German Chocolate Cheesecake Cookies

 

1

pouch (17.5 oz) Betty Crocker® double chocolate chunk cookie mix

3

tablespoons vegetable oil

1

tablespoon water

1

whole egg

4

oz (half of 8-oz package) cream cheese, softened

1

egg white

4 1/2

teaspoons sugar

1

container (14.5 oz) Betty Crocker® Rich & Creamy coconut pecan frosting

1/2

cup semisweet chocolate chips

2

tablespoons chopped pecans

• 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• 2 In large bowl, stir together cookie mix, oil, water and whole egg. In small bowl, beat cream cheese, egg white and sugar until smooth and creamy.
• 3 Shape dough by 2 tablespoonfuls into balls; place on cookie sheet. Press thumb or end of wooden spoon into each ball to make indentation; fill each with 1 1/2 teaspoons cream cheese mixture.
• 4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to cooling rack; cool completely.
• 5 Spoon 1 tablespoon of frosting on top of each cookie. In small microwavable bowl, microwave chocolate chips on High in 10-second increments, stirring until melted and smooth. Drizzle chocolate over cookies; sprinkle with pecans. Let stand until chocolate is set.