Last autumn I made pumpkin cheesecake cookies and they were so good that I knew a chocolate version had to happen. I’m glad I tried it — these chocolate cheesecake cookies are just as delicious, rich, and satisfying.
This recipe is incredibly simple. Everything is mixed in one bowl, there’s no need to chill the dough, and the cookies bake up thick and fudgy without spreading. They contain no eggs, which makes them a handy option for those avoiding eggs or when you simply don’t have any on hand.
With just a few basic ingredients, these cookies are forgiving and hard to mess up. They’re best served cold, like traditional cheesecake, so store them in the refrigerator after they cool. That cool, fudgy bite is what makes them irresistible.
If you love chocolate, these easy and decadent cookies are sure to become a favorite.
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.
- Beat the cream cheese and butter together until smooth and creamy.
- Add the sugar and vanilla, mixing until combined.
- 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 the dough into tablespoon-sized balls, smooth them between your palms, then roll each ball in the graham cracker crumbs to coat.
- Arrange the coated dough balls on the prepared baking sheets, leaving space between them.
- Bake for 13–15 minutes. Remove from the oven and gently press the tops while still warm if you prefer a slightly flatter cookie—these cookies don’t naturally spread much while baking.
- Allow the cookies to cool, then chill them in the refrigerator. They are best served cold.