Print

Black Velvet Cheesecake Cookies Recipe

Black Velvet Cheesecake Cookies Recipe
Print Recipe

★★★★★

4.8 from 17 reviews

Black Velvet Cheesecake Cookies combine rich, fudgy black cocoa cookies with a luscious, creamy cheesecake center. These decadent treats offer a surprising and velvety texture contrast, perfect for chocolate lovers wanting an elegant dessert cookie with a creamy surprise inside.

Ingredients

Scale

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

For the Black Cocoa Sugar

  • 1/4 cup (50 g) granulated white sugar
  • 2 tsp (3 g) black cocoa powder

For the Black Cocoa Cookies

  • 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) black cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 1/2 tsp vanilla extract

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed for about 2 minutes until mixture turns fluffy and sugar dissolves. Scoop the mixture into sixteen 2-teaspoon portions onto the baking sheet and freeze until solid.
  2. Make the Black Cocoa Sugar: In a small bowl, whisk together granulated sugar and black cocoa powder until evenly combined. Set aside.
  3. Prepare the Black Cocoa Cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk flour, black cocoa powder, baking powder, and salt together and set aside.
  4. Cream the Butter and Sugars: In a large bowl, beat softened butter, light brown sugar, and granulated sugar with an electric mixer on high for about 2 minutes until light and fluffy.
  5. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for 1 minute until pale and fluffy.
  6. Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
  7. Assemble Cookies: Scoop cookie dough into sixteen 2-tablespoon portions. Roll each into a ball and slightly flatten. Place a frozen cheesecake ball in the center and carefully wrap the dough around it, sealing it completely. Roll again into a smooth ball.
  8. Coat in Black Cocoa Sugar: Roll each dough ball in the prepared black cocoa sugar mixture until fully coated. Place on prepared baking sheets arranged with enough space.
  9. Bake: Bake 6 cookies at a time for 10 to 11 minutes, until set. Immediately after removing from oven, gently press a large round cookie cutter around each cookie to perfect the shape.
  10. Cool and Serve: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy your black velvet cheesecake cookies!

Notes

  • Ensure cream cheese is very cold for easier scooping and better texture in the filling.
  • Black cocoa powder gives the cookies a rich chocolate flavor and the signature dark color.
  • You can freeze the cheesecake balls longer if needed; just thaw slightly before assembling.
  • Rolling the cookie dough around the cheesecake filling requires gentle handling to avoid cracks or leaks.
  • Use a cookie scoop for uniform cookie size and bake in small batches for best results.
  • Cookies are best served the same day but can be stored in an airtight container for up to 3 days.
  • Allow cookies to cool completely for optimal texture and to prevent the filling from becoming too soft.

Nutrition

Keywords: black velvet cheesecake cookies, black cocoa cookies, chocolate cheesecake cookies, creamy cheesecake cookies, rich chocolate cookies

Find it online: https://thefoodrecipe.com/black-velvet-cheesecake-cookies-recipe/