German Chocolate Cheesecake Cookies

The extra flavor notes in this ingenious combination of German chocolate cake and thumbprint cookies make it a truly tasty addition to your festive cookie tray.

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 18


pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
tablespoons vegetable oil
tablespoon water
whole egg
oz (half of 8-oz package) cream cheese, softened
egg white
4 1/2
teaspoons sugar
container (14.5 oz) Betty Crocker™ Rich & Creamy coconut pecan frosting
cup semisweet chocolate chips
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.

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.