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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
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.