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.
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.[mailerlite_form form_id=8]
To freeze for longer term storage, simply store in a plastic bag or other airtight container. Eat up within 6 months.
Because these are such soft cookies, they provide a number of options for chocolate 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.
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.
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.
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.
Gluten Free Variation
I tested the recipe using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and the cookies turned out wonderfully.
- 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
- 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.
Serving Size:1 cookie
Amount 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.