Dreaming of melt-in-your-mouth, chocolate-kissed cookie perfection? This small batch of chocolate cream cheese sugar cookies delivers! The cookies are soft, hold-their-shape delights, full of rich cocoa flavor and topped with a vibrant raspberry cream cheese frosting. These homemade treats are sure to be your new favorite holiday cookie!
Chocolate Cream Cheese Cookies
Imagine a decadent chocolate sugar cookie baked so soft you would think it is store-bought. Now imagine that same cookie and in a small batch so there are just enough for you and your sweetie. That is these cookies.
- Super soft and tender
- Rich cocoa flavor
- Easily cut into shapes
- Even easier to decorate
The cookies are timely given the holiday of love quickly approaching (heart shaped cookies are the best!). And what makes these soft chocolate sugar cookies even better is the will hold their shape when cut-out into festive shapes!
So bookmark (or click the Save button above) the recipe for any holiday: Valentine’s, Easter, Christmas, 4th of July, Tuesday …!
HOw To Make Soft Chocolate Sugar Cookies
1. Whisk the Dry ingredients
Flour, cocoa powder, and salt get a good mix in a small bowl. The dry ingredient mix ensure even distribution of the cocoa powder and removes lumps. My cocoa preference for these cookies – as with most of my chocolate recipes – is Dutch cocoa. It is less acidic and has a bold cocoa flavor.
2. Now On to The Butter and Cream Cheese
Full fat cream cheese is what makes these chocolate cream cheese sugar cookies soft. Mix the cream cheese and unsalted butter first to create a smooth, homogenous mix.
3. Add The REmainder OF The Wet Ingredients
Into the mixing bowl goes the sugar, egg yolk, and vanilla. Does this ingredient list get any easier?! Mix for a couple minutes until smooth and creamy.
4. Mix To a Thick Dough
Sprinkle the dry ingredients over the wet and mix until you get a thick chocolatey dough. And because this is a thicker cookie dough, I do like to use my standard tilt-head stand mixer with a smaller 3-quart mixing bowl. Perfect for a small batch of chocolate cream cheese cookie dough!
5. Chill The chocolate Cookie Dough
Wrap the dough snug in plastic wrap and shape into a disc. Let the dough chill in the refrigerator for at least 2 hours. Or overnight, if you need to make ahead of time!
5. Roll Out, Cut Into Shapes, And Bake
Now the fun part! Roll out the dough to 1/4 inch thick (thicker or thinner if you like), and cut into festive (love!) shapes. Pro tip: roll and cut the dough directly on the sheets of parchment paper – for ease and less mess!
6. Decorate Your Chocolate Cream Cheese Cookies For Your Sweetie
Ok, so it’s obviously a Valentine’s Day cookie. But save this chocolate cream cheese sugar cookie recipe for any holiday, special occasion, or just because!
FAQ: Chocolate Cream Cheese Cookies
I recommend using full fat for flavor and texture. Low fat cream cheese may change the texture of the cookies and make them crumbly.
Yes! Form into a disc, wrap in plastic wrap, and chill the dough for 2 hours in the refrigerator. Then place the dough disc in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator.
Yes, natural will work. Though, my preference is Dutch cocoa because it is less acidic and has a rich cocoa flavor.
Yes! The cookies are wonderfully soft, yet hold their shape beautifully when cut into shapes. You must chill the dough to make this happen.
Yes! Chill the dough, shape into a disc and cover with plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator.
Yes! Frosted or unfrosted cookies can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.
Chocolate Cream Cheese Sugar Cookies
Equipment
- Rolling Pin
Ingredients
Chocolate Cream Cheese Cookies
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder, Dutch process
- ¼ teaspoon salt
- ¼ cup unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- ⅓ cup organic cane sugar (or granulated sugar)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Instructions
Raspberry Cream Cheese Cookie Frosting
- Make the frosting according to the recipe. You can make ahead of time and refrigerate until ready to use.
Chocolate Cream Cheese Cookies
- In a small mixing bowl, whisk together the flour, cocoa powder, and salt.¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, Dutch process, ¼ teaspoon salt
- In the mixing bowl of a stand mixer (use a 3-quart mixing bowl for best results), add the butter and cream cheese. Mix on medium-high speed until smooth. Add the sugar, egg yolk, and vanilla. Continue to mix on medium-high speed for 2 to 3 minutes until smooth and creamy.¼ cup unsalted butter, room temperature, 2 ounces cream cheese, room temperature, ⅓ cup organic cane sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- In increments, sprinkle the dry ingredients over the wet and mix on medium speed until a thick sticky dough forms.
- Pour the dough onto a piece of plastic wrap and shape into a disc. Wrap tightly and chill the dough for at least 2 hours, or overnight.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with a piece of parchment paper.
- Lightly dust your work surface with cocoa powder – so as not to discolor the cookies. Tip – Roll and cut the cookie dough directly on the sheets of parchment paper for ease and less mess! Roll the dough to a 1/4 inch thick and use a cookie cutter to cut into shapes. Arrange the cookies at least 2 inches apart. Use a pastry brush to brush off excess cocoa powder. Carefully transfer your parchment full of cookies to the baking sheet.
- One baking sheet at a time, bake the cookies for 9 to 10 minutes or until the edges are set. Refrigerate the other sheet of cookies while the first batch is baking.
- Cool the cookies on the baking sheet set on a wire rack for 5 minutes, then transfer to the rack to cool completely.
- Frost the cooled cookies with the raspberry cream cheese cookie frosting, or any frosting of choice.
- Frosted cookies can be kept at room temperature for up to 6 to 8 hours. Beyond that, if using cream cheese frosting, cover and store the cookies in the refrigerator. The cookies will stay soft for up to 5 days – beyond that and they may start to dry out.
RECIPE NOTES
- Serving Size – This is a small batch recipe. If attempting to double the recipe, I recommend 1 whole egg vs. 2 egg yolks.
- Yield – The recipe as written will yield approximately 12 cookies. The number of cookies will depend on how thick the dough is rolled and size of cookie cutter.
- Cocoa Powder – I prefer Dutch process because it is less acidic and has a strong cocoa flavor. You can swap in natural cocoa. Note the cookies may not be as dark.
- Bake Time – The cookies are soft. If you prefer a crunchier cookie, bake for 1 to 2 minutes longer.
- Storing – Unfrosted cookies can be stored covered at room temperature for up to 5 days. If using cream cheese frosting, the cookies are fine at room temp for 6 to 8 hours. After that, they should be refrigerated.
- Freezing – The cookie dough and baked cookies can be frozen. Dough: chill for 2 hours, shape into a disc, wrap tightly in plastic, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator. Cookies: gently place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
- More Cream Cheese Cookies – If you like soft cream cheese cookies, check out my gluten free cream cheese cinnamon sugar cookies!
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!
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