Description
These Black Velvet Cheesecake Cookies combine the rich, deep flavors of cocoa with a smooth, creamy cheesecake center. Soft and decadent, these cookies deliver the perfect balance of chocolate intensity and creamy sweetness in every bite—ideal for dessert lovers looking for a unique twist on traditional chocolate cookies.
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
Cookie Dough
- 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. Once combined, refrigerate the filling for 30 minutes to firm up slightly, making it easier to handle when assembling the cookies.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the dry ingredients. In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy. Add in the egg, vanilla extract, and black gel food coloring (if using) and mix well. Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a soft, pliable cookie dough forms.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place approximately 1/2 teaspoon of the chilled cheesecake filling in the center of the dough. Carefully fold the dough around the filling, sealing the edges completely to encase the cheesecake filling within. Repeat this process with the remaining dough and filling.
- Bake: Arrange the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an intense black color, use black gel food coloring as liquid colors may alter the dough consistency.
- Make sure the cream cheese is softened at room temperature for easy mixing.
- Chilling the cheesecake filling beforehand helps prevent it from leaking during baking.
- Seal the edges well around the cheesecake filling to avoid leakage while baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
