Name: Chocolate Cream Cheese Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 6 ounces cream cheese 170g, softened; 1 cup powdered sugar 130g; 1 teaspoon vanilla bean paste or extract; ½ cup chocolate melting wafers milk, dark, or white

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.

The image shows a close-up of three round chocolate cookies with a smooth, dark brown texture. Each cookie has thin lines of lighter brown chocolate drizzled on top in parallel stripes. One cookie is in the front and has a bite taken out, revealing a white cream filling inside. The cookies sit on a white plate with a slight shine, placed on a colorful cloth with patterns beneath. The background is blurred but follows a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cream Cheese Cookies Recipe
Top Tip
How to Serve Chocolate Cream Cheese Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cream Cheese Cookies Recipe

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.

A close-up image of a woman's hand holding a halved dark chocolate sandwich cookie with a white cream layer in the center. The cookie has two thick, soft textured chocolate layers with a smooth white cream filling running evenly in the middle. The top of the cookie is coated with a thin layer of glossy dark chocolate. In the blurred background, whole similar cookies with chocolate drizzle are placed on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of Dutch cocoa powder, a small white ceramic bowl of black cocoa powder, a small white ceramic bowl of cornstarch, a small white ceramic bowl of powdered milk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of salted butter, two whole uncracked large brown eggs, a small white ceramic bowl of whole milk, a small white ceramic bowl of cream cheese, a small white ceramic bowl of chocolate melting wafers, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of vanilla bean paste, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Chocolate Cream Cheese Cookies - Serving Suggestion

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:

Can I use regular cocoa powder instead of Dutch or black cocoa?

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.

What if my cream cheese filling leaks during baking?

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.

Can I make these cookies gluten-free?

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!

How long do these cookies stay fresh?

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.