I loved my pumpkin cheesecake cookies so much I decided to make a chocolate version! These chocolate cheesecake cookies are just as delicious.

They’re filled with a rich cheesecake filling and bake up soft and chewy with a deliciously creamy center!

Chocolate Cheesecake Cookie Ingredients & Substitutions

I love this recipe just the way it is, but I know some people might not have all of these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that I’ve tested out and can be made in this recipe.

• All Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
• Unsweetened Cocoa Powder – Any type of baking cocoa will work in this recipe. I usually use Ghirardelli, but dark or black cocoa powder would taste great in this recipe too!
• Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
• Brown Sugar – I like using light brown sugar, but dark brown sugar will work too.
• Granulated Sugar – This recipe turns out best with a combination of granulated sugar and brown sugar but you can also use additional light brown sugar in place of the granulated sugar if that’s all you have on hand.
• Instant Coffee or Espresso – This doesn’t make the cookies taste like coffee, it just enhances the chocolate flavor in this recipe. If you need to omit it you can, but I really recommend using it if possible.

Making These Chocolate Cheesecake Cookies

Let’s walk through each step of these chocolate cheesecake cookies to make sure they turn out as amazing as possible.

Step 1: Make the Chocolate Cookie Dough

Whisk together the flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Set aside.

Cream together the butter, brown sugar and white sugar with a stand or hand mixer until the mixture lightens in color (about 1 minute).

Dissolve 1/2 tsp of instant espresso in 1 tsp of water and pour into the butter mixture. Add the egg and mix on a medium speed until combined.

Mix in the dry ingredients on a low speed until just combined. Scrape the sides and bottom of the bowl as needed.

Use a cookie scoop or spoon to make 2 1/2 Tbsp balls of cookie dough. There should be enough dough to make 12 cookie dough balls.

Place on a parchment lined baking sheet and chill in the fridge for about 1-2 hours or overnight.

Step 2: Make the Cheesecake Filling

While the cookie dough chills, make the cheesecake filling!

Use an electric mixer to beat together the cream cheese, granulated sugar, and vanilla extract. Mix on a medium high speed until combined and smooth.

Use a spoon to add about 12 dollops (about 1 Tbsp each) of the cheesecake filling onto a parchment paper lined plate or tray.

Place in the freezer for at least 45 minutes or until frozen and firm to the touch. These can also be made in advance or frozen overnight.

Step 3: Fill These Chocolate Cheesecake Cookies

Preheat your oven to 350 F / 175 C and line two large cookie sheets with parchment paper or silicon mats.

Remove the cookie dough and cheesecake dollops from the fridge and freezer.

Very lightly wet your hands with water. Flatten the cookie dough balls in the palm of your hand and place the cheesecake filling in the center.

If you have warm hands, flatten the cookie dough between two sheets of parchment paper.

Place a dollop of cheesecake in the center and wrap the overhanging cookie dough around the filling, doing your best to cover it.

If there is a little bit of cheesecake filling peeking through, don’t worry! Just make that the bottom of the cookie when you bake them. They’ll still bake up just fine!

If you notice the cookie dough or cheesecake filling is getting too soft to handle, pop the dough in the fridge and the cheesecake filling in the freezer to make them easier to handle.

Place 1/3 cup of granulated sugar in a small bowl and toss the cookies in granulated sugar until they’re fully coated.

Place them on the lined baking sheets and space them about 3 inches apart. They spread as they bake so they need a little room!

Bake for 16-19 minutes, or until the cookies have set on the outside. Place them on a wire rack to cool, then enjoy!

Leftover cookies can be stored in an airtight container in the fridge for up to 10 days.

Chocolate Cheesecake Cookie Troubleshooting

While these cookies are absolutely worth the effort, filling and rolling them can be a bit challenging. It’s also a messy process, so get ready to get your hands a little dirty!

The dough is easiest to flatten and roll after it’s been in the fridge for an hour or two.

The cheesecake filling needs at least 45 minutes in the freezer and can be made in advance or chilled overnight.

My hands are always cold so it’s pretty easy for me to flatten the dough in the palm of my hand. If your hands run warm, flatten the cookie dough between two pieces of parchment paper.

Or if you notice the cookie dough or cheesecake filling is getting too soft, pop the dough in the fridge and the cheesecake filling in the freezer to make them easier to handle.

Tips for Making the Best Chocolate Cheesecake Cookies

• Chilling your cookie dough is a must! It’s almost impossible to fill these cookies if the dough isn’t chilled. I find they’re easiest to roll out when they’ve been in the fridge for an hour or two.
• Use a cookie scoop to make sure your cookies are uniformly sized.
• Thoroughly coat each cookie with granulated sugar. It really adds the the texture of these cookies.
• If you have warm hands, flatten the cookie dough between two sheets of parchment paper.
• Wet your hands before flattening and rolling out the cookie dough. It will help prevent them from sticking to your hands.
• Don’t worry if there’s a little bit of cheesecake filling peeking through a small crack in the cookie dough. It will bake up just fine and be covered with sugar!
• Space your cookies about 3 inches apart before baking them. They will spread as they bake.
• Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
• If you want to make the filling chocolate cheesecake, add 1 Tbsp of cocoa powder into your cheesecake filling.

How Many Cookies Does this Recipe Make?

The recipe makes about 12 cookies (2.5 Tbsp scoops of dough per cookie). However, you can also make mini chocolate cookies that are half the size!

Scoop 20 cookie dough balls (about 1.5 Tbsp each) and bake for 9-12 minutes at 350 F / 175 C.

Making these Chocolate Cheesecake Cookies in Advance & Storage Tips

In the off chance that you have any leftover cookies, they can be stored in an airtight container or Ziplock bag for up to 10 days in the fridge. In fact, I think they taste best after they’ve been chilled in the fridge!

You can also freeze baked cookies for up to a month. I like to thaw them in the fridge overnight, then heat them in the microwave for 10-15 seconds to make the centers gooey again.

If you make the cookie dough in advance, you can freeze stuffed (and unbaked) cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then bake as instructed.

Let Me Know What You Think!

If you try this recipe for chocolate cheesecake cookies I’d love to hear what you think! Please leave a rating and let me know your thoughts by sharing a comment below.

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