Description
Delight in these Black Velvet Cheesecake Cookies, featuring rich cocoa-flavored cookie dough wrapped around a smooth, tangy cream cheese filling. These soft, luscious cookies combine the deep flavors of cocoa and cheesecake in every bite, making them the perfect indulgent treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Black gel food coloring (optional)
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Cover and refrigerate the filling for at least 30 minutes to firm up before assembling the cookies.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and black gel food coloring if desired, mixing well to combine. Gradually add the dry ingredient mixture into the wet ingredients and mix until a soft, cohesive dough forms.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon, scoop out portions of the cookie dough and flatten each one slightly in your palm. Place approximately 1/2 teaspoon of the chilled cheesecake filling in the center of each dough portion. Carefully fold and pinch the dough edges around the filling to fully seal it, forming balls without any filling exposed. Repeat this process until all dough and filling are used.
- Bake: Arrange the filled cookie dough balls spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are set but the center remains soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is fully softened for easier mixing and a smoother filling.
- Black gel food coloring is optional but enhances the velvet black color of the cookies.
- Do not overbake to keep the cookie centers soft and chewy.
- Store cookies in an airtight container in the refrigerator if not serving immediately, as they contain cream cheese filling.
- Allow cookies to come to room temperature before serving for best flavor and texture.
