Why You’ll Love This Recipe
- Soft & Rich Cookies: The combination of brown sugar and butter creates irresistibly soft, fudgy chocolate cookies.
- Creamy Cheesecake Frosting: Adds a smooth, tangy layer that balances the deep chocolate flavor perfectly.
- Perfect Texture: Careful mixing ensures tender cookies that aren’t dry or crumbly.
- Make Ahead Friendly: Cookies and frosting can be made in advance for easy entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
For the Cheesecake Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream (optional, for consistency)
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes. Cookies may look slightly underdone but will firm up while cooling.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, beating until fluffy. Add heavy cream one tablespoon at a time if needed for desired consistency.
- Stir in vanilla extract.
- Once cookies are cooled, generously spread cheesecake frosting over each cookie.
- Arrange on a platter and enjoy!
Servings and Timing
Servings: About 24 cookies
Prep Time: 15 minutes
Bake Time: 10-12 minutes per batch
Cooling & Frosting Time: 30 minutes
Total Time: Approximately 1 hour
Variations
- Add Mix-ins: Stir mini chocolate chips or nuts into the cookie dough for extra texture.
- Frosting Flavors: Add a tablespoon of lemon zest or a splash of coffee extract to the frosting for a flavor twist.
- Cookie Size: Make larger cookies for sandwich-style desserts.
- Dairy-Free: Use dairy-free butter and cream cheese alternatives to make this recipe dairy-free.
Storage/Reheating
- Storage: Store frosted cookies in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unfrosted cookies in a single layer. Thaw completely before frosting.
- Reheating: Bring refrigerated cookies to room temperature before serving. Avoid microwaving frosted cookies to prevent melting.
FAQs
Can I use cocoa powder substitutes?
Natural or Dutch-processed cocoa powder both work but may slightly affect color and flavor.
Can I make the frosting ahead?
Yes, cheesecake frosting can be made 1-2 days ahead and stored in the fridge.
Why do my cookies spread too much?
Ensure your butter isn’t too soft or melted and avoid overmixing the dough.
Can I freeze the frosted cookies?
Freezing frosted cookies is not recommended as the frosting may separate.
What if I don’t have heavy cream for frosting?
Milk or half-and-half can be used but add sparingly to avoid thinning the frosting too much.
How do I keep cookies soft?
Store in an airtight container with a slice of bread to retain moisture.
Can I double this recipe?
Yes, just double all ingredients and bake in batches.
Can I use salted butter?
Yes, but reduce added salt slightly to balance flavors.
Are these cookies cakey or chewy?
They have a soft, tender texture that’s slightly cakey but rich.
Can I pipe the frosting?
Yes, chill the frosting slightly to firm it up for piping.
Conclusion
Rich Chocolate Cookies with Cheesecake Frosting are a heavenly treat combining soft, chocolatey goodness with a tangy, creamy topping. Easy to make and endlessly satisfying, they’re perfect for any occasion where you want to impress with minimal effort. Whether for a holiday dessert or an everyday indulgence, these cookies won’t disappoint.
Rich Chocolate Cookies with Cheesecake Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 1 hour
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich Chocolate Cookies topped with creamy cheesecake frosting offer a soft, fudgy chocolate base perfectly balanced by tangy-sweet frosting, making a decadent and impressive dessert.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes; cookies may look slightly underdone but will firm up while cooling.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, beating until fluffy. Add heavy cream if needed for consistency.
- Stir in vanilla extract.
- Spread cheesecake frosting generously over cooled cookies.
- Arrange on a platter and serve.
Notes
Add mini chocolate chips or nuts into cookie dough for texture.
Add lemon zest or coffee extract to frosting for flavor variations.
Make larger cookies for sandwich-style desserts.
Use dairy-free butter and cream cheese alternatives for dairy-free version.
Store frosted cookies in airtight container in refrigerator up to 4 days.
Freeze unfrosted cookies in single layer; thaw before frosting.
Bring refrigerated cookies to room temperature before serving.
Use milk or half-and-half if no heavy cream, adding sparingly.
Store cookies with a slice of bread to keep soft.
Double recipe as needed and bake in batches.
Use salted butter but reduce added salt slightly.
Chill frosting slightly if piping desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
