Filed Under: Chocolate | Cookies

Cream Cheese Stuffed Chocolate Cookies

Recipe By Melanie Dueck
  |  
February 10th, 2016
5 from 1 vote
5 from 1 vote

Cream Cheese Stuffed Chocolate Cookies are rich sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.

Yield: 22 cookies

Prep Time: 40 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Rich chocolate cookie surrounding a sweet and tangy cream cheese filling.
Texture: A soft cookie that has a slightly crisp edge that has a creamy center.
Ease: You have to get your hands a little messy but it’s worth it!
Appearance: Perfectly cracked and gorgeous contrast between the brown chocolate cookie and white cream cheese when you break it in half.
Pros: Um, chocolate + cream cheese!
Cons: ZERO!
Would I make this again? You bet!

Please welcome back Melanie from Garnish and Glaze as she shares this Cream Cheese Stuffed Chocolate Cookies recipe! Don’t forget to show her lovely blog some love!

Cream cheese is a miracle worker!  Add it to anything and the dish is 752 times better.

Cream Cheese Stuffed Chocolate Cookies are rich, sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.

I think I’ve gone through like 8 bricks of cream cheese since the start of the year. It holds a special place in my heart… and fridge. I love how it can be used in a sweet dessert or a spicy entree. I add it to soups, dips, frosting, taquitos, muffins, cookies… the possibilities for this heavenly creamy goodness are endless! Cream Cheese Stuffed Chocolate Cookies are rich, sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.

My new favorite way to use cream cheese is to stuff it into cookies, because why not?!  How fun is it to take a bite of a cookie and find SURPRISE!!!!! soft creamy sweet cream cheese yumminess???Cream Cheese Stuffed Chocolate Cookies are rich, sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.

How do you get the filling inside?  Easy!  Take some dough, use your hands to form it into a flat disc, place a little of the cream cheese filling in the middle, and fold up the dough all around it.  Then you just give it a roll to shape it into a ball, toss it in some sugar, and bake.Cream Cheese Stuffed Chocolate Cookies are rich, sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.

I cannot stop eating these!  These sugar coated chocolate cookie with a creamy sweet center are simply irresistible. And now, all I want to do is fill all my cookies with cream cheese.

5 from 1 vote

How to make
Cream Cheese Stuffed Chocolate Cookies

Yield: 22 cookies
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Cream Cheese Stuffed Chocolate Cookies are rich sugar-coated chocolate cookies with the fun surprise of a sweet cream cheese filling.

Ingredients

For the Cream Cheese Filling

  • 6 ounces cream cheese, room temperature
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon vanilla

For the Cookie Dough

  • 1 1/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (4 ounces) butter, room temperature
  • 1/2 cup granulated sugar, plus extra for rolling the dough
  • 1/2 cup brown sugar
  • 1 egg + 1 egg yolk
  • 1/2 teaspoon vanilla

Directions

For the Cream Cheese Filling:

  1. With an electric mixer, beat the cream cheese, sugar, and vanilla together until smooth. Cover and and place in the fridge for at least an hour.

For the Cookie Dough:

  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, mix flour, cocoa powder, baking soda, and salt; set aside.
  3. In the bowl of a standing electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg, yolk, and vanilla. Add in the flour mixture a little at a time and mix until combined.
  4. Place about 1/4 cup sugar in a bowl; set aside.
  5. Use a size #40 cookie scoop (1 1/2 tablespoons) to portion out the dough. Use you hands to form the ball of dough into a flat round circle.
  6. Place a teaspoon of the cream cheese mixture in the center of each circle and then fold up the dough around, sealing the cream cheese in.
  7. Roll the dough into a ball and then roll it in the bowl of sugar. Place on a cookie sheet and repeat with the remaining dough.
  8. Space the balls of dough 2 inches apart (I put 8 on a standard cookie sheet). Use the bottom of a glass or a measuring cup to gently press down on each ball of dough to slightly flatten.
  9. Bake for 9-11 minutes or until cracks begin to form on top. Let cook on pan for 2 minutes and then move to a wire rack to cool completely.
Course: Dessert
Cuisine: American

About Melanie...

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

Find Melanie on  

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  1. #
    ryan — March 25, 2016 at 7:27 pm

    Theres no oven temperature listed on this recipe!! I panicked and baked them at 370.

    • #
      Melanie Dueck — March 25, 2016 at 8:39 pm

      Ryan, I’m so sorry for my error! They should be baked at 375 degrees F. I just fixed it in the instructions.

  2. #
    danielle — October 27, 2016 at 12:20 pm

    The prep time is off if the cream cheese mixture needs and hour in the fridge you need at least that long.

  3. #
    Denise — October 27, 2016 at 12:59 pm

    Hi, you stated we should remove 1/4 cup of sugar after we mix the sugar in the butter. Should we remove 1/4 of sugar from the 1cup(total brown and white) before we mix it with the butter? Your recipe looks amazing and I can’t wait to try it. Thanks

  4. #
    Nichole Powers — November 27, 2016 at 11:03 pm

    Well… Which sugar are you supposed to mix with the cream cheese? The brown sugar or the white sugar??? Im half way into this recipe and I am guessing you mix the brown sugar with the butter? If so, I just wasted supplies and my time.

  5. #
    Tito — April 18, 2018 at 8:36 am

    Wonderful recipe, was a huge hit! One question though – my cookies were tall and puffy, and soft and cakey on the inside, instead of being flat like yours in the photo. The tops were crinkled and the flavor was great (and honestly, I preferred the cakey texture), so it’s not a problem, but I am curious why I didn’t get flat cookies? My butter was a bit cold, and because the dough was sticking a bit as I was shaping and rolling, I worked in batches and kept it cold. Could that be why? Otherwise I made no changes.

  6. #
    Lora SL — September 15, 2018 at 7:02 am

    Just baked this and it was awesome! Theres a balance of sweetness and slight salty taste of cream cheese. Did not roll the dough in sugar but the bits of sugar in cookie dough feels like i rolled it in sugar. Your recipes are great tessa. You never dissapointed me so far with all of your recipes that ive tried. You are a big help!

  7. #
    Meera — December 7, 2018 at 3:51 pm

    Hi could you please let me know how to store these cookies after baking and how long will these keep?

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