German Chocolate Cheesecake Cookies

Blogger Brooke McLay from Cheeky Kitchen combines German chocolate cake and thumbprint cookies into a single fun (and easy!) recipe.

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Prep Time 30 min
Total Time 60 min
Servings 18

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

For added flair and more coconut flavor, sprinkle the cookies with a bit of toasted coconut after drizzling with chocolate.

To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.

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