Craving more creative cookie recipes? Try my Italian almond cookies, almond butter cookies, lemon ricotta cookies, and cookie butter cookies next. I know what you’re thinking, but trust me, it’s not as weird as it sounds. Cream cheese adds moisture and a subtle tangy flavor that perfectly complements the cookie’s sweetness. When paired with baking staples, these cookies will have all your friends questioning what bakery you bought them from!
Why I love this recipe
Flourless. And no all purpose flour also makes them gluten-free! Made with only 5 key ingredients. And they’re all everyday staples you likely have on hand. No chilling required. Most cookie recipes require some chill time, but not these! Ready in 15 minutes. From prep to plate, these cookies are freshly baked and on the table in no time.
Ingredients needed
Cream cheese. Softened to room temperature. I prefer the full-fat variety as it makes for the best texture. Peanut butter. Smooth and drippy with no added salt or sugar. I also tested this recipe with almond butter, and while I found it a bit overpowering, the results were still tasty. Granulated sugar. I like using brown sugar, but white sugar or a brown sugar substitute also works. Baking soda. Keeps the cookies from overspreading. Don’t substitute baking powder as it won’t have the same effect. Large egg. Room-temperature eggs are best. Vanilla extract. Optional but highly recommended!
How to make cream cheese cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Delicious!! Absolutely amazing if you are trying to eat healthier.” – Anna Step 1- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper. Step 2- Make the cookie dough. In a large bowl, combine all of the ingredients. Step 3- Shape and bake. Using a cookie scoop, scoop 2 inch balls of dough. Place the cookie dough balls on the cookie sheet and bake for 12-15 minutes or until golden brown. Let the cookies cool on the pan briefly, then transfer them to a wire rack to cool completely.
Arman’s recipe tips
Use an electric mixer. While optional, I find using a hand mixer on low speed makes mixing the cream cheese easier. Just remember to scrape down the sides of the bowl so you get a cohesive dough. Chill the dough. If you’d like thicker cookies, chill the dough for 45 minutes before baking them. Avoid overbaking the cookies. They’ll continue to firm up as they cool down, so remove them from the oven as soon as they begin to golden, and the edges lift from the baking sheet. Avoid using low-fat or reduced-fat cream cheese, or your cookie dough will be super soft and lose stability once baked.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to five days or in the fridge for up to two weeks.
Make them vegan. Swap the egg for a flax egg (3 tablespoons of water to one tablespoon of flax seeds) and use dairy-free cream cheese. Add some mix-ins. While delicious as is, fold in some chocolate chips to make cream cheese chocolate chip cookies. Or add fun toppings. Like sprinkles, cinnamon sugar, or make a cream cheese frosting by combining softened cream cheese with vanilla extract, powdered sugar, and milk.
To freeze: Place cookies in a freezer-safe container and freeze them for up to six months. Let the cookies thaw at room temperature.
Frequently asked questions
More cream cheese desserts to try
Cream cheese pancakes No-bake Oreo cheesecake Pumpkin cream cheese muffins Oreo dip
Originally updated September 2022, updated and republished July 2024
