An easy slice and bake cookie made with a cream cheese dough, cocoa nib cookies are studded with flavorful cocoa nibs and mini chocolate chips.
Recipe Overview
Why you’ll love it: These richly flavored cookies are a mocha lover’s dream.
How long it takes: 15 minutes to prep, 30 minutes to chill
Equipment you’ll need: mixer, baking sheet, parchment or waxed paper
Servings: makes 4 dozen
Are you a cocoa nib fan? I was recently introduced to cocoa nibs compliments of Scharffen Berger. Here’s how their website describes them (and I couldn’t have done better!): “Perfectly roasted cocoa beans cracked into small bits add crunchiness and subtle chocolate flavor to any recipe without adding sweetness.”
You’ll love these cream cheese cocoa nib cookies that are studded with mini chocolate chips, and then rolled in cocoa nibs for a nice crunchy exterior. I think they’re kind of beautiful, don’t you? Try these cookies soon with a cup of hot chocolate!
P.S. If you’re a fan of cocoa nibs, be sure to try this homemade chocolate cocoa nib ice cream.
Why’ll You Love Cocoa Nib cookies
They’re slice and bake cookies. What’s a slice and bake? Think rolls of cookie dough you can buy in the grocery store, where you simply slice off cookie dough and bake the slices. Guess what? You can make your own! And they are so much better! Once you have the dough made, divide it in half and roll each half into a long thin log. Wrap each log in parchment or waxed paper and refrigerate or freeze.
The cookies are rich and flavorful. These cookies melt in your mouth. The dough is made with cream cheese and butter for a crisp buttery cookie. Mini chocolate chips are added to the dough for little bursts of chocolate.
Cooking Tip
I don’t get too excited if my cookies aren’t a perfect circle. They are rustic and homemade and I’m okay with that. If you want perfectly round cookies, use two glasses to hold the logs while they chill and rotate the logs occasionally as the dough firms up.
Where to find cocoa nibs
You may be wondering where to buy cocoa nibs. I’ve found them in the baking aisles of most grocery stores, usually by the chocolate chips. They are also sold at Walmart or on Amazon.
Freeze the dough. One of the reasons I love shortbread cookies is that you can make the dough ahead and freeze it to bake later. Form the dough into logs (you can make several short logs, if you prefer), wrap the dough logs individually and put them into a freezer container or bag. The dough will keep for up to at least 2 weeks and up to 3 months.
Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, put the cookies in a freezer safe container and freeze for up to 3 months.
More Slice and Bake Cookies
Cream Cheese Cocoa Nib Cookies
Ingredients
- 4 cups all-purpose flour
- 1 ¼ teaspoons coarse salt
- 2 cups (16 oz.) unsalted butter, softened (4 sticks)
- 6 ounces cream cheese, at room temperature
- 1 ¼ cups sugar
- 2 tablespoons plus ½ teaspoon pure vanilla extract
- 1 ½ cups mini semisweet chocolate chips
- ½ cup cocoa nibs (if you like, increase the amount to 1 cup)
Instructions
- Whisk flour and salt in a large bowl; set aside. Place butter and cream cheese in the bowl of a stand mixer (see note). 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 by hand.
- 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.
- Preheat oven to 350°F. Prepare baking sheet by lining with parchment paper. Unwrap one log, roll in cocoa nibs (pressing lightly to adhere), coating lightly. Cut into ¼ -inch-thick rounds. Space approximately 1 inch apart on baking sheets.
- Bake cookies until golden around edges, 16 to 18 minutes. Let cool slightly before removing from trays and letting cool completely on wire racks. Makes 4 dozen.
Notes
- If you don’t have a stand mixer, cream the butter and cream cheese until fluffy with an electric hand mixer. Beat in sugar and vanilla. You’ll probably have to stir in the flour mixture by hand unless you have a powerful hand mixer.
- Cookie dough can be frozen for up to 3 months if wrapped securely. If desired, make several shorter dough logs so they fit in your freezer. If the frozen dough crumbles when you slice it, let it thaw for 30 minutes or so first.
- Baked cookies can be frozen for up to 3 months in a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Where do I find cocoa nibs, never heard of them, please help
The grocery store or online! Most likely in the baking aisle.
i love cocoa nibs – yum! would you believe that i’ve never tried making slice-and-bake cookies? i’ve been meaning to, since they seem so much quicker than the scoop-out-each-individual-one kind, + turn out so pretty. These are totally my style – will have to try these!
Those cookies look amazing!
these look REALLY good. i love the little specks of chocolate scattered throughout!
These look absolutely heavenly! And I have yet to bake with cocoa nibs so I will most definitely have to try these soon!
Mmmm, love the idea of cream cheese in a shortbread cookie! I bet it gives it great flavor and texture!
Cream cheese and chocolate. My dream cookie! Looks delish
Thank you! It is a terrific combo, and so easy to make!
Yummm! Look so lovely and very simple. I’ve never baked with cocoa nibs so this is on my recipe list.
Thanks! Let me know what you think!
These are so pretty! I need to pick up some cocoa nibs soon!