Cream Cheese Chocolate Snacking Cookies

Prep Time 9 minutes
Cook Time 12 minutes
Total Time 21 minutes
Author Baked Elements cookbook


  • 4 ounces cream cheese at room temperature
  • 1 cup unsalted butter cool but not cold
  • 1 cup First Street granulated sugar
  • 1/2 cup dark brown sugar firmly packed
  • 2 eggs
  • 2 tablespoons heavy cream
  • 1 teaspoon First Street vanilla
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup black cocoa powder
  • 3 ounces dark chocolate melted (about 1/4 cup if using dark chocolate chips)
  • 8 ounces First Street semi-sweet chocolate chips about 1 1/3 cups


  1. In a medium bowl, mix together flour, baking soda, salt, and cocoa powder. Set aside.
  2. In a large bowl, beat together cream cheese, butter, and sugars for 2 to 3 minutes until well combined and fluffy. Add eggs one at a time, beating after each addition. Add vanilla and heavy cream*; mix until combined. Scrape bowl as needed.
  3. Add flour mixture in two additions, mixing until just about combined after each addition. Add melted chocolate and chocolate chips. Stir until incorporated. Refrigerate cookie dough for at least 30 minutes. {An hour would be better. This helps to cookies hold their shape. Don't skip the cooling time.}
  4. Preheat oven to 350 degrees F.
  5. Portion cookie dough by the tablespoon onto a Sil-Pat or parchment paper lined baking sheet, about 1 1/2" apart. Bake for 10 to 12 minutes. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire racks to cool completely.

Recipe Notes

*I didn't have any heavy cream on hand, and instead substituted French vanilla coffee creamer. The original recipe also calls for dark cocoa powder, instead of black. This will change the way your cookies look compared to mine, just a little bit.