Description
Delicious Chocolate Cream Cheese Cookies featuring a rich chocolate cookie dough wrapped around a smooth cream cheese filling, topped with a drizzle of melted chocolate wafers for a decadent treat perfect for dessert or snacks.
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: Preheat the oven to 350°F and line a large baking sheet with parchment paper; set aside. Use two baking sheets if using a 9×13-inch size for two batches.
- Mix Dry Ingredients: In a medium bowl, whisk together 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 fluffy.
- Add Wet Ingredients: Beat in the large egg, then the additional egg yolk, whole milk, and vanilla extract just until combined.
- Combine Dry and Wet Ingredients: Add half the dry ingredients to the wet ingredients and mix just until incorporated. Then add the remaining dry ingredients and beat until thoroughly combined to form the cookie dough.
- Prepare Cheesecake Filling: In a separate medium bowl, beat cream cheese, powdered sugar, and vanilla bean paste until smooth.
- Scoop Dough: Using a #24 cookie scoop, portion the dough into 16 portions each weighing approximately 1.8 ounces. Gently press each dough portion flat and shape into a bowl shape.
- Add Filling: Place a heaping teaspoon (about 0.3 ounces) of the cream cheese filling in the center well of each dough bowl.
- Enclose Filling: Carefully fold the dough around the cream cheese filling, patting and pinching to seal completely. Roll each formed cookie between your palms to create a smooth ball.
- Arrange Cookies: Place the cookies on the prepared baking sheet with the sealed side down, spacing them at least 2 inches apart for regular cookies (4 inches for larger cookies).
- Bake Cookies: Bake for 11 minutes or until the edges are just set and tops have a matte look with slight cracking. Cookies may look slightly underdone, which is normal.
- Cool Cookies: Let cookies cool on the baking sheet for 15 minutes, then transfer carefully to a wire rack with a spatula to cool completely; cookies will firm up as they cool.
- Melt Chocolate: Melt chocolate melting wafers in the microwave in 30-second intervals, stirring between each until fully melted and smooth.
- Drizzle Chocolate: Transfer melted chocolate to a piping bag and drizzle over cooled cookies. Allow chocolate to set and harden before serving or storing.
Notes
- Use room temperature eggs and milk to ensure proper mixing and texture.
- If cream cheese filling is leftover, use it as a spread for other desserts or refrigerate for up to 2 days.
- For easier chocolate melting, chop wafers before microwaving to promote even melting.
- Press and seal dough well around filling to prevent leakage during baking.
- If you prefer a more intense chocolate flavor, use dark chocolate melting wafers for topping.
- Cookies are very soft immediately after baking but will firm up as they cool; handle gently until cooled.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
