Get ready for a spooky treat with these Black Velvet Cheesecake Cookies! They’re the ultimate delight for Halloween season, featuring rich dark chocolate cookies filled with creamy cheesecake and coated in black cocoa sugar. These decadent cookies taste just like Oreos and are perfect for your Halloween festivities!
Here’s why you’ll fall in love with these Black Velvet Cheesecake Cookies:
- They boast the perfect texture—chewy with crispy edges, giving you the best of both worlds.
- Indulge in the creamy cheesecake filling stuffed inside each cookie, offering a delightful surprise in every bite.
- Prepare for an explosion of chocolatey goodness! The cookie dough is infused with black cocoa powder, giving it a rich dark chocolate flavor and a spooky hue.
Black Velvet Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 6 oz cream cheese cold (170 g)
- 3 tablespoons granulated white sugar 38 g
- ½ teaspoon vanilla
For the Black Cocoa Sugar:
- ¼ cup granulated white sugar 50 g
- 2 teaspoons black cocoa powder 3 g
For the Black Cocoa Cookies:
- 1 ½ cups all-purpose flour spooned and leveled (188 g)
- ½ cup black cocoa powder 40 g
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened (168 g)
- ¾ cup light brown sugar packed (165 g)
- ¼ cup granulated white sugar 50 g
- 2 egg yolks at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
For the Cheesecake Filling:
- Line a small cookie sheet with parchment paper.
- In a small bowl, mix cream cheese, sugar, and vanilla with an electric mixer until fluffy and sugar is dissolved, about 2 minutes.
- Scoop cheesecake filling into 16 portions (2 teaspoons each) onto the prepared baking sheet. Freeze until firm.
For the Black Cocoa Sugar:
- In a small bowl, whisk together sugar and black cocoa powder. Set aside.
For the Black Cocoa Cookies:
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, black cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric mixer until fluffy, about 2 minutes.
- Add egg yolks and vanilla, mixing until pale and fluffy, about 1 minute.
- Add dry ingredients to butter mixture and mix on low speed until combined.
- Scoop dough into 16 portions (2 tablespoons each), flatten slightly, and place a frozen cheesecake ball in the center. Enclose the cheesecake ball with cookie dough and roll into a ball.
- Roll cookie dough balls in black cocoa sugar and place on prepared baking sheets. Bake 6 cookies at a time for 10-11 minutes.
- Use a large, round cookie cutter to shape cookies immediately after removing from the oven.
- Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!