Description
Deliciously rich chocolate cream cheese cookies with a soft, fudgy texture and a creamy cheesecake filling, topped with a smooth drizzle of melted chocolate. Perfect for chocolate lovers seeking a decadent homemade 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 oven and prepare baking sheets: Preheat the oven to 350°F and line a large baking sheet with parchment paper. If using a smaller 9x13-inch baking sheet, prepare two baking sheets for two batches of cookies.
- Mix dry ingredients for dough: In a medium bowl, whisk together the 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, combine the granulated sugar, softened salted butter, and salt. Cream together for 1 minute until light and fluffy.
- Add eggs and flavorings: Beat in the large egg until combined, then add the additional egg yolk, whole milk, and vanilla extract. Mix just until incorporated.
- Combine wet and dry ingredients: Add half of the dry ingredients to the wet ingredients and beat until just incorporated. Add the remaining dry ingredients and mix until fully combined to form the cookie dough.
- Prepare cheesecake filling: In a separate medium bowl, beat the cream cheese, powdered sugar, and vanilla bean paste or extract until smooth and creamy.
- Shape cookies with filling: Using a #24 cookie scoop, portion the dough into 16 portions (about 1.8 ounces each). Press each dough portion flat and shape it into a small bowl. Place about 1 heaping teaspoon (approximately 0.3 ounces) of the cream cheese filling into the center of each dough bowl.
- Enclose filling: Gently fold and work the dough around and over the cheesecake filling to fully enclose it. Pat and pinch the dough to seal and roll it between your palms to form a smooth ball.
- Arrange on baking sheet: Place cookies on the prepared baking sheet with the sealed side down, spacing them at least 2 inches apart.
- Bake cookies: Bake in the preheated oven for 11 minutes until the edges are just set, the top has a matte look, and slight cracking appears. The cookies should look slightly underbaked as they will firm up while cooling.
- Cool cookies: Allow the cookies to cool on the baking sheet for 15 minutes, then transfer carefully to a wire rack to cool completely. The cookies will firm up as they cool.
- Melt chocolate and drizzle: Melt the chocolate melting wafers in the microwave in 30-second intervals, stirring between each until fully melted. Transfer melted chocolate to a piping bag and drizzle over the cooled cookies. Let the chocolate harden before serving.
Notes
- To soften cream cheese and eggs quickly, leave them out at room temperature for about 30 minutes before starting.
- If you don’t have black cocoa powder, you can substitute with extra Dutch cocoa powder, but the color will be less intense.
- Use parchment paper on baking sheets to prevent sticking and aid even baking.
- Ensure to seal the dough completely around the filling to prevent leaking during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Choose milk, dark, or white chocolate melting wafers depending on your preference for the drizzle.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 115 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
