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Choco Cheesecake Cookie Bites: The Ultimate Recipe & Baking Guide

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Decadent chocolate cookie bites filled with creamy cheesecake. These easy-to-make treats are perfect for parties or a sweet snack!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (optional)
  • 8 ounces cream cheese, softened
  • ? cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream (optional, for extra tang)
  • Melted chocolate, for drizzling
  • Sprinkles
  • Mini chocolate chips
  • Whipped cream

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
  4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Stir in Chocolate Chips (Optional): If using chocolate chips, gently fold them into the dough.
  6. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 24 hours).
  7. Beat Cream Cheese and Sugar: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
  8. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
  9. Add Sour Cream (Optional): If using sour cream, stir it in until just combined.
  10. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  11. Scoop Cookie Dough: Scoop rounded teaspoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  12. Create Indentations: Use your thumb or the back of a small spoon to create a small indentation in the center of each cookie.
  13. Fill with Cheesecake Filling: Spoon a small amount of cheesecake filling (about ½ teaspoon) into each indentation.
  14. Bake: Bake for 10-12 minutes, or until the edges of the cookies are set and the cheesecake filling is slightly golden.
  15. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  16. Drizzle with Melted Chocolate: Once the cookies are completely cool, you can drizzle them with melted chocolate.
  17. Add Sprinkles or Mini Chocolate Chips: Sprinkle with sprinkles or mini chocolate chips for added decoration and flavor.
  18. Serve with Whipped Cream: Serve the cookie bites with a dollop of whipped cream for an extra special treat.

Notes

  • Use room temperature butter and cream cheese for a smooth texture.
  • Don’t overmix the cookie dough.
  • Chilling the dough prevents spreading.
  • Don’t overbake the cookies.
  • Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • Experiment with variations like different chocolate chips, nuts, or extracts.

Find it online: https://anasrecipes.com/choco-cheesecake-cookie-bites/