Cream Cheese Cookies
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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!
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 where you bought them.
My version of these cookies is a little different. During testing, I found that skipping the flour created a softer, richer cookie with an almost melt-in-your-mouth texture. The trade-off is that the dough needs extra chilling time before baking, which helps the cream cheese firm up and prevents the cookies from spreading too much in the oven.
Table of Contents
Why I love this recipe
- Flourless. There’s no flour needed, which also means these cookies are naturally gluten-free.
- Made with only 5 key ingredients. Better yet, they’re all simple pantry staples.
- Soft and chewy. The cream cheese gives these cookies a rich texture and subtle tangy flavor that sets them apart from traditional cookies.
- Ready in 15 minutes. Once chilled, these cookies are freshly baked and on the table in no time.
★★★★★ REVIEW
“Delicious!! Absolutely amazing if you are trying to eat healthier.” – Anna
Key Ingredients
Here’s what goes into cream cheese cookies, along with my kitchen notes. Full measurements are in the recipe card below.
- Cream cheese. Softened to room temperature. I recommend full-fat cream cheese, as lower-fat varieties contain more moisture and can cause the cookies to spread too thin.
- Peanut butter. Use smooth, drippy peanut butter with no added salt or sugar. I also tested almond butter, and while I found the flavor a little stronger, the cookies still turned out well.
- Brown sugar. Adds sweetness and helps create a soft, chewy texture. White sugar or a brown sugar substitute can also be used.
- Baking soda. Gives the cookies a little lift and helps create a softer texture.
- Egg. A room-temperature egg mixes much more easily into the dough and helps bind everything together.
- Vanilla extract. Optional, but I never skip it. It rounds out the flavors and complements the cream cheese perfectly.
How to make cream cheese cookies
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
- Don’t skip the chill. Chilling the dough is a must to prevent the cookies from spreading too much in the oven. I recommend at least 45 minutes, but if you have longer, even better.
- Avoid overbaking the cookies. They’ll continue to firm up as they cool down, so remove them from the oven as soon as the tops are lightly golden and the edges have just set.
- Use an electric mixer. While not essential, I find a hand mixer makes it much easier to incorporate the cream cheese evenly into the dough.
Storage instructions
To store: Because these cookies are soft and delicate, I prefer storing them in an airtight container in the refrigerator. Let them sit at room temperature for 10-15 minutes before serving. They’ll keep well for up to 2 weeks.
To freeze: Place the cookies in a freezer-safe container and freeze for up to 6 months. Let the cookies thaw overnight in the fridge.
5-Ingredient Cream Cheese Cookies
Video
Ingredients
- 1 cup cream cheese 8 ounces, softened, 225g
- 1 cup peanut butter 250g
- 1 cup brown sugar * See notes, 200g
- 1 large egg
- 1 teaspoon baking soda 5g
- 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 until combined. Cover the bowl and refrigerate for at least 45 minutes.
- 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
More cookie recipes
Originally updated September 2022
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.