Indulge in the ultimate treat with these decadent Brownie Cheesecake Cookies. Combining the rich, fudgy goodness of a brownie with the creamy, tangy allure of cheesecake, these cookies offer a delightful symphony of flavors and textures. Each bite promises a harmonious blend of chocolatey richness and smooth cheesecake, crowned with a sprinkle of mini chocolate chips for added indulgence. Perfect for special occasions or a luxurious everyday treat, these cookies will quickly become a favorite in your dessert repertoire.
Why You'll Love This: These Brownie Cheesecake Cookies are a true crowd-pleaser, perfect for anyone who loves a combination of chocolate and cheesecake. The cookie dough is rich and chocolatey, with a soft, chewy texture that contrasts beautifully with the creamy cheesecake filling. The mini chocolate chips add a delightful crunch, making each bite a perfect balance of flavors and textures. Whether you're a seasoned baker or a novice, this recipe is straightforward and rewarding, ensuring you'll love both the process and the results.
Perfect Occasion: These cookies are ideal for any special occasion where you want to impress your guests with a unique and delicious treat. They are perfect for holiday gatherings, birthday parties, or as a thoughtful homemade gift. Their striking appearance and mouthwatering taste make them a standout dessert that will leave a lasting impression. Additionally, they make for a luxurious treat to enjoy with a cup of coffee or as a sweet indulgence after a long day.
Decoration Tips: For a professional finish, consider adding a drizzle of melted chocolate over the top of each cookie after they have cooled. You can also sprinkle some extra mini chocolate chips or even some chocolate shavings for an added touch of elegance. If you want to add a festive twist, sprinkle some colorful sprinkles or edible glitter to match the occasion. Serve these cookies on a beautiful platter to enhance their visual appeal and make them the star of your dessert table.
Filling:
- 1/2 cup (113g) cream cheese, softened
- 2 tablespoons (25g) sugar
- 1 1/2 teaspoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (45g) mini chocolate chips, divided
- In a small bowl, mix the cream cheese, sugar, heavy cream, and vanilla extract until smooth.
- Reserve 1 tablespoon of mini chocolate chips and stir the remaining chips into the cream cheese mixture.
- Set aside in the refrigerator while you prepare the cookie dough.
Cookies:
- 6 ounces (170g) semisweet chocolate, chopped
- 2 ounces (57g) bittersweet chocolate, chopped
- 1/4 cup (57g) unsalted butter
- 3/4 cup (96g) all-purpose flour, sifted
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/8 teaspoon fine sea salt
- 1/2 cup (100g) sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup (60g) mini chocolate chips
- Melt the chopped chocolate and butter together in a double boiler or in the microwave. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in the melted chocolate.
- Gradually add the flour mixture, stirring just until combined. Fold in the mini chocolate chips.
- Refrigerate the cookie dough for 10-15 minutes. Meanwhile, preheat the oven to 350°F (180°C). Line two large cookie sheets with parchment paper.
- Roll 2-tablespoon (40g) portions of cookie dough into balls and place them on the cookie sheets, about 3 inches apart. Press a 1-inch wide indentation into each cookie using a pastry tamper, the flat top of a bottle cap, or your thumbs.
- Spoon a generous teaspoon of the cream cheese filling into each indentation. Sprinkle with the reserved mini chocolate chips.
- Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool on the cookie sheet for 1-2 minutes, then transfer to a cooling rack.
Enjoy!
