When you’re craving chocolate cheesecake but don’t have time to bake one, these eggless Chocolate Cheesecake Cookies rolled in Oreo cookies can be ready in under an hour.
What’s in your cookie jar right now? Do people even own cookie jars anymore? I’ve never owned one nor have my parents. Our idea of a cookie jar is a plastic airtight container where you can instantly see how many cookies are left. Then there’s this lockable cookie jar that’s supposed to help with portion control so you aren’t eating cookies every 5 minutes. I’m pretty sure I would break it within the first hour because I wouldn’t be able to wait for the timer. The least they could’ve done was not make it clear. Talk about temptation when you can see what’s inside without actually being able to open it. If you walked by a lockable cookie jar with these Chocolate Cheesecake Cookies inside, could you resist? I certainly wouldn’t. I wonder how sturdy the container is and whether it’d hold up to a hammer…
These Chocolate Cheesecake Cookies are cousins to the graham cracker Cheesecake Cookies I made last year. They get their cheesecake flavor from a cream cheese based cookie dough, not from cheesecake pudding mixes I’ve seen other recipes use. Instead of rolling the dough in graham cracker crumbs, I rolled them in chocolate cookie crumbs. They are like cookies and cream cheesecake cookies with cocoa powder added for an extra chocolate boost. If you’re all about the chocolate, then you’ll be all about these cookies.
The cookie dough is eggless, perfect for those with egg allergies. I personally like it because that means one less egg to use. I go through a ton of eggs for both baking and cooking, so every egg counts.
The cheesecake cookies don’t spread very much while baking, so when they are puffed and done, flatten them with the back of a spoon. I personally think they are best eaten when still warm because the outside is crunchy while the inside is soft and warm. Of course they are still pretty amazing after cooling, but trust me. You won’t be able to wait that long.
Items You May Need (affiliate links):
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate sandwich cookie crumbs, divided
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the butter, cream cheese, sugar, and vanilla until smooth and creamy, about 2-3 minutes. Add in the flour, cocoa powder, salt, and 1/2 cup cookie crumbs and mix until all the dry ingredients are just incorporated (do not overmix).
- In a small bowl, add the remaining 1/2 cup cookie crumbs. Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls, roll into the crumbs until completely coated, then place on the baking sheets about 2 inches apart.
- Bake 12-15 minutes or until the edges are golden brown and the tops are puffed. If they didn't spread as much as you'd like, very carefully flatten the cookies with the back on a spoon while still warm. Cool 3 minutes on the baking sheets then transfer to a cooling rack to cool completely. Store in an airtight container for up to 1 week.
More Cookies Recipes
Double Chocolate Coconut Cookies (Egg Free)