Caramel Chocolate Cream Cheese Stuffed Cookies

chocolate cream cheese cookies

Just so everyone knows, this caramel chocolate cream cheese cookies recipe has been adapted from the blog: This Is Not Diet Food.

Their recipe is actually our top choice in terms of how good the finished product looked like – you can’t deny the melting cookie goodness in the photos.

Caramel Chocolate Cream Cheese Stuffed Cookies: Why Is It So Good?

If you are a chocolate junkie, and a caramel die-hard fan – then this is the best chocolate cream cheese cookies recipe for you that is loaded with caramel to up the flavour!

The recipe promises a full chocolate and caramel decadent experience, not only that, the cream cheese element makes it ever so buttery and creamy….

Check Out The Ingredients

chocolate cream cheese cookies

What You Will Need

Image Credit:  This Is Not Diet Food Blog

You will need a Pillsbury Chocolate Chip Cookie Dough mix from your supermarket 16.5 ounce.

Next, you will need

  • 1/3 cup Philadelphia Chocolate Cream Cheese
 
Lastly, you will need 10 caramel mini squares

Tips On Baking

Note that this recipe will take a total of 18 minutes to do – that is 8 minutes of preparation time and 10 minutes cooking or baking time.

Allowing these cookies to cool completely before removing them from the muffin tin is critical.

When you take them out of the oven, if the caramel is too warm, it will fall apart.

How To Bake

First, do not forget to turn on the oven to Pre Heat it at a temperature of 375 degrees F for USA readers and about 190.5 degree C for UK readers and all over the world, depends what oven you use.

To start preparing, kindly spray the baking tin or tray with baking oil spray.

To make ten cookie cups in the muffin pan, use 3/4 of the cookie dough. The dough should reach about halfway up the sides.

Place about 1/2 teaspoon of chocolate cream cheese in the centre of each cookie.

In each cup, place a caramel on highest point of the cream cheese and press down.

Top the cream cheese and caramels with the leftover cookie dough. In order to cover all of your cookies, you’ll need to use a very thin film.

Bake for 8-10 minutes, or until the tops are just beginning to brown.

Remove from the oven and set aside to cool completely after removal from the pan. They will fall apart if you try to extract them while the caramel is still warm.