Description
Indulge in these rich Black Velvet Cheesecake Cookies with a soft, chocolatey exterior and a creamy cheesecake center—perfect for Halloween or any special treat!
Ingredients
Scale
Cheesecake Filling:
- 6 oz (170 g) cold cream cheese
- 3 tbsp (38 g) granulated sugar
- 1/2 tsp vanilla extract
Black Cocoa Sugar Coating:
- 1/4 cup (50 g) granulated sugar
- 2 tsp (3 g) black cocoa powder
Cookies:
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (40 g) black cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
Optional Add-Ons:
- Chocolate chips (dark or white)
- Nuts (walnuts or hazelnuts)
- Sprinkles for decoration
Substitutions & Shortcuts:
- Mascapone or Greek yogurt for cream cheese
- Regular cocoa powder if black cocoa isn’t available
- Baking powder instead of baking soda (texture may vary)
Instructions
- Make the cheesecake filling: In a medium bowl, beat cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Chill in the fridge while preparing the cookie dough.
- Prepare black cocoa sugar: Mix 1/4 cup sugar with 2 tsp black cocoa powder. Set aside for coating the cookies.
- Make the cookie dough: Cream together butter, brown sugar, and 1/4 cup sugar until light and fluffy. Add egg yolks and 1 1/2 tsp vanilla, mixing until combined.
- Combine dry ingredients: Whisk together flour, 1/2 cup black cocoa powder, baking powder, and salt. Gradually fold into wet ingredients until a soft dough forms.
- Portion and fill cookies: Flatten a tablespoon of dough, add about 1 tsp of cheesecake filling in the center, and fold the dough around the filling.
- Coat cookies: Roll the filled dough balls in the black cocoa sugar mixture.
- Chill: Place cookies on a parchment-lined baking sheet and refrigerate for 30 minutes to help maintain shape during baking.
- Bake: Preheat oven to 350°F (175°C) and bake for 10–12 minutes until slightly puffed but soft in the center.
- Cool: Allow cookies to rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the cookies before baking helps prevent spreading and maintains the cheesecake center.
- Do not overmix the dough; overworking can lead to tough cookies.
- Optional add-ons like chocolate chips or nuts can be added to the dough before filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert, Halloween Recipe
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Black velvet cookies, cheesecake cookies, Halloween dessert, chocolate cookies, stuffed cookies