Double Chocolate Cheesecake Cookies

These Double Chocolate Cheesecake Cookies are one of those desserts that feel extra special, yet fit seamlessly into real, busy family life. I originally started making them as a Valentine’s Day treat—rich chocolate, creamy cheesecake centers, and that bakery-style look everyone loves. But over time, they’ve turned into one of my most reliable freezer desserts for any occasion. When life is full (and let’s be honest, it always is), having something homemade and ready to go in the freezer is such a win.

What makes these cookies different is the contrast: a soft, fudgy double chocolate cookie wrapped around a lightly sweet, creamy cheesecake filling. They look impressive, but the steps are broken down in a way that works even when you’re juggling kids, homework, and dinner.

These are especially perfect for Valentine’s Day because they freeze so well. You can make them early, pull out exactly what you need, and still serve something that feels thoughtful and homemade. I love using them for class parties, gifting to friends, date nights at home, or even just a cozy family dessert after dinner. No artificial ingredients, no preservatives—just real food!

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Double Chocolate Cheesecake Cookies

Prep Time1 hour hr 20 minutes mins

Cook Time15 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: best cookies, cheesecake, chocolate, cookie bar, double chocolate, snacks

Servings: 15

Equipment

• 1 large bowl
• 2 medium bowls
• 2 baking sheets
• 1 small cookie scoop
• 1 large cookie scoop
• parchment paper

Ingredients

• 2 ¾ cups Einkorn flour
• 1 tsp baking soda
• 1 tsp pink Himalayan salt or sea salt
• 1 cup organic butter
• ¾ cup organic brown sugar
• ¾ cup evaporated sugar or organic cane sugar
• 2 tsp vanilla extract
• 2 eggs room temperature
• 1 cup chocolate chips
• ⅓ cup organic cocoa powder

cream cheese filling

• 8 oz package cream cheese room temperature
• ¼ cup sugar
• 1 egg
• 1 tsp vanilla

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Instructions

• Preheat oven to 350℉.
• Set out 3 bowls. 1 large, 2 medium.
• In one of the medium bowls combine 2 ¾ cups Einkorn flour, 1 tsp baking soda, 1 tsp pink Himalayan salt and ⅓ cup organic cocoa powder.
• In a large bowl combine 1 cup organic butter, ¾ cup organic brown sugar, and ¾ cup evaporated sugar. Cream together with beater for 2 minutes.
• Add in 2 tsp vanilla extractand 2 eggs. Beat together another 2 minutes.
• Add in the flour mixture in ⅓'s. Mix well between each addition.
• Stir in 1 cup chocolate chips.
• In the final medium bowl, combine 8 oz package cream cheese, ¼ cup sugar, 1 egg 1 tsp vanilla. Mix together for 2 minutes.
• Scoop the cheesecake mixture into 1 tsp. dollop on a parchment lined cookie sheet. Place in the freezer.
• Place the chocolate cookie dough in the refrigerator while the dots freeze (about 45 minutes).
• Before you remove the dough, use a large cookie scoop and scoop the chocolate cookie dough into balls. Press flat until about ½ inch thick.
• Remove the cheesecake dots from the freezer. Work fast and wrap each dot with the pressed cookie dough until completely covered.
• Place on a parchment lined baking sheet. Spread out so there are only 7-9 on a sheet.
• Bake in the oven at 350℉ for 15-17 minutes. Until the middle is done.
• Remove and let cool. Place in the refrigerator to chill about 30-45 minutes. Enjoy!

Notes

Having the cream cheese and eggs at room temperature make them combine better and be more fluffy.