German Chocolate Cheesecake Cookies

German Chocolate Cheesecake Cookies

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

Prep Time



Total Time




About 1 1/2 dozen cookies

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.
Makes About 1 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.