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Stack of 4 chocolate cream cheese cookies with powdered sugar on top.
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5 from 14 votes

My Favorite Cream Cheese Chocolate Cookies

The greatest reason for adding cream cheese to a cookie recipe is that it adds a creaminess to the cookie that you just can't get with any other ingredient. It also helps cut down on the sweetness so you can taste the chocolate.
Prep Time15 minutes
Total Bake Time30 minutes
Chill30 minutes
Total Time1 hour 15 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 132kcal

Ingredients

  • 8 ounce (226.8 g) Cream Cheese room temperature
  • ½ cup (113.5 g) Butter unsalted room temperature
  • 1 ½ cup (300 g) Sugar white
  • 2 (2) Eggs
  • ½ teaspoon (0.5 teaspoon) Vanilla Extract
  • 1 ¾ cups (218.75 g) All-purpose flour
  • ¾ cup (64.5 g) Guittard Cocoa Rouge cocoa powder
  • 2 teaspoon (2 teaspoon) Baking powder
  • ½ teaspoon (0.5 teaspoon) Kosher Salt
  • ¼ cup (30 g) Powdered sugar To sprinkle on top

Instructions

  • Weigh or measure into a medium bowl your flour, cocoa powder, baking powder, and salt and whisk until the cocoa powder is mixed throughout the flour. Set the bowl aside. Weigh or measure the sugar in a small bowl and setting it aside.
  • Using a stand or hand-held mixer, beat the cream cheese and butter on medium-high for 2 to 3 minutes. Turn off and scrape the sides down and add the sugar. Turn the mixer back to medium-high and beat until light and fluffy. This step should take 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 to the lowest setting and gradually add the flour mixture to the butter-cream cheese mixture. Just blend until 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 firm the butter.
  • Line 2 cookie pans with parchment paper or silicone mats. Using a medium cookie scooper add 12 mounds onto a prepared sheet pan. You can use a rounded tablespoon, but I find a cookie scoop is much easier.
  • Bake at 350°F (175°C or 180°C) for 10-12 minutes. After you pull the cookies out of the oven, leave them on the pan for at least 2 to 3 minutes. They will be soft to the touch, but leaving them on the pan finishes them, and the outside of the cookie will harden slightly. 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.

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 96mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 212IU | Calcium: 30mg | Iron: 1mg