Tuesday, March 21, 2017

Cherry Cheesecake Brownie Cookies


I've been on the eating healthy wagon since New Year's day and fighting off the sugar cravings has been a tough battle. When I decide to indulge I want to make sure the calories are worth it. 
Enter these cherry cheesecake brownie cookies.
Worth. Every. Calorie.
Yes, they are sweet. Yes, they are not healthy. Yes, I am in love. 
Plus.... these are totally a cheat recipe. Cheat meaning they use a Betty Crocker mix and Betty Crocker frosting. I developed them as an entry into the Betty Crocker and Pillsbury #BakeItPossible contest. They didn't win but that doesn't mean you won't fall in love with them too! 


Cherry Cheesecake Brownie Cookies

Ingredients
Cookies
1 Betty Crocker Brownie Mix
1/4 cup butter, melted
1/2 cup cream cheese, softened
1 egg

Filling
1/2 cup cream cheese, softened
1/2 cup icing sugar
(about) 14 sour cherries, canned

Topping
1/2 cup Betty Crocker Chocolate Frosting

Directions
Prepare cookies - Preheat oven to 350. Line a cookie sheet with parchment paper, set aside. 
In a large mixing bowl, whisk together brownie mix, butter, 1/2 cup cream cheese, and egg. 


Using a large cookie scoop, place scoops on prepared cookie sheet about 2 inches apart. You should get 12 to 14 cookie with a large scoop.


Bake at 350 for about 12 minutes, until bottoms are browned and tops appear dry and puffed up. 


While still warm, use the back of a teaspoon (or something similar) to make indents in the tops of the cookies. 


Let cool completely.
Prepare filling - Beat together the 1/2 cup cream cheese and icing sugar until smooth, scraping sides as needed. Place 1/4 tsp of the filling in each indent. Then top each with one of the sour cherries. 


Top with another 1/4 tsp of the cream cheese mixture. Use your finger to spread the mixture over the cherry so it is covered.


Repeat until all cookies are full. You may have a bit of the filling leftover. 
Prepare topping - In a microwave safe bowl, heat the chocolate frosting for about 15 seconds and then stir. It should be a pourable consistency. If it isn't, heat another 10 seconds. 
Scoop a spoonful over the top of each cookie to cover the cream cheese.


Let sit to set up - you can place in fridge to speed process. 


FYI - The frosting remains a little sticky so the cookies don't stack very well. BUT they are sooooo tasty. So much chocolaty cherry cheesecake goodness. 


Please note these are large cookies. I believe I got 14 cookies out of the recipe. One cookie will definitely satisfy those sweet cravings! I really liked these stored in the fridge so they are a bit chilled when you serve them. 

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