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
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.