I first shared these Cream Cheese Stuffed Chocolate Cookies on Handle the Heat where I was a contributor. Cream Cheese Stuffed Cookies are a rich sugar coated chocolate cookie with a surprise inside- sweet cream cheese filling!
Cream Cheese Stuffed Cookies
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It’s no secret that I LOVE cheesecake. How can one not?! It’s super smooth, creamy, rich, comes in so many flavors, and is made with cream cheese! So why not have it’s deliciousness in a cookie? And that’s why Cream Cheese Stuffed Cookies were born.
Cream cheese is a miracle worker! Add it to anything and it gets a thousand times better. And that’s why I buy it at Costco in bulk. I add it to soups, dips, frosting, taquitos, muffins, cookies… the possibilities for this heavenly creamy goodness are endless!
I love how these look like a regular chocolate cookie from the outside, but when you take a bite, SURPRISE! Delicious cream cheese center.
Though the center is tasty and the star of this cookie, the chocolate cookie is just as delicious. Crisp yet still soft and chewy.
So, how do you get the filling inside? Easy! Take some chocolate 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 between your hands to shape it into a ball, toss it in some sugar, and bake.
Add these Cream Cheese Stuffed Cookies to your Christmas cookie platter for a bit of a surprise.
Tools used to make these Peppermint Chocolate Oreo Truffles:
Small Cookie Scoop– I love using this little cookie scoop for making candy. It helps create the perfect bite size treats that are all uniform in size.
Jelly Roll Pan Baking Sheet– I use these ALL. THE TIME. They are great for making cooking or baking rolls, chicken, pork chops, roasting vegetables… I have 4 which is especially nice for when making cookies or rolls.
Kitchen Aid Mixer– I LOVE this baby! I use it for cookies, cakes, cheesecakes, doughs… This will become your best baking buddy and will last a lifetime. Did I mention it comes in ever color of the rainbow, plus more!
Cream Cheese Stuffed Cookies
Ingredients
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 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
Instructions
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).
- 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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