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.
Are you a cocoa nib fan? I was recently introduced to cocoa nibs compliments of Scharffen Berger. If you aren’t sure what they even are, don’t feel bad, I wasn’t all that sure either.
Here’s how the ScharffenBerger 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.” I’ve seen them called “cocoa nibs” or “cacao nibs”.
You’ll love these cream cheese cocoa nib cookies, rolled in cocoa nibs for a nice crunchy exterior and studded with mini chocolate chips. They’re easy to make because they’re slice and bake cookies. I think they’re kind of beautiful, don’t you? Try these cookies soon with a cup of hot chocolate!
As I mentioned, these cookies are 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 will be so much better!
This cookie dough is made with cream cheese and butter for a rich texture. I add mini chocolate chips to the dough. 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.
Once you are ready to bake, roll the logs in cocoa nibs, pressing them in so they stick. Slice the logs and bake the slices. It’s that easy!
More Slice and Bakes:
Like the idea of slice and bake cookies? I have lots more recipes to share with you:
- 4 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 2 cups (4 sticks) unsalted butter, softened
- 6 ounces cream cheese, at room temperature
- 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 cocoa nibs
- 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 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 or up to 2 weeks.
- 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 1/4-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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
A little tip: I don’t especially care 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, Baked by Rachel has a great tip in her post. She uses two glasses to hold the logs while they chill and rotates them occasionally.