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.
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.
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.
Chocolate Cheesecake Cookies
Chocolate cheesecake cookies are indulgent, rich treats perfect for dessert and ship well for mailing to your favorite chocoholic.
- 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.
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?
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!!!
Friday 3rd of December 2021
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.
Friday 3rd of December 2021
Oh I'm so glad to know it worked out well!
Tuesday 12th of October 2021
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.