Soft and sweet chocolate cheesecake cookies are the perfect combination of chocolate and cheesecake flavors in a cookie package.
Rich and indulgent these cookies are perfect for holiday buffets, cookie exchanges, care packages, and any old night of the week.
Long Lasting
These cookies are soft and full of moisture making them great keepers. They will stay fresh for at least a week in an airtight container at room temperature.
To freeze for longer term storage, simply store in a plastic bag or other airtight container. Eat up within 6 months.
Sandwich Cookies
Because these are such soft cookies, they provide a number of options for sandwich cookies.
They stay soft even when frozen. No hard hockey pucks here that are impossible to bite through until defrosted. These qualities make for a delightful way to sandwich ice cream between them.
Make a whoopie variation by putting some frosting between two cookies. A caramel frosting would be delicious, as would chocolate, peanut butter, or even plain cream cheese.
Keep the cookies small for filling, otherwise it could be a bit too large of a dessert. Though it could easily be split or shared.
Decorating Ideas
The cookies are rather plain in appearance. This isn’t necessarily a bad thing. Plain cookies are homemade and delicious.
However, if something fancier is needed try these ideas:
Frost the tops of the cookies with a bit of icing.
Dip half the cookie into a bit of white chocolate for a dramatic and sweet touch.
Drizzle melted chocolate over the tops. Do this in dark and white chocolate stripes.
Put the cookies on a platter and dust with powdered sugar just before serving.
Optional Additions
The flavor of these cookies are great just as the recipe is presented. However, to bulk them up or make some tasty changes try these ideas:
Stir in a cup or two of chocolate chips, in any variety, to the batter before baking.
Add 1 cup of chopped nuts to the batter for some crunch to an otherwise soft treat.
Fold in 1 cup of dried, chopped cherries for a playful twist on chocolate cherry cheesecake.
Whisk in 1 teaspoon of ground cinnamon with the cocoa powder mixture for a Mexican chocolate cheesecake cookie.
Chocolate Cheesecake Cookies
Chocolate cheesecake cookies are indulgent, rich treats perfect for dessert and ship well for mailing to your favorite chocoholic.
Ingredients
- ½ Cup Salted Butter, softened
- 8 ounces cream cheese, softened
- 1 Cup Brown Sugar, lightly packed
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 Cup Unbleached, All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ Cup Cocoa Powder
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mat.
- Sift together flour, cocoa powder, baking powder, baking soda. Set aside.
- Cream together the butter and cream cheese. Add sugar and cream until fluffy.
- Beat in the eggs and vanilla until thoroughly combined. Slowly add the flour mixture until combined.
- Drop by heaping tablespoonfuls onto cookie sheets (I used a #40 cookie scoop).
- Bake in preheated oven for 15 to 18 minutes. Cool on wire racks.
Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 70mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
We try our best but cannot guarantee that nutrition information is 100% accurate.
Kristi Wheeler says
I saw these on twitter. I just had to come over and look at the recipe! They look so dang good. I am saving this recipe on Pinterest for later! Thank you!
Sheila says
I made these and they were so absolutely delicious I made another batch!!!
Carol says
Oh boy, are these rich and delicious!! I’m baking them in the oven at this moment, but had to try one as it came out of the oven. Note: I also added walnuts. Yummm!
Julia says
Hi, it says to add cream and sugar into the butter & cream cheese mixture. The cream is not listed in the ingredients!
Kathie Lapcevic says
No, there’s no cream / milk- I can rephrase that. It says ‘Add sugar and cream until fluffy.’ As in ‘add the sugar to the butter and cream cheese mix and beat / mix until fluffy’
James Gillet says
I love these cookies. I’m diabetic so I replaced 3/4 cup brown sugar with Stevie and 1Tbls of molasses. Also made a Andes mint ganache to cover.
Kathie Lapcevic says
Thanks so much for letting me know about the changes you made!
Farah says
Hello. I would like to try your recipe, however I’m a little confused about the unit used to preheat the oven. It stated here to ‘preheat oven to 350 degrees.’ May I know is it in degree Fahrenheit (F) or degree Celsius (C)? Thanks 😊
Kathie Lapcevic says
Fahrenheit.
Betsy Heilman says
Is it ok to refrigerate the dough overnight before baking?
Kathie Lapcevic says
I haven’t tested but I can’t see why not.