Description
Decadent Chocolate Cherry Cheesecake Cookies featuring a rich chocolate cookie base topped with creamy cheesecake frosting and luscious cherry pie filling for a delightful treat perfect for any occasion.
Ingredients
Scale
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
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 and line baking sheets with a silicone baking mat or parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, white sugar, and light brown sugar on high speed for 2-3 minutes until the mixture is light and fluffy, scraping down the sides as needed.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated, ensuring a smooth base for the dough.
- Mix Dry Ingredients: Add baking soda, salt, cocoa powder, and instant chocolate pudding mix to the wet ingredients. Mix well to combine evenly.
- 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 out the dough and shape each into a hockey puck shape. Place 8 dough balls per baking sheet spaced evenly to allow for spreading.
- Bake: Bake in the preheated oven for 14 minutes until small cracks appear on the edges and tops of the cookies. Remove and allow to cool completely on the baking sheet or a wire rack.
- Prepare Frosting: In a clean mixing bowl, cream together the softened cream cheese and butter on high speed for 1-2 minutes until fluffy and lump-free. Add the vanilla extract and powdered sugar one cup at a time, mixing thoroughly after each addition. Chill the frosting in the refrigerator if it becomes too soft to pipe.
- Frost Cookies: Transfer the frosting into a piping bag fitted with a large round tip. Pipe a flat spiral of frosting onto each fully cooled cookie.
- Add Toppings: Spoon a generous amount of cherry pie filling on top of the frosting on each cookie. Garnish with mini chocolate chips or chocolate curls if desired for an elegant finish.
Notes
- Serve these cookies within 3-4 hours after assembling to enjoy optimal freshness and texture.
- If not serving immediately, store assembled cookies covered in the refrigerator for up to 3 days.
- You can substitute cherry pie filling with homemade cherry pie filling for a fresher taste and less sweetness.
- Allow cookies to cool completely before frosting to prevent melting or sliding of the frosting.
- Use a sturdy piping bag and tip to create neat frosting swirls for a professional look.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
