These double chocolate cheesecake cookies are a perfectly chewy chocolate cookie stuffed with a sweet chocolate cream cheese filling.
WHY YOU'LL LOVE THEM
Perfect texture. These cookies are chewy with slightly crispy edges.
Cheesecake filling. The creamy chocolate cheesecake filling is not too sweet and so rich!
Easy. All though these cookies may look intimidating they are easy to make!
Two desserts in one. Can't decide between cookies and cheesecake, this dessert offers both!
INGREDIENTS
- Butter - I use salted butter and make sure it is at room temperature.
- Brown Sugar
- White sugar
- Vanilla extract
- Eggs- This recipe use one whole large egg plus a second egg yolk.
- Flour- All purpose flour works best.
- Milk- I find a tbsp of milk makes this cookies extra fudgy.
- Coca powder- The recipe uses unsweetened cocoa powder.
- Baking soda
- Salt
- Cream cheese- Full fat cream cheese is used
STEP BY STEP INSTRUCTIONS
(Full recipe/measurements are in recipe card below)
CHEESECAKE FILLING
Line a small cookie sheet with parchment paper.
In a bowl add in the cream cheese, vanilla, cocoa powder, and sugar. Use an electric mixer on medium speed. Mix until everything is combined and creamy.
Scoop out 18, 1.5 tsp sized portions of the cheesecake filling onto the baking sheet.
Place the cookie sheet in the freezer until cheesecake balls are frozen.
Chocolate COOKIES
Start by preheating the oven to 350 F and line baking sheets with parchment paper.
First, in a large bowl or stand mixer cream together butter and sugars. Be sure to mix for a few good minutes, I like to do about 5.
Add in the egg, egg yolk, vanilla extract, and milk. Mix until mixture is well combined.
In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add dry ingredients into wet and mix until just combined.
ASSEMBLING THE COOKIES
Scoop out 3 tbsp worth of dough. Roll into a ball. Flatten the dough and place a frozen cheesecake ball in the centre.
Cover the cheesecake filling with dough and roll back into a ball.
Roll the cookie dough in the white sugar and place on a lined baking sheet 2 inches apart.
Bake cookies for 13 minutes or until the bottoms are golden brown.
The cookies will be puffy when they first come out of the oven. Gently press on the top of the cookies with a glass to flatten slightly.
Let cookies fully cool on the pan before moving.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container in the fridge. The keep well up to four days.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
No, they should not be made smaller. These cookies need to be big to hold the cheesecake filling.
If you make these double chocolate cheesecake cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Cheesecake Stuffed Red Velvet Cookies
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- Triple Chocolate Cookies
- Turtle Cookies
- Chocolate Peanut Butter Swirl Cookies
Double Chocolate Cheesecake Cookies
Equipment
- large and medium mixing bowls
- baking oans
- parchment paper
- stand/electric mixer
Ingredients
Cheesecake Filling
- 3/4 C full fat cream cheese at room temperature
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
Chocolate Cookies
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 1 large egg plus 1 egg yolk
- 1 tbsp milk
- 2 tsp vanilla extract
- 2 C all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 C white sugar for rolling the cookie dough in
Instructions
Cheesecake Filling
- Line a small baking sheet with parchment paper.
- In a bowl add in the cream cheese, vanilla, cocoa powder, and sugar. Use an electric mixer on medium speed. Mix until everything is combined and creamy.3/4 C full fat cream cheese, 2 tbsp white sugar, 1/2 tsp vanilla extract , 2 tbsp unsweetened cocoa powder
- Scoop out 18, 1.5 tsp sized portions of the cheesecake filling onto the baking sheet.
- Place the cookie sheet in the freezer until cheesecake balls are frozen. (This is about the same amount of time it takes to make the cookie dough)
Chocolate Cookie Dough
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 4 minutes.3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
- Add in the egg, egg yolk, vanilla extract, and milk. Mix until mixture is well combined.1 large egg plus 1 egg yolk, 1 tbsp milk, 2 tsp vanilla extract
- In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.2 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- Add dry ingredients into wet and mix until just combined.
Assembling the Cookies
- Scoop out 3 tbsp worth of dough. Roll into a ball. Flatten the dough and place a frozen cheesecake ball in the centre. Cover the cheesecake filling with dough and roll back into a ball.Place the cheesecake filling back in the freezer in between baking batches.
- Roll the cookie dough in the white sugar and place on a lined baking sheet 2 inches apart.1/4 C white sugar
- Bake cookies for 13 minutes or until the bottoms are golden brown.
- The cookies will be puffy when they first come out of the oven. Gently press on the top of the cookies with a glass to flatten slightly. Let cookies fully cool to room temperature on the pan before moving.
Notes
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