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–+ servings
Cat shaped chocolate cut out cookies dipped in dark chocolate arranged on a gray with dried Fall leaves.
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5 from 1 vote

Fudge Dipped Chocolate Cream Cheese Cookies

Super dark chocolate cream cheese cutout cookies, dipped into the darkest chocolate fudge.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, cream cheese, dessert, Halloween
Servings: 24
Calories: 180kcal
Author: Erin
Cost: $3.10

Equipment

  • parchment paper
  • Rolling Pin
  • baking sheet
  • Cookie cutter

Ingredients

Cookie

  • 1 cup butter softened (2 sticks)
  • 1 ½ cups granulated sugar
  • 4 oz cream cheese softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • ½ teaspoon baking soda
  • ¾ cup black cocoa powder
  • 1 teaspoon salt

Fudge Dip

  • 1 ½ cups semi sweet chocolate chips melted
  • 3 tablespoon evaporated milk
  • 2 tablespoon black cocoa powder

Instructions

  • In a large bowl, combine softened butter, sugar, softened cream cheese, eggs, and vanilla.
  • Add flour, baking powder, cocoa powder and salt.
  • Flatten dough into two, 3 inch thick discs, wrap and chill in the fridge for at least one hour.
  • Preheat oven to 350 degrees.
  • One portion at a time, roll dough between two pieces of parchment paper (top and bottom) to ⅛ inch thick.
    Chocolate dough between parchment paper being rolled with wooden rolling pin.
  • Remove top piece of parchment paper, cut shapes into dough, and remove excess dough.
  • Bake at 350 degrees for 8-10 minutes until edges and center are set.
  • Repeat with remaining dough and scraps, let cookies cool.
  • In a microwave safe bowl, heat chocolate chips, and evaporated milk, and cocoa powder in 30 second intervals, stirring in between until melted.
  • Dip completely cooled cookies into melted fudge, cool on a cooling rack with parchment paper underneath to catch drips. Allow to harden (about 20 minutes).
    Cat shaped cookies by bowl of chocolate sauce drying on a cooling rack.
  • Store, covered, at room temperature for up to 5 days.

Notes

  • Chill dough a minimum of one hour, or overnight. 
  • Wait until cookies are completely cooled to dip. 

Nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 158mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg