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 truly irresistible about the rich combination of chocolate and cream cheese in a cookie. My Chocolate Cream Cheese Cookies Recipe is one I keep coming back to because the texture is so luscious and the flavor has that perfect balance of sweetness and tang. You’re in for a treat that feels like a comforting hug in every bite.

The image shows a close-up of three round chocolate cookies with a smooth, dark brown texture. Each cookie has thin lines of lighter brown chocolate drizzled on top in parallel stripes. One cookie is in the front and has a bite taken out, revealing a white cream filling inside. The cookies sit on a white plate with a slight shine, placed on a colorful cloth with patterns beneath. The background is blurred but follows a white marbled texture. 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

I still vividly recall the first time I baked these cookies — the moment that cream cheese filling oozed out just right and that chocolate dough cradled it perfectly was magic. This recipe strikes that lovely balance between easy and impressive, so I’m excited to share why it’s become one of my favorites.

Decadently Moist Texture: The cream cheese adds a velvety softness that keeps these cookies tender and luscious every time you bite into one.
Rich Chocolate Flavor: Using both Dutch and black cocoa powders gives these cookies a deep, complex chocolate taste that’s anything but ordinary.
Impressive Yet Simple: They look fancy with that creamy center and chocolate drizzle, but they’re surprisingly straightforward to make.
Perfect for Any Occasion: Whether it’s a holiday cookie swap or an everyday indulgence, these cookies always feel like a special treat.

A close-up image of a woman's hand holding a halved dark chocolate sandwich cookie with a white cream layer in the center. The cookie has two thick, soft textured chocolate layers with a smooth white cream filling running evenly in the middle. The top of the cookie is coated with a thin layer of glossy dark chocolate. In the blurred background, whole similar cookies with chocolate drizzle are placed on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Cream Cheese Cookies Recipe plays an important role to create the perfect cookie. Each one blends together for ideal texture and flavor, and I promise shopping won’t be a chore if you keep a few simple things in mind.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of Dutch cocoa powder, a small white ceramic bowl of black cocoa powder, a small white ceramic bowl of cornstarch, a small white ceramic bowl of powdered milk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of salted butter, two whole uncracked large brown eggs, a small white ceramic bowl of whole milk, a small white ceramic bowl of cream cheese, a small white ceramic bowl of chocolate melting wafers, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of vanilla bean paste, 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 sturdy base that gives structure to the cookies without weighing them down.
Dutch cocoa powder: Adds a mellow, rich chocolate flavor with smoothness that’s hard to beat.
Black cocoa powder: For that intense, dark, almost bittersweet chocolate depth, great for dramatic color and taste.
Cornstarch: This keeps the cookies soft and slightly tender by softening the gluten.
Powdered milk: Surprising but effective—it enriches the dough with subtle creaminess and enhances chocolate flavor.
Baking soda: Provides gentle lift so the cookies don’t turn out flat.
Granulated sugar: Sweetness that balances the cocoa’s bitterness while helping with texture.
Salted butter: For a rich buttery flavor and that melt-in-your-mouth consistency.
Salt: Just a pinch to heighten all the flavors, essential even with salted butter.
Eggs & egg yolk: Eggs bind everything, while the extra yolk adds richness and moisture.
Whole milk: Adds softness and a little tang to complement the cream cheese filling.
Vanilla extract: Rounds out the chocolate notes and adds warmth.
Cream cheese: The star of the filling—smooth, tangy, and irresistibly creamy.
Powdered sugar (for filling): Sweetens the cream cheese filling without grit.
Vanilla bean paste or extract (for filling): Adds a fresh vanilla punch to the cheesecake center.
Chocolate melting wafers: For drizzling—milk, dark, or white, depending on your mood or presentation style.

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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

Everyone has their favorite cookie tweaks, and I love how forgiving this Chocolate Cream Cheese Cookies Recipe is. Don’t hesitate to make a few simple swaps or add your own twist—it’s all about enjoying the process and end result that feels just right for you.

Variation: I sometimes swap the black cocoa for all Dutch process if I want a milder chocolate flavor, which is perfect for little ones or those who find black cocoa too intense.
Dietary Modifications: For a dairy-free version, coconut cream cheese and dairy-free chocolate chips work surprisingly well in this recipe with a bit of experimentation.
Extra Flavor Boost: A pinch of espresso powder can deepen the chocolate notes without making the cookies taste like coffee at all.
Seasonal Touches: Stir in some finely chopped toasted nuts, like pecans or hazelnuts, to add crunch and a toasty contrast that I love around holidays.

Step-by-Step: How I Make Chocolate Cream Cheese Cookies Recipe

Step 1: Whisk Your Dry Ingredients Together

I always start by combining the flour, Dutch cocoa, black cocoa, cornstarch, powdered milk, and baking soda in a medium bowl. Whisking them well ensures you get even cocoa flavor and consistent rise in every bite. I use a sifter if my cocoa clumps—it saves you from unpleasant lumps in the dough.

Step 2: Cream Butter and Sugar Till Fluffy

Using room-temperature butter really matters here. I cream it with sugar and salt until light and fluffy, about a minute — this traps air so your cookies aren't heavy. By the way, I’ve found that mixing on medium speed is perfect to avoid overworking the butter.

Step 3: Add Eggs and Vanilla, Then Mix in Dry Ingredients

Next, I add the egg, then the yolk, milk, and vanilla extract, mixing just until combined—overmixing can make cookies tough. Then, I add the dry mix in two parts, folding them carefully but thoroughly. Patience at this stage means cookies that hold their shape but stay tender.

Step 4: Prepare the Cream Cheese Filling

While the dough rests, beat together the cream cheese, powdered sugar, and vanilla until silky smooth—no lumps here! I always make sure the cream cheese is softened properly and at room temp; cold cream cheese never incorporates as nicely.

Step 5: Shape Cookies and Add the Filling

Using a cookie scoop, I portion the dough into generous mounds, then gently flatten each into a shallow bowl shape with my fingers. Then I spoon a heaping teaspoon of the cheesecake mixture into each well. The fun part is wrapping the dough around the filling to seal it completely—you want a smooth ball with no gaps to keep the filling inside while baking.

Step 6: Bake and Cool

Bake at 350°F for about 9 to 11 minutes. The edges will look just set, and the tops will have that matte, slightly cracked look. Don’t worry if they seem underbaked—these cookies firm up while cooling. I always let them cool on the baking sheet for 15 minutes first to avoid breakage, then move them gently to a wire rack.

Step 7: Drizzle with Melted Chocolate

Once cooled, melt your chosen chocolate wafers in short bursts in the microwave, stirring after each to prevent scorching. I like to transfer the melted chocolate into a piping bag for neat drizzles, but a fork works too. Let the chocolate set at room temperature, and then get ready to savor!

Top Tip

Through countless batches, I’ve found a few tips that make this Chocolate Cream Cheese Cookies Recipe truly shine. These tricks help keep the dough manageable and ensure your cookies bake up perfectly every single time.

Room Temperature Ingredients: Always use softened butter, cream cheese, eggs, and milk—they blend more evenly and prevent grainy fillings or dough.
Don't Overmix Dough: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
Seal Carefully: Make sure the dough fully encases the cream cheese filling to avoid leaks and resulting burnt spots.
Use Parchment Paper: It helps cookies bake evenly and also makes cleanup a breeze.

How to Serve Chocolate Cream Cheese Cookies Recipe

chocolate cream cheese cookies - Serving Suggestion

Garnishes

I usually keep it simple with just a chocolate drizzle to highlight the filling. But for festive occasions, I sprinkle a pinch of sea salt or finely chopped toasted nuts on top right after drizzling the chocolate. It adds a subtle crunch and extra flavor dimension that’s addictive.

Side Dishes

These cookies go amazingly well with a scoop of vanilla ice cream or a glass of cold milk. For grown-up gatherings, try pairing them with a robust coffee or a rich red wine to complement the deep chocolate and tangy filling.

Creative Ways to Present

For parties, I like arranging these cookies on a tiered serving stand alongside fresh berries and mint leaves. Sometimes I wrap individual cookies in parchment with a little ribbon for a thoughtful homemade gift—it really makes an impression.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to three days. They stay wonderfully soft and moist — a real testament to the cream cheese’s magic. If you live in a very warm climate, refrigeration helps, but bring them to room temp before enjoying.

Freezing

You can freeze these cookies after baking and cooling by wrapping them individually in plastic wrap and placing them in a freezer bag. When thawed at room temperature, they taste just as fresh — a lifesaver when you want to prep ahead for celebrations.

Reheating

If you want to enjoy them warm, a quick 10-second zap in the microwave works wonders. The cream cheese becomes luxuriously gooey again, and the cookie softens without drying out. Try not to overheat or the chocolate drizzle might lose its shape.

Frequently Asked Questions:

Can I make the cookie dough ahead of time?

Yes! The cookie dough can be made a day in advance. Wrap it tightly in plastic wrap and refrigerate. Before shaping the cookies, let the dough sit at room temperature for about 30 minutes to soften slightly, which makes handling easier.

Why use both Dutch and black cocoa powders?

Dutch cocoa powder gives a smooth, rich chocolate flavor, while black cocoa is much darker and more intense, contributing a deep color and almost fudge-like taste. Together, they create a complex chocolate profile that sets these cookies apart.

Can I use regular cream cheese instead of flavored cream cheese?

Absolutely! Regular cream cheese works best to achieve that classic tangy sweetness. Flavored cream cheeses can sometimes overpower the delicate balance, so I recommend sticking to plain cream cheese for the filling.

What’s the secret to sealing the cookies so the filling doesn’t leak?

Make sure your hands are slightly damp to prevent sticking, and gently but firmly fold the dough fully over the cream cheese filling. Pinch and pat all edges thoroughly, then roll between your palms to form a tight, smooth ball. This keeps the filling inside throughout baking.

Final Thoughts

I can’t recommend this Chocolate Cream Cheese Cookies Recipe enough—it’s one of those desserts that always brings smiles in my kitchen. It’s perfect when you want something a bit special but don’t want to spend hours in the kitchen. Honestly, seeing that creamy surprise inside each cookie makes it so worth it. You’ll love taking bites that are chocolatey, tender, and filled with that silky cream cheese center. Give this a try—I promise it’ll become a staple in your cookie repertoire!