Are you a cocoa nib fan? I was recently introduced to them compliments of Scharffen Berger. So far I’ve only used them in sweet treats, but I can’t wait to try them in some savory dishes. They lend not only terrific flavor but also a fun crunch to the outside of these cookies. If you don’t have them and still want to make these cookies asap (as you well should), you can skip the cocoa nib step, or roll them in some fun sprinkles to make them extra festive.



Cream Cheese Cocoa Nib Cookies

Keep these cream cheese cocoa nib cookies in the freezer. Slice and bake them when you need a quick dessert.


  • 4 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 6 ounces room temperature cream cheese
  • 1 1/4 cups sugar
  • 2 tablespoons plus 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups mini semisweet chocolate chips
  • 1/2 cup to 1 cup of cocoa nibs


  1. Whisk flour and salt in a large bowl; set aside. Place butter and cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until pale and fluffy (approximately 2 minutes). Add sugar and vanilla and mix until combined. While mixer is running on low-speed, add flour mixture, and continue to mix until just combined. Mix in mini chocolate chips.
  2. Transfer half of dough to a large sheet of parchment paper. Shape into a long log about 2 inches in diameter. Wrap in parchment paper and repeat with other half of the dough. Freeze until firm, at least 30 minutes or up to 2 weeks.
  3. Preheat oven to 350 degrees F. Unwrap one log, roll in cocoa nibs (pressing lightly to adhere), coating lightly. Cut into 1/4-inch-thick rounds. Space approximately 1 inch apart on baking sheets lined with parchment paper. 4. Bake cookies until golden around edges, 16 to 18 minutes. Let cool slightly before removing from trays and letting cool completely on wire racks.

adapted from Martha Stewart

All images and text ©Rachel Cooks.


Verdict: Loved them! I love the flavor the cream cheese adds. It makes these different from your average shortbread cookie.
Husband’s take: He liked these too, said “Wow, those are rich.” Of course, if he had it his way he’d be eating his plain ol’ chocolate chip cookie. Can’t say that I blame him, but I love some variety.
Changes I would make: None!
Difficulty: Easy, especially if you don’t care if they aren’t a perfect circle. They are rustic. If you want perfectly round cookies, Rachel has a great tip in this post. I honestly just didn’t have room in my freezer.