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Cream Cheese Cookie Dough Bites
Recipes
Ingredients:
– 8 oz Real California cream cheese, at room temperature
– 2 oz Real California unsalted butter, at room temperature
– 1/4 cup brown sugar
– 1/2 teaspoon vanilla extract
– 1/2 cup almond flour
– 1 tablespoon cocoa powder, sifted
Optional: 1 tablespoon expresso powder
– 1 cup dark chocolate chunks, roughly chopped
Special Equipment: A stand mixer makes this a cinch, but a hand mixer, or a spatula combined with a lot of elbow grease will also work.
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Directions:
Prep time: 5 minutes
Idle time: 20 minutes
In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, butter, and brown sugar. Whisk on medium speed until creamed and consistent in texture. Turn the mixer to low and add the vanilla, then the almond flour, then the cocoa powder–and espresso powder, if using–mixing until evenly incorporated.
Remove the bowl from the mixer and use a spatula to fold in the chopped chocolate. Place in the freezer for 10 minutes to allow the dough to harden–this isn’t required, but it makes scooping much easier.
Line a small tray with parchment paper and use a small scoop or melon baller to portion out the dough balls. Return to the freezer for 10 minutes to set (so they don’t stick to each other), then they can be combined into a single container or zipper bag.
Yield: About 24 small dough balls
Recipe by James Collier @PaprikaStudios
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.