Chocolate chip cheesecake stuffed cookies topped with chocolate drizzle are the perfect pairing for this next feature with Devils Teeth. Check out the recipe below! 

I recently caught up with Chuck Engel and Jon Hanusa of the Milwaukee surf-rockers known as Devils Teeth. The band officially formed in 2016 and later added Caleb Westphal, a saxophonist, to the group. Recently, Jeff Brueggeman joined the group on bass to complete the new lineup.  Devils Teeth began as a surf rock and garage rock band, incorporating elements of soul and 60s-style garage vibes. Their sound of mixed surf rock with modern punk creates a unique blend that draws from various genres. They have built a strong reputation as one of Milwaukee’s best-kept secrets for their energetic live performances, blending surf guitar, punk rhythms, and soulful saxophone. Their music often features eclectic influences from bossa nova and jazz to symphonic elements and movie scores, helping to create a sound that’s truly their own. 

Jon and Chuck grew up immersed in the rock and roll scene of northeastern Wisconsin in the 1990s, evolving out of that environment as the pop-punk explosion hit. Growing up in the 90s, when being in a band was the cool thing to do, shaped their approach to music. Influenced by bands like Green Day and The Mummies from the Berkeley and Oakland area, they witnessed the rise of punk-pop and garage bands like the High Fives and the Smugglers. These groups were formative, especially for Chuck during his teen years. They were also heavily influenced by the vibe of 1960s rock. Then, when the White Stripes broke through in the early 2000s, garage rock took over Green Bay’s music scene. Chuck, however, struggled to find a band that could capture both the sound and live energy he envisioned- a band focused equally on the music and a fun live performance.  

Influenced by bands like The Sonics, The Saints, and The Oblivians, they also drew inspiration from film soundtracks, incorporating electric guitar and heavy reverb into their sound. They found further influence in artists like Kid Congo and the Pink Monkey Birds, and Cheap Freaks from Ireland, creating a fun, distinctive sound that stood apart from other bands. 

In 2023, they released their album, “The Key of Dickie G”, which showcases songs they’ve been working on for the last few years. The album was inspired by stories from an old friend of Jon’s, Dickie G, who shared wild, humorous tales from his youth, embodying a sense of fun and danger that the band wanted to capture in their music. These tracks lean more toward garage punk than the surf rock style of earlier albums like,”La Leggenda de Chong Li”.  My top favorites on this album include Drop Down Gator, Tennessee Man, and Sell the Sizzle, Not the Steak. “The Key of Dickie G” features seven of the 20 tracks they’ve recorded and they have more music waiting in the wings. 

 

 

Looking ahead, their plan is twofold: to keep creating music that excites them while engaging their fans at every show, no matter the size of the audience. Devils Teeth are committed to having fun, staying true to their sound, and growing their fanbase. While they aren’t aiming to pay bills with their music, they do want to play bigger shows and festivals, especially with more local gigs in Milwaukee. For Devils Teeth, the focus remains on making the music that brings them joy while continuing to entertain and connect with their audience. Their long run as a band is an accomplishment in itself with so many bands starting and stopping. They’re determined to keep things fresh and interesting. Be sure to check out “ The Key of Dickie G” on all streaming platforms, and follow them on Instagram. It sounds like a trip to Milwaukee to catch one of their shows would be well worth it! 

Follow Devils Teeth on Instagram

When it comes to food, the guys from Devils Teeth have a few notable preferences and avoidances. Jon has a shrimp allergy and can’t stand beets, while Chuck is allergic to tree-borne fruits like pears, apples, and peaches, although he’s fine with citrus. Caleb, their saxophone player, is a serious fish fry enthusiast, with a blog dedicated to it and he hasn’t missed a Friday fish fry in over a decade. 

For comfort food, Jon loves pancakes, especially those with a greasy spoon diner vibe, giant in size, with butter and maple syrup, and maybe some bacon or sausage on the side. His grandma made the best pancakes, which always takes him to a happy place. Chuck, having grown up in the upper Midwest, loves casseroles- particularly those made with a base of cream of mushroom soup, lemon chicken casserole, or even tater tot-topped casseroles. He’s also a fan of sandwiches and bagels, while Jon is passionate about cheeseburgers, finding them to be a perfect and simple pleasure. When it comes to snacks, Jon loves chips and salsa, especially a smooth cantina-style salsa, while Chuck prefers salt and vinegar potato chips, appreciating their tangy and crunchy, salty flavor. For sweets, Jon is all about warm chocolate chip cookies, straight out of the oven, while Chuck favors a classic New York cheesecake- sometimes plain, but also topped with a bit of raspberry compote or preserves. 

Devils Teeth appreciates simple, well-crafted dishes with solid ingredients, whether it’s a cheeseburger, casserole, or classic dessert. Inspired by their love for chocolate chip cookies and cheesecake, I created a special recipe in their honor, cheesecake-stuffed chocolate chip cookies with a dark chocolate drizzle on top. Check out the recipe below!

 

Cheesecake Stuffed Chocolate Chip Cookies

Ingredients for Cheesecake Filling

  • 12 ounces cream cheese, cubed
  • 3/4 cup powdered sugar
  • 1 teaspoon Madagascar vanilla extract

Ingredients for Chocolate Chip Cookies

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1/4 cup pure cane sugar
  • 2 eggs, room temperature
  • 2 teaspoon Madagascar vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

 

Directions

Yield: 24 cookies

  1. Combine the cream cheese, powdered sugar, and vanilla extract and stir until mixed well.
  2. Place parchment paper on a large baking sheet and add one tablespoon drops of the cream cheese mixture to the baking sheet. Cover with plastic wrap and freeze for at least two hours/overnight.
  3. Preheat the oven to 350°F.
  4. Using a stand mixer with the paddle attachment on medium speed, beat together butter and sugars until combined well and creamy texture for about three minutes.
  5. Add the vanilla, baking soda, baking powder, cornstarch, salt, and eggs to the mixing bowl and continue to mix on medium speed until everything is mixed well.
  6. On low speed, add the flour to the cookie dough mixture one cup at a time just until mixed.
  7. Mix in the chocolate chips just until combined.
  8. Using a medium cookie scoop or two tablespoons, scoop out the individual portions of cookie dough and form each into a ball in your hand.
  9. Make a centered crater in each portion of dough with your thumb and the frozen cream cheese ball to the center of the cookie dough ball.
  10. Using your hands, about 1/2 teaspoon of cookie dough on top of the cream cheese and form the dough into a ball around the cheesecake, concealing the cheesecake and ensuring no cracks in the dough. The cheesecake ball should be completely hidden inside the cookie dough ball. Place on a parchment-lined baking sheet.
  11. Repeat until all cookies are shaped and placed on the baking sheets at about 2 inches apart.
  12. Bake for 9 minutes and cookies are golden brown.
  13. Serve and enjoy!