Fudgy chocolate goat cheese cookies


Ok, ok. I know what you’re thinking. Goat cheese?! In a cookie?! Stick with me for a minute though. You can’t taste the goat cheese and it adds the BEST, fudgiest texture. I promise. My dad hates goat cheese, and I was mean and had him try these without telling him what they were. He loved them and even had more after I broke the news about the sneaky secret ingredient. Don’t knock it til you try it!

I got the idea for these from my favorite ice cream place, Toscanini’s. They have a flavor called Goat Cheese Brownie and it’s delicious. While putting some goat cheese in a salad the other day I was reminded of that flavor and then thought: what about trying this in a cookie? Salad to cookie is not the most logical train of thought, but it happened and I followed it. The result is these delicious fudgy, chocolatey cookies with the slightest hint of cheesecake flavor. I prefer to make 6, but you can always double this for a dozen. I topped them with a jam infused buttercream which was very tasty but totally optional. These cookies also taste great on their own with no topping!

Fudgy chocolate goat cheese cookies

5 from 1 vote
Recipe by Sara Robinson Difficulty: Easy


Prep time


Cooking time



Fudgy, chocolatey cookies with the slightest hint of cheesecake flavor topped with jam infused buttercream.


  • Cookie dough
  • 50 grams granulated sugar (1/4 cup)

  • 50 grams dark brown sugar (1/4 cup packed)

  • 25 grams cocoa powder (1/4 cup)

  • 95 grams all purpose flour (1/2 cup)

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

  • 30 grams butter, melted (2 tablespoons)

  • 45 grams goat cheese, room temperature (2 tablespoons)

  • 1/2 egg, beaten. You can beat the egg and then measure out half, roughly 2 tablespoons or ~30 grams

  • 1/4 teaspoon vanilla extract

  • 40 grams chocolate chips (1/4 cup). I love these Guittard baking chips

  • Frosting
  • 55 grams butter, room temperature (1/4 cup)

  • 113 grams powdered sugar (1 cup)

  • 1/2 teaspoon heavy cream

  • Pinch salt

  • 1 1/2 teaspoon cherry jam, sifted to remove chunks. You can use any kind of fruit jam. I used this cherry jam and loved it.


  • Preheat oven to 350 F. Line a baking sheet with parchment paper and lightly grease with baking spray.
  • In a stand mixer with a paddle attachment, combine dry ingredients: granulated sugar, dark brown sugar, cocoa powder, all purpose flour, salt, and baking powder.
  • Prepare the wet ingredients. Melt the butter in the microwave and let it cool slightly. Make sure the goat cheese is soft. If not, you can microwave it for 5 – 10 seconds (don’t let it get too melty). Then add butter, goat cheese, 1/2 beaten egg, and vanilla extract to the dry ingredients. Mix on medium speed until just combined. You might need to use your hands to fully combine the mixture. Pour in the chocolate chips and incorporate with a spatula.
  • Wrap the dough in plastic and freeze for 20 minutes. You can also refrigerate the dough overnight.
  • Once the dough is chilled, shape into 6 balls. Each should be roughly 3 tablespoons (60 grams). Place on the baking sheet and flatten slightly with your fingers. Bake at 350 F for 13 – 15 minutes until the tops of the cookies are set. Let the cookies cool on the cookie sheet for 5 minutes and then carefully transfer to a wire rack. Let the cookies cool completely before topping with frosting (it can be hard to wait but it’s worth it!). The frosting is totally optional but delicious.
  • Make the frosting. In a stand mixer fitted with a paddle attachment, mix butter on medium speed until smooth. Add in half of the powdered sugar until combined, stopping to scrape down the sides. Add a splash of cream and pinch of salt and mix again until combined. Then add the remaining powdered sugar and cream and mix until smooth.
  • Strain the jam to get the chunks out. This will make your frosting a consistent color and texture. Put a heaping spoonful of jam into a mesh sieve (like this one) with a bowl underneath. If no jam comes through the sieve, don’t worry! Just compress it down with your spoon and then (with a different clean spoon) scrape the jam from underneath the sieve into your bowl. Measure out 1.5 teasopons of the strained jam, add it to the frosting, and mix with a spatula until smooth.
  • Using an offset spatula, put a thin layer of frosting on your cooled cookies. You can also put the frosting into a piping bag fitted with a small circular tip (I used a Wilton #2) and pipe a zigzag pattern onto the cookies. If you don’t have a piping bag or tip, cutting a small hole in the corner of a ziploc bag works well too.
  • Enjoy! Yummmmm. If you make these, I’d love to hear about it! Tag me on Instagram, I’m @sararob. Or leave a note in the comments.

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