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German Chocolate Cheesecake Cookies

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German Chocolate Cheesecake Cookies
  • Prep 30 min
  • Total 60 min
  • Servings 18
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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.
By Brooke Lark
Created Jun 21, 2012

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For added flair and more coconut flavor, sprinkle the cookies with a bit of toasted coconut after drizzling with chocolate.
  • tip 2
    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

Nutrition Facts are not available for this recipe
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