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Double Chocolate Cream Cheese Cookies

Double Chocolate Cream Cheese Cookies – Deliciously thick, soft, and chewy, and oh so chocolatey. The cream cheese makes these extra soft!

Double Chocolate Cream Cheese Cookies on marble background.

Today, I bring you my Double Chocolate Cream Cheese Cookies! If you loved my Soft and Chewy Lemon Cream Cheese Cookies, then you’ll definitely love this chocolate version.

I absolutely love adding cream cheese to my cookies. It makes them extra soft, and I love super soft and chewy cookies! Once you try adding cream cheese to your cookies, you’ll want to add it to all your cookie recipes. 😉

Overhead shot of Double Chocolate Cream Cheese Cookies on marble background.
Double Chocolate Cream Cheese Cookies with a bite taken out of one of them on marble background.

Ingredients for Double Chocolate Cream Cheese Cookies:

  • unsalted butter
  • cream cheese
  • light brown sugar
  • large egg
  • vanilla extract
  • plain/all-purpose flour
  • cocoa powder
  • baking powder
  • baking soda
  • cornflour/cornstarch
  • salt
  • chocolate chips

Double chocolate: cocoa powder and chocolate chips. I added 1 whole cup of chocolate chips to these cookies, because I looove chocolate chips, and I love devouring these cookies warm with all those melting chocolate chips inside. Chocolate heaven!

If you are a chocolate lover like me, then these cookies are for you. Seriously. You need to make these now!

A tall stack of Double Chocolate Cream Cheese Cookies with bite taken out of the top cookie.
Double Chocolate Cream Cheese Cookies - Deliciously thick, soft, and chewy, and oh so chocolatey. The cream cheese makes these extra soft! #chocolatecookies #cookierecipes #creamcheesecookies

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Double Chocolate Cream Cheese Cookies

Double Chocolate Cream Cheese Cookies

Yield: 18 - 20 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These cookies are deliciously thick, soft, and chewy, and oh so chocolatey. The cream cheese makes these extra soft!

Ingredients

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) cream cheese, softened
  • 3/4 cup (150g) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups (250g) plain/all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (175g) chocolate chips, and some extra for topping

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cocoa powder, baking powder, cornflour, baking soda, and salt. Set aside.
  3. Whisk together the butter, cream cheese, and sugar. Add the egg and mix until combined, then mix in the vanilla extract.
  4. Fold in the dry ingredients, then fold in the chocolate chips.
  5. Roll the dough into 1.5oz balls, about 18 - 20 balls, and place on the prepared baking tray. Flatten slightly, then press the extra chocolate chips on top.
  6. Bake for 8 - 10 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Nutrition Information:
Yield: 20 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 99mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Heather

Wednesday 5th of August 2020

Very moist cookies, my husband thought they were a little bland, not sweet enough, the recipe is very easy to follow i did use my mixer, and they turned out light and airy. Thank you !!!

Pichaya Buakhaow

Monday 20th of April 2020

Hello there, I have a specific question about how to mix melted butter with softened cream cheese together.

Do you wait for both of them to be cool at room temperature ?

And how long do you mix them together and is it possible to hand-whisk in this step? As I have only done mixing softened butter & softened cream cheese. This is new too me and I just want to make sure I have got it right.

Cheers & thanks further for your input.

Boat

Marsha

Monday 20th of April 2020

Hi! Yes, the cream cheese should be softened to room temperature, and whisked together with the melted butter (no need to cool). You can definitely do it by hand. Just mix until completely combined and no lumps remain. Enjoy! :)

Ellie

Tuesday 7th of May 2019

Unfortunately they turned out quite dry and not very sweet. I added some powdered sugar on top once I tasted them and oh boy I drank A LOT of milk for just 2 cookies.

Lynn

Saturday 26th of August 2017

Lhello I'm in heaven they are lovely my grandchildren love them thank u so much can't wait to see your other recipes.

Marsha

Saturday 26th of August 2017

I'm so glad everyone loved them!

lucille

Saturday 17th of December 2016

Hi There, I believe you may have doubled the flour by mistake. Just made them and turned out to be "cake" cookies. My boys will still eat them though :).

Marsha

Saturday 17th of December 2016

Hi Lucille! The flour is the correct amount. These cookies are meant to be soft and chewy, not cakey. Did you flatten them slightly before baking? You could also try using less flour, but 2 cups is the perfect amount for me :)

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