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–+ servings

Copycat Stranger Things ChipsAhoy Cookies

Bake Copycat Chips Ahoy Stranger Things Cookies: jet-black cocoa cookies with melty chips and a bright strawberry-cream center. Dramatic, fudgy, and party-perfect.
David Murphy
Prep Time 12 minutes
Cook Time 11 minutes
Freeze Time 30 minutes
Total Time 53 minutes
Serving Size 16 Cookies

Ingredients

Cheesecake Filling

  • 4 oz Cream cheese softened
  • 3 tablespoons powdered sugar
  • 2 tablespoons Strawberry extract
  • 1 teaspoon of Red food color gel approximately +/-

For The Cookies

  • Chocolate Cookies
  • 1/2 cup Salted butter softened
  • 1/2 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 1 egg
  • 2 teaspoons Vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup Black cocoa
  • 1 3/4 All purpose flour
  • 3 tablespoons Corn starch

Instructions

  • In a small bowl, cream together the cream cheese, powdered sugar, red food color, and strawberry extract.
  • Place mixture in a zip lock bag with a the tip cut off, or spoon off small, flat, circular shaped mounds onto a parchment paper lined tray. Place in freezer for 30 minutes. I found squeezing them into mounds is more efficient!
  • Preheat oven to 350°F.
  • In a large sized bowl, cream together the butter, brown sugar, and granulated sugar. Ensure it is creamed well with soft peaks.
  • Add in vanilla extract and egg. Mix until well incorporated.
  • Add in your dry ingredients. Be sure to add in dark cocoa, corn starch, baking soda, and salt first. Give it a gentle mix with your spatula. Then slowly add in the flour and mix until well combined. You will have a very tight ball that feels kinda dry, but looks moist.
  • Add in your chocolate chips. Measure with your heart if 2/3 cups isn’t enough. Then using a medium sized cookie scooper, scoop out the cookie dough onto parchment paper line cookie sheet.
  • Grab your tray of frozen cream cheese mounds. Grab a ball of cookie dough and make an indention with your thumb and then place in the cream cheese. Fold the cookie dough around to seal it. I then flatten each into a round mound. This shape is how it will bake.
  • Bake cookies for approximately 11 minutes. They might look like they’re undercooked, but they are not. Remove from oven and allow to cool for a couple of minutes before transferring to a wire cooling rack. Allow to cool for 10-15 minutes before serving.

Notes

Make it Your Own

  • Raspberry portal: Swap strawberry extract for raspberry and add a tiny drop of purple with the red.
  • Mint Upside Down: Use peppermint extract in the filling and white chocolate chips in the dough.
  • Double chip: Mix semi-sweet + mini chips for extra pockets.
  • Gluten-free: Use a 1:1 GF flour blend; check your extract/gel brand.
  • Inside-out: Use classic cocoa cookies and tint the filling black with a touch of black gel.
Serving: 1cookie