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My cream cheese cookies are ever so tangy, chewy, and melt-in-your-mouth soft. Made with 5 key ingredients, one bowl, and NO flour!
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!
Table of Contents
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.
★★★★★ REVIEW
“Delicious!! Absolutely amazing if you are trying to eat healthier.” – Anna
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.
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.
Variations
- 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.
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.
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
Cream cheese from a block is the best option as it does not contain added water or fillers.
More cream cheese desserts to try
5-Ingredient Cream Cheese Cookies
Video
Ingredients
- 1 cup cream cheese 8 ounces, softened
- 1 cup peanut butter
- 1 cup sugar * See notes
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add the cream cheese, peanut butter, sugar, egg, baking soda, and vanilla, and mix well, until combined.
- Using a cookie scoop or a large spoon, scoop out heaping 2 tablespoon portions of the cookie dough and place them on the lined tray. Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the pan completely.
Notes
Nutrition
Originally updated September 2022, updated and republished July 2024
I have all ingredients except vanilla extract. I could put vanilla flavour drops instead. Is that okay?
This I will make. Lidl has the best cream cheese every. And its also cheap.
Hi,
I made these before while on a keto diet, but I used did 1/2c of granular swerve. They turned out great, and lost 30 pounds. I found out I was allergic to erythritol, and only using organic stevia. Do you know how much stevia I need to put in the cookies to be slightly sweetened? Thanks!
Wow so easy to make. I will try it one day without using sugar.
I had to come back to say how delicious these cookies came out! They were so soft; I used half granular and half brown low carb sugars. I also used almond extract and nutmeg instead of the vanilla, just because I didn’t want to use the little vanilla I had, and that worked out just fine. The two tablespoons of batter made huge cookies, so I will only use one Tablespoon of the batter next time. The next time I make them I’m going to experiment with adding powdered ginger and spreading them a little thinner to see if they will come out like ginger snaps. Thank you so much for this recipe!
very good, soft cookies! thank you for sharing!
These cookies are amazing. I added pecans and keto chocolate chips. These are better than any low carb cookie I’ve ever tried, homemade or store bought.
I made these for my husband and I who are now living a keto lifestyle. These are perfect to curb my husband’s sweet tooth 😁 I even shared a few with my Dad who has type 2 diabetes. He loves them too. Thank you for sharing!
Made these tonight with brown sugar. Made quite a lot. They are very soft, hopefully the fridge will harden them up. I’d make these again.
Thank you so much for such a clear informative recipe. I see many where it’s difficult to find the ingredients and method.
This is a great recipe. I used only 1/2 C of allulose/monk fruit mixture for the sweetner and it came out great. Nice and peanutty. Fits great with my no sugar low to no carb life. Thanks for another great recipe.
Delicious!! Absolutely amazing if you are trying to eat healthier! I substituted coconut sugar for the regular sugar.
The cookies are delicious but very moist and soft. I used Splenda Magic Baker and baked for 15 min. Should I bake longer next time?
What do you recommend using instead of peanut butter or almond butter?
Any smooth/drippy nut/seed butter works. Tahini or sunflower seed butter are two great options!
Pleasantly surprised! I cut the recipe in half but still used a whole egg and used Brown Sugar Splenda. The cookies turned out more cake like but were really good! Not overly sweet. Next time I will add some pecans and maybe some dark chocolate chips.
The taste is excellent. I am dairy free and follow the Keto diet, so I used Kite Hill cream cheese substitute and brown sugar Swerve in replacement of the sugar (measurements stayed at 1 cup for each). I also added a dash of cinnamon– so good! My one disappointment is that the cookies are very fluffy– like cake consistency. I was hoping for a fudgier or crispier consistency (maybe it’s because of the substitutes I have to make?). Next time I will try eliminating the baking soda to see if that give it a more cookie-like consistency.
Best cream cheese cookies I’ve ever made!
Very good. Sift. Baking soda not needed.
Okay, these cream cheese cookies are fabulous!!!
Recipe sounds good. Question, if you omit the sugar are you saying they are sweet enough?
You need to use a sugar substitute
Ok got it; thx
This recipe is so easy to make. I used Splenda brown sugar and added Lily’s semi-sweet chocolate chips. Fantastic! This is my go-to cookie from now on.
Just made them using monk fruit/erithrytol and will definitely make them again. They’re delicious!
These are excellent – moist and delicious. This recipe is a keeper!
Very good
Anyone tried to replace the sugar with honey or maple syrup? Would love to try these but can’t have sugar in that form!
Omg!!! I was cautiously optimistic and these far exceeded my expectations!! Added some dark chocolate chips & sea salt – thank you for this amazing recipe!
I’ve made these twice now and we love them, I use Philadelphia cream cheese and natural peanut butter with only peanuts in the ingredients.
These cookies are delicious!! They’re perfect!! They taste just like my Grandma’s peanut butter pie without the guilt!! I’ve never been able to duplicate her pie recipe so I’ve definitely missed it until I bit into this cookie today!! Thank you so much for this delightful recipe!! Yum!!😋
Sooo good! I discovered your website searching for gluten-free cookie recipes and have been trying out a few for the past months and every one of them is amazing. Thank you so much.
Wow!! Amazing recipe, thanks sooooo much! I’m new to keto and was looking for a good dessert recipe, this is beyond satisfying!
Loved these soft cookies which I used almond butter instead of peanut and much less sweetener. Will definitely make again
Duuuude these are good!!! Can’t sing praises enough. I do not like almond flour cookies. This is making me so happy right now!
These are super yummy. I did forget the baking soda but will remember it next time. The cookies did not hold up well. The fell spare even after fully cooled.
Absolutely loved these. Been on my Low Carb journey for about two months and have been really craving cookies. I didn’t have any peanut butter on hand so I used a low sugar honey almond butter from my pantry. Turned out so delicious and flavorful! Watch the kind of cream cheese you are using because it can affect the texture of the final cookie. Thanks for a great recipe.
Yummy
I used almond butter and lill’s sugar free milk chocolate mini morsels and these were the best keto cookies by far I’ve ever eaten. Thank you so much!!!!!!
This is my second day making these in less than a week!!! I especially love the simplicity. Keto is high fat so you are feeling full most of the time and these are light enough to kill your cravings but not make you sick. They do need to cool all the way as the recipe says but I followed it exactly and both times are on point!! So happy you shared this!
My new fav cookie, thanks! Great texture and flavor.
Love you recipes!!! They are soo good and easy to make. To make this vegan, can I substitute the eggs for flax eggs?
Not that I’ve tried!
These were good, but i think i was craving something different. I was hoping for chewy, not just soft, as mine came out. I’ve always liked your recipes. Perhaps i just need a different cookie recipe to try 😌
Try baking them a little longer or adding a couple of tablespoons flour 🙂
I have been searching for a low carb cookie that didn’t taste like sand pies. This is what I have been looking for. The best cookies ever. I added some chocolate chips, let them cook a bit longer than noted (may be my oven) and let them cool on the parchment before moving. Perfection!
Hi Arman, I was having a cookie craving last night and came across this recipe. I hit the jackpot. 12 huge, delicious cookies and one is plenty for me with my tea at night. Thank you for sharing this delicious and easy recipe…
Great recipe!! I substituted tahini and a bit of hemp seeds
Thanks for sharing. Holiday baking is tricky on the keto lifestyle lol
Are these supposed to spread way out? I even put the dough in the fridge for 45 min before baking
They do spread quite abit.
Do you use salted or unsalted peanut butter for your pb cookies? Ty!
I like unsalted, because the cream cheese has a slight tang, but you can use salted if you like 🙂
Can you replace the eggs with flax seed? For an eggless cookie?
These cookies are my favorite. So delicious.
I love reading your recipes and hope I can start making more of them. I follow a GF/DF diet and am paleo-ish. I like to bake with honey (or maple syrup), and I’m looking for recipes that don’t have a lot of honey or maple syrup in them. I don’t want to have my baked goods be super sweet. If you have some recipes such as I’ve described, please let me know. Thanks very much! ¡Mil gracias!
Hi there,
I’ve been Keto for 4+ years and make a ton of desserts! I’m excited to add these into the rotation!! (Making them today!) I’m wondering if you’ve ever added anything into the mix (like white chocolate chips, or pecans..etc) and if yes, does it change the baking time? Thanks 🙂
For sure! Cooking time won’t change 🙂
Hi there,
I’ve been Keto for 4+ years and make a ton of desserts! I’m excited to add these into the rotation!! (Making them today!) I’m wondering if you’ve ever added anything into the mix (like white chocolate chips, or pecans..etc) and if yes, does it change the baking time?
Tried these..came out nice and soft. Only thing for me they were too sweet. Will try with less sweetener next time.
Delish!
Hiya!
Just to let everyone know, if you can’t use peanut butter, don’t be afraid to substitute Wowbutter (soy butter). It works!
I just made a second batch, this time substituting tahini for PB. They just came out of the oven and are cooling. Can’t wait to find out how they turned out!
I don’t think there is a recipe that I haven’t enjoyed, and this one is no exception. They are so easy to make and have been a hit in my keto household, as well as non keto friends and family. Thanks so much for sharing this recipe!
I put a pinch of salt flakes on top, amd they were amazing, even the dough!!
I love that!! I thought I was the only one to eat the dough… 😉
I added chocolate chips and they were delicious. Mine came out a little cake-like but that just made them even better. The best part is they were so quick to make.
I made the cookies and got 27 of them using a #30 cookie scoop. Anyway…they didn’t flatten out like yours, but they are super tasty!
Can I use full fat whipped cream cheese? I don’t have any hard cream cheese.
Not that I’ve tried
The cookies were full of flavor and soft because I used a powdered sweetener. These are the best keto cookies I have ever tasted. I added sugar free chocolate chips so these cookies are super yummy.
Omg this is amazing 😋😋😋😋😋
Thank you, Krystal!
These cookies look awesome and I can’t wait to make them for Super Bowl Sunday! Can you tell me what size cookie scoop you used? Thank you!
Hi! I used a 2 inch scoop!
I’ve made these twice this week, they are the best keto cookies ever, and will definitely be repeats often! To me, they taste like the peanut butter cookies I used to get from Subway, so last time I made them I added ½ tsp salt and ⅓ cup chopped roasted peanuts and they were amazing, thank you for this awesome recipe!
It doesn’t say in the notes on what granulated sugar to use.
Can you use regular sugar?
Yes of course 🙂
My cookies did not firm up at all, cooked golden around edges, used Philadelphia cream cheese regular, taste good, but way to soft can’t pick up?
Hi Tara- did you let them cool completely?
I do not like peanut butter, what can I substitute for that ingredient?
Almond butter or cashew butter.
Wait I don’t see your stars! Loved this recipe and I will be trying more of your collection.
Best keto cookie. Perfect texture. Excellent flavor.
Awesomely delicious.
Omg! ThANK YOU FOR SHARING THIS RECIPE..
This has been the first keto cookie recipe that has turned out tasty to me. I used monk fruit in the raw and used 1/2 of a 1/2 cup.🥰
🙂 you are too sweet, Cheryl!
Love love love these!!! It was so hard not to just eat them raw!!
Hi Arman,
I used Philadelphia full fat cream cheese.
As a side note, my husband really likes them and they don’t taste bad, I just didn’t like the gummy/rubbery texture.
Thank you so much for your help
Can you use Splenda as the sweetener?
If you use the baking stevia I don’t see why not!
Am I missing the note about the sweetener? I do not see it with the other notes?
Hi Diane! Sorry, it is fixed now- It just says I used keto brown sugar, but erythritol and monk fruit sweetener work too!
These are so good! Came together really quick too. Thanks for a great recipe.
Thank you, Susan!
If these taste Anything like they look!!!!
*trying not to make these, tonight.
Review to follow, asap.
Please co- They are SO easy!
My cookies seem gummy or kind of rubbery in texture. I used room temperature eggs and regular cream cheese at room temperature. The only thing I changed was using monk fruit. Any idea what might have caused this?
Love your recipes by the way, I rarely find one I don’t like on your site.
Thank you
Hi Karen! What brand of cream cheese did you use? Sometimes they have added stabilizers in it that can cause foods to be gummy.
Absolutely loved them. Recipe was very easy to make.
What did you sprinkle on the cookies in the picture…. coarse salt/sugar? They look incredible. 😉
Hi David- just a sprinkle of the sweetener!