Description
Delight in these rich and indulgent Chocolate Cherry Cheesecake Cookies featuring a fudgy chocolate base, creamy cheesecake frosting, and sweet cherry pie topping, perfect for a decadent dessert or special treat.
Ingredients
Scale
For the Cookies:
- 1½ cups (3 sticks) salted butter, softened
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1½ teaspoons salt
- ½ cup Hershey’s special dark cocoa powder
- 1 (3.9 oz) box instant chocolate pudding mix
- 3½ cups all purpose flour
For the Frosting & Topping:
- 8 oz cream cheese, softened
- ½ cup butter
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 1 (20 oz) can cherry pie filling or homemade cherry pie filling
- Optional: mini chocolate chips or chocolate curls for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with a silicone baking mat or parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, use an electric mixer to cream together the softened butter, white sugar, and brown sugar on high speed for 2-3 minutes until the mixture is light and fluffy, scraping the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until well combined and smooth.
- Incorporate Dry Ingredients: Add the baking soda, salt, cocoa powder, and instant chocolate pudding mix to the wet ingredients, mixing well to combine.
- Add Flour: Gradually add the all-purpose flour one cup at a time, mixing on low speed until just combined to form the cookie dough.
- Shape Dough: Using a ⅓ cup scoop, portion the dough into balls. Shape each ball into a hockey puck shape and place eight cookies at a time on the prepared baking sheet, spaced appropriately.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until small cracks form on the edges and tops. Remove from oven and let the cookies cool completely on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, cream together the softened cream cheese and butter on high speed for 1-2 minutes until smooth and fluffy with no lumps.
- Add Vanilla and Sugar: Add in the vanilla extract and powdered sugar one cup at a time, beating well after each addition until the frosting is creamy and spreadable. If needed, refrigerate the frosting briefly to firm up before piping.
- Pipe Frosting: Transfer the frosting to a piping bag fitted with a large round tip. Pipe a flat spiral of frosting onto each cooled cookie.
- Add Cherry Topping and Garnish: Spoon a desired amount of cherry pie filling on top of the frosting on each cookie and garnish with mini chocolate chips or chocolate curls, if desired.
Notes
- Serve cookies within 3-4 hours after assembling for the best texture and flavor, or cover and refrigerate for up to 3 days.
- Use a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- If frosting is too soft, refrigerate for 10-15 minutes to firm up before piping.
- Homemade cherry pie filling can be used for a fresher taste and to control sweetness.
- Allow cookies to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
