I may earn a commission if you click on links in this post and make a purchase.
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 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.
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.
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.
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.
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!
I made these and they were so absolutely delicious I made another batch!!!
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!
Hi, it says to add cream and sugar into the butter & cream cheese mixture. The cream is not listed in the ingredients!
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’
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.
Thanks so much for letting me know about the changes you made!
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 😊
Fahrenheit.
Is it ok to refrigerate the dough overnight before baking?
I haven’t tested but I can’t see why not.
@Betsy Heilman, I always have and then after they cool I always put in fridge taste better that way
I made these tonight and while they smell just lovely, I don’t get any cheesecake flavor or texture. They come out chocolatey but cake like. What did I do wrong?
The texture is definitely soft cookie not cheesecake but the flavor of the cream cheese / cheesecake should come through – I’m not sure why it didn’t for you.
@Maci, I made them for the first time today. Definitely get the cheesecake flavor in the batter before adding the flour and chocolate. The chocolate does over power a bit. They are easy and delicious though. Definitely recommend them
Approximately how many cookies do you get from this recipe?
It does say 36 large cookies – you could obviously get more or less depending on size. Happy Baking!
I have made these cookies a few times now.
So easy and family loves them!
Oh I’m so glad to know that!
Made these cookies, while they were good, I thought they were rather bland, I had to make a milk chocolate glaze to raise the flavor up.
I made these with GF flour and dissolved 1 tsp of Espresso coffee in a few drops of water. They are wonderful little chocolate pillows. Great recipe!
Thanks for sharing.
Oh I’m so glad to know it worked out well!
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!!!
Light or dark brown sugar?
Either is fine, use whatever you prefer.
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…
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!!
So glad to hear it!
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.
They should be dry but they are a soft cookie. I’m not sure why yours didn’t have flavor.