Description
Deliciously soft and rich Chocolate Cream Cheese Cookies with a luscious cream cheese filling, topped with a smooth chocolate drizzle. These cookies blend intense cocoa flavors with a creamy cheesecake center, perfect for chocolate lovers seeking a decadent 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 Sheet: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. Use two baking sheets if using a 9×13-inch pan for two batches.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup Dutch cocoa powder, 2 tablespoons black cocoa powder, 2 tablespoons cornstarch, 2 tablespoons powdered milk, and ¼ teaspoon baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream together 1 cup granulated sugar, ½ cup softened salted butter, and ½ teaspoon salt for 1 minute until light and fluffy.
- Add Wet Ingredients: Beat in 1 large egg until combined, then add 1 additional egg yolk, 2 ounces whole milk, and 1½ teaspoons pure vanilla extract. Mix just until combined.
- Combine Dry and Wet Mixtures: Add half of the dry ingredient mix to the wet ingredients and beat just until incorporated. Add the remaining dry ingredients and mix thoroughly to form the cookie dough.
- Prepare Cheesecake Filling: In a separate medium bowl, beat together 6 ounces softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla bean paste until smooth and creamy.
- Scoop and Shape Dough: Using a #24 cookie scoop, portion the dough into 16 portions (about 1.8 ounces each). Gently press each dough portion flat and shape it into a bowl shape in your hand.
- Fill Dough with Cream Cheese: Place a heaping teaspoon (approximately 0.3 ounces) of the cheesecake filling in the hollowed center of each dough bowl.
- Enclose Filling: Carefully fold the dough around the cream cheese filling, working the dough up and around the sides and top to fully encase the filling. Pat and pinch the dough closed, then roll between your palms to form a smooth ball.
- Arrange on Baking Sheet: Place the filled cookie balls on the prepared baking sheet with the sealed side down. Space them at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 11 minutes until the edges are just set and the tops have a matte appearance with slight cracking. The centers will look slightly underbaked, which is normal.
- Cool Cookies: Let the cookies cool on the baking sheet for 15 minutes to set, then transfer them with a spatula to a wire rack to cool completely. The cookies will firm up as they cool.
- Melt Chocolate and Drizzle: Melt ½ cup 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 cooled cookies. Allow chocolate to set and harden before serving.
Notes
- Use room temperature ingredients to ensure smooth mixing and proper texture.
- If black cocoa powder isn't available, increase Dutch cocoa powder by 2 tablespoons as a substitute.
- Chilling the dough for 30 minutes before shaping can help with handling if dough is too soft.
- Cookies will be soft out of the oven but will firm up as they cool; do not overbake.
- For extra flavor, substitute vanilla bean paste with vanilla extract if needed.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
