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Chocolate Cheesecake Cookies

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.

Chocolate cheesecake cookies in a tin with text overlay.

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.

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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 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.

3 chocolate cheesecakes cookies on a white plate with a glass of milk in the background.

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.

Chocolate cheesecake cookies in a red tin decorated with white snowflakes.

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.

3 chocolate cheesecakes cookies on a white plate as seen from above with a glass of milk in the background.

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.

Yield: 36 Large Cookies

Chocolate Cheesecake Cookies

Chocolate cheesecake cookies are indulgent, rich treats perfect for dessert and ship well for mailing to your favorite chocoholic.

Chocolate cheesecake cookies are indulgent, rich treats perfect for dessert and ship well for mailing to your favorite chocoholic.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • 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


  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mat.
  2. Sift together flour, cocoa powder, baking powder, baking soda. Set aside.
  3. Cream together the butter and cream cheese. Add sugar and cream until fluffy.
  4. Beat in the eggs and vanilla until thoroughly combined. Slowly add the flour mixture until combined.
  5. Drop by heaping tablespoonfuls onto cookie sheets (I used a #40 cookie scoop).
  6. Bake in preheated oven for 15 to 18 minutes. Cool on wire racks.

Nutrition Information:



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.

Did you make this recipe?

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Thursday 29th of June 2023

are they supposed to some out dry and soft? i tried this recipe today, and while they smelled great and the batter texture seemed fine, they didn't have much flavor after baking. are there any tips in mind to help remedy this? i plan on re-trying this recipe later.

Kathie Lapcevic

Saturday 22nd of July 2023

They should be dry but they are a soft cookie. I'm not sure why yours didn't have flavor.


Thursday 1st of June 2023

Loved these cookies. I added chocolate chips and drizzled white chocolate over the tops of the cookies. It was a hit with family and friends, everyone loved them!!

Kathie Lapcevic

Friday 2nd of June 2023

So glad to hear it!


Friday 24th of February 2023

I’ve made these several times over the past few weeks. After a few tweeks, I have found a great and easy chocolate cookie everyone loves. Here’s what I changed: Only add 1 egg to make it less cake-like 1/2 tsp of espresso powder if using regular cocoa for added chocolate punch

After they bake, I sift some powdered sugar on top of each cookie and they are gone in minutes…


Friday 20th of January 2023

Light or dark brown sugar?

Kathie Lapcevic

Saturday 28th of January 2023

Either is fine, use whatever you prefer.


Saturday 3rd of December 2022

I made these today, not much of a chocolate taste; they are good though. Prior to baking one dozen I topped them with a Cherry. After cooling I drizzled with orange glaze, the others drizzled with Peppermint Mocha Glaze (made with zero sugar peppermint mocha coffee mate cream…. So good!!!

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