There’s something irresistibly indulgent about a cookie with a surprise inside — soft, rich chocolate meeting that dreamy cream cheese center makes these treats shine. This Chocolate Cream Cheese Cookies Recipe is a total game-changer when you want to wow with homemade cookies that feel a little fancy but are surprisingly simple to make.
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Why You'll Love This Recipe
From the moment I first made this Chocolate Cream Cheese Cookies Recipe, I knew it was something special. The way the cookie dough gently wraps around that luscious cream cheese filling — it’s like a chocolate lover’s little secret. Trust me, once you try these, "ordinary" cookies won’t cut it anymore.
- Perfect balance: The cocoa-rich cookie dough and tangy cream cheese filling create a harmonious flavor combo that’s both decadent and fresh.
- Soft and tender texture: The combination of cornstarch and powdered milk makes these cookies tender without being cakey or crumbly.
- Visually appealing: The chocolate drizzle topping adds a beautiful finishing touch that makes these cookies look just as good as they taste.
- Suitable for any occasion: Whether it’s a casual snack or something fancy for guests, you’ll find these cookies steal the scene every time.
Ingredients & Why They Work
This recipe uses ingredients that come together for the perfect chocolate cookie base with a creamy surprise inside. Each element plays a role, from texture to flavor balance, making this cookie truly special. Here are my thoughts on the key players.
- All-purpose flour: The backbone of any cookie dough—provides structure without heaviness.
- Dutch cocoa powder: Adds deep chocolate flavor with smooth bitterness; I always grab the Dutch-processed for a rich, mellow taste.
- Black cocoa powder: This is the secret to that intense almost “black” cookie color and a slight charcoal edge in flavor.
- Cornstarch: Key for that tender, melt-in-your-mouth texture; it softens the dough beautifully.
- Powdered milk: Adds subtle creaminess and richness to the cookie’s crumb.
- Baking soda: Helps the cookies rise just right without getting too puffy.
- Granulated sugar: Sweetness and a little crunch in the crumb; I’ve found using full granulated here keeps the texture spot-on.
- Salted butter: The richness and salted edge enhance every flavor; I don’t recommend unsalted unless you adjust salt separately.
- Salt: Balances the sweetness and amplifies chocolate flavors.
- Egg and egg yolk: Eggs bind the dough and yolk makes it tender and rich.
- Whole milk: Keeps the dough moist and smooth for easy shaping.
- Vanilla extract: Rounds out the flavors with warmth and depth.
- Cream cheese: The star of the filling, it’s what gives the cookie its luscious, slightly tangy surprise.
- Powdered sugar (for filling): Makes the cheesecake filling smooth and sweet without grittiness.
- Vanilla bean paste or extract (for filling): I personally love vanilla bean paste here for little specks and a richer flavor, but extract works perfectly too.
- Chocolate melting wafers: For drizzling on top (milk, dark, or white chocolate), these melt quickly and set with a perfect glossy finish.
Make It Your Way
I’ve had so much fun playing around with this Chocolate Cream Cheese Cookies Recipe. Feel free to add your own spin! Try different cocoa blends or experiment with the filling — once you get the basic technique down, the door’s wide open.
- Variation: I once swapped black cocoa powder for a tablespoon of espresso powder to amp up the chocolate punch—totally delicious and gave the cookies a grown-up twist.
- Dietary tweaks: You can replace regular butter with vegan butter for a dairy-free approaching, and use dairy-free cream cheese blends — just watch the texture as it might be a bit softer.
- Add-ins: Mini chocolate chips or finely chopped nuts press into the cream cheese filling before closing the dough add another layer of texture and surprise.
Step-by-Step: How I Make Chocolate Cream Cheese Cookies Recipe
Step 1: Whisk your dry ingredients
Start by blending all your dry ingredients — the flour, Dutch cocoa, black cocoa, cornstarch, powdered milk, and baking soda — in a medium bowl. This step is key to making sure your cocoa flavors are evenly distributed, and it keeps the texture consistent. Give it a good whisk, and set it aside while you move on to the wet ingredients.
Step 2: Cream butter and sugar
In a large bowl or your stand mixer, cream together the softened butter, granulated sugar, and salt for about a minute. You want this mixture light and fluffy, which brings an airy texture to the cookies. I usually let it go just until it’s creamy—not too long or it gets greasy.
Step 3: Incorporate eggs and liquids
Add the whole egg, then the egg yolk, followed by the milk and vanilla extract. Mix just until everything comes together—overmixing at this stage can make your cookies tough. The milk keeps the dough moist enough for easy shaping, so don’t skip this step!
Step 4: Combine dry and wet ingredients
Add half of your dry mixture to the wet ingredients and mix briefly until incorporated. Then add the rest and continue mixing until the dough is fully combined, but stop as soon as the flour disappears. This keeps the dough tender and avoids developing too much gluten.
Step 5: Prepare the cream cheese filling
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla bean paste together until smooth and creamy. I like to use a handheld mixer for this, but a sturdy whisk works too. The filling should be silky enough to dollop easily without spreading or running.
Step 6: Shape the cookies with filling
Using a cookie scoop, portion out the dough into 16 equal dough balls. Flatten each slightly, then place about a heaping teaspoon of the cream cheese filling in the center. Now here’s the fun part: gently wrap the dough around the filling, sealing it completely and smoothing it into a ball. This step takes a little practice, but once you get the hang of it, you’ll find it’s pretty quick.
Step 7: Bake and cool
Place the filled dough balls on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F for 9–11 minutes — you want the edges set but the cookies still looking slightly underdone in the center. Don’t worry, they’ll finish baking on the hot baking sheet. Cool the cookies there for 15 minutes before transferring to a wire rack to cool completely. Patience here pays off since they firm up as they cool, becoming perfectly tender.
Step 8: Drizzle with chocolate
Once the cookies are fully cool, melt your chocolate wafers by microwaving in 30-second bursts, stirring in between. Pour the melted chocolate into a piping bag or zip-top bag with a tiny corner snipped off and drizzle over the cookies. Let the chocolate set at room temperature or pop them in the fridge for a few minutes until hardened.
Top Tip
I’ve made this Chocolate Cream Cheese Cookies Recipe several times, and what really made a difference for me was the shaping and sealing technique. The filling can be a bit tricky at first, but these tips helped me avoid messy leaks and get that perfect round cookie every time.
- Chill the dough slightly: If your kitchen’s warm, pop the dough in the fridge for 15 minutes before scooping and shaping to make handling easier.
- Seal carefully: Press and pinch the dough around the cream cheese completely with your fingers before rolling the ball smooth, to prevent filling from oozing out during baking.
- Use a cookie scoop: This ensures even-sized cookies that bake evenly and look uniform—plus, it speeds up the process!
- Don’t overbake: The cookies should look slightly underdone in the center when you pull them out—remember, they continue baking on the hot tray.
How to Serve Chocolate Cream Cheese Cookies Recipe
Garnishes
I like to keep it simple with a drizzle of chocolate wafers on top because it adds shine and a little crunch that contrasts the soft cookie and creamy filling perfectly. Sometimes, for a festive touch, I sprinkle a pinch of flaky sea salt right after drizzling the chocolate — that salty-sweet combo is dreamy.
Side Dishes
These cookies pair beautifully with a warm cup of coffee or a glass of cold milk. For a party, I love serving them alongside fresh berries or a simple whipped cream for guests who enjoy a little freshness with their dessert.
Creative Ways to Present
For holiday gatherings, I've arranged these cookies on a tiered dessert stand with some edible gold leaf scattered around the base for a glam look. Wrapping them individually in parchment paper tied with twine also makes an adorable gift or party favor that people always rave about.
Make Ahead and Storage
Storing Leftovers
I store leftover Chocolate Cream Cheese Cookies in an airtight container at room temperature for up to 3 days, and honestly, they taste just as good the next day once the filling has had a bit more time to settle.
Freezing
They freeze beautifully too! I freeze the shaped, unbaked cookie balls on a tray, then transfer them to a freezer bag once firm. When I want cookies, I bake them straight from frozen, adding a minute or two to the bake time. For baked cookies, freezing fully cooled cookies in an airtight container works great for up to two months.
Reheating
To warm leftover cookies, I pop them in the microwave for 10–15 seconds or briefly in a preheated 300°F oven until soft and melty again. This way, you get that fresh-baked feel without drying them out.
Frequently Asked Questions:
You can try substituting vegan butter and dairy-free cream cheese alternatives, but the texture might be a bit different. I recommend chilling the dough a bit longer to help it hold together well.
Black cocoa powder gives the cookies their intense dark color and adds a unique, almost slightly smoky flavor that enhances the chocolate depth. It’s not necessary, but I love how it visually and flavor-wise elevates the cookies.
Yes, you can prepare the dough and cream cheese filling separately a day in advance and assemble the cookies right before baking. Alternatively, shape the cookies and freeze before baking—this saves you time on busy days.
The best way is to seal the dough completely around the cream cheese filling by pressing and pinching firmly, then rolling the dough into a smooth ball. Chilling the dough slightly before shaping can also help it hold better.
Final Thoughts
This Chocolate Cream Cheese Cookies Recipe has become one of my go-to treats whenever I want something that’s both comforting and a little special. They strike that perfect balance of rich chocolate and creamy filling without being overwhelming. I’m confident you’ll enjoy baking (and eating) these just as much as I do — and who knows, they might just become your favorite cookie too!
Print
Chocolate Cream Cheese Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 55 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Decadent Chocolate Cream Cheese Cookies feature a rich, fudgy chocolate dough wrapped around a smooth, sweet cream cheese filling, topped with a drizzle of melted chocolate. These cookies offer a perfect balance of creamy and chocolatey flavors, ideal for dessert or an indulgent snack.
Ingredients
Cookie Dough
- 2 cups all-purpose flour 260g
- ½ cup Dutch cocoa powder 50g
- 2 tablespoons black cocoa powder 14g
- 2 tablespoons cornstarch 16g
- 2 tablespoons powdered milk 10g
- ¼ teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup salted butter softened 113g
- ½ teaspoon salt
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 2 ounces whole milk room temperature
- 1½ teaspoons pure vanilla extract
Cheesecake Filling
- 6 ounces cream cheese softened 170g
- 1 cup powdered sugar 130g
- 1 teaspoon vanilla bean paste or extract
Topping
- ½ cup chocolate melting wafers (milk, dark, or white)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use two baking sheets if only a 9×13-inch pan is available.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch cocoa powder, black cocoa powder, cornstarch, powdered milk, and baking soda until well combined.
- Cream Butter and Sugar: In a large bowl or stand mixer with paddle attachment, cream the granulated sugar, softened butter, and salt for 1 minute until smooth and fluffy.
- Add Wet Ingredients: Beat in one large egg until combined, then add the additional egg yolk, whole milk, and vanilla extract. Mix just until incorporated.
- Combine Wet and Dry: Add half of the dry ingredients to the wet mixture and beat until incorporated. Add the remaining dry ingredients and mix thoroughly to form the dough.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla paste until smooth and creamy.
- Scoop Cookie Dough: Using a #24 cookie scoop, portion the dough into 16 mounds (about 1.8 ounces each). Flatten each mound gently and shape into a bowl form.
- Add Filling: Place a heaping teaspoon of cream cheese filling (about 0.3 ounces) into the well of each dough bowl. Some filling may be leftover.
- Enclose Filling: Fold the dough up and around the cream cheese filling by gently pressing and pinching to seal. Roll between your palms to create a smooth ball. Place the cookies on the baking sheet with the sealed side down, spacing them at least 2 inches apart.
- Bake the Cookies: Bake for 11 minutes until edges are set and tops have a matte finish with slight cracking. Cookies will appear slightly underbaked which is normal.
- Cool Cookies: Allow cookies to cool on the baking sheet for 15 minutes, then transfer carefully to a wire rack to cool completely. Cookies will firm up as they cool.
- Melt Chocolate: Melt the chocolate melting wafers in the microwave in 30-second intervals, stirring between each until smooth.
- Decorate Cookies: Transfer melted chocolate to a piping bag and drizzle over cooled cookies. Let the chocolate set and harden before serving.
Notes
- Use room temperature ingredients for the best dough texture and mixing results.
- If black cocoa powder is unavailable, substitute with additional Dutch cocoa powder, keeping the same total cocoa amount.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Chill dough briefly if too soft to handle for easier shaping.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- The cookies are delicate when warm, so handle gently until fully cooled.
- Variations include using dark or white melting wafers for different flavor profiles.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
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