Description
Impress with these Black Velvet Cheesecake Cookies, featuring a rich black cocoa cookie exterior and a creamy cheesecake filling. Perfect for Halloween or any dramatic dessert occasion.
Ingredients
Scale
- For the Cheesecake Filling:
- 6 oz cream cheese, cold
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- For the Cocoa Sugar Coating:
- ¼ cup granulated sugar
- 2 teaspoons black cocoa powder
- For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ cup black cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks
- 1 ½ teaspoons vanilla extract
Instructions
- Make the Cheesecake Filling: Beat cold cream cheese, granulated sugar, and vanilla extract until smooth. Scoop into small balls (about 2 teaspoons each) and place on a parchment-lined baking sheet. Freeze for at least 1 hour until firm.
- Prepare the Cocoa Sugar Coating: Mix granulated sugar and black cocoa powder in a small bowl. Set aside.
- Make the Cookie Dough: Whisk together flour, black cocoa powder, baking powder, and salt in a medium bowl.
- Cream the Butter and Sugars: Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy (about 2 minutes).
- Add Egg Yolks and Vanilla: Beat in egg yolks and vanilla until well combined and pale and creamy.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until fully incorporated and a soft dough forms.
- Assemble the Cookies: Scoop about 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap the dough around the filling completely and roll into a ball.
- Coat and Bake: Roll each dough ball in the cocoa sugar mixture. Place on a parchment-lined baking sheet, 2 inches apart. Bake at 350°F (175°C) for 10–11 minutes, until edges are set but centers are soft.
- Shape and Cool: Immediately after baking, use a round cookie cutter to gently reshape each cookie into a circle. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Freeze the cheesecake filling thoroughly to prevent it from spreading during baking.
- Use a 2-tablespoon cookie scoop for uniform cookie sizes.
- Reshape the cookies with a round cutter while they are still warm for a bakery-perfect look.
- Do not overbake; the cookies should appear slightly underbaked in the center and will continue to set as they cool.
- Store Black Velvet Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. They also freeze well.
- Prep Time: 30 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 250-300 kcal (estimate)
- Sugar: Approx. 20-25g (estimate)
- Sodium: Approx. 100-150mg (estimate)
- Fat: Approx. 15-20g (estimate)
- Saturated Fat: Approx. 9-12g (estimate)
- Unsaturated Fat: Approx. 5-8g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g (estimate)
- Fiber: Approx. 1-2g (estimate)
- Protein: Approx. 3-5g (estimate)
- Cholesterol: Approx. 60-70mg (estimate)