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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 Brooke Lark
June 21, 2012

Ingredients

1
pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
whole egg
4
oz (half of 8-oz package) cream cheese, softened
1
egg white
4 1/2
teaspoons sugar
1
container (14.5 oz) Betty Crocker™ Rich & Creamy coconut pecan frosting
1/2
cup semisweet chocolate chips
2
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.

Nutrition Information

No nutrition information available for this recipe

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