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29

German Chocolate Cheesecake Cookies

Prep 30 min
Total 60 min
Servings 18

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. MORE + LESS -

Brooke Lark

June 21, 2012

Ingredients

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

1/2

cup semisweet chocolate chips

tablespoons chopped pecans

Steps

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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.