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Chocolate Raspberry Cream Cheese Cookies

Chocolate Raspberry Cream Cheese Cookies

Chocolate Raspberry Cream Cheese Cookies. These cookies are soft, chewy and have a brownie like interior. A chocolate lover's dream.
Course Cookie
Servings 4 dozen
Author Marisa


  • 1/2 cup 125 grams cream cheese, softened (in brick form)
  • 1/2 cup butter softened
  • 1 large egg
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup chopped raspberry chocolate pieces melted (approximately 150 grams)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup chopped small pieces chocolate raspberry to stir in the dough (approx. 150 grams)
  • 3/4 cup melted dark chocolate pieces for drizzling.


  • Preheat oven to 350 degrees F.
  • Line 4 cookie sheets with parchment paper and set aside.
  • In a large bowl or stand mixer, beat together the cream cheese, butter, egg and both sugars until light and fluffy.
  • Stir the 1 cup of melted chocolate raspberry and vanilla extract into the batter mixture.
  • In a separate bowl combine together the flour, baking soda and salt.
  • Stir the flour mixture into the batter until combined.
  • Add in the chopped walnuts and the 1 cup of chopped chocolate raspberry pieces and stir to combine.
  • Scoop out 1 heaping tablespoon measure onto a parchment lined cookie sheet. ( I used a 1&1/4 inch cookie scoop)
  • Place the cookies about 2 inches apart on the cookie sheet. (12 cookies per sheet and keep remaining dough chilled)
  • Bake one cookie sheet at a time for about 8 to 10 minutes. Cookies will be firm around the edges and with very soft centers.
  • Let cool on the cookie sheets for a few minutes before transferring to a cooling rack.
  • Once cooled, drizzle the cookies with melted dark chocolate.


If you don't have 4 cookie sheets, no problem. You can alternate with 2 cookie sheets but remember to let the baking sheets cool complete before proceeding with the next batch.