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Chocolate Cookie Recipe with Cheesecake Frosting is the most decedent Chocolate Cookie you’ll ever have! Once you make this super simple recipe it will be in your recipe box for years to come!
The Best Chocolate Cookie Recipe with Cheesecake Frosting
Question: Is there anything better than a soft, rich chocolate cookie?
Answer: Yes, you can put Cheesecake Frosting on top. 😉
I have recently become obsessed with creating fun new flavors of these ‘drink shop cookies’. If you are not from Utah, you may be confused by what I mean. Drink Shops are a thing here. Drink shops as in go to a drive through shop to pick up a Soda that is flavored with fresh fruit, syrups, cream of coconut etc. etc. A lot of people in Utah don’t drink alcohol (myself included) so we have to get fancy with our Soda Pop. 😉
Anyhow, at these Drink Shops, they tend to not only sell drinks but also treats! Specifically COOKIES. Known for those ruffled edges and served COLD. It’s a thing. Just trust me on it.
I have totally nailed the vanilla and chocolate base cookie recipe and have had so much fun adding different flavors of frosting. First were Raspberry Lemonade Sugar Cookies, now these and soon my Coconut Lime Sugar Cookies will be up . They are the Bomb.com. Plus, no rolling and cutting these bad boys!
Ingredients for Chocolate Cookies and Cheesecake Frosting
- 1 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla (yes, tbsp! not a typo)
- 3 cups all purpose flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp cornstarch
Cheesecake Frosting
- 2 tbsp salted butter softened
- 4 oz cream cheese room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 pinch salt
- milk optional
How to make the drink shop ‘Smashed’ Cookie
After mixing all of the ingredients together, DOUBLE SCOOP the cookie dough. I use the #50 scoop on amazon, scoop the cookie dough once and then scoop a second time, smashing the first scoop a bit and then releasing the second scoop on to.
Before baking, take the bottom of a drinking glass, dip in sugar and then slowly and gently flatten the cookie dough to get the classic ruffled edges. TIP: Spray the bottom of the drinking glass with a little non-stick spray before the first ‘smash’ to help the sugar to stick to the glass.
Bake the cookies at 350° for 9-11 minutes, pulling the cookies out when the tops are puffy and no longer glossy. The cookies will spread a tad while baking, so make sure there is enough room around the cookies for them to grow a bit.
Once the cookies are completely cool, spread with frosting (which is as easy as mixing a handful of ingredients together!) only in the inner indent from the cup, leaving those gorgeous edges to shine! Store in the fridge and serve COLD! Because of the cream cheese in the frosting, these cookies do need to be stored in the fridge.
Can I make these Chocolate Cookies ahead of time?
Yes! I have made these up to 48 hours before an event and they were great! Just store in the fridge in an air tight container until about 30 minutes before serving. Allow them to sit at room temperature for about 30 minutes before serving.
How do I freeze my Chocolate Cookies?
These cookies freeze so well! I suggest pulling them straight from the fridge and putting them into a freezer baggie and then placing them in the freezer. The frosting will be hard from the fridge so the cookies shouldn’t stick together while in the freezer. Allow the cookies to sit at room temperature for about 30 minutes before eating.
If you are as excited about this recipe as I am, don’t forget to pin the image below!!
More Cookie Recipes like this Chocolate Cookie Recipe:
Raspberry Lemonade Sugar Cookies
Easy Oatmeal Chocolate Chip Cookies
Chocolate Strawberry Cheesecake Cookies
Subway Raspberry Cheesecake Cookies
All Cookie Recipes
All Dessert Recipes
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Chocolate Cookie Recipe with Cheesecake Frosting
Ingredients
Chocolate Cookies
- 1 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla
- 3 cups flour
- 3/4 cup unsweetened cocoa
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp cornstarch
Instructions
- Preheat the oven to 350°.
- Using either a stand mixer or electric hand mixer, cream together the buttter and sugars until light in color and fluffy.
- Scrape the sides and add in the eggs and vanilla. Mix well.
- Add the flour, cocoa, baking powder, salt and cornstarch. Mix until thoroughly combined.
- Double scoop the cookie dough onto a parchment lined cookie sheet. (Use two scoops to make one cookie)
- Dip the bottom of a drinking glass into a small bowl of sugar and then carefully and slowly flatten the cookie dough. You may want to spray the bottom of the cup with non-stick spray before the first cookie.
- Repeat with remaining cookies. Bake at 350° for 9-11 minutes. Cool completely.
- While the cookies are cooling, mix together all of the ingredients for the frostiing until extremely smooth. You can thin the frositng out with just a tad of milk. A little will go a long way.
- Once the cookies are completely cool, spread the frositng into the indent of the cookie.
- Store in the fridge and serve cold.
Nutrition
Hi Karli,
Should we use dutched or regular cocoa in these cookies? I’m not much of a baker, but these look like my kind of cookie recipe… simple and delicious!
Hi Sandy! Just use regular unsweetened cocoa. Hope you love them!!
Hi!! I have never heard of a drink shop (from a Arkansas) but they sound so fun! These cookies look divine! Do you have a video or link to a video of the double scoop technique you speak of? I am more of a visual learner when it comes to baking! Thank you!
Hi Ky! Find me on Instagram @cookingwithkarli and watch my highlight bubble ‘smashed cookies’ I walk you through all of the steps there!! Hope this helps! Let me know if you have any other questions!