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These Chocolate Cheesecake Cookies are full of rich chocolate flavor and super creamy and tender on the inside, with a hint of tart cheesecake. It’s the most addictive cookie on the planet!
Chocolate Cheesecake Cookies are a richer, chocolate-ty version of their Cheesecake Cookie cousin. I recently tweaked and updated my already popular recipe and it’s since gone viral with nearly half a million views and 750,000 pins in just 2 months. The video we made and shared on Facebook has been viewed over 4 million times!
I’ve heard of a lot of different variations of the original cookie, like dipping in adding a thumbprint of jam or mini chocolate chips. Those would both be amazing with these Chocolate Cheesecake Cookies as well!
Some tips for making these cookies:
Tip #1 – Flavor. Some readers complained that the original cookies weren’t “cheesecake-y enough.” I like adding the vanilla because it kind of smooths out the flavor, but If you want the cream cheese flavor to really stand out, omit the vanilla. You could even add a teaspoon of white vinegar or lemon juice to the batter to help amp up the tanginess.
Tip #2 – Sticky batter. I can see where people might have this concern about the batter being sticky. However, although it WAS sticky, I used my Medium Cookie Scoop and the dough released fairly easily for me after a few pumps of the trigger. A few times I had to help it along, but not to the point where they wouldn’t drop at all. These are super moist and tender cookies, so the batter IS going to be a little sticky. Just be prepared for that.It helps to touch the batter in the scoop to the pan to help pull the ball of dough out.
Tip #3 – “Biscuit-like and Crumbly” – It is imperative NOT to over-bake these cookies. In fact, you want it to almost feel like you’ve under-baked them. They should just begin to crack on top, and look almost a tad wet on the inside. Over-baking will result in a crumbly, dry cookie, and nobody wants that. Each oven is different and may be actually baking at a different temperature than what you think. I recommend picking up an oven thermometer to test the temperature of your oven. I tested mine recently and realized that it’s about 10 degrees off, which in baking can cause issues. The other issue I think could cause a problem is the mixing. The cream cheese, butter and sugar should be mixed on high speed for a good 2-3 minutes. You can see in the first image how fluffy it is. That’s what you want. Then when you add the flour, it’s just stirred for enough time to incorporate it. Over-mixing the flour can also result in a dry or crumbly cookie.
My family loved these new Chocolate Cheesecake Cookies probably even more than the original. They are so tender and creamy and just melt in your mouth delicious. I guarantee they won’t last long!
Chocolate Cheesecake Cookies Video
Chocolate Cheesecake Cookies
Ingredients
- 8 oz cream cheese room temperature
- 1/2 cup butter room temperature
- 1 1/2 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Beat cream cheese and butter together until fluffy and smooth; 1-2 minutes on medium-high speed. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes on medium-high speed. Beat in the eggs and vanilla; 1 minute on medium-high speed.
- In a separate, medium-sized bowl, whisk together the cocoa powder, flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
- Cool cookies on the baking rack for a few minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Want more cookie recipes? Try these:
Fudgy Dark Chocolate Brownie Cookies
For all cookies go HERE, for all desserts go HERE and for the recipe index go HERE.
The cookies came out awesomely! They were delish! Just wondering why these we fold/mix the dry ingredients with spatula as for the regular you use the mixer just curious
Hi Anna, I believe that was simply for the video. Using the hand mixer got a little messy when making the first video, so we just mixed it in for the chocolate one. You can do either method.
Making these real soon! They look great and I think they will taste outstanding! I like the other commenters idea of making it into a thumbprint cookie and adding raspberry jam !! I’ll report back when I make them!
I would sift my coco powder next time, I still had little lumps. Also it made 4 cookie sheets 32 cookies, each batch was a little different, and I kept baking them a little less each time. They taste ok, just not consistent. I’ll have to try again.
Love. Chocolate and cream cheese. Can’t go wrong with this recipe
Thank you Kim!
If i decide to add in chocolate chips do i have to take something out or add more of something?
Thank you
No, but I would add just a 1/2 cup of mini chips. You could also shake them up with some of the dry ingredients…this helps them to keep from sinking to the bottom of the cookie.
I made these and they are so rich. I added a little coffe, same measurement as vanilla. I like adding coffee to all things chocolate. I will be taking them to an event. I got 2 1/2 dozen.
Thank you for the great feedback Jackie!
How many cookies does this yield? (using a medium cookie scoop)
You should get a little over 2 dozen.
I got 56 cookies!🤷♀️
Could I make this dough in advance and freeze them in balls to bake later?
One more question! Salted or Unsalted Butter?
regular salted butter
Hello Kristin! I plan on doubling or tripling your recepie and I was wondering if I should do them in seperate batches or if that even matters.
Thank you!
Also I was wondering if it matters if I use salted or unsalted butter!
Thanks again!
You can double or triple this recipe.
What type of flour for the cheesecake cookies? all purpose…self rising…cake flour?
I’m not a baker but I’m gonna try.
All-purpose flour
Can you do a chocolate cheesecake and cheesecake swirl cookie?
Yes! Check out my chocolate cheesecake cookies – https://www.yellowblissroad.com/chocolate-cheesecake-cookies/
Can I put raspberry jam in the middle?
I’m assuming you mean like a thumbprint? I don’t know that they are thick enough for this to work but I would try doing the thumbprint right as they come out of the oven, then add the jam as they cool. I don’t believe they would hold their shape if you made the thumbprint prior to baking.
is the 1/4 cup of powered sugar added to the batter or is it for dusting?
It’s for dusting, which is optional.
Write recipe with proper specifications
You have mentioned 2to 3 mins on high speed on your notes
Your recipe says 1 to 2 mins with no mention of speed
We can’t save notes as well as recipe
Actually, I did. If you read the post, those are recommendations and elaborate on the recipe. The recipe is the same, just more specific. 1-2 minutes for the butter and cream cheese, 1-2 minutes after adding the sugar = at least 2-3 minutes time. If you really needed to, I bet you could figure out how to “save” the notes. And while “beating” implies a higher speed, I am happy to adjust the instructions for you.
These look waaaaaaaaaay too easy to eat. <3
Hi, these recipes sound DELICIOUS!! I wish the nutritional info was available, tho.
Thx!!
these sound so tangy and rich! and much more portable than normal cheesecake, and no need to cool them overnight (: