So if we are talking favorite dessert, like end-of-the-road dessert…

Double Chocolate Cheesecake Cookies I

… mine would be cheesecake.

I’m not even that picky over the flavor or style – it’s just the cheesecake in general. Probably a mix between the decadent richness of the treat with is also being creamy and many times… chocolatey. I don’t even care if it’s plain because I just love how it tastes. Every single thing about cheesecake: I’m all over it.  How many times have I told you this? A billion and one, probably. 

It’s one of the desserts that I’m also almost always in the mood for. Cake only sounds good to me sometimes. Cookies sound good to me most times. Cheesecake sounds good all the time. It’s just my THING. Or thang.

[But wait, what doesn’t sound good to me every second of every day?]

Double Chocolate Cheesecake Cookies I

Since I complicate everything, of course, instead of making plain old cheesecake, I made a cookie that tastes like some instead. I mean, come on. I made cheesecake (sort of) last week so I couldn’t be that boring. Plus, you don’t need to eat these little suckers with a spoon. It’s like fudgy cheesecake in a portable treat.

The thing about these cookies is that they aren’t THAT sweet. I will never get why most of you prefer desserts that don’t make your teeth hurt, given that I have the sweetest teeth ever. But whatever. Think of chocolate cheesecake – these sort of taste like that. Just as described. Shocking – considering that’s their name. The glaze on top is a sweet mascarpone that I want to consume with a spoon daily. That’s really where this whole idea came from because I just can’t stop with the darn mascarpone. I want it on everything in my life. Can’t get enough.

Double Chocolate Cheesecake Cookies I

Can’t stop won’t stop.

Double Chocolate Cheesecake Cookies I


Double Chocolate Cheesecake Cookies

Yield: makes about 20 cookies

Total Time: 1 hour


1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup loosely packed brown sugar
1/4 cup granulated sugar
8 ounces cream cheese, cold and cut into cubes
1 large egg yolk
2 teaspoons vanilla extract
1 cup milk chocolate chips

mascarpone glaze
4 ounces mascarpone cheese, softened
1/3 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F. In a small bowl, whisk together flour, cocoa, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined (it's okay if small clumps form), then beat in the egg yolk and vanilla extract. With the mixer on low speed, beat in the dry ingredients until combined. Use a spatula to stir in the chocolate chips.

Refrigerate the dough for 10 to 15 minutes, just until it's slightly less sticky and easier to roll into balls. Roll into golf-ball sized balls and place about 2 inches apart on a nonstick baking sheet. Bake for 12 to 15 minutes, or until the cookies are set. Let cool completely before covering in the glaze.

mascarpone glaze
Whisk together all the ingredients until smooth and creamy. Use a spoon or spatula to spread the glaze on the cookies or use a pastry bag (I did!) to pipe it across.

[adapted from these milk chocolate cookies]

Double Chocolate Cheesecake Cookies I


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101 Responses to “Double Chocolate Cheesecake Cookies.”

  1. #
    Kelly — August 10, 2013 @ 10:55 pm

    These look and sound amazing! I pinned these to try later and I can not wait – thanks!

    Sparkles and Shoes


  2. #
    Martyna — August 11, 2013 @ 6:08 am

    Oh gosh, these look so delicious!, just let me die! I think I’ve just found my new favourite food blog! xx

    Martyna | NEON MIZZLE


  3. #
    Babette — August 11, 2013 @ 4:01 pm

    I have yet to make one of your recipes and not absolutely love it! These cookies are no exception!


  4. #
    Damommachef — August 11, 2013 @ 9:32 pm

    Do you have any suggestions for a good substitution for Mascarpone? My local grocer hardly ever has it. These look great!


  5. #
    Niki — August 12, 2013 @ 10:13 am

    Oh my gosh, these look insane! Thank you so much for sharing, I will definitely be attempting this recipe!


  6. #
    Mercedes — August 12, 2013 @ 10:22 am

    I don’t care for cheesecake, however, I am dying for one of these cookies! They look like chocolatey perfection!


  7. #
    Sarah — August 12, 2013 @ 3:46 pm

    hello :) I looooove all your recipes, they the best! I want to make these for my friends house warming party and she is currently on a gluten-free diet, i was thinking of trying coconut flour, do you have any suggestions. Will it bake the same or do i need to tweek the recipe a bit? Anything will help, Ive never tried gluten-free baking before.



  8. #
    Kelly — August 12, 2013 @ 4:22 pm

    My father-in-law just had a hip replacement, and I was planning to make him a nice dessert to cheer him up from the bleak experience that is hospital food. You posted these at exactly the right time! They were AMAZING and everyone loved them! These may well become my go-to cookie recipe (at least until you post the next one) :)


  9. #
    Beth @ bethcakes — August 12, 2013 @ 5:08 pm

    Love everything about these! I also have super sweet teeth, and currently, I would like to eat all of these cookies. :)


  10. #
    Melanie @ Just Some Salt and Pepper — August 12, 2013 @ 11:06 pm

    This looks DELICIOUS! Cheesecake >>>> regular cake any time! And I love the idea of making them into cookies so I can pretend that I wont eat all of them because they are already portion controlled.


  11. #
    Ellie@Fit for the soul — August 14, 2013 @ 1:30 am

    Um, wow. I don’t think I’ve felt this excited about cookies in a looong time! These look amaaazing, especially because they somehow feature mascarpone. It is such an underrated ingredient in my opinion!


  12. #
    Olga — August 15, 2013 @ 2:05 am

    I made these today on a whim for my husband’s birthday. I love everything cheesecake and obviously can’t go wrong with cookies. These were even better than i could have hoped for! They’re slightly crunchy on the outside, soft on the inside!! I’ll be making these again- soon. I have to say though, the frosting didn’t do it for me, luckily i frosted a few, tried one, and decided to do with out it.


  13. #
    Savannah — August 15, 2013 @ 12:31 pm

    This cookie looks delicious. I am so excited with it that I shared it on my blog today. Thanks!


  14. #
    Ala — August 21, 2013 @ 4:32 pm

    I’m also a cheesecake & can’t-stop-won’t-stop girl, so I’m super glad you’ve posted these! I love chocolate truffle cookies, and I usually make them with a raspberry center. Great pairing–can’t wait to try these!


  15. #
    Jenn — August 25, 2013 @ 3:11 pm

    Made these today to take to a neighborhood potluck picnic. What a fantastic recipe! Second I’ve made from your site. Thank you for sharing!


  16. #
    Simone — September 20, 2013 @ 1:32 pm

    I made these the other night [without the glaze/frosting] and I ate about 6. They are so tiny, so I justified it. Then I brought them to work and everyone was like “so good” and I brought them to my husband’s work – where they all ate them and then I came home to my husband saying “WHAT IS IN THOSE COOKIES? They are so good.”

    The cream cheese did it. And it was amazing.


    • fatimah — June 11th, 2014 @ 6:38 am

      Hello, I want to make these so bad :( but what’s the chocolate chips milk iI couldn’t understand, if u would explain for me please :(


  17. #
    Julie — October 7, 2013 @ 8:31 pm

    Made these today for my daughter’s violin teacher. We sampled first. ; )



  18. #
    Sabrina — October 12, 2013 @ 1:00 pm

    Just made these and they’re AMAZING! My housemates now think I’m a god:D
    Thank you so much for the recipe!


  19. #
    Hannah — October 27, 2013 @ 6:18 pm

    These were great! I skipped the glaze because I’m lazy. They were soft but with a little crust so basically perfect.


  20. #
    KayleneP @ The Links Site — December 3, 2013 @ 9:33 pm

    Chocolate, cheesecake and cookies all in the one recipe titile – must be good!


  21. #
    KayleneP @ The Links Site — December 3, 2013 @ 9:34 pm

    Chocolate, cheesecake and cookies all in the one recipe title – must be good!


  22. #
    Linda Kinnaman — December 14, 2013 @ 8:12 pm

    I am making these for a cookie exchange tomorrow. The dough is delicious, though! :-)


  23. #
    Anonymous — January 12, 2014 @ 12:34 pm

    Just made these and they were to DIE FOR. The cookies were slightly crunchy on the outside and moist and gooey on the inside. The mascarpone glaze wasn’t too sweet and really complemented the chocolate cookie flavor. Love it!


  24. #
    Nancy — November 26, 2014 @ 7:35 pm

    can these be frozen so I can make them ahead of time?


    • Jessica — December 3rd, 2014 @ 8:28 am

      i have not tried freezing them before making so i can’t say for sure.


  25. #
    Lynda — December 2, 2014 @ 4:33 pm

    Jessica – how many cookies should 1 batch of this make?


    • Jessica — December 3rd, 2014 @ 8:28 am

      this makes about 20 cookies (the yield/serving size is always in the recipe box under the title!)


  26. #
    Barbara Demske — December 14, 2014 @ 10:03 pm

    With the marsapone glaze do they need to be stored in fridge? I just made and they are to die for, although my glaze did curdle as my milk was a different temp then my cheese. I quickly remedied by using a double boiler and whisking glaze until recombined. Worth mentioned that they need to be same temp!


  27. #
    Lorraine Mitchell — December 19, 2014 @ 11:56 am

    I was so excited to make these for a cookie exchange party but once I started to mix all the ingredients I was so disappointed! These are some of the most difficult cookies to make. The Batter is extremely sticky ( it seems there should be more wet ingredients) it stuck to everything and I could never get it properly mixed. I tried a hand mixer, stand mixer, and even my greased hands! Ugh! I followed the recipe exactly and re-read it several times to make sure I wasn’t missing something. I’m going to take them to the party because I don’t have time to make something different, but I wouldn’t recommend this cookie – it was just so frustrating to make! Sorry!


  28. #
    danadarcy — December 27, 2014 @ 12:27 pm

    Just made these for the 2nd time. They are absolutely *delicious.* Little fudgy morsels. The dough is on the stickier side, but totally manageable. I followed the recipe to a T both times and they came out absolutely perfectly. You can do no wrong, Jessica!


  29. #
    Sara S — May 14, 2015 @ 12:06 pm

    These are still some of my favorite cookies ever. Amazing.



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