Triple Chocolate Thumbprint Cookies

Heat oven to 350°F.

In large bowl, crumble cookie dough; stir or knead in cocoa and cream cheese until well mixed. Shape tablespoonfuls dough into 28 (about 1 1/2-inch) balls. Place 1 inch apart on ungreased cookie sheets.

Bake 12 to 15 minutes or until edges are set. Remove from oven. Using back of round metal measuring teaspoon, make 1-inch indentation in center of each cookie. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely, about 30 minutes.

In medium microwavable bowl, microwave dark chocolate chips, whipping cream and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Spoon about 1 teaspoon chocolate mixture into indentation in each cookie. Let stand about 30 minutes or until set.

Meanwhile, in small microwavable bowl, microwave white vanilla baking chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over chocolate-filled cookies. Refrigerate about 30 minutes or until drizzle is set. Store covered in refrigerator.