I’ll be honest—I don’t really like store-bought cake mixes. But I know that they’re still super popular, and I don’t deny that they can seem like a great convenience (I’m convinced their popularity is because the ingredients are measured out with precision, something you can do with that digital kitchen scale I’m dying for you to use!). That’s why I have a whole chapter devoted to make-your-own gluten free cake mixes in my second book, Gluten Free on a Shoestring Quick & Easy. They do make things easier! This recipe for gluten free chocolate cheesecake cookies can be made with a store-bought gluten free chocolate cake mix, if that’s your preference (no judgment!). Or they can be made with my Make-Your-Own Gluten Free Chocolate Cake Mix on page 191 of Quick & Easy (reprinted here on the blog, without even telling my publisher, since I want to make sure you can make these super easy cookies toDAY). Oh, and by the way these cookies really do have allllll the taste of chocolate cheesecake, but with the convenience of a neat little cookie. It’s a Christmas Cookie miracle!
They really are as easy as they look—even if you make your own chocolate cake mix. The hardest thing you’re going to do is, well, not eat the cookie dough before it goes into the oven.
These puffy little numbers are deeply rich and chocolatey, but without being at all heavy. Can you taste them yet?
They’re a perfect last-minute addition to your Christmas cookie plate, if you’re reading this in December. They’re also the perfect cookie to throw together in 15 minutes flat (really!) when you get a call from friends and family that they’re planning to stop by just because they’re in the area and isn’t that fun!
Oh, and if you’re “not really a chocolate person” (who are you?), try the Cheesecake Cookies from Quick & Easy (reprinted here on the blog). Hey, I bet both recipes together would make an amazing half-and-half cookie, like these half-CCC-half-brownie cookies. Mmmmm…..
Gluten Free Chocolate Cheesecake Cookies
2 tablespoons (28 g) unsalted butter, chopped
2 ounces bittersweet chocolate, chopped
8 ounces mascarpone cheese or cream cheese, at room temperature
1/2 teaspoon pure vanilla extract
2 eggs (120 g, weighed out of shell) at room temperature, beaten
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a small, heat-safe bowl, place the chopped butter and chopped chocolate. Place over a small saucepan of simmering water, making sure the water doesn’t touch the bowl. Cook, stirring occasionally, until the butter and chocolate are melted and smooth. Remove from the heat and set aside to cool until no longer hot to the touch. Alternatively, melt the butter and chocolate in the microwave in 30-second bursts at 60% power.
In a large bowl, place the cake mix, and whisk to break up any lumps. Add the mascarpone or cream cheese, melted butter and chocolate, vanilla, and eggs, mixing well after each addition. The dough will be thick.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, 1 inch apart. With wet hands, roll each piece of dough into a ball, and then flatten into a disk about 1/2-inch thick. Bake the cookies in the center of the preheated oven for 8 to 10 minutes, or until puffed and beginning to take on a crackled appearance on top. Allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Adapted from the Cheesecake Cookies on page 153 of Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast!