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Cream Cheese Cookies
4.7 from 63 votes

Cream Cheese Cookies

Cream Cheese Cookies feature a tender dough combined with graham cracker crumbs and a sweetened cream cheese filling. The recipe uses a creamed mixture of butter and sugars to produce a soft cookie base shaped into thumbprint-style rounds. Each cookie is filled with a smooth cream cheese mixture before baking, resulting in a slightly crisp exterior with a rich and creamy center. These cookies balance sweetness with a subtle tang from the cream cheese, making them a distinct treat for occasions where a soft, filled cookie is desired.

Prep Time
20 mins
Cook Time
12 mins
Chill Time
2 hrs
Total Time
2 hrs 32 mins
Servings: 9
Calories: 332 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup butter softened (1 stick, unsalted
  • ½ cup brown sugar packed (I used 1/4 cup of light and 1/4 cup dark)
  • ¼ cup granulated sugar
  • 1 egg large
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ cup graham cracker crumbs
  • 1 teaspoon corn starch
  • ½ teaspoon baking soda
  • pinch salt optional and to taste
Cream Cheese Filling
  • 6 ounces cream cheese softened (lite is okay, brick-style
  • ¼ cup granulated sugar

Instructions

Cookies:
    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, graham cracker crumbs, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Using a large cookie scoop, 1/4-cup measure, or your hands, form 9 equal-sized mounds of dough, roll into balls, and using your fingers, hollow out the center of each ball as if you were making thumbprint cookies. In doing so, the cookies will naturally flatten. Make sure not to go too deeply and punch through the bottom but go deep enough that each cookie will be able to hold 2 to 3 tablespoons of filling.
  4. Place mounds on a large plate or tray and place in the freezer while you wash the mixing bowl and make the cream cheese filling.
  5. Cream Cheese Filling: 
  6. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the cream cheese, sugar, and beat on medium-high speed until fluffy and creamed, about 4 minutes.
  7. Using a small spoon, equally distribute filling among dough mounds, smoothing the tops lightly with the back of the spoon or a spatula.
  8. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  9. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet).
  10. Bake for about 12 minutes, or until edges have set and cream cheese is just set; don’t overbake for soft cookies (bake a few minutes longer for firmer cookies). Cookies firm up as they cool.
  11. Allow cookies to cool on baking sheet for about 15 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Store baked cookies in an airtight container at room temperature for up to five days or freeze up to four months.
  • Unbaked cookie dough can be refrigerated for up to three days or frozen for up to three months to bake fresh cookies later.

Nutrition Information

Serving 1 Calories 332kcal (17%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g (35%) Cholesterol 67mg (22%) Sodium 178mg (7%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 332

% Daily Value*

Serving 1
Calories 332kcal 17%
Carbohydrates 39g 13%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Cholesterol 67mg 22%
Sodium 178mg 7%
Fiber 1g 4%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.