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 wonderfully indulgent about a cookie that’s rich, fudgy, and creamy all at once. This Chocolate Cream Cheese Cookies Recipe combines the deep chocolatey flavor you crave with a luscious cream cheese center that melts in your mouth—trust me, it’s a game-changer.

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

This recipe has quickly become one of my favorites because it feels both classic and a bit fancy at the same time. Whether you're baking for a gathering or just needing a rich treat, these cookies hit the spot every single time.

Perfect Texture: The cookies are soft and tender with a gooey cream cheese center—like a little surprise in every bite.
Decadent Flavor: I love how the blend of Dutch and black cocoa powders gives a deep, almost velvety chocolate flavor that feels luxurious.
Easy to Make: Even though it sounds fancy, the method is straightforward—you don’t need advanced baking skills to wow your friends.
Customizable: You can tweak the chocolate drizzle or cream cheese filling to suit your taste or occasion perfectly.

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

Every ingredient in this Chocolate Cream Cheese Cookies Recipe plays a role in creating that perfect balance between rich chocolate and tangy cream cheese. I’ve picked Dutch and black cocoa powders for their intense flavor and color, while the powdered milk helps with tenderness and texture.

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 sturdy base for our cookies, providing the right structure without being too dense.
Dutch cocoa powder: Adds rich chocolate flavor and a slightly mellowed acidity that deepens the taste.
Black cocoa powder: This one’s a secret weapon—it gives that dark, almost black color and an intense chocolaty note.
Cornstarch: Helps make these cookies incredibly soft and tender by limiting gluten development.
Powdered milk: Adds a subtle creaminess and tenderness to the dough without extra liquid.
Baking soda: Just enough to help the cookies rise slightly and add lightness.
Granulated sugar: For sweetness and that lovely cookie crisp on the edges.
Salted butter: The fat that brings richness and flavor—softened for easy creaming.
Salt: Enhances flavor and balances the sweetness perfectly.
Egg & additional egg yolk: The egg yolk adds extra moisture and chew, making the cookies tender and rich.
Whole milk: Adds moisture and helps bring the dough together.
Vanilla extract: A must for warming up the chocolate with a sweet, aromatic lift.
Cream cheese: The star of the filling, it brings tanginess and creamy texture.
Powdered sugar (for filling): Sweetens the cream cheese smoothly without grit.
Vanilla bean paste/extract (for filling): Adds subtle vanilla flavor and little flecks of vanilla bean for flair.
Chocolate melting wafers: For drizzling on top, they melt smoothly and set nicely for a pretty finish.

📝

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

One of my favorite parts about this Chocolate Cream Cheese Cookies Recipe is how easy it is to customize. I’ve played around with swapping some ingredients and toppings to match whatever mood I’m in or what I have on hand.

Variation: Sometimes, I add a handful of mini chocolate chips to the dough for extra melty pockets of chocolate—you’ll love the texture contrast this adds.
Dietary tweak: You can substitute regular butter with salted plant-based butter for a dairy-free version, and I've found the texture stays amazing.
Seasonal twist: Adding a pinch of cinnamon or cayenne pepper adds warmth and a slight kick—perfect for cooler months.

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

Step 1: Mix the magical dry ingredients

Start by whisking together your flours, cocoa powders, cornstarch, powdered milk, and baking soda in a medium bowl. This mix feels so chocolaty before it even touches the wet ingredients. Whisking these thoroughly avoids clumps and ensures an even crumb in the cookie.

Step 2: Cream butter and sugar till fluffy

Use room temperature salted butter and sugar, then beat them on medium speed for about a minute until it looks light and holds a bit of fluffiness. This step makes a big difference for your cookie’s texture, so don’t rush it!

Step 3: Add eggs, milk, and vanilla

Beat in your whole egg first until it’s combined, then add the extra egg yolk for richness, along with the milk and vanilla extract. Mix just until everything comes together to keep the dough soft and workable.

Step 4: Combine wet and dry ingredients gently

Add half of your dry ingredient mix to the wet ingredients and stir on low speed. Once that’s incorporated, add the rest. Don’t overmix here—just until there aren't any dry pockets left to make sure the cookies stay tender.

Step 5: Whip up the cream cheese filling

In a separate bowl, beat your softened cream cheese with powdered sugar and vanilla until smooth and creamy. It should be sweet but still have that tangy bite that balances the chocolate.

Step 6: Shape and fill the cookies

Using a medium cookie scoop or about 1.8-ounce portions, scoop out dough balls and gently flatten each into a bowl shape in your hand. Spoon a heaping teaspoon of cream cheese filling into the center, then carefully wrap the dough around it, sealing and smoothing into a ball. Pro tip: work gently so the filling stays inside and your cookie shape holds.

Step 7: Bake and cool

Bake at 350°F for 9 to 11 minutes until the edges look set but the tops still have a matte, slightly cracked surface. They’ll feel soft, but that’s exactly right! Let them cool on the pan for 15 minutes before transferring to a wire rack to finish cooling and firm up—this waiting is key.

Step 8: Chocolate drizzle finale

Once cooled, melt your chocolate wafers gently in the microwave, stirring every 30 seconds until smooth. Drizzle the chocolate over the cookies with a piping bag or fork. Wait until the chocolate hardens before enjoying or storing.

Top Tip

I’ve baked these cookies dozens of times and found a few tricks that really make a difference in your success and the final texture.

Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temp. It helps everything mix smoothly and improves the dough’s consistency.
Don’t Overbake: These cookies look slightly underdone when you pull them out—that’s perfect! They finish cooking as they cool, so trust the visual cues instead of time alone.
Seal the Filling Well: When wrapping the cream cheese, gently pinch the dough to fully encase the center. This prevents leaks and keeps your cookies beautiful.
Cool Before Drizzling Chocolate: If the cookies are warm, the chocolate won’t set properly and can melt into a mess. Patience here pays off!

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 because it complements the filling without overpowering it. But sometimes I’ll sprinkle a tiny pinch of flaked sea salt on top right after drizzling for a gourmet touch that surprises your palate.

Side Dishes

For a cozy afternoon treat, these cookies pair beautifully with a glass of cold milk or a cup of rich coffee. I’ve also served them alongside vanilla ice cream for a decadent dessert platter that wowed my guests.

Creative Ways to Present

When I’ve made these for parties, I like to arrange them on a tiered dessert stand, alternating with fresh raspberries or mint leaves. It adds color and elevates the presentation to feel a bit more festive and inviting.

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. I always make sure they’re cooled completely before packing them away to keep their softness and prevent sogginess.

Freezing

These cookies freeze beautifully! I freeze them after baking and cooling by arranging them in a single layer on a tray. Once solid, I transfer them to a freezer bag or airtight container. When you’re ready to enjoy, just thaw at room temperature.

Reheating

If you want to enjoy them fresh-baked warmth later, pop the thawed cookies in a 300°F oven for 5 minutes or microwave them briefly (about 8-10 seconds). Keep an eye on them—they should stay soft, not dry out.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch and black cocoa?

You can substitute regular unsweetened cocoa powder if you don’t have Dutch or black cocoa, but know that the cookie won’t have quite the same depth of flavor or dark color. Black cocoa especially gives that almost black shade and intense chocolaty bite, so it’s worth grabbing if you want the full effect.

How long do these cookies stay fresh?

When stored properly in an airtight container at room temperature, these cookies stay soft and fresh for about 3 days. Beyond that, they’re still safe to eat but begin to lose their soft texture. You can always freeze extras to enjoy later.

Is the cream cheese filling difficult to work with?

Not at all! The cream cheese filling is straightforward to prepare and easy to handle once it’s chilled and firm. Just make sure your cream cheese is softened to avoid lumps, and be gentle when wrapping the dough around it so the filling stays enclosed.

Can I make these cookies dairy-free?

Yes, you can. Using dairy-free cream cheese and a plant-based butter substitute works well. I recommend keeping the other ingredients the same to maintain texture and flavor. Just double-check your cocoa powders and powdered milk alternatives to ensure they are dairy-free.

Final Thoughts

This Chocolate Cream Cheese Cookies Recipe has become a special one in my baking repertoire. There’s something so comforting about the rich chocolate balancing the smooth cream cheese filling—it’s like a little slice of heaven in every bite. Honestly, I can’t recommend it enough when you want to treat yourself or impress friends without stress. Give it a try, and I’m sure you’ll find it as addictive as I do!