- 8 oz (room temperature) Cream Cheese
- 1/2 cup (1 stick) room temperature Butter unsalted
- 1 1/2 cup (297 g) Sugar white
- 1/2 tsp Vanilla Extract
- 1 3/4 cups (210 g) All purpose flour
- 3/4 cup (63 g) Unsweetened cocoa powder
- 2 tsp (8 g) Baking powder
- 2 Eggs
- 1/2 tsp Kosher Salt
- To sprinkle on top Powdered sugar
Cream Cheese Chocolate Cookies:
Christmas was last week with the New Year arriving in 2 days and I am craving chocolate. Christmas cookies are all about shortbread and thumbprint cookies with jam. I also made ginger cookies which just makes my whole house smells like Christmas. So it is no wonder I am looking through all the recipes for something chocolate. Adding cream cheese to cookies just make them so moist and creamy that I have a hard time just eating one.
This is my New Year’s resolution, trying to only eat one cookie a day. This should be torture, let’s see how long it lasts.
Try one of my other chocolate cookies to satisfy your sweet tooth!
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Adapted from Yellow Bliss Road
Turn your oven on to 350°F to preheat, mine takes about 20 minutes more to get to that temperature after the buzzard goes off for the preheat setting on my oven. Line 2 cookie pans with parchment paper or silicone mats. I buy parchment paper sheets that fit flat on my pan which are just thrown away after I take the cookies off.
Weigh or measure into a medium bowl your flour, cocoa powder, baking powder, and salt and whisk till the cocoa powder is mixed throughout the flour. Set the bowl aside.
In a stand mixer or hand-held beat the cream cheese and butter on medium-high (this is a 6 on my KitchenAid ) till fluffy. This should take about 1 to 2 minutes. Turn off and scrape the sides down and add the sugar. Turn the mixer back to medium-high and beat till light and fluffy. This should take 1 to 2 more minutes. Add the eggs 1 at a time and the vanilla extract and beat for 1 more minute.
I turn the mixer off and scrape down the sides. I turn the mixer on to the lowest setting and gradually add the flour, cocoa powder, baking powder, and salt mixture to the butter, cream cheese mixture. Just blend till incorporated. I take the bowl off the stand and scrape down the sides and across the bottom to finish mixing any flour that the stand mixer did not blend. I put the cookie dough into the refrigerator for half an hour to harden the butter a little.
I use a OXO Good Grips Cookie Scoop, Medium and put 12 mounds on a pan. You can use a rounded tablespoon but I find a cookie scoop is much easier.
Bake at 350°F for 10-12 minutes. Mine were perfect at 11 minutes. Pull them out of the oven and leave them on the pan for at least 5 minutes. They will be very soft to the touch when you take them out of the oven but leaving them on the pan finishes them and the outside of the cookie will harden. Then move to a cooling rack to finish cooling. I have a powdered sugar shaker and I dust the tops of the cookies after they have completely cool.