Description
Decadent Chocolate Cream Cheese Cookies feature a rich, fudgy chocolate dough wrapped around a smooth, sweet cream cheese filling, topped with a drizzle of melted chocolate. These cookies offer a perfect balance of creamy and chocolatey flavors, ideal for dessert or an indulgent snack.
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: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use two baking sheets if only a 9×13-inch pan is available.
- 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 with paddle attachment, cream the granulated sugar, softened butter, and salt for 1 minute until smooth and fluffy.
- Add Wet Ingredients: Beat in one large egg until combined, then add the additional egg yolk, whole milk, and vanilla extract. Mix just until incorporated.
- Combine Wet and Dry: Add half of the dry ingredients to the wet mixture and beat until incorporated. Add the remaining dry ingredients and mix thoroughly to form the dough.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla paste until smooth and creamy.
- Scoop Cookie Dough: Using a #24 cookie scoop, portion the dough into 16 mounds (about 1.8 ounces each). Flatten each mound gently and shape into a bowl form.
- Add Filling: Place a heaping teaspoon of cream cheese filling (about 0.3 ounces) into the well of each dough bowl. Some filling may be leftover.
- Enclose Filling: Fold the dough up and around the cream cheese filling by gently pressing and pinching to seal. Roll between your palms to create a smooth ball. Place the cookies on the baking sheet with the sealed side down, spacing them at least 2 inches apart.
- Bake the Cookies: Bake for 11 minutes until edges are set and tops have a matte finish with slight cracking. Cookies will appear slightly underbaked which is normal.
- Cool Cookies: Allow cookies to cool on the baking sheet for 15 minutes, then transfer carefully to a wire rack to cool completely. Cookies will firm up as they cool.
- Melt Chocolate: Melt the chocolate melting wafers in the microwave in 30-second intervals, stirring between each until smooth.
- Decorate Cookies: Transfer melted chocolate to a piping bag and drizzle over cooled cookies. Let the chocolate set and harden before serving.
Notes
- Use room temperature ingredients for the best dough texture and mixing results.
- If black cocoa powder is unavailable, substitute with additional Dutch cocoa powder, keeping the same total cocoa amount.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Chill dough briefly if too soft to handle for easier shaping.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- The cookies are delicate when warm, so handle gently until fully cooled.
- Variations include using dark or white melting wafers for different flavor profiles.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
