Print

433
Save

775
Pinterest

87
Email

46
Facebook

30

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

Hide Images

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.