Cream Cheese Stuffed Chocolate Cookies
Yield: 22 cookies
Prep Time: 40 minutes
Cook: 30 minutes
Tessa's Recipe Rundown...
Taste: Rich chocolate cookie surrounding a sweet and tangy cream cheese filling.
Texture: A soft cookie that has a slightly crisp edge that has a creamy center.
Ease: You have to get your hands a little messy but it’s worth it!
Appearance: Perfectly cracked and gorgeous contrast between the brown chocolate cookie and white cream cheese when you break it in half.
Pros: Um, chocolate + cream cheese!
Would I make this again? You bet!
Please welcome back Melanie from Garnish and Glaze as she shares this Cream Cheese Stuffed Chocolate Cookies recipe! Don’t forget to show her lovely blog some love!
Cream cheese is a miracle worker! Add it to anything and the dish is 752 times better.
I think I’ve gone through like 8 bricks of cream cheese since the start of the year. It holds a special place in my heart… and fridge. I love how it can be used in a sweet dessert or a spicy entree. I add it to soups, dips, frosting, taquitos, muffins, cookies… the possibilities for this heavenly creamy goodness are endless!
My new favorite way to use cream cheese is to stuff it into cookies, because why not?! How fun is it to take a bite of a cookie and find SURPRISE!!!!! soft creamy sweet cream cheese yumminess???
How do you get the filling inside? Easy! Take some dough, use your hands to form it into a flat disc, place a little of the cream cheese filling in the middle, and fold up the dough all around it. Then you just give it a roll to shape it into a ball, toss it in some sugar, and bake.
I cannot stop eating these! These sugar coated chocolate cookie with a creamy sweet center are simply irresistible. And now, all I want to do is fill all my cookies with cream cheese.
Cream Cheese Stuffed Chocolate Cookies
Cream Cheese Stuffed Chocolate Cookies are rich sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.
For the Cream Cheese Filling
- 6 ounces cream cheese, room temperature
- 3 tablespoons granulated sugar
- 3/4 teaspoon vanilla
For the Cookie Dough
- 1 1/4 cup + 2 tablespoons all-purpose flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (4 ounces) butter, room temperature
- 1/2 cup granulated sugar, plus extra for rolling the dough
- 1/2 cup brown sugar
- 1 egg + 1 egg yolk
- 1/2 teaspoon vanilla
For the Cream Cheese Filling:
With an electric mixer, beat the cream cheese, sugar, and vanilla together until smooth. Cover and and place in the fridge for at least an hour.
For the Cookie Dough:
Preheat oven to 375 degrees F.
In a mixing bowl, mix flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of a standing electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg, yolk, and vanilla. Add in the flour mixture a little at a time and mix until combined.
Place about 1/4 cup sugar in a bowl; set aside.
Use a size #40 cookie scoop (1 1/2 tablespoons) to portion out the dough. Use you hands to form the ball of dough into a flat round circle.
Place a teaspoon of the cream cheese mixture in the center of each circle and then fold up the dough around, sealing the cream cheese in.
Roll the dough into a ball and then roll it in the bowl of sugar. Place on a cookie sheet and repeat with the remaining dough.
Space the balls of dough 2 inches apart (I put 8 on a standard cookie sheet). Use the bottom of a glass or a measuring cup to gently press down on each ball of dough to slightly flatten.
Bake for 9-11 minutes or until cracks begin to form on top. Let cook on pan for 2 minutes and then move to a wire rack to cool completely.
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