Description
Deliciously soft chocolate cream cheese cookies featuring a rich chocolate dough wrapped around a smooth cream cheese filling, finished with a drizzle of melted chocolate. Perfect for satisfying any chocolate lover’s craving with a decadent twist.
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 Sheet: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use two baking sheets if you only have a 9×13-inch sheet to accommodate the dough 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. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer with a paddle attachment, cream the granulated sugar, softened salted butter, and salt for 1 minute until light and fluffy.
- Add Wet Ingredients: Beat in the large egg until combined, then add the 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 mixture and beat just until combined. Then add the remaining dry ingredients and mix thoroughly to form the cookie dough.
- Prepare Cheesecake Filling: In a separate medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla bean paste until smooth.
- Scoop and Shape Cookies: Use a #24 cookie scoop to portion the dough into 16 portions of approximately 1.8 ounces each. Flatten each portion gently, shape into a bowl, and place a heaping teaspoon (~0.3 ounces) of the cream cheese filling in the center.
- Encapsulate Filling: Carefully fold the dough up and around the cream cheese filling, patting and pinching to seal it inside. Roll the dough into a smooth ball.
- Arrange on Baking Sheet: Place the sealed cookies on the prepared baking sheet with the seam side down, spacing at least 2 inches apart.
- Bake Cookies: Bake for 11 minutes until the edges are just set and the tops have a matte finish with slight cracking. The cookies will appear slightly underbaked but will firm up as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely, about 15 more minutes.
- Melt Chocolate and Drizzle: Melt the chocolate melting wafers in the microwave at 30-second intervals, stirring until smooth. Transfer to a piping bag and drizzle over the cooled cookies. Allow the chocolate drizzle to set before serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you don’t have black cocoa powder, increase Dutch cocoa powder slightly but note the difference in flavor and color.
- Make sure to seal the dough well around the filling to prevent leakage during baking.
- Cookies will be soft just out of the oven but will firm up as they cool—handle gently when transferring.
- Chocolate melting wafers can be substituted with chocolate chips or bars broken into small pieces.
- For a more intense chocolate flavor, chill the dough for 30 minutes before shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
