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German Chocolate Cheesecake Cookies
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Prep Time:
30 minutes
Total Time:
1 hour
Elevate your cookie tray with a delicious twist on German chocolate cake and thumbprint cookies.
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:
  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • Combine cookie mix, oil, water, and whole egg in a large bowl. In a separate small bowl, whisk together cream cheese, egg white, and sugar until smooth and creamy.
  • Roll the dough into 2 tablespoon-sized balls, then arrange them on a cookie sheet. Use your thumb or the end of a wooden spoon to create an indentation in each ball, and fill each one with 1 1/2 teaspoons of the cream cheese mixture.
  • Bake for 8 to 10 minutes until firm. Then transfer from the baking sheet to a cooling rack and let it cool completely.
  • Top each cookie with a generous tablespoon of frosting. In a microwave-safe bowl, heat chocolate chips in 10-second intervals until melted and smooth, stirring after each interval. Drizzle the melted chocolate over the cookies and sprinkle with pecans. Allow the chocolate to set before serving.

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