Name: Chocolate Cheesecake 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 decadent about combining rich chocolate with creamy cheesecake, and that’s exactly what you get with this Chocolate Cheesecake Cookies Recipe. Soft, fudgy, and just a little bit tangy—these cookies bring a little slice of dessert heaven right to your kitchen.

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 Cheesecake Cookies Recipe
Top Tip
How to Serve Chocolate Cheesecake Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cheesecake Cookies Recipe

Why You'll Love This Recipe

From the first bite, these cookies draw you in with a unique combo that feels extra special. I remember the first time I made this recipe—I couldn’t believe how the cream cheese center stayed soft and luscious in the middle of a rich chocolate cookie. It’s a total crowd-pleaser.

Decadent Dual Texture: The fudgy chocolate cookie paired with a creamy cheesecake filling offers an amazing flavor and texture contrast.
Soft and Moist Inside: Unlike typical cookies, these don’t dry out quickly—they stay tender, thanks to the cream cheese.
Simple Ingredients: You probably have most of what you need in your pantry already, which makes baking these a breeze.
Impress Your Friends: These cookies look fancy, but you don’t need any special baking skills to pull them off.

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

The magic in this Chocolate Cheesecake Cookies Recipe lies in the careful balance of ingredients. The cocoa powders give deep chocolate flavor, the cornstarch and powdered milk add softness and richness, and that cheesecake filling? Pure indulgence. Here's what to know about each key ingredient:

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 backbone of your cookie, it provides structure without making the cookie tough.
Dutch Cocoa Powder: Adds rich, smooth chocolate flavor without bitterness.
Black Cocoa Powder: This intensifies the chocolate depth and darkens the cookie for a rich color.
Cornstarch: The secret to tender, soft cookies by keeping gluten in check.
Powdered Milk: Boosts flavor and tenderness.
Baking Soda: Helps the cookie rise slightly and spread just the right amount.
Granulated Sugar: Sweetens while also contributing to the cookie’s soft texture.
Salted Butter: Important for richness and enhancing the chocolate’s flavor; room temperature butter creams better with sugar.
Salt: Balances the sweetness and intensifies flavors.
Large Eggs: Provide moisture, richness, and help bind ingredients together.
Whole Milk: Adds moisture and keeps cookies tender without weighing them down.
Pure Vanilla Extract: Complements the chocolate and cream cheese, adding warmth and depth.
Cream Cheese: The star of the filling, providing tanginess and creamy softness inside the cookie.
Powdered Sugar: Sweetens the filling smoothly without grit.
Vanilla Bean Paste or Extract: Adds that special vanilla flavor that makes the filling irresistible.
Chocolate Melting Wafers: A glossy drizzle on top provides a pretty finish and an extra chocolate kick.

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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

This recipe is super versatile, and I love making tweaks depending on my mood or occasion. You might want to add your favorite chocolate chips inside the cookie dough or swirl in some raspberry jam for a fruity twist. Play around and find your perfect version!

Variation: I sometimes add a pinch of espresso powder to really deepen the chocolate flavor—it’s subtle but makes a big difference if you’re a coffee lover.
Dairy-Free Option: Try using dairy-free cream cheese and butter alternatives to make these cookies suitable for lactose intolerance.
Seasonal Twist: Around the holidays, a sprinkle of crushed peppermint on top of the melted chocolate adds a festive touch.

Step-by-Step: How I Make Chocolate Cheesecake Cookies Recipe

Step 1: Whisk Your Dry Ingredients

Start by mixing the all-purpose flour, Dutch cocoa powder, black cocoa powder, cornstarch, powdered milk, and baking soda in a medium bowl. I find that whisking them together really helps the powders blend evenly and prevents clumps in the dough.

Step 2: Cream the Butter and Sugar

Using softened salted butter and granulated sugar, beat them together until creamy—about a minute with a stand mixer or a bit longer by hand. This step is key for a tender crumb and ensures your cookies aren’t gritty from sugar crystals.

Step 3: Add the Wet Ingredients

Mix in the egg, then the extra egg yolk, whole milk, and vanilla. You want to combine everything but avoid overbeating once you add the dry ingredients because that can make the cookies tough.

Step 4: Combine Wet and Dry Ingredients

Add half of your dry mixture to the wet, beat until just combined, then add the rest. Try to mix just until there are no visible streaks of flour—overmixing can lead to chewy cookies, and you want that soft, tender bite.

Step 5: Make the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla bean paste, then whip until silky and luscious. I usually taste a little here to make sure it’s sweet enough—you want a nice balance with the chocolate.

Step 6: Assemble Your Cookies

Scoop out roughly 1.8-ounce portions of dough (I find a #24 cookie scoop perfect for this) and gently press the dough flat into a little bowl shape in your hand. Then, spoon about a teaspoon of the cream cheese filling right into the center—you might have some filling left over, which is great for a quick taste test!

Next, carefully fold the dough around the filling, pinching and patting until it's sealed. Roll the ball gently between your palms for a smooth finish. I learned to be a bit gentle here—pressing too hard can squeeze out the filling and get a flat cookie.

Step 7: Bake and Cool

Place the cookies sealed-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 9 to 11 minutes. The edges will set, but the cookie top stays matte with pretty cracks—that’s how you know they're perfect!

Once out of the oven, leave them to cool on the pan for 15 minutes before transferring them to a wire rack. They’re delicate when warm, but this cooling time allows them to firm up just the right amount.

Step 8: Finish with Chocolate Drizzle

Melt your choice of chocolate wafers in the microwave in short bursts, stirring between intervals until silky smooth. I usually go for milk chocolate for a creamy contrast, but dark or white works beautifully too.

Transfer the melted chocolate to a piping bag and drizzle over cooled cookies. Let the chocolate harden before digging in—this little finishing touch takes the cookie from great to showstopper.

Top Tip

I’ve made these cookies plenty of times, and a couple of things really helped me get them consistently perfect. The key is gentle handling and proper cooling—soft cookies that aren’t underbaked but also not dry.

Handle Dough Softly: When wrapping the cream cheese filling, press gently to avoid squeezing out the filling or overworking the dough, which can toughen the cookies.
Don’t Overbake: Pull cookies out when the edges look set but centers still look slightly shiny and cracked—that’s when they’ll be soft after cooling.
Room Temperature Ingredients: This helps everything blend smoothly, especially the butter, eggs, and milk. It improves texture and consistency.
Cool on Pan First: Let cookies rest on the baking sheet for 15 minutes before moving. It helps them hold their shape and finish baking gently without drying.

How to Serve Chocolate Cheesecake Cookies Recipe

Chocolate Cheesecake Cookies - Serving Suggestion

Garnishes

I like a simple chocolate drizzle, but sometimes I sprinkle on crushed nuts or a pinch of flaky sea salt on top of the melted chocolate before it hardens for an extra flavor pop. You could also dust with powdered sugar for a snowy look.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a smooth latte. For a dessert spread, serve alongside fresh berries or a scoop of vanilla ice cream—the refreshing contrast is heavenly.

Creative Ways to Present

For parties, I stack these cookies on a pretty cake stand or arrange them in cupcake liners for individual servings. For holidays, drizzling white chocolate and adding some colorful sprinkles adds a festive touch that everyone loves.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Chocolate Cheesecake Cookies in an airtight container at room temperature for up to 3 days. They stay soft and delicious, just as the cream cheese filling helps maintain moisture.

Freezing

I’ve frozen these cookies both before and after baking. For best results, freeze flattened dough balls wrapped in plastic wrap on a tray, then transfer them to a freezer bag. Bake straight from frozen, adding a couple of minutes. Cookies freeze baked last wonderfully too—just thaw overnight in the fridge.

Reheating

If you’re reheating, I suggest warming them gently in the microwave for about 10 seconds—enough to soften that cheesecake center but not so long it melts the cookie shape. It revives the fresh-baked softness perfectly.

Frequently Asked Questions:

Can I make these cookies gluten-free?

You can try swapping the all-purpose flour for a gluten-free flour blend designed for baking. However, since the cookie dough has a delicate texture, results may vary. It’s a good idea to add a bit more binding agents like xanthan gum if your blend doesn’t contain it.

Why do the cookies need to be cooled on the pan first?

Cooling on the pan helps the cookies finish baking gently with residual heat and lets them firm up so they don’t break when you transfer them to a wire rack. Because these cookies are soft and have a creamy center, this step is key to keeping their shape.

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

Regular cocoa powder can work but the flavor and appearance won’t be as rich or deeply chocolatey. Dutch and black cocoa powders give a distinctive dark color and unique bittersweet depth that’s worth seeking out for this recipe.

How do I prevent the cream cheese filling from leaking out?

Make sure your cream cheese filling is well chilled and your dough isn’t too warm or sticky. When folding the dough around the filling, gently pinch and seal the edges carefully. Handling the dough softly but firmly is the best way to keep the filling inside.

Final Thoughts

Honestly, this Chocolate Cheesecake Cookies Recipe has become one of my go-to treats when I want something that feels both comforting and fancy. They’re the kind of cookies people ask you to make again and again. I hope you give them a try soon—they’re perfect for sharing with friends or savoring all to yourself with a good cup of coffee. Happy baking!