Name: Chocolate Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 56 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 incredibly satisfying about biting into a cookie that’s fudgy, rich, and has this surprising creamy center—yep, that’s exactly what makes the Chocolate Cheesecake Cookies Recipe stand out. These cookies are like a delicious little secret: a luscious cheesecake filling wrapped in a soft, chocolatey cookie shell, topped with a drizzle of melty chocolate. Trust me, once you try these, they’ll quickly become a favorite in your baking rotation.

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

These Chocolate Cheesecake Cookies aren’t your average chocolate chip cookie. When I first made them, the creamy cheesecake surprise inside genuinely blew me away. They’re perfect for impressing guests or treating yourself when you want something extra special but still easy to make.

Decadent Flavor Combo: The mix of rich cocoa and smooth cream cheese creates an irresistible flavor explosion.
Soft, Yet Structured: The cookie holds together beautifully but stays tender and chewy in every bite.
Beautiful Presentation: The glossy chocolate drizzle on top adds an elegant finish that feels bakery-worthy.
Perfect Make-Ahead Treat: These cookies store well and even taste better after a day or two as flavors meld.

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 behind this Chocolate Cheesecake Cookies Recipe really starts with the ingredients. Each one plays a role in creating that luscious texture and balanced flavor—like the combo of Dutch and black cocoa for depth, or the cornstarch that keeps the cookies soft. Here’s a quick dive into what makes them shine:

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: Provides structure without making the cookies tough.
Dutch cocoa powder: Adds a smooth, rich chocolate flavor with natural sweetness.
Black cocoa powder: Gives an intense dark chocolate color and deeper flavor layer.
Cornstarch: Ensures the cookies stay tender and soft rather than cakey.
Powdered milk: Adds richness and helps enhance the chocolate taste.
Baking soda: Helps the cookies rise lightly for a soft texture.
Granulated sugar: Sweetens and helps with cookie softness and color.
Salted butter: Brings moisture and flavor; make sure it's softened for best creaming results.
Salt: Amplifies the chocolate and balances sweetness.
Egg and egg yolk: Provide richness and help bind ingredients, with yolk adding extra tenderness.
Whole milk: Adds moisture for a smooth dough consistency.
Vanilla extract or vanilla bean paste: Elevates flavor complexity and sweetness perception.
Cream cheese: The star of the cheesecake filling for that tangy, creamy center.
Powdered sugar (for filling): Smooths and sweetens the cheesecake filling perfectly.
Chocolate melting wafers: Easy to melt and drizzle for that gorgeous finishing touch.

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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

I love changing up the toppings or even the flavor in the filling when I’m feeling adventurous. This Chocolate Cheesecake Cookies Recipe is versatile enough to handle little tweaks that make it uniquely yours.

Variation: One time I swapped the vanilla in the cream cheese filling for a touch of orange zest and it added such a refreshing twist—you might want to try lemon zest too for a tangy lift.
Dietary swaps: If you want to go dairy-free, I’ve had success replacing the cream cheese with vegan cream cheese and using coconut oil instead of butter.
Seasonal additions: Stir in mini chocolate chips or chopped nuts for extra texture. Around the holidays, I like adding a pinch of cinnamon or cayenne for warmth and a little kick.

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

Step 1: Mix the Dry Ingredients

Start by whisking together your flour, Dutch cocoa, black cocoa, cornstarch, powdered milk, and baking soda in a medium bowl. Getting these evenly combined at the start means your cookies will have that perfect uniform chocolate flavor and texture. I usually do this early so it’s ready when I cream the butter and sugar.

Step 2: Cream Butter, Sugar & Add Eggs

In a big bowl or stand mixer, cream the softened butter, sugar, and salt for about a minute until fluffy. This step traps air for lightness. Then beat in your egg and extra egg yolk, followed by the milk and vanilla. Mix just until combined — you want the dough smooth but not overworked.

Step 3: Combine Wet and Dry Ingredients

Add half of the dry mixture to the wet, beat just until it disappears, then add the rest. Overmixing can make cookies tough, so stop as soon as the dough looks even and smooth.

Step 4: Prepare the Cheesecake Filling

In a separate bowl, beat softened cream cheese with powdered sugar and vanilla paste until silky smooth. This filling is what makes these cookies so uniquely delicious—sweet but tangy, creamy and dreamy.

Step 5: Assemble the Cookies

Using a cookie scoop, portion out 16 balls of dough. Flatten them gently, then spoon a dollop of cream cheese filling into the center. Carefully fold the dough up around the filling, pinching the edges to seal and rolling it into a smooth ball. It takes a little patience, but sealing it well stops the filling from leaking during baking.

Step 6: Bake and Cool

Place cookies on a parchment-lined sheet about 2 inches apart for regular size (more if you want them extra thick). Bake at 350°F (175°C) for 9-11 minutes until edges are set and tops have a matte look with subtle cracks. The cookies will be soft and a bit underdone in the middle but that’s what keeps them wonderful once cooled—let them rest on the pan 15 minutes, then transfer to a wire rack.

Step 7: Drizzle with Melted Chocolate

Finally, melt your choice of chocolate melting wafers in short bursts in the microwave, stirring well between. Spoon or pipe the melted chocolate over the cooled cookies for a striking finish and extra richness. Let it harden at room temperature before diving in.

Top Tip

From all my attempts making these chocolate cheesecake wonders, I’ve learned a few tricks that really make a difference in how they turn out—these are the things I wish I knew the first time around.

Butter Temperature: Make sure your butter is softened but not melting—too soft and the dough gets too sticky, too cold and it lumps up.
Chill the Dough: If your kitchen’s warm, let the dough rest 15-30 minutes in the fridge before shaping to handle easily.
Don’t Overfill: Use about a heaping teaspoon of filling—too much makes sealing tricky and filling might leak out.
Watch Baking Time Carefully: Pull the cookies slightly underbaked so they finish soft and fudgy as they cool—oven times vary!

How to Serve Chocolate Cheesecake Cookies Recipe

Chocolate Cheesecake Cookies - Serving Suggestion

Garnishes

I usually keep the garnishes simple—just a drizzle of chocolate is enough to make these cookies feel special but not overly sweet. If I’m feeling fancy, I sprinkle a pinch of flaky sea salt over the warm chocolate drizzle for a balance of sweet and salty that’s irresistible.

Side Dishes

These cookies pair wonderfully with a scoop of vanilla ice cream or a fresh cup of coffee or milk. I love serving them alongside a fruity berry compote or even some citrusy whipped cream to cut through the richness.

Creative Ways to Present

For a party, I like plating these cookies on a decorative board alongside small bowls of assorted chocolates and fresh berries. Wrapping individual cookies in parchment and tying with twine makes for adorable little gifts. They also look stunning stacked in a glass jar tied with a ribbon for homemade treat giving.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. The cookies soften a bit more overnight and the flavors deepen, which I love. If your kitchen is warm, pop them in the fridge to prevent the filling from getting too soft.

Freezing

I’ve successfully frozen these cookies baked and cooled. I wrap each cookie individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy—they keep their texture beautifully.

Reheating

To refresh the cookies, I warm them in a low-temp oven or microwave for just a few seconds to bring back that freshly baked softness. Be cautious not to heat too long or the cream cheese center might melt out.

Frequently Asked Questions:

Can I use low-fat cream cheese in this Chocolate Cheesecake Cookies Recipe?

Yes, you can substitute low-fat cream cheese, but keep in mind it may affect the richness and texture of the filling slightly, making it less creamy. Full-fat cream cheese gives the best results.

What’s the secret to a perfect cheesecake center?

The key is to use softened cream cheese and not to overfill or underseal the dough around it. Also, baking the cookies just until the edges set ensures the center stays creamy without leaking.

Can I make this recipe gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar texture. Be sure to test the dough consistency before baking, adding a bit more flour or milk if needed.

How do I avoid cracks on top of the cookies?

Slight cracking is normal and adds character, but to minimize it, don’t overbake and avoid overmixing the dough. Also, gentle mixing when folding the dough over the filling helps keep the surface smooth.

Final Thoughts

Honestly, this Chocolate Cheesecake Cookies Recipe is one of those treats that’s just fun to make and impossible not to share. Every time I whip up a batch, it feels like a little celebration in the kitchen, and seeing friends’ faces light up when they bite into that creamy center never gets old. Give this recipe a shot—you’ll enjoy the process, and your taste buds will thank you!