Nothing quite beats the rich, velvety bite of a cookie hiding a luscious cream cheese center. That’s exactly why this Chocolate Cream Cheese Cookies Recipe has become a staple in my kitchen—it’s like a little indulgent surprise in every single bite, combining two of my favorite flavors in the best possible way.
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Why You'll Love This Recipe
When I first tried these cookies, I was hooked instantly. They’re soft but hold their shape perfectly, and the cream cheese filling adds this silky, tangy creaminess that sets them apart. You’ll find yourself coming back to bake these for every occasion.
- Surprising Cream Cheese Center: Soft and tangy cheesecake filling inside chocolate cookie dough makes each bite decadent and unique.
- Rich, Complex Chocolate Flavor: Using a mix of Dutch and black cocoa powders creates depth without being too bitter.
- Soft, But Not Too Soft: The texture is just right—soft edges with a slight crackle on top, making these cookies perfect for sharing.
- Customizable Topping: Melted chocolate drizzle adds a beautiful finishing touch and extra chocolate punch.

Ingredients & Why They Work
This recipe balances rich cocoa powders with smooth cream cheese and some kitchen staples you usually have on hand. Each ingredient plays a role to deliver that deep chocolate flavor and creamy cheesecake center you're craving. Here’s a little about what makes them work:

- All-Purpose Flour: Provides structure without making the cookies tough.
- Dutch Cocoa Powder: Gives chocolate a rich, mellow flavor and a dark color.
- Black Cocoa Powder: Adds intense color and depth while honing the chocolate notes.
- Cornstarch: Creates a tender, delicate crumb by softening the flour’s gluten.
- Powdered Milk: Enhances texture and richness subtly without adding moisture.
- Baking Soda: Helps the cookies rise gently and encourages light crackling on top.
- Granulated Sugar: Sweetens and helps give a slight crisp to the edges.
- Salted Butter: Softens dough, adds flavor; salt balances the sweetness.
- Egg and Extra Egg Yolk: Moisturize, bind ingredients, and add richness for soft texture.
- Whole Milk: Keeps dough supple and helps dissolve sugar.
- Vanilla Extract: Brightens the chocolate flavor.
- Cream Cheese: The star of the filling - soft, tangy, and smooth for that cheesecake effect.
- Powdered Sugar (Filling): Sweetens cream cheese filling without graininess.
- Vanilla Bean Paste or Extract (Filling): Adds aromatic vanilla notes to complement the cream cheese.
- Chocolate Melting Wafers: Perfectly meltable for drizzling a shiny, decorative topping.
Make It Your Way
I love playing with this recipe, especially trying different toppings or swapping in flavored cream cheese for the filling. It’s fun to make it your own, and you’ll enjoy discovering which version becomes your favorite.
- Variation: Once, I added a teaspoon of espresso powder to the dough; it beautifully enhanced the chocolate without tasting like coffee—seriously good!
- Dairy-Free Tip: Use a plant-based cream cheese and dairy-free butter; just keep the ratios the same for best texture.
- Seasonal Twist: Peppermint extract and crushed candy canes on top make these cookies festive and extra special during holidays.
- Difficulty: It’s a straightforward recipe but takes some gentle hands when folding the cream cheese inside to avoid breaks.
Step-by-Step: How I Make Chocolate Cream Cheese Cookies Recipe
Step 1: Whisk and Prep Your Dry Ingredients
Start by whisking together all your dry ingredients—flour, both cocoas, cornstarch, powdered milk, and baking soda—in a medium bowl. This ensures that everything gets evenly distributed, which is essential for those perfectly rich, uniformly chocolatey cookies.
Step 2: Cream Butter, Sugar, and Salt
In a large bowl or stand mixer, beat your softened butter, sugar, and salt until creamy—about one minute. I find creaming just right gives a light texture in the final cookie without over-aerating.
Step 3: Add Eggs and Vanilla
Beat in your egg and egg yolk, then add the milk and vanilla. Mix just until everything is combined—overmixing here can toughen cookies, so slow and steady wins the race!
Step 4: Combine Dry and Wet Ingredients
Add half of the dry mixture to the wet, beat lightly, then add the rest and mix until just combined. The dough should be soft but not sticky—if it’s too wet, a tablespoon of flour can help.
Step 5: Prepare the Cream Cheese Filling
In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla bean paste until smooth. This creamy filling is what makes these cookies shine, so get it nice and smooth to avoid lumps.
Step 6: Shape Cookies with Filling Inside
Using a #24 scoop or about 1.8-ounce portions, scoop dough and flatten slightly into a bowl shape. Add about a heaping teaspoon of cream cheese filling into the well, then gently wrap the dough around it, sealing completely. Roll into balls and place on prepared baking sheets, spacing at least 2 inches apart.
Step 7: Bake and Cool
Bake at 350°F for 9-11 minutes. Look for edges set and tops matte with slight cracks—cookies will feel soft but don’t worry, they firm up as they cool. Let them sit on the baking sheet for 15 minutes before moving to a wire rack to finish cooling.
Step 8: Drizzle with Melted Chocolate
Once cookies are fully cool, melt your chocolate wafers in the microwave, stirring every 30 seconds. Drizzle on top with a piping bag or fork, then let it set until firm. This finishing touch adds a fun texture and extra chocolatey goodness.
Top Tip
I’ve baked these a dozen times, and a few small tweaks make all the difference. Here are my top tips to get your Chocolate Cream Cheese Cookies Recipe just right.
- Gentle Folding: Be careful when sealing the cream cheese filling inside so no cracks form; little cracks can make the filling leak while baking.
- Softened Ingredients: Make sure butter, cream cheese, and eggs are at room temperature to mix smoothly and avoid lumps.
- Don’t Overbake: The cookies look a bit underdone when you pull them out—that’s perfect; they’ll finish setting on the baking sheet as they cool.
- Spacing Counts: Give them enough room to spread without bumping into each other to keep their pretty shape intact.
How to Serve Chocolate Cream Cheese Cookies Recipe

Garnishes
I love dusting a few of these cookies with a light sprinkle of powdered sugar or cocoa powder for an elegant look. Sometimes, I add a pinch of flaky sea salt over the chocolate drizzle to enhance the chocolate flavor, which turns out unexpectedly amazing.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a cup of freshly brewed coffee or espresso. For a grown-up coffee break, try them alongside a rich hot chocolate for a truly chocolate-lover’s delight.
Creative Ways to Present
For parties, I like arranging these cookies on a tiered dessert stand with some fresh berries and edible flowers. To make them gift-worthy, package in a pretty box with parchment paper and a custom tag—makes for a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They stay good and soft for up to 4 days, though honestly, they rarely last that long!
Freezing
I freeze the cookie dough balls before baking—just shape them with the cream cheese filling inside, then freeze on a tray before transferring to a freezer bag. They bake straight from frozen by adding an extra minute or two to the baking time. Freezing this dough saves me when I want fresh cookies fast.
Reheating
Reheat cooled cookies in a microwave for 10-15 seconds or a preheated oven at 300°F for 5-7 minutes. This brings back the soft texture and slightly melty cream cheese center without drying them out.
Frequently Asked Questions:
You can substitute regular unsweetened cocoa powder if you don’t have Dutch or black cocoa, but expect a bit lighter color and less robust flavor. The combination of Dutch and black cocoa in this recipe creates the intense chocolate richness that makes these cookies stand out.
This usually happens if the dough isn’t wrapped tightly or if the cookies aren’t sealed well. Take care folding the dough completely around the filling and pat the seams closed. Also, avoid overfilling, as the filling can bubble out if there’s too much.
To make this recipe gluten-free, substitute all-purpose flour with a gluten-free 1-to-1 baking flour blend. Be sure the blend contains xanthan gum or add some, so cookies hold together properly. Texture might vary slightly, but they’re still delicious!
Stored in an airtight container at room temperature, these cookies stay fresh for about 3-4 days. For extended freshness, freezing is your best bet. Just make sure you wrap them well to prevent freezer burn.
Final Thoughts
This Chocolate Cream Cheese Cookies Recipe has truly earned a spot in my favorites—not just because it’s delicious but because it feels like a little homemade treat that brightens any day. I can’t wait for you to try these at home and fall in love with that creamy chocolate combo just like I did. Trust me, you’ll be glad you did.
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Chocolate Cream Cheese Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 55 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Cream Cheese Cookies combine rich chocolate cookie dough with a creamy cheesecake filling, topped with a drizzle of melted chocolate. Soft and decadent, they offer a unique texture and flavor that’s perfect for dessert or special occasions.
Ingredients
Cookie Dough
- 2 cups all-purpose flour 260g
- ½ cup Dutch cocoa powder 50g
- 2 tablespoons black cocoa powder 14g
- 2 tablespoons cornstarch 16g
- 2 tablespoons powdered milk 10g
- ¼ teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup salted butter softened, 113g
- ½ teaspoon salt
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 2 ounces whole milk room temperature
- 1½ teaspoons pure vanilla extract
Cheesecake Filling
- 6 ounces cream cheese 170g, softened
- 1 cup powdered sugar 130g
- 1 teaspoon vanilla bean paste or extract
Topping
- ½ cup chocolate melting wafers milk, dark, or white
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use two baking sheets if yours is 9×13 inches to accommodate two batches.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, black cocoa powder, cornstarch, powdered milk, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream the granulated sugar, softened salted butter, and salt together for 1 minute until light and fluffy.
- Add Eggs and Flavors: Beat in the large egg until combined. Then add the additional egg yolk, whole milk, and pure vanilla extract and mix just until combined.
- Combine Wet and Dry Ingredients: Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Add the remaining dry ingredients and mix until the dough is thoroughly combined.
- Prepare Cheesecake Filling: In a separate medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla bean paste until smooth and creamy.
- Shape Cookie Dough: Using a #24 cookie scoop, portion the dough into 16 portions of about 1.8 ounces each. Gently press each dough portion flat and shape into a bowl shape, creating a well for the filling.
- Add Filling and Seal: Place about a heaping teaspoon of cheesecake filling into each dough well. Use your hands to fold and gently work the dough up and around the filling, sealing it fully. Pat and pinch the dough to seal and roll into a smooth ball.
- Arrange on Baking Sheet: Place the cookies on the prepared baking sheet with the sealed side down. Space cookies at least 2 inches apart for regular size to allow room for baking.
- Bake Cookies: Bake for 11 minutes until the edges are just set and the tops have a matte look with slight cracking. The cookies may look slightly underdone; this is normal as they firm up while cooling.
- Cool Cookies: Allow cookies to cool on the baking sheet for 15 minutes to firm up, then transfer to a wire rack to cool completely.
- Melt Chocolate and Drizzle: Melt the chocolate melting wafers in the microwave at 30-second intervals, stirring between each until smooth. Transfer to a piping bag and drizzle over cooled cookies. Let chocolate set and harden before serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you don’t have black cocoa powder, you can omit it or replace with more Dutch cocoa powder, but black cocoa adds deeper color and flavor.
- Make sure to seal the dough well around the filling to prevent leakage during baking.
- Cookies will be very soft right after baking; cooling is necessary for them to firm up properly.
- Chocolate drizzle is optional but adds a nice finishing touch and extra flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg


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