Cocoa powder was accidentally invented in 1828 when a Dutch chemist tried removing fat from chocolate beans.
Cheesecake Stuffed Chocolate Crumble Cookies
Indulge in these delightful Cheesecake Stuffed Chocolate Crumble Cookies that bring a symphony of textures to your taste buds! Each bite offers a satisfying crunch, a luscious creaminess from the cheesecake filling, and a sprinkle of sea salt to elevate the sweetness. Get ready to treat yourself to this irresistible dessert that combines rich chocolate and velvety cheesecake in one delicious package!
Prep
15
min
Cook
12
min
Serves
12
people
Level
intermediate
The Story
This brilliant bastard child was born when 1980s New York Jewish bakeries met American cookie culture—some genius deli owner looked at his leftover cream cheese, gazed longingly at chocolate chip cookies, and thought 'why choose?' The result is peak American excess: a cookie that's basically cheesecake's rebellious teenage phase wrapped in chocolate armor.
Regional Twist
In Philadelphia's Fishtown neighborhood, they swap the regular cream cheese for local Claudio's ricotta and double the lemon juice, creating a grittier texture that locals swear makes these cookies taste like cannoli had a torrid affair with a brownie.
📝 Ingredients
Shopping List
- 1 cup (237 ml) cream cheese
- 1 unit egg
Pantry Items
Amounts also listed in instructions below
- 1 cup (120 g) all-purpose flour
- baking soda (to taste)
- 1 cup (100 g) brown sugar
- 1 cup (114 g) butter
- 1 cup (118 ml) cocoa powder
- lemon juice (to taste)
- powdered sugar (to taste)
- salt (to taste)
- 1 cup (100 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, mix together the butter, sugars, and egg until creamy.
- 3
Add the vanilla extract and mix well.
- 4
In another bowl, combine the flour, cocoa powder, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- 6
In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- 7
Scoop out a portion of the cookie dough, flatten it, and place a spoonful of the cream cheese mixture in the center. Fold the dough around the filling and roll into a ball.
- 8
Place the cookie balls on a baking sheet lined with parchment paper.
- 9
Bake for 10-12 minutes, or until the edges are set.
- 10
Let cool slightly before serving, and sprinkle a pinch of salt on top.
💡 Pro Tips
- ✓Chill your stuffed cookie dough balls for 30-45 minutes before baking to prevent the cream cheese filling from leaking out, as cold dough holds its shape better during the initial oven spring.timing30-45 minutes
- ✓Ensure your cream cheese is at exactly 65-68°F before mixing - it should give slightly to pressure but not be warm, as oversoft cream cheese creates a filling that's too fluid and will burst through the cookie walls.ingredient65-68°F
- ✓Roll your cookie dough to 1/8-inch thickness when wrapping the filling, creating a uniform shell that prevents weak spots where the cream cheese can break through during baking expansion.technique1/8-inch thickness
- ✓Bake at 325°F instead of 350°F for the first 8 minutes, then increase to 350°F to finish - this gentler start prevents the outer cookie from setting too quickly and cracking from internal cream cheese expansion.timing325°F for 8 minutes
- ✓Use a kitchen scale to portion exactly 1.5 oz of dough and 0.5 oz of cream cheese filling per cookie, ensuring consistent bake times and preventing overstuffed cookies that burst open.equipment1.5 oz dough, 0.5 oz filling
Share this recipe
Prep
15
min
Cook
12
min
Serves
12
people
Level
intermediate
Share this recipe
Cocoa powder was accidentally invented in 1828 when a Dutch chemist tried removing fat from chocolate beans.
Cheesecake Stuffed Chocolate Crumble Cookies
Indulge in these delightful Cheesecake Stuffed Chocolate Crumble Cookies that bring a symphony of textures to your taste buds! Each bite offers a satisfying crunch, a luscious creaminess from the cheesecake filling, and a sprinkle of sea salt to elevate the sweetness. Get ready to treat yourself to this irresistible dessert that combines rich chocolate and velvety cheesecake in one delicious package!
The Story
This brilliant bastard child was born when 1980s New York Jewish bakeries met American cookie culture—some genius deli owner looked at his leftover cream cheese, gazed longingly at chocolate chip cookies, and thought 'why choose?' The result is peak American excess: a cookie that's basically cheesecake's rebellious teenage phase wrapped in chocolate armor.
Regional Twist
In Philadelphia's Fishtown neighborhood, they swap the regular cream cheese for local Claudio's ricotta and double the lemon juice, creating a grittier texture that locals swear makes these cookies taste like cannoli had a torrid affair with a brownie.
📝 Ingredients
Shopping List
- 1 cup (237 ml) cream cheese
- 1 unit egg
Pantry Items
Amounts also listed in instructions below
- 1 cup (120 g) all-purpose flour
- baking soda (to taste)
- 1 cup (100 g) brown sugar
- 1 cup (114 g) butter
- 1 cup (118 ml) cocoa powder
- lemon juice (to taste)
- powdered sugar (to taste)
- salt (to taste)
- 1 cup (100 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, mix together the butter, sugars, and egg until creamy.
- 3
Add the vanilla extract and mix well.
- 4
In another bowl, combine the flour, cocoa powder, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- 6
In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- 7
Scoop out a portion of the cookie dough, flatten it, and place a spoonful of the cream cheese mixture in the center. Fold the dough around the filling and roll into a ball.
- 8
Place the cookie balls on a baking sheet lined with parchment paper.
- 9
Bake for 10-12 minutes, or until the edges are set.
- 10
Let cool slightly before serving, and sprinkle a pinch of salt on top.
💡 Pro Tips
- ✓Chill your stuffed cookie dough balls for 30-45 minutes before baking to prevent the cream cheese filling from leaking out, as cold dough holds its shape better during the initial oven spring.timing30-45 minutes
- ✓Ensure your cream cheese is at exactly 65-68°F before mixing - it should give slightly to pressure but not be warm, as oversoft cream cheese creates a filling that's too fluid and will burst through the cookie walls.ingredient65-68°F
- ✓Roll your cookie dough to 1/8-inch thickness when wrapping the filling, creating a uniform shell that prevents weak spots where the cream cheese can break through during baking expansion.technique1/8-inch thickness
- ✓Bake at 325°F instead of 350°F for the first 8 minutes, then increase to 350°F to finish - this gentler start prevents the outer cookie from setting too quickly and cracking from internal cream cheese expansion.timing325°F for 8 minutes
- ✓Use a kitchen scale to portion exactly 1.5 oz of dough and 0.5 oz of cream cheese filling per cookie, ensuring consistent bake times and preventing overstuffed cookies that burst open.equipment1.5 oz dough, 0.5 oz filling