Chocolate Cream Cheese Cookies

So many desserts to try, so little time!
     I use to be able to spend so much time on Pinterest when Girlie was younger and I was still breastfeeding. Now, I am lucky if I can sit down long enough to write out a blog entry! When she goes to bed (if that is even at a descent time), I take the time to edit my pictures for that day and prepare a rough draft of my blog post. That way, in the morning I only have a little touching up to do while I drink my tea. Then it is repeat of the previous day, usually involving some sort of baked good, while Girlie helps me in the kitchen.

My mother-in-law treated me to the new chocolate Philadelphia cream cheese, and I knew I would be making a dessert with it. Chocolate on my bagels doesn’t sound appealing, as much as I love my chocolate bars! I had this recipe pinned a while ago for cheesecake cookies, and thought this would be the perfect time to try the new cream cheese.

Chocolate Cream Cheese Cookies
Prep time
Cook time
Total time
A puffy and delicate cookie that will melt in your mouth!
Recipe type: Dessert, Cookies
Serves: 30 cookies
  • 4 oz (half a container) chocolate Philadelphia cream cheese, room temperature
  • ¾ cup butter, room temperature
  • ⅔ cup sugar
  • 2 cup all-purpose flour
  • 2 tsp. vanilla
  • ⅛ tsp. salt
  • Topping:
  • 5 graham crackers
  • ¼ tsp. cinnamon
  • 1 tbsp. granulated sugar
  1. In the bowl of your stand mixer, add the butter, cream cheese, and sugar. Beat until light and fluffy, about 5 minutes. Pour in vanilla and mix well. Sift together flour and salt and add to cream cheese mixture. Mix until just combined.
  2. Preheat oven 375F. Line a baking sheet with parchment paper. Combine the topping ingredients into a Ziploc back and crush until the crackers are fine crumbs. Pour into a shallow bowl.
  3. Measure out the dough by the tablespoonful, rolling into balls. Roll the balls into the topping mixture and space evenly apart onto the baking sheet. I found my cookies really didn't lose their shape, so if you want to push the balls down a bit, they will still turn out.
  4. Place pan into oven and bake for about 10 minutes, or until slightly golden.

(Adapted from Pia Recipes)

Fresh out of the oven, these guys were moist and tasty! I was worried that they would harden up as they cooled, but they held onto their moisture pretty well. A co-worker of my husband said the texture reminded him of doughnuts the following day. Not a bad thing, but since I didn’t have the chance to try them the following day, I can’t vouch for the description :)

When I made these, I had doubled up the graham cracker topping. Way too much! I ended up having to throw out half the mixture, if not more. What I have listed in the ingredients should be the perfect amount. I also was lazy when it came to crushing the crackers, but you know what? The larger pieces of graham cracker on the cookies added a nice crunch, so it is really up to you or not (or whether you are lazy like myself!)

Share Post...Share on Facebook0Pin on Pinterest0Share on Google+55Tweet about this on Twitter0Share on TumblrShare on StumbleUpon10Share on Reddit0Share on LinkedIn0Email this to someone




  1. says

    Wow, these cookies are so puffy and absolutely gorgeous! I just wish I can reach in and grab one. Haha I will definitely try this recipe. Thank you for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: