Last fall I made Pumpkin Cheesecake Cookies and loved them, so I decided to create a chocolate version. The chocolate cheesecake cookies turned out just as delicious—rich, fudgy, and simple to make.
These cookies are incredibly easy: everything is mixed in a single bowl, there’s no dough chilling required, and they keep their shape while baking. They stay thick and fudgy and don’t spread. They also contain no eggs, which is helpful for those with allergies or when you don’t have eggs on hand.
With just a handful of ingredients, these cookies are hard to mess up and make a reliably tasty treat. They are best served chilled—like a cheesecake—so store them in the refrigerator after they cool. That cool, fudgy center is irresistible.
If you love chocolate, these cookies are for you. They’re simple, satisfying, and perfect for sharing or keeping in the fridge for a quick dessert.
INGREDIENTS
- 8 oz cream cheese, room temperature
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup graham cracker crumbs, divided
DIRECTIONS
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and cream cheese together until smooth and well combined.
- Add the sugar and vanilla, then mix until incorporated.
- Stir in the flour, cocoa powder, and 1/2 cup of the graham cracker crumbs until a uniform dough forms.
- Place the remaining 1/2 cup graham cracker crumbs in a small bowl for coating.
- Scoop dough into tablespoon-sized balls, roll between your palms to smooth, then roll each ball in the graham cracker crumbs to coat.
- Arrange the coated dough balls on the prepared baking sheets, spacing them slightly apart.
- Bake for 13–15 minutes. These cookies do not spread much, so gently press them down while still warm if you prefer a flatter top.
- Allow cookies to cool, then transfer to the refrigerator to chill. They are best served cold.