Description
Indulge in soft, chewy Black Velvet Cheesecake Cookies featuring a rich chocolatey exterior and a creamy cheesecake center, perfect for fall gatherings or any chocolate cravings.
Ingredients
For the Cookie Dough
- 2 cups All-purpose flour
- 1/2 cup Black cocoa powder
- 1 tbsp Unsweetened cocoa powder (Optional, for a more balanced flavor)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Unsalted butter, softened
- 3/4 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1 tbsp Milk or sour cream (For extra softness)
- 1 tsp Black gel food coloring (Optional, for the darkest look)
For the Cheesecake Filling
- 8 oz Cream cheese, softened (Use full-fat block style, not tub)
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- a pinch Salt
Instructions
Preparation
- Make the cheesecake filling: Mix cream cheese, powdered sugar, vanilla, and salt until smooth. Scoop into small teaspoon-sized mounds, freeze for 30 to 45 minutes until firm.
- Mix the dry ingredients: Whisk flour, black cocoa, baking soda, and salt together.
- Cream butter and sugars: Beat softened butter with brown and granulated sugars until fluffy.
- Add the egg and vanilla: Mix just until combined.
- Incorporate dry ingredients: Mix until you stop seeing flour.
- Stuff the cookies: Scoop dough portions, flatten slightly, place a frozen cheesecake nugget in the center, and wrap the dough around it.
- Chill the dough balls: Chill for at least 30 minutes.
- Bake: Bake until edges look set but centers are still soft. Cool on the baking sheet for 10 minutes before moving.
Notes
For best results, freeze the filling to prevent it from melting into the dough. Do not overbake to maintain a soft, chewy center.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American