I loved my南瓜芝士蛋糕饼干我决定制作巧克力版本！这些巧克力芝士蛋糕饼干同样美味。

他们充满了丰富的芝士蛋糕馅料，并烘烤柔软和耐嚼的奶油中心！

巧克力芝士蛋糕饼干成分和替代品

I love this recipe just the way it is but I know some people might not have all of these ingredients on hand! Or you might have food restrictions or allergies.

以下是我测试过的一些掉期和变化，可以在此食谱中进行。

• 多用途面粉– You can use a无麸质面粉混合if needed in place of the AP flour in this recipe.
• 未加糖的可可粉– Any type of baking cocoa will work in this recipe. I usually useGhirardelli，但是黑暗或黑色可可粉也会在这个食谱中味道很好！
• Unsalted Butter– If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
• Brown Sugar– I like using light brown sugar but dark brown sugar will work too.
• Granulated Sugar– This recipe turns out best with a combination of granulated sugar and brown sugar but you can also use additional light brown sugar in place of the granulated sugar if that’s all you have on hand.
• 即时咖啡或浓缩咖啡- 这不会使饼干像咖啡一样味道，它只是增强了此食谱中的巧克力风味。如果您需要省略它，但是我真的建议您在可能的情况下使用它。

制作这些巧克力芝士饼干

Let’s walk through each step of these chocolate cheesecake cookies to make sure they turn out as amazing as possible.

Step 1: Make the Chocolate Cookie Dough

Whisk together the flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Set aside.

Cream together the butter, brown sugar and white sugar with a stand or hand mixers until the mixture lightens in color (about 1 minute).

Dissolve 1/2 tsp of instant espresso in 1 tsp of water and pour into the butter mixture. Add the egg and mix on a medium speed until combined.

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低速混合干燥成分，直到刚合并为止。根据需要刮擦碗的侧面和底部。

Use a cookie scoop or spoon to make 2 1/2 Tbsp balls of cookie dough. There should be enough dough to make 12 cookie dough balls. Place on a parchment lined baking sheet and chill in the fridge for about 1-2 hours or overnight.

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步骤2：使芝士蛋糕填充

饼干面团冷却时，使芝士蛋糕馅！使用电动搅拌机将奶油奶酪，砂糖和香草提取物打成一片。混合中等高速直至混合并光滑。

用勺子将芝士蛋糕填充大约12千万美元（每个约1汤匙）填充在衬有羊皮纸纸板或托盘上。

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在冰箱中至少放置45分钟，或直到冷冻并牢固地触摸为止。这些也可以提前制作或冻结过夜。

Step 3: Fill These Chocolate Cheesecake Cookies

将您的烤箱预热至350 f / 175 c，并在两条大型饼干板上排成一纸，上面夹着硅垫羊皮纸。

Remove the cookie dough and cheesecake dollops from the fridge and freezer.

用水轻轻弄湿您的手。将饼干面团在您的手掌中弄平，然后将芝士蛋糕填充在中间。

如果你有温暖的手flatten the cookie dough between two sheets of parchment paper.

Place a dollop of cheesecake in the center and wrap the overhanging cookie dough around the filling, doing your best to cover it.

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If there is a little bit of cheesecake filling peeking through, don’t worry! Just make that the bottom of the cookie when you bake them. They’ll still bake up just fine!

If you notice the cookie dough or cheesecake filling is getting too soft to handle, pop the dough in the fridge and the cheesecake filling in the freezer to make them easier to handle.

Place 1/3 cup of granulated sugar in a small bowl and toss the cookies in granulated sugar until they’re fully coated.

Place them on the lined baking sheets and space them about 3 inches apart. They spread as they bake so they need a little room!

Bake for 16-19 minutes, or until the cookies have set on the outside. Place them on a wire rack to cool, then enjoy!

Leftover cookies can be stored in an airtight container in the fridge for up to 10 days.

Chocolate Cheesecake Cookie Troubleshooting

While these cookies are absolutely worth the effort, filling and rolling them can be a bit challenging. It’s also a messy process, so get ready to get your hands dirty!

The dough is easiest to flatten and roll after it’s been in the fridge for an hour or two.

The cheesecake filling needs at least 45 minutes in the freezer, and can be made in advance or chilled overnight.

我的手总是很冷，所以我很容易将面团弄平我的手掌。如果您的手保持温暖，请在两张羊皮纸之间弄平饼干面团。

Or if you notice the cookie dough or cheesecake filling is getting too soft, pop the dough in the fridge and the cheesecake filling in the freezer to make them easier to handle.

Tips for Making the Best Chocolate Cheesecake Cookies

• Chilling your cookie dough is a must!It’s almost impossible to fill these cookies if the dough isn’t chilled. I find they’re easiest to roll out when they’ve been in the fridge for an hour or two.
• Use acookie scoopto make sure your cookies are uniformly sized.
• Thoroughly coat each cookie with granulated sugar. It really adds the the texture of these cookies.
• 如果你有温暖的手flatten the cookie dough between two sheets of parchment paper。
• Wet your hands before flattening and rolling out the cookie dough。这将有助于防止他们握在您的手上。
• Don’t worry if there’s a little bit of cheesecake filling peaking through a small crack in the cookie dough。它会很好地烘烤，并被糖覆盖！
• 烘烤之前，您的饼干相距约3英寸。They will spread as they bake.
• Don’t over-bake your cookies!They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
• 如果您想制作馅料巧克力芝士蛋糕, add 1 Tbsp or about 2 Tbsp of cocoa powder into your cheesecake filling.

这个食谱有多少个饼干？

The recipe makes about 12 cookies (2.5 Tbsp scoops of dough per cookie). However, you can also makemini chocolate cookies那是一半的大小！

Scoop 20 Cookie面团球（每个大约1.5汤匙），在350 f / 175 C下烘烤12-14分钟。

提前制作这些巧克力芝士蛋糕饼干和存储技巧

In the off chance that you have any leftover cookies, they can be存储在一个airtight container或在冰箱中最多10天的拉链袋。In fact, I think they taste best after they’ve been chilled in the fridge!

You can also冻结烤饼干最多一个月。我喜欢在冰箱中将它们解冻过夜，然后在微波炉中加热10-15秒，使中心再次粘稠。

如果您提前制作饼干面团，您可以冷冻塞满（和未烘烤的饼干）in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then bake as instructed.

Let Me Know What You Think!

If you try this recipe for chocolate cheesecake cookies I’d love to hear what you think! Please leave a rating and let me know your thoughts by sharing a comment below.

Other Recipes You Might Like:

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产量：12

Chocolate Cheesecake Cookies

Print

These chocolate cheesecake cookies bake up so soft and are filled with cheesecake! Toss them in a bit of sugar and they're completely irresistible!!

准备时间 15分钟

Cook Time 15分钟

Additional Time 1小时

Total Time 1小时30 minutes

Ingredients

Chocolate Cookies

• 1 1/4 cups all-purpose flour (160g)
• 1/4 cup unsweetened cocoa powder (20g)
• 1/2 tsp baking soda (4g)
• 1/4茶匙盐（1G）
• 1/2杯（1杆）无盐黄油，室温（113克）
• 2/3 cup light brown sugar, packed (133g)
• 1/4杯砂糖（50克）
• 1/2 tsp instant coffee or espresso (1g)
• 1 large egg (56g)

芝士蛋糕馅

• 6盎司奶油奶酪，室温（170克）
• 1/4杯砂糖（50克）
• 1茶匙香草提取物（4ML）

Crunchy Sugar Coating

• 1/3 cup granulated sugar (66g)

Instructions

Chocolate Cookies

1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Set aside.
2. Cream together the butter, brown sugar and white sugar with a stand or hand mixers until the mixture lightens in color (about 1 minute).
3. Dissolve 1/2 tsp of instant espresso in 1 tsp of water and pour into the butter mixture. Add the egg and mix on a medium speed until combined.
4. 低速混合干燥成分，直到刚合并为止。根据需要刮擦碗的侧面和底部。
5. Use a cookie scoop或勺子制作2 1/2汤匙饼干面团的球。应该有足够的面团制作12个曲奇面团。放在衬有羊皮纸的烤盘上，在冰箱中冷却约1-2小时或过夜。

芝士蛋糕馅

1. 饼干面团冷却时，使芝士蛋糕馅！使用电动搅拌机将奶油奶酪，砂糖和香草提取物打成一片。混合中等高速直至混合并光滑。
2. 用勺子将芝士蛋糕填充大约12千万美元（每个约1汤匙）填充在衬有羊皮纸纸板或托盘上。在冰箱中至少放置45分钟，或直到冷冻并牢固地触摸为止。这些也可以提前制作或冻结过夜。

Assembling the Chocolate Cheesecake Cookies

1. 将您的烤箱预热至350 f / 175 c，并在两条大型饼干板上排成一纸，上面夹着硅垫羊皮纸。
2. Remove the cookie dough and cheesecake dollops from the fridge and freezer.
3. 用水轻轻弄湿您的手。将饼干面团在您的手掌中弄平，然后将芝士蛋糕填充在中间。如果你有温暖的手flatten the cookie dough between two sheets of parchment paper.
4. Place a dollop of cheesecake in the center and wrap the overhanging cookie dough around the filling, doing your best to cover it. If there is a little bit of cheesecake filling peeking through, don't worry! Just make that the bottom of the cookie when you bake them. They'll still bake up just fine! If you notice the cookie dough or cheesecake filling is getting too soft to handle, pop the dough in the fridge and the cheesecake filling in the freezer to make them easier to handle.
5. Place 1/3 cup of granulated sugar in a small bowl and toss the cookies in granulated sugar until they're fully coated. Place them on the lined baking sheets and space them about 3 inches apart. They spread as they bake so they need a little room!
6. Bake for 16-19 minutes, or until the cookies have set on the outside. Place them on a wire rack to cool, then enjoy!
7. Leftover cookies can be stored in an airtight container in the fridge for up to 10 days.

Notes

Making the Best Chocolate Cheesecake Cookies

• Chilling your cookie dough is a must!It's almost impossible to fill these cookies if the dough isn't chilled. I find they're easiest to roll out when they've been in the fridge for an hour or two.
• Use a cookie scoopto make sure your cookies are uniformly sized.
• 彻底覆盖每个饼干糖。它确实添加了这些cookie的质地。
• 如果你有温暖的手flatten the cookie dough between two sheets of parchment paper。
• Wet your hands before flattening and rolling out the cookie dough。这将有助于防止他们握在您的手上。

• 不用担心是否有一点芝士蛋糕填充在饼干面团中的小裂缝中达到峰值。它会很好地烘烤，并被糖覆盖！
• 烘烤之前，您的饼干相距约3英寸。They will spread as they bake.
• Don't over-bake your cookies!They don't really brown, so you have to keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they're out of the oven.
• 如果您想制作馅料巧克力芝士蛋糕, add 1 Tbsp or about 2 Tbsp of cocoa powder into your cheesecake filling.

Making These Cookies in Advance and Storing Them

• In the off chance that you have any leftover cookies, they can be stored in an airtight container for up to 10 days in the fridge.
• 您还可以冷冻烤饼干长达一个月。我喜欢在冰箱中将它们解冻过夜，然后在微波炉中加热10-15秒，使中心再次粘稠。
• 如果您提前制作饼干面团，您可以freeze stuffed cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then bake as instructed.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories207 Total Fat6g Saturated Fat3g 反式脂肪0g 不饱和脂肪2g Cholesterol16mg 钠153mg 碳水化合物37g Fiber1g 糖25g 蛋白质3g