Name: Chocolate Cream Cheese Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 6 ounces cream cheese softened 170g; 1 cup powdered sugar 130g; 1 teaspoon vanilla bean paste or extract; ½ cup chocolate melting wafers (milk, dark, or white)

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.

A close-up of three round dark brown cookies arranged on a white plate, each topped with thin diagonal lines of glossy milk chocolate drizzle. The front cookie is bitten, revealing one inner layer of creamy white filling with a smooth texture inside the thick, dark cookie base. Small cookie crumbs are scattered around the bitten cookie on the plate. The plate sits on a colorful fabric with pink, yellow, red, and blue patterns placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cream Cheese Cookies Recipe
Top Tip
How to Serve Chocolate Cream Cheese Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cream Cheese Cookies Recipe

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.

A woman's hand holds a chocolate sandwich cookie broken in half, showing two thick dark brown cookie layers with a smooth white cream layer in the middle. The chocolate coating on top has thin darker brown stripes. More cookies with the same chocolate coating and striped pattern lie on a white marbled surface in the background. The photo is taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small heap of all-purpose flour, a small mound of Dutch cocoa powder with its deep reddish-brown color, a smaller pile of intense black cocoa powder, a small pile of white cornstarch, a small pile of powdered milk, a small heap of fine granulated sugar, a half cup of salted butter cut into neat rectangular pats, two whole brown eggs with clean shells, a small white ceramic bowl filled with whole milk, a small white ceramic bowl of pure vanilla extract, a block of softened cream cheese, a small white ceramic bowl of powdered sugar, a small white ceramic bowl with vanilla bean paste, and a small white ceramic bowl containing round milk chocolate melting wafers — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

chocolate cream cheese cookies - Serving Suggestion

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:

Can I make these cookies dairy-free?

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.

Why is there black cocoa powder in the recipe?

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.

Can I prepare these cookies ahead of time?

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.

How do I prevent the cream cheese filling from leaking?

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!