Description
These Chocolate Cherry Cheesecake Cookies combine rich, moist chocolate cookies with a creamy cheesecake frosting and a sweet cherry topping for a decadent dessert treat. Perfect for celebrations or indulgent snacking, these cookies bring together the flavors of chocolate, cream cheese, and cherry pie filling in a delightful bite-sized form.
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
- Optional: mini chocolate chips or chocolate curls for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F and line baking sheets with silicone baking mats or parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, use an electric mixer to cream the softened butter with the white granulated sugar and light brown sugar for 2-3 minutes on high speed until the mixture is light and fluffy, scraping down the bowl as needed.
- Add Wet Ingredients: Add the eggs and vanilla extract to the creamed mixture and mix well to combine evenly.
- Incorporate Dry Ingredients: Add baking soda, salt, cocoa powder, and instant chocolate pudding mix into the bowl and mix well. Then gradually add the all-purpose flour, one cup at a time, mixing on low speed until fully incorporated.
- Scoop and Shape: Use a ⅓ cup scoop to measure the cookie dough into balls. Shape each ball into a hockey puck shape and place 8 cookies at a time on the prepared baking sheets, spaced evenly.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until small cracks appear on the edges and tops. Remove from oven and allow cookies to cool completely before frosting.
- Prepare Frosting: In a clean mixing bowl, cream together softened cream cheese and butter on high speed for 1-2 minutes until fluffy and smooth with no lumps. Add in vanilla extract and then powdered sugar one cup at a time, mixing until fully combined. Refrigerate frosting if needed to firm up before piping.
- Assemble Cookies: Transfer frosting to a piping bag fitted with a large round tip and pipe a flat spiral on top of each cooled cookie.
- Add Cherry Topping and Garnish: Spoon desired amount of cherry pie filling on top of each frosted cookie. Garnish with mini chocolate chips or chocolate curls if desired.
Notes
- Serve cookies within 3-4 hours of assembly for the best texture and freshness.
- If not serving immediately, store cookies covered in the refrigerator for up to 3 days.
- The hockey puck shape helps cookies bake evenly and provides a sturdy base for frosting and toppings.
- You can make homemade cherry pie filling as a fresher option or use a good quality store-bought can.
- Use room temperature butter and cream cheese to achieve the best frosting texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
