Coffee Cake Cream Cheese Cookies

coffee cake cream cheese cookies on OvertimeCook

You might have noticed, if you’re a steady reader, that I kinda like to use cream cheese in my recipes. Whether it’s a great new cheesecake recipe, this delicious bundt cake,  these brown butter cookies, or perhaps my ever popular Cappuccino cookies, or even one of these delicious frostings, cream cheese just makes yummy things even yummier. Oh, wait. I almost forgot that one of my most popular recipes ever has cream cheese in it!

Well. I guess I kind of can’t help myself. I just keep putting cream cheese into more of my baked goods. In my defense, they keep coming out so freaking delicious. Can you really blame me?

Take these cookies for example. They have the flavor and crumbs of a coffee cake, but they’re shaped in a glorious little cookie. Awesome, right? But you know how you take awesome and make it better? Duh, cream cheese.

Anyway, if you want a serious treat, make these. Now. If you don’t like delicious cookies, I highly recommend you stay far away from these beauties.

PS: Cooking non-dairy? I have one word for you: tofutti!

Oh, one last thing. I might not have earned the title of genius in the past, but putting cream cheese into crumbs? That truly deserves the title of genius. Try it and you’ll totally understand.

coffee cake cookies 3

Coffee Cake Cream Cheese Cookies:

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami/Whisk Magazine

Yields: about 65 small cookies


2 sticks butter or margarine

4 ounces cream cheese (tofutti works)

1/4 cup sugar

1 1/4 cups dark brown sugar

2 teaspoons vanilla extract

1 egg

2 egg yolks

1 teaspoon baking powder

2 1/4 cups flour

2 Tablespoons corn starch

for the crumbs

2 Tablespoons butter

1 Tablespoon cream cheese

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon


Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.

In the bowl of an electric mixer on medium speed, cream together the butter and cream cheese until combined, about a minute.

Add the sugar and brown sugar and beat until creamy. Add the vanilla extract, egg and egg yolks, beating well to combine after each addition.

In a small bowl, whisk together the flour, baking powder and corn starch.

Turn the mixer to low speed, and slowly add in the flour mixture. Beat until just combined.

To make the crumbs, combine all crumb ingredients in a small bowl. Mix until the butter and cream cheese are incorporated, and tiny lumps of the mixture are formed.

Using a small cookie scoop (or a heaping teaspoon measuring spoon) drop the dough on the prepared tray, leaving a little room for spreading. (For neater cookies you can roll the dough into a ball after scooping it.) Press down on the top of the cookie, then spoon about half a teaspoon of the crumbs onto the top of the cookie. Repeat with the remaining dough and crumbs.

Bake the cookies at 350 for 10 minutes.


coffee cake cookies

Thanks for stopping by folks! Enjoy the cookies – and come back soon for a brand new – and more healthful recipe! -Miriam PS: Did you enter the recipe contest yet? You could win a Kitchen Aid Mixer…just for submitting a recipe! Details here.

Disclaimer: this post contains an affiliate link.


  1. Andrea says

    Beautiful picture! And yea, rubadublog, that’s why KRAFT’s newist shreds have cream cheese in ’em…really good consistant melt

  2. raizy says

    Hi Miriam! Thanks for posting this insanely heaven recipe! Since it was published in the Ami, my family has been obsessed with them! I can never make enough to freeze cuz minutes after these cookies come of the oven, they’re devoured! I was about to make them now but I realized I onky have whipped cream cheese. Would that work too?


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