Cream Cheese Stuffed Chocolate Cookies

Name: Cream Cheese Stuffed Chocolate Cookies
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 22 cookies
Ingredients: 6 ounces cream cheese, room temperature; 3 tablespoons granulated sugar; 3/4 teaspoon vanilla; 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

User Reviews

4.2

21 reviews

Good

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
22 cookies
Course
Dessert
Cuisine
American

Cream Cheese Stuffed Chocolate Cookies

Ryan Dominguez

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Cream Cheese Stuffed Chocolate Cookies are rich sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.

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Ingredients

Servings

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

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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). 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.