Cream Cheese and Chocolate Cookies made with a buttery dough & two types of chocolate stuffed with cream cheese filling for a dozen decadent, bakery style cookies!

These cookies are a mashup of two favorites: double chocolate chip cookie and a simple silky cheesecake. I love that the recipe makes a dozen cookies! Feel free to double it to make more.

Things to Know Before you Bake

• Chill out. The cheesecake filling needs to freeze for at least 1 hour, so that it’s firm enough to be wrapped in cookie dough without making a huge mess. Feel free to mix it up and chill it beforehand!
• Embrace the dough. The dough can be a bit crumbly, but it’s that way on purpose, to compensate for stuffing with the cream cheese. Don’t add water or milk, just be patient and work the dough into a ball and it’ll be fine.
• Add more chocolate! You mix the ¾ cup chocolate chips into the dough, but I LOVE adding more to the top of each cookie before baking!  

Here’s what you’ll need:

To make the Cream cheese filling you’ll need these ingredients:

BUTTER: We added ½ cup softened butter to the cream cheese filling to make the texture more velvety inside.

CREAM CHEESE: You’ll need just 1/2 block, or 4 oz cream cheese for the filling.

POWDERED SUGAR: We added 1 cup powdered sugar to sweeten the filling. You’re welcome to halve it, if you prefer.

To make the Chocolate cookie dough:

BUTTER: ½ cup butter, softened

SUGARS: We used ½ cup granulated sugar and ½ cup brown sugar for the cookies. This type of split sugars balances sweetness and texture & helps to give the cookies a chewiness.

EGG: You just need 1 egg to aid in texture for the cookies.

VANILLA: The 2 tsp vanilla extract we add helps to balance the flavor.

FLOUR: To make a dozen cookies, you’ll need 1 ¼ cup flour.

COCOA: Adding ⅓ cup cocoa powder adds that rich chocolate flavor we love!

LEAVENING/ SALT: We added 1 tsp baking powder, ½ tsp baking soda & ½ tsp salt to assist in helping the cookies puff up and complimenting flavors.

CHOCOLATE CHIPS: We added ¾ cup semi sweet chocolate chips to the dough, but I highly recommend using another ⅓ cup or so and placing 4-5 chips on top of each cookie before baking.

Tips for Success with Cream Cheese Stuffed Cookies

1. Don’t overmix:  Use a wooden spoon to mix batter to prevent over mixing and making your cookies tough.  
2. Keep working:  The cookie dough may be crumbly when you work it around the cream cheese ball, but keep working it around the ball until mostly covered.  Press down the cookie ball.  
3. Keep them COLD:  Keep the cookie balls cold while the others are baking.  If it took awhile for your to form the cookie balls, you may want to pop the cookie balls in the refrigerator before baking any of them.  This keeps them from spreading too much while baking.     
4. “Bling” them Up!  Add some extra chocolate chips to cookies after putting them in the oven to give them a more gourmet / bakery look.          

Storing Cream Cheese Stuffed Chocolate Cookies 

Store your cookies in an airtight container on the counter or in the refrigerator for up to 5 days.  You can likewise store the cookies in an airtight container in the freezer for up to 2 months. 

Print

Cream Cheese and Chocolate Cookies

Cream Cheese and Chocolate Cookies made with a buttery dough & 2 types of chocolate then stuffed with a sweetened cream cheese filling for a dozen decadent, bakery style cookies!

Course Cookies, Dessert

Cuisine American

Keyword Cream Cheese and Chocolate Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 12

Calories 400kcal

Author Jessica & Nellie

Ingredients

Cream cheese filling:

• ½ cup butter softened
• 4 oz cream cheese
• 1 cup powdered sugar

Chocolate cookie dough:

• ½ cup butter softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 2 tsp vanilla extract
• 1 ¼ cup flour
• ⅓ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup semi sweet chocolate chips

Instructions

• Make the Cream Cheese Filling: In a medium bowl, add butter and cream cheese and mix together until smooth and creamy. Add powdered sugar and mix until all the sugar is combined. Line a small baking pan with parchment, then scoop the cream cheese filling into 12 small balls and place each on the prepared pan. Press each down slightly. If you have extra filling just set aside to place on top of the cookies after baking if you’d like. Place the pan in the freezer for about an hour.
• Make the chocolate cookie dough: In a large bowl, add softened butter, granulated sugar and brown sugar and mix together until smooth, about 1-2 minutes.  Add the egg and vanilla and mix together for about another minute.
• In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• Add your flour mixture to your wet ingredients and mix everything together until the flour is almost incorporated.  Add the chocolate chips and mix in until no flour is visible.
• With a large cookie scoop or spoon, scoop out about 2 tablespoons of cookie dough and form into a flat disc. Remove the cream cheese balls from the freezer and press one into the middle of each cookie.  Work the cookie dough around the cream cheese so it’s completely covered.  Press down slightly & chill cookie dough balls until ready to bake.
• Place 6 cookie balls on a cookie sheet lined with parchment paper.  Bake for about 10-12 minutes. Repeat with remaining dough. Enjoy!!

Notes

Store cookies in an airtight container on the counter for up to 4-5 days. 

Cookies can be frozen similarly for up to 2 months. 

Nutrition

Calories: 400kcal | Carbohydrates: 45g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 304mg | Potassium: 183mg | Fiber: 2g | Sugar: 32g | Vitamin A: 625IU | Calcium: 50mg | Iron: 2mg

Variations on Cream Cheese Chocolate Cookies

Here are a few ideas on how to change things up:

• Use a mix of white chocolate chips and semi sweet for inside the dough and on top of the cookies. Want to add different flavors? Use peanut butter chips or butterscotch chips.
• Add in 2 TBSP peanut butter to the cream cheese mixture for great peanut butter chocolate flavor!
• Add in nuts! I adore nuts in cookies. Add ¼ cup chopped pecans or walnuts to the cookie dough for a bit more texture and flavor.

More Cookies like these Cream Cheese Chocolate Cookies you’ll enjoy:

Instead of cream cheese, we stuffed these Biscoff Butter cookies with white chocolate.

These stuffed cookies are perfect for birthdays with their funfetti dough and cheesecake filling!

We added mint to these chocolate cookies by stuffing an Andes mint inside!

These buttery soft cookies have a Milky Way candy bar baked inside.

Cookies & Cream lovers enjoy the whole Oreo cookie stuffed inside these!

Double Chocolate cookies studded with chocolate chips and stuffed with a sweet cream cheese filling for the ultimate chocolate cheesecake cookies mashup!

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