German Chocolate Cheesecake Cookies
By
Brooke Lark
Updated May 19, 2022
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.
German Chocolate Cheesecake Cookies
- Prep Time 30 min
- Total 60 min
- Servings 18
- Ingredients 10
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 tub (15.5 oz) Betty Crocker™ Rich & Creamy Coconut Pecan Frosting
- 1/2 cup semisweet chocolate chips
- 2 tablespoons chopped pecans
Instructions
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Step1Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
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Step2In 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.
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Step3Shape 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.
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Step4Bake 8 to 10 minutes or until set. Remove from cookie sheet to cooling rack; cool completely.
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Step5Spoon 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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