate chips or bars for drizzle.
- Use a cookie scoop to evenly portion dough for consistent cookie sizes and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 85 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: 45 mg
