Description

Rich Chocolate Cookies topped with creamy cheesecake frosting offer a soft, fudgy chocolate base perfectly balanced by tangy-sweet frosting, making a decadent and impressive dessert.

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2–3 tablespoons heavy cream (optional, for consistency)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add dry ingredients to wet mixture, mixing just until combined.
Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
Bake 10-12 minutes; cookies may look slightly underdone but will firm up while cooling.
Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Beat cream cheese and butter together until smooth.
Gradually add powdered sugar, beating until fluffy. Add heavy cream if needed for consistency.
Stir in vanilla extract.
Spread cheesecake frosting generously over cooled cookies.
Arrange on a platter and serve.

Notes

Add mini chocolate chips or nuts into cookie dough for texture.

Add lemon zest or coffee extract to frosting for flavor variations.

Make larger cookies for sandwich-style desserts.

Use dairy-free butter and cream cheese alternatives for dairy-free version.

Store frosted cookies in airtight container in refrigerator up to 4 days.

Freeze unfrosted cookies in single layer; thaw before frosting.

Bring refrigerated cookies to room temperature before serving.

Use milk or half-and-half if no heavy cream, adding sparingly.

Store cookies with a slice of bread to keep soft.

Double recipe as needed and bake in batches.

Use salted butter but reduce added salt slightly.

Chill frosting slightly if piping desired.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 20g
Sodium: 140mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg